The Samuel Restaurant, Copenhagen: Excellent but staggering prices

While in Copenhagen for business purposes, I chose to dine with colleagues at The Samuel restaurant, located a bit outside the Danish capital.

As a reminder, here is the itinerary followed:

1DiaryFall Business Trip in Scandinavia and Paris
2LoungeGalleries First, Londres Heathrow T5
3FlightBritish Airways Club Europe, London Heathrow – Copenhagen Kastrup
4HotelMarriott Copenhagen
5RestaurantThe Samuel, Copenhagen
6LoungeSAS Gold Lounge, Copenaghen Kastrup
7FlightSAS Plus, Copenhagen Kastrup – Oslo, Airbus A321
8FlightSAS Plus, Oslo – Paris Charles-de-Gaulle, Airbus A320NEO
9HotelIntercontinental Paris Le Grand
10LoungeAmerican Airlines Admiral’s Club, Paris Charles-de-Gaulle 2AC
11FlightBritish Airways Club Europe, Paris Charles de Gaulle – London Heathrow
Today’s itinerary

The concept

It is a gastronomic restaurant, decorated with a Michelin star, which combines French and Scandinavian cuisine but always with a comfort food side that I love.

The setting

The setting is an old pharmacy transformed into a restaurant. The place is elegant without being pompous.

The menu

The map changes regularly, here is what was in effect at the time of our visit.

We will choose the menu but with a wine pairing in Half Glass, very smart not to end up drunk.


Tasting Menu

Razor Clam With Light Smoked Cream & Rossini Baerii Caviar

Breads & Salted Butter

Raw Hand Dived Scallop With Infused Vinegar

Langoustine & Ginger In Gyoza With Spicy Consommé

Cannelloni With Stock Fish & Caviar Pressé Infused Bisque

Foie Gras & Sweetbreads In Symbiose

Black & White Squid Filled With Iberic Jamon

Some Of The Worlds Best Cheeses From Our Cabinet – Served With Crackers

Banana & Browned Butter Ice Cream, Praliné & Light Licorice

“Creme Caramel”

Wine Pairing

1998 Millésime, Guy Michel & Fils, Pierry, France


Fino Sherry, Bodegas Tradición, Jerez, Spain


2020 Meursault, Marchand Tawse, Burgundy, France


2019 Condrieu Côte Châtillon, Domaine Gerard, Rhône, France


1996 Premier Cru, Maison Roche De Bellene, Beaune, France


2013 “Aux Echezeaux”, Michel Magnien, Gevrey Chambertin, France


2001 Clos Saint Urbain Rangen De Thann, Pinot Gris, Domaine Zind Humbrecht, Thann, France


2001 Château Suduiraut, Sauternes, France


The meal and the dishes

Overall, everything was excellent. Here is a review of the dishes and the associated photos.

Razor, caviar : super fine


Bread basket : a killer with Normandy butter


Scallops from Norway, beurre blanc: super cooking, beurre blanc with champagne

Gyozas with langoustine : excellent but I will remove the spring onions


Cannelloni filled with fish and beurre blanc : nice assembly even if the fish was a bit bland


Sweetbreads and “responsible” foie gras: the sweetbreads were excellent, but the foie gras was average and overcooked


Calamari with Iberian ham: a real work of art, excellent but a bit nauseating


Cheese plate: a killer, 10 cheeses to taste


First dessert – Peanut, ganache and banana ice cream: We are no longer hungry but excellent assembly


Second dessert – Crème caramel : Very well presented in its egg shell


The service

The service was excellent from start to finish. Elegant but without fuss, relaxed.

The atmosphere

Always a bit strange this gastronomic restaurant atmosphere. I don’t hesitate to laugh about it but sometimes it’s a little uptight.

Bottom line

A very nice experience but the price… Almost 400 € per person, it is very far from being justified… But in line with the Scandinavian prices for restaurants.

Restaurant The Samuel, Copenhague : Excellent mais tarifs ahurissants

Cadre et ambiance
Intérêt de la carte
Présentation des plats
Qualité des plats
Rapport Expérience / Prix

Très bien

Une très belle expérience mais le prix… Presque 400 € par personne, c’est très très loin d’être justifié… Mais conforme avec les prix scandinaves de la restauration. 

Olivier Delestre-Levai
Olivier Delestre-Levai
Olivier has been into airline blogging since 2010. First a major contributor to the FlyerTalk forum, he created the FlyerPlan website in July 2012, and writes articles with a major echo among airline specialists. He now co-runs the TravelGuys blog with Bertrand, focusing on travel experience and loyalty programs.

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