Turbot, Dover sole, lobster and dry-aged beef. There are fresh additions to the menu at Restaurant Gl. Mønt in Copenhagen. “We have a few lunch staples such as herring and pickled salmon, but otherwise we like to keep the menu simple and ever-changing. It can change from day to day,” explains head chef and owner Claus Christensen. In fact, the restaurant’s website encourages customers to phone in for the latest offerings. Just because the menu changes, it does not mean the principles do. Restaurant Gl. Mønt is founded on the firm principles of Christensen, entailing an unwavering focus on quality.

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