The name stands for "basic formula," but this French-Danish fusion restaurant is anything but basic. Kirk, a third-generation chef, is fanatical about freshness, and this comes through in every dish. Dishes might include mussel soup flavored with wood sorrel; smoked salmon with dill seeds, spinach, and bacon; or panfried chicken with parsley root and horseradish, accompanied by all its parts—the liver, the heart, the craw, and the red comb—served on an array of small plates. Dessert is a work of art: a collection of individual delicacies is arranged on a large, white eye-shape platter and drizzled with a passion-fruit glaze and pine nuts. Kirk prepares a six-course menu (DKr 600; wine pairings are an additional DKr 600) daily, depending on what seasonal ingredients are available. There is no à la carte menu.
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