Søllerød Kro

The story

Crafted with passion, served with love

Tradition and Creativity Since 1677

Few restaurants anywhere can claim a history stretching back to 1677, and fewer still manage to carry that heritage without growing stiff. Søllerød Kro, situated in Holte just north of Copenhagen, does both: it honours its past while keeping the kitchen in what the restaurant itself describes as "constant motion." The White Guide captured this balance precisely in awarding the inn its Global Masters level distinction, noting that the remarkable stability here runs no risk of complacency – crediting head chef Brian Mark Hansen and a lineage of exceptionally talented chefs before him, alongside the legendary service presence of Jan Restorff.

The Kitchen: Classical French, Without Dogma

The foundation at Søllerød Kro is classical French cooking. That means the finest raw ingredients, rigorous technique, and what the kitchen calls a "playful approach" to the classics – but no rigid dogmas and no compromises on flavour. The menu follows the seasons, the nature surrounding the inn, and the cooks' inspiration from across the world. Dishes are executed with precision, yet there is always room, as the restaurant puts it, for "humour, edge and surprises." Some plates revive old memories; others create entirely new ones.

The current Menu Prestige moves from oyster with horseradish, chives and bleak roe, through turbot with white asparagus and a Meursault sauce, to summer buck with raspberry, beetroot and pepper sauce – finishing with the disarmingly Danish "Rødgrød med fløde." An optional "Caviar en surprise" with lobster and jerusalem artichoke is available for those who wish to go further. The à la carte and the daily Kromenu – assembled by Head Chef Jakob de Neergaard from the best seasonal ingredients – offer equally considered alternatives at lunch.

The Wine Cellar and the Room

A wine list of approximately 2,000 different bottles underpins the food, with curated pairings available for every menu format. Non-alcoholic pairings from producers such as Rebæl and Muri are offered as a thoughtful alternative. On Sundays, a dedicated lunch menu – arriving with a glass of bubbles, matched wines, filtered water and coffee – makes the classic French experience accessible in a more relaxed format.

The inn also accommodates private parties and banqueting, with outdoor seating that brings the surrounding landscape into the experience. It is the kind of place where the setting, the service and the cooking have been refined together over centuries – and where that refinement still feels very much alive.