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Koan

@koancph

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We are filled with gratitude to once again be recognized with two Michelin stars in the 2026 @michelinguide for the Nordic region.⠀
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Our deepest thanks to our cherished guests, our trusted suppliers, family and our wonderful friends. ⠀
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A warm congratulations to all our fellow colleagues across the Nordic region ❤️ taken in koancph by @koancph

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4 months ago

White kimchi in Ming-fragment porcelain, gamtae seaweed with truffle-like notes, Kkwabaegi donuts beside Nordic greens - at Koan, Kristian Baumann makes Korea and Denmark share a plate.

Read the full story at the link in bio.

#Copenhagen #CopenhagenRestaurants #NordicCuisine #KoreanCuisine taken in Copenhagen by @koancph

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a year ago

We are profoundly honored to be included in the 2025 edition of The World’s 50 Best Restaurants, alongside so many distinguished establishments and individuals whom we hold in the highest regard.⠀
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This recognition stands as a testament to the unwavering dedication of our entire team, and to the remarkable artisans, producers, and collaborators from Denmark and South Korea who contribute to our journey each day.⠀
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We extend our sincere thanks to our guests, families, and the global culinary community for your continued trust, encouragement, and belief in our vision.⠀

Big love to our house photographer @neveq ❤️ taken in koancph by @koancph

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a year ago

We are now hiring a junior sommelier. ⠀⠀
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You will be part of a diverse, supportive team with opportunities for growth and work close together with our wine director Lasse, Toni our head sommelier and other junior sommelier Laura.⠀
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We offer private health insurance as an additional benefit, and pay is set upon qualification.⠀⠀⠀
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We are looking for someone who is a strong team player, has a positive attitude, is eager to learn, and is adaptable.⠀⠀⠀
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To apply, please send your CV to: careers@koancph.dk⠀⠀⠀
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We look forward to hearing from you.⠀⠀⠀
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Applicants must have the right to work in the EU.⠀⠀⠀
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📸 @neveq ❤️ taken in koancph by @koancph

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3 days ago

ปกติเวลากลับมาโคเปนเฮเกน ก็จะพยายามหาร้านใหม่ๆทาน แล้วก็กลับไปซ้ำร้านเดิมๆที่กินสมัยก่อนครับ , รอบนี้ตั้งใจมาทาน Koan โดยเฉพาะ, สำหรับที่นี่ อาหารจะเป็นไฟน์ไดน์เกาหลี แต่ใช้วัตถุดิบของท้องถิ่นทั้งหมดครับ
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อาหารโดยรวมทั้งหมดทำมาได้ดีและถึงมากครับ, วัตถุดิบทุกอย่างโดนดึงออกมาได้ชัดเจน, ไฮไลท์ที่ส่วนตัวชอบมากสุดจะเป็น chilled lobster noodles, ตัวกุ้งกรอบเด้ง เส้นที่ทำมาจากส่วนของกุ้งมีหวามนุ่ม ซอสหัว รสชาติกลมกล่อม, คาเวียร์ข้างในเป็นเต้าหู้ มีความคมละมุน เข้ากันดีมาก, Langoustine ที่ย่างมาหอมละมุน ซอสมีความเผ็ดนิดๆกินแล้วไม่เลึ่ยน
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พลาดไม่ได้คือจาน Gamasot rice, เป็นลักษณะคล้ายๆทานข้าวกับ กับข้าวหลายๆหลายอย่าง เครื่องเคียงเป็นพวกผักและกิมจิหลายๆชนิด อร่อยสนุก และแต่ละคำดีไปหมดครับ & roasted kombu ice cream หอมหวานมัน ทานกับคาเวียร์เพิ่มความเค็มนัว สุดมากครับ
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สรุป, อาหารทำออกมาดีมากครับ, ทานแล้วสนุก เพลินๆ, บริการและบรรยากาศก็ดีๆมากๆ ใครมาโคเปนไม่มาถือว่าพลาดครับ 💯💯💯
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📍 Restaurant Koan, ⭐️⭐️ Michelin star , Copenhagen taken in koancph by @koancph

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a month ago

KOAN, COPENHAGEN - Two stars on the door; three-star cooking on the table.

@koancph received two Michelin stars just ten weeks after opening. Chef @kristianbaumann sends Korean flavours through Danish produce leading to unique dishes.

The 23-seat dining room, developed with Mathias Tolstrup, Hænders Værk and Jan Rasmussen, turns its back on the harbour. Triiio tables by Hans Bølling and Arkade chairs by Nanna Ditzel, made by @brdrkruger, direct attention towards the open kitchen.

Service does not begin when the first guest arrives. The entire team works behind every detail, crossing between dining room and kitchen to understand the menu through making it. This includes shelling tiny beechnuts by hand before toasting them for the gamasot rice.

The menu moved through shrimp, stewed oyster, scallop, acorn, white kimchi, tofu with GastroUnika Platinum Selection caviar, chilled lobster noodles, savoury kkwabaegi, summer salad and langoustine. White kimchi came in a ‘Reborn’ bowl by Korean ceramic artist Lee Ki-jo, embedding Ming and Qing porcelain fragments in new porcelain.

Gamasot rice arrived with its constellation of banchan before caramelised rice, raspberries, oolong tea, elderflower, barley with gochujang, chapssal-tteok and sesame dasik.

Lyra, eight, acquired further favourites. Korean chilli, fermentation and marine salinity passed through Nordic ingredients without becoming autobiography by lecture, or Danish food dressed in borrowed clothes.

Jeff Njoroge Njehu - @j.njoroge.n, a ’99 vintage - looked after us with warmth, wit and forensic observation.

Drinks included takju and yakju from Copenhagen’s Yunguna; @champagne_marguet Shaman 19 Rosé; Domaine Fourrier Gevrey-Chambertin 1er Cru Cherbaudes 2019; and Mas Amiel Maury Rouge 1985.

The non-alcoholic route ran from Zalotti and sakura through carrot and rooibos, pine needle with tomato and fig leaf, woodruff with apple and cep, rhubarb with blackcurrant flower, kumquat with ginger and Darjeeling, to magnolia with orange and quince.

Even Copenhagen’s notably pure tap water played its part.

Aftertaste led into aftertaste. @koancph is operating at three-star altitude. Michelin has yet to catch up. taken in koancph by @koancph

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a month ago

We’re excited to welcome our guests back on Tuesday, August 11th, following our annual summer break.

Refreshed and inspired, the team is ready to share the vibrant flavors of late summer with you.

@neveq ❤️ taken in koancph by @koancph

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2 months ago

As we welcome the arrival of summer we are pleased to announce that reservations are now open through Friday, December 18th 2026.⠀
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In weeks where we are open Tuesday through Friday, we will have our additional lunch service on Friday. In the occasional weeks that include a Saturday, lunch moves to Saturday. ⠀
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If your preferred date is fully booked, we warmly encourage you to join our waitlist - we will do our very best to welcome you at the earliest opportunity.⠀
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From Saturday 18th of July we will be on our annual summer break and will return Tuesday 11th of August.⠀
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We wish you all a wonderful summer.⠀
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📸 @neveq ❤️⠀ taken in koancph by @koancph

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3 months ago

⭐️⭐️ 𝕂𝕆𝔸ℕ - ᴄᴏᴘᴇɴʜᴀɢᴇɴ, ᴅᴇɴᴍᴀʀᴋ

A fabulously unique and delicious meal at two starred Koan by @kristianbaumann - an elegant Nordic take on Korean dishes, flavours and ingredients. Menu at the end of the reel - a killer meal and one I highly recommend if you’re visiting CPH! Love Kristian’s food. 🇰🇷🇩🇰 @koancph

Music by my fave @thebausa

#finedining #copenhagenfood #foodblogger #2michelinstar degustation taken in Koan by @koancph

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3 months ago

Our current gamasot rice draws on inspiration of the five harmonious colors of hansik. Red for south and fire, blue-green for east and wood, yellow for center and earth, white for west and metal, black for north and water. A small gesture, but one that carries deep meaning for us.⠀
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The rice is served with trout roe, salted squid, grilled lemon thyme, fermented citrus, toasted beech nuts, reduced makgeolli and fjord shrimps - all hidden beneath a layer of cooked and raw vegetables.

📸 @neveq 🫶 taken in koancph by @koancph

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3 months ago

Our summer acorn serving.⠀
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A delicate, thin tartlet shell made from acorn flour, paired with a silky, traditional acorn jelly crafted from acorn starch and lightly seasoned with sesame oil.⠀⠀
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The tartlet is layered with a vibrant paste of nettles and a second paste of fermented green strawberries infused with green chilies. It’s topped with thinly sliced fresh green strawberries.⠀⠀
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📸 @neveq 🌰💚 by @koancph

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3 months ago

The collection grows slowly but steadily ❤️ taken in koancph by @koancph

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3 months ago