Alouette — Restaurant in Copenhagen Municipality

Well-considered application of the locally- sourced model. Service is fantastic. Friendly, professional, knowledgeable, engaging. Some staff were certainly more involved than others but that’s perfectly understandable. The decor is a work in progress and that’s fine. Worked for us.

What is not quite fine is the food. Started out strong with a white asparagus/caviar dish, which then led to the sole memorable concoction of the evening: peas. You’ll never have such incredible peas and in a perfectly accompanying sauce.

Up next was a well-crafted gathering of herbs. But it went straight downhill from there. What I believe was Norwegian langoustine was out of place quite frankly. The sauce worked fine but was uneventful. A mushroom dish in a way too acidic broth came next. That was a big miss.

I may be forgetting something else in between. All I can remember what followed is the most disappointing “main course” (Alouette breaks the dining experience into 4 pods) that I’ve tasted in the 3 dozen or so Michelin star restaurants in which I’ve dined. I’m not quite sure if it was one course or three. A thin slab of loin was put in front of me, the server disappeared, and about a minute later, as I slowly began to cut the loin, more food came. The meat had limited flavor. It was difficult to cut. My son couldn’t even cut it, and quite frankly, this is the first time I’ve ever had to make a concerted effort to cut anything in a fine dining setting. The knife wasn’t particularly sharp and that may have something to do with it. But still…

I thought the sole meat course might be a lead in to something substantial (and it had a tasty agglomeration of greens impaled on a stick) so wasn’t too disappointed. But then the desert came. Then we were terribly disappointed.

My son (who has only dined in half a dozen Michelin star restaurants) was shocked at the low quality of the main meat dish. It was several levels below anything he had tried which is a shame because I hyped (probably too much) the Copenhagen fine dinning scene. As for me, it was the lowest quality I’ve had in ~35 such restaurants.

There were three desserts. The final one (strawberries) was quite good. The other two were nothing to write home about. One dessert consisted of two strawberries, two raspberries, and two gooseberries. Apparently they were glazed; was difficult to tell. Quality was nothing spectacular. The end of night snacks were muffins that wouldn’t sellout in my local bakery… just saying…

Overall verdict: as my son deliberated, “they deserve their star”. That having been said there are a few things that need improvement: first, aside from the peas, no dish was memorable, nor particularly creative, nor overly tasty. They were all fine (with the exception of the mushroom broth) but nothing special. Second, there was a major drop off between the first half and second half of the dining experience. The food simply ran out of steam. Third, for those with big stomachs this is not the place. Even my child (35kg) was hungry when we left and the kid has never even come close to finishing any of the menus at other Michelin restaurants.

This is the fifth Michelin restaurant I’ve dined at in Copenhagen over the years and by a long shot, the least gratifying experience . They also need to do something about the toilets which were in quite bad shape. I can’t blame Alouette for having come clientele without basic manners but the toilets need to be checked...

This is a low 3-star rating.

I dined at Alouette this weekend, and my experience fell short of my expectations, especially considering the high price point. I had been looking forward to using a gift certificate for the old venue for more than a year. At their brand-new location prices had risen by 150%, which made my gift certificate fall short. Additionally, I wasn’t impressed by the new venue, which seemed bare and bland. Looking at old reviews, I wish I had been lucky enough to visit the old venue, where the ambiance sounded more authentic and the balance between price and quality seemed better.

Ambiance: 1/5 We were received by a charming and smiling waiter at the door and led into a backyard with a nicely done-up garden and a very fancy door leading us inside. This felt perfectly executed and kicked us off well. However, the interior felt unfinished and sterile, lacking warmth and personality. The décor was minimalistic to the point of being bare, with wires hanging from the ceiling that hadn’t been connected and a reception area with no windows and poor lightning that made you feel like you were stuck in a cave. We were moved into this area at the end of the meal in a manor that felt forced and unwelcoming. Here we found a menu with options to make additional purchases. Instead of feeling like a natural progression of the experience, it felt cold and as though the very high price point wasn’t enough, and more money needed to be extracted from us. This was the biggest disappointment.

Service: 4/5 The highlight of the evening was the staff. They were all very young but were courteous, attentive, and consistently provided good service. They were the saving grace of the evening. We saw a few too many different faces over the evening, so a bit more of a personal touch could have elevated this aspect even more.

Food: 3/5 The food was good but largely unspectacular. While the dishes were competently prepared, they lacked the creativity and flair that distinguish a truly memorable dining experience. The sauces, however, were a standout. They were rich, flavorful, and added much-needed depth to the otherwise somewhat unimpressive dishes. The overall meal did not live up to the standards of Copenhagen’s fine dining scene.

Wine: 4/5 The wine selection was good and well-curated. The first few wines were quite neutral and that suited the dishes. Ideally however, I would have wanted more interesting food and wines to match.

Overall: While the food was good, it did not justify the premium cost or the Michelin star it currently holds. The good service partially redeemed the experience, but it was not nearly enough to be able to balance out the other shortcomings. Alouette has potential, but the unfinished and sterile ambiance, combined with food that was good but unremarkable, made it difficult to justify the price. For the amount charged, I expected a more cohesive and impressive dining experience. Until these issues are addressed, there are many much better options available that offer more value for money and a more...

From the moment you step inside, the meal begins not as a dinner but as an unfolding composition of quiet intention. The space holds you gently in place. Curved lines and muted textures guide your senses inward, away from distraction, toward the simple act of tasting. Light moves softly across the room, and everything around you seems to breathe at the pace of the experience.

Each course arrives in rhythm, with the kind of grace that feels instinctive rather than rehearsed. The staff moves with quiet confidence, present without ever demanding attention. They notice what matters. A pause in your expression as you taste a glaze leads to a warm loaf placed before you, a bit more sauce without needing to ask. They see your attachment to a Riesling that carries the scent of diesel, and without explanation, they understand what it stirs in you. It recalls labor, effort, the hands-on work that shaped your path, now juxtaposed against this moment of refinement. They allow that memory to settle without rush. Nothing here is hurried.

The food does not speak loudly. It doesn’t try to impress. It unfolds. A pork loin raised in Hindsholm is not described as a remarkable dish because it resists such simple framing. It shifts what you believe ingredients are capable of. Each bite carries something unfamiliar yet precise. It is a quiet kind of revelation, offered without spectacle.

What is said matters as much as what is served. The story behind each pairing or ingredient invites you into the experience rather than asking you to observe it. The explanations are not performance but presence. They reveal the path the meal has taken to reach the table, the people and places that shaped it, and in doing so, they make the experience feel deeply human.

An apple wood foam appears near the end. Light, fleeting, entirely new. It is not there to be marveled at, but to be felt and remembered. You will not encounter it again. It was made only for this moment.

Everyone involved seems to understand the work as if they crafted the menu by themselves and by hand. They do not operate from a script but from belief. They know where the food comes from. They know how to place it in front of you with quiet clarity. They know why it matters. This meal stays with you because it does not reach for praise. It invites you into something elemental. A reminder of how food connects us, not only to each other but to who we have been and who we are becoming. It is a kind of presence that few experiences offer. Not extravagant, not loud - just deeply,...