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Alberto K
In the Radisson SAS Royal Hotel Cuisines: ItalianAbout
Named for the innovative hotelier and international gourmet Alberto Kappenberger, this restaurant is the most successful in wedding Danish raw materials with the culinary techniques of the new Italian kitchen. From the homemade durum bread freshly baked that morning to the just-caught lobster, the chefs here place a great emphasis on freshness. Most fusion dishes are successful, including Danish rabbit with Umbrian truffle oil, or Danish lump fish with fresh rosemary grown in the Tuscan countryside. Pigeon and woodland mushrooms are served with polenta, pumpkin, chestnuts, and wood sorrel, or North Sea cod and oysters arrive with tiny spheres of fresh apple, each drizzled in Prosecco. The restaurant lies on the 20th floor of the Royal Hotel.
