Mielcke & Hurtigkarl
Located in the Fredriksberg Gardens and on land belonging to the Royal Danish Garden Society, Mielcke & Hurtigkal takes a cue from nature to inspire its whimsical dining area and inventive international cuisine. Owner and executive chef Jakob Mielcke has developed unique dishes that infuse nature wherever possible, such as foie gras served with a “bark” crafted from bull kelp. Dishes are created using ingredients from local suppliers, ensuring fresh flavors, and are served in four-, six-, or eight-course set menus. The dining room reflects the restaurant’s garden surroundings with green linens and background music that includes of forest sounds.
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