Old concrete buildings inhabited by a slew of dry cleaners, laundromats, upholsters and shoemakers, supermarkets, roads that are mainly used for parking spaces and a big old fashioned gas station halfway down the street.
This is how one could describe the street of Borgergade in the center of Copenhagen, a javelin throw away from the historic D’Angleterre hotel.
The undisputed gem of the street is located in number 16. As you lean in towards the tinted windows, you can just barely look into the room inside.
When you step in through the main door you immediately get a feeling of warmth and homeliness. The place is Clou – a highly popular restaurant that dazzles diners with its highly creative approach towards cooking.
Chef Owner Jonathan Kjølhede Berntsen
Clou opened in late 2012 when three small shops merged into a restaurant.
Back then the two twin brothers – Alexander and Jonathan Berntsen – ran the enterprise together as respectively sommelier and chef. At that point Clou was an integrated restaurant, wine import and wine shop.
When the three-in-one became too big to house all concepts the twins decided to split it up, and Alexander began to operate solely on the wine import and exquisite wine tastings outside the restaurant.
Since then, the beginning of 2014, Jonathan has run Clou with his talented chefs, sommeliers and waiters as an à la carte and set menu restaurant, that dazzles local and international diners with its creative approach towards cooking.
Clou has since 2013 received three 1-star ratings from Guide Michelin.
Chin Chin to the first Michelin star in 2014.
Clou is a very personal restaurant that desires to make its guests feel at home. To this, the personal touch is important. From personal art on the walls, to grand parents’ silverware on the beautiful setted tables.
The food and wine combinations have been key at restaurant since the beginning. In fact it is what’s most important at Clou. Highly unusually the starting point is the wine, and then chefs match the food.
Even more unusual; in Copenhagen – the cradle of Nordic Cuisine – Clou is a local top restaurant with a kitchen inspired by Southern European Cuisine. In fact you could call it Mediterranean.
Chef Berntsen is taught in France and techniques used at Clou are mostly of French, Italian and Spanish origin, though the restaurant also takes great pride in using the best of Danish produce in its cooking, being very oriented to the outstanding fresh sea produce of the Danish region.
Amongst pleased food critics Clou is in general described as a restaurant being “classic with an unusual, extraordinary twist”.
Chef Owner Jonathan Berntsen exclusively offers his excellence to lectures, food festivals, consultancy and exclusive dinner parties.
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Take a creative approach to pairing food with wine, some true dedication to the classic techniques of cooking and the homey feeling of dining at the house of your best friend, and you have Clou. A trailblazing bright star on the Danish food scene, Clou proves the Danish restaurant scene is more than Nordic minimalism.
Clou restaurant in Copenhagen is changing your dining experience. Opened by the Michelin starred Chef Jonathan Berntsen, Clou is a simple yet luxurious restaurant that specializes in wine and food pairings and various Asian and French cuisines.
A comfortable, intimate restaurant set over three converted shops, with views into the kitchen from the street. Choose between 3, 5 or 7 course set menus and an à la carte: dishes are modern, attractive and inventive, with interesting textures and flavours, and accompanying wine matches. Service is assured.
The deliberation, has been borne by a jury panel composed by great names of international gastronomy and oenology: Josep Roca (El Celler de Can Roca), Master Sommelier and Master of Wine Doug Frost, critic and journalist José Carlos Capel, Ángel León (Aponizente), Master Sommelier Ronan Sayburn and Juli Soler (El Bulli).
Amuse Bouche; Oyster, Passionfruit & Ginger
Royale of Sun Choke, Truffle Salsa, Raw Scallop & three types of Truffles
Razor Clams, Oyster, Sea Salade, Caviar & Ice Cold Razor Clam Boullion
Chipirones En Su Tinta “My Way”; Squid, Iberico Pork & Ink
Foie gras with Champignon, Pan’épice & Garden Herbs