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formel B

@rest_formelb

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A star in the Michelin Guide since 2004 | We aim to create dining experiences where there is room for the finest food and wine in a relaxed setting |

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For 22 years, this dish has been a defining signature of Formel B. Delicate turbot is paired with slow-cooked, tender oxtail, creating a refined contrast between the delicate character of the fish and the rich depth of the meat.

The dish is finished with a vibrant parsley and garlic sauce, bringing freshness, warmth, and balance to the composition. A distinctive combination of sea and land, it reflects Formel B’s approach to cooking: classic ingredients presented with precision, character, and elegance by @rest_formelb

Canelé - The iconic pastry from Bordeaux, flavored with jasmine tea and vanilla by @rest_formelb

Norwegian hand-dived scallop with Danish seaweed, koji, and citrus bouillon by @rest_formelb

Grilled Danish weever with white currants, elderflower, and fennel garum by @rest_formelb

Poached Gillardeau oyster with gooseberry, buttermilk, and chive oil by @rest_formelb

The team is all set for Saturday and can’t wait to welcome you! We’re looking forward to a great service, a busy kitchen, and a wonderful evening together. by @rest_formelb

New chanterelles with koji, crisp apples, and winter truffles by @rest_formelb

Kitchen is ready for another Friday service 🙌 by @rest_formelb

The chandelier above, the cellar below – and a table to remember in between. by @rest_formelb

Coffee and petit fours. The last note of the meal. by @rest_formelb

Lacto-fermented Reine Claude plums, toasted tonka bean, woodruff, and aged plum pulp reveal delicate notes of honey, marzipan, and almond.
Created to pair with our signature dessert, this juice is the result of a close collaboration with the talented team at Muri Copenhagen. Their craftsmanship brought our vision to life, and we are proud to share the result. by @rest_formelb

A modern formel B classic.

Roasted rösti with new Danish potatoes, spruce, and Comté by @rest_formelb