Søllerød Kro is a remarkable, beautiful restaurant located just outside the food mecca city of Copenhagen. The restaurant is more than 330 years old and the building has quite some history. Søllerød Kro opened her doors to its first guests in 1677 and quickly became a famous destination to dine and socialise at the inn’s idyllic surroundings. The building is a listed site today and the history can still be felt on the premises and in the different dining rooms. The beautiful surroundings are still the same as many years ago, with the village pond in front, the forest nearby and the local church just beside it. However, while the surroundings remained the same, the food at Søllerød Kro has developed. The restaurant has been headed by several famous Danish chefs and since 2013 Brian Mark Hansen is responsible for the kitchen. He is supported in the front of the house by Restaurant Manager Jan Restorff. The duo made Søllerød Kro famous in Denmark and far beyond. Søllerød Kro received its first Michelin Star in 1987 and retained this recognition up until today.
Interior / Exterior
It is hard not to feel comfortable at a place with a history and cosiness such as Søllerød Kro. Great service and superb hospitality have been the hallmark of this place for so many years. The interior is classically decorated, with lush fabrics, luxurious wooden chairs, lots of painted wood and atmospheric lighting. There is a cosy courtyard at the center of the property, offering wonderful possibilities for outdoor dining on the warmer days.
The Chef & Team
At Søllerød Kro, chef Brian Mark Hansen offers a nice change of cuisine opposed to the new Nordic style that can be found a lot in neighbouring Copenhagen. The chef previously worked at Ruths Hotel in Skagen and Kong Hans Kælder, and was a sous chef at Søllerød Kro from 2007 to 2011. From 2011 to 2012, he was head chef Christiansholm in Klampenborg, before returning to Søllerød Kro in 2013. Brian already won several awards for his outstanding preparations, such as the “Venison Course of the Year” in 2012, the “Lobster’s Claw of the Year” award in 2014, and the “Pork Course of the Year” award in 2016.
Food & Wine
Brian Mark Hansen’s cooking is modern with a solid French base and luxurious, seasonal ingredients from the best quality. Truffles, caviar, scallops and langoustines are often on the menu. The dishes are elegant and always bursting with flavour. You can either go for the à la carte or try two different menus where the signature menu gives you a tour of the chef his kitchen philosophy. Highlights from the menu include the Oscietra caviar “en surprise”, a caviar trilogy with three dishes topped with the black gold; the beef main course with beetroot, smoked marrow, roses and Caviar Søllerød Selected; and all of his truffle dishes.
The wine list is a treasure to choose from and considered as one of the best in Scandinavia. Lots of French wines and some very exclusive bottles make it a pleasure to explore. Make sure to ask passionate restaurant manager Jan Restorff for some advice!
Søllerød Kro is a breath of fresh air between the many Nordic Cuisine style restaurants in and just outside Copenhagen. The restaurant offers a historic, extremely cosy setting in the beautiful Danish countryside where it is easy to lose track of time. Combine this with some of the best flavour- and ingredient driven cooking in the area, and you know you are up for a real treat!
Written by Sven, Frank and Joakim
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