Scan Magazine | Restaurant of the Month | Denmark
Restaurant of the Month, Denmark
Less talk more craft Expect no reveries at Restaurant Gl. Mønt but a simple menu that exudes quality, craft and the best of Danish and French traditions. By Thomas Bech Hansen | Photos: Anders Hjerming
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.
est 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, craft and classic Danish dishes such as butter-fried fish fillets and traditional French offerings like foie gras.
In fact, the restaurant’s website encourages customers to phone in for the lat-
Everything is sourced from local suppliers that Christensen knows and trusts.
104 | Issue 98 | March 2017
Make an effort every day
“It is important to work with people you know and trust. I have spent a lifetime building relationships with these suppliers; they know what I want, and that is how you get the good produce,” he says. In the digital age of disruption theories, celebrity chefs and stylised concepts, life at Gl. Mønt in the very heart of Copenhagen’s Latin Quarter goes on remarkably unflustered. Christensen has spent 45 years in the business, 27 of those at Gl. Mønt, and has an understated view of what he does. “You have to do your best and make an effort every day. This is a way of life for me. I love what I do but, as with all kinds of love, it is re-