(Strandgade 14, kld in København, Denmark)

In the beautiful old protected building from the 1640?s called the Rhodeske gård, we have furnished ...a treasure of a kitchen. In here we create Danish traditional gastronomical splendours of the season?s best organic raw materials, even the schnapps is organic. We aim at the particulars in the food and work carefully with the focus on giving our guests a total sensual experience Therefore it is possible in Chr. 4-tal?s Kitchen to warm yourself at the fireplace, go online with one?s laptop or just sit and regard the Virgin while the food gets ready. Best regards Frank and Annilil Opening hours: Monday - Saturday 11.00-17.00 [moreless]

(Torvegade 79 in København, Denmark)

In the capital of Copenhagen, we have some exceptional garden restaurants such as Ravelinen - here b...y the ramparts on the outer Christianshavn - and the small gardens close by the Castle of Frederiksberg. All these garden restaurants - offering both indoor and outdoor service - are marked by a certain historical atmosphere. Ravelinen was built in 1728 and today, it is, of course, protected property. From the very beginning the buildings were used as a kind of toll house and military guardroom where guards checked passers-by to see whether they had paid toll at the crossing between rural and urbane areas. At that time, Amager was an open arable land and from here Christianshavn seemed the beginning of the big town. The name ravelin is French and means "angular outworks between two bastions". In modern English, this means a sort of advanced fortification between the two bastions on the ramparts of Christianshavn - Elefantens Bastion (Bastion of the Elephant) situated towards the SAS Hotel - and Løvens Bastion (Bastion of the Lion) situated towards Christiania and Holmen. King Christian the 4th had the ramparts constructed around Christianshavn to protect the town from this side as well. Today, the ramparts are the most intact and well-preserved of all the outer fortifications. It is a tradition to take a walk on these ramparts on the eve of Store Bededag (a Danish public holiday, falling on the 4th Friday after Easter). The fortification consisted of several bastions and between these bastions one could see even more advanced fortifications - slight ravelins - like Ravelinen. Ravelinen appeared as a little artificial island in the middle of the moat - which is somewhat difficult to imagine as the road that connects Amager and Christianshavn, by squeezing through the moat, has grown big and broad. Before, there was just a little narrow road from Amager to Ravelinen and from there, a small wooden bridge to Christianshavn. In 1856, it was decided to pull down the fortification - and with that Amagerport. Ravelinen, the little artificial island, was, however, left untouched - and so the house Ravelinen. Actually, it was not until 1915 that the system of collecting toll at this place was put to an end. Peter Olesen, journalist and writer In 1942 the building re-opened as a restaurant with a beautiful view of the moat. Since then, it has been somewhat enlarged. Opening hours: Monday - Sunday 11.00-22.00 from the 16th of April till end Sepmtember Sample Specialties: Ravelinen is open all year for parties. Contact Ravelinen to hear the posibilities for having your party at the charming restaurant. Sample Lunch menu: Marinated herrings with capers and onions Prawns of Greenland with mayo and lemon Deepfried fishfillet with prawns and mayo Parisien beef with pckles and egg yolk Gorgonzola with grapes, egg yolk and onions Deepfried Camembert cheese w/ black currant Sample Specialties: Christiansø Herring, danish speciality w/ capers Deepfried fishfillet with prawns and mayo Parisien beef served with pickles and egg yolk Sample Entrées: Soup of lobster with langustine and cognac Broccoli salad with smoked halibut fish Carpaccio of beef with parmesan and salad Sample Dinner menu: Stew of Ravelinen with chipolatas, mushrooms, paprikasauce and rice Ovenfried redfish with fresh vegetables, new potatoes and safran sauce Beef tournedos with fresh vegetables, handcut chips in skin and bearnaise sauce [moreless]