Arguably the most remarkable restaurant opening in Copenhagen in 2025. Christoffer Sørensen’s return following Restaurant Studio was highly anticipated, yet few expected the extent to which he would impress both guests and critics.
The 20-course menu is divided into “Sea,” “Field,” and “Forest,” with flavor intensity steadily building through the progression.
Sørensen is often associated with bright, light, and occasionally delicate flavors. However, the menu also reveals darker, more concentrated expressions. These appear early on, notably in the squid with chicken skin, fermented cucumber, and coriander, as well as in the mushroom bouillon finished tableside in a flask.
The penultimate savory course features confit duck egg with mushrooms, aged vegetables, and wild herbs, delivering
profound umami depth. Twenty courses demand a certain appetite, yet each dish invites another bite. Nothing feels superfluous – every course has its place.
Among the desserts, “The Rest of Our Bread” stands out, a modern interpretation of the classic Danish øllebrød made from the bread served earlier in the menu.
Located in the historic setting of Christianshavn Rampart, part of Copenhagen’s former fortifications, Restaurant Lille Mølle occupies a former windmill dating back to the late 18th century, once used to grind grain for the city and long considered one of the area’s most distinctive landmarks. Carefully restored, the old mill lends the restaurant a rare sense of intimacy and continuity, where centuries of history frame a distinctly contemporary culinary expression. Restaurant Lille Mølle strongly suggests a future Michelin star, possibly two.
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