“Krogs Fiskerestaurant” in Copenhagen is set to reopen in spring 2026 with a bold new ambition and Andreas Ring Kjeldsholm Hansen as head chef. The historic Copenhagen seafood institution returns transformed—aiming for a markedly higher gastronomic level.
After 115 years at the same address, one of Copenhagen’s most storied dining rooms has gone dark—but only briefly. Krogs Fiskerestaurant, the venerable seafood institution on Gammel Strand, has closed for an ambitious transformation. When it reopens in May 2026, it will do so as a fully fledged gourmet restaurant, with new ownership, a new head chef, and markedly elevated culinary aspirations.
Few restaurants in Denmark carry the same historic resonance as Krogs. Since 1910, when Christian Krogh opened his establishment in the heart of what was then Copenhagen’s bustling fish market, generations have gathered here for oysters, plaice, and chilled aquavit. The address has long been synonymous with seafood—reliable, classic, and deeply rooted in the city’s dining culture.
Now, the restaurant enters the most significant reinvention in its history.
The closure allows for a comprehensive renovation that seeks to balance reverence with renewal. Selected historical details will remain, yet the overall expression will shift towards a more contemporary Nordic aesthetic, defined by tactile materials, refined craftsmanship, and heightened comfort.
“We are acutely aware of the role Krogs plays as a Copenhagen institution,” says Ursula Waltemath, Managing Director. “Our ambition is to preserve distinctive historical elements while introducing a more modern identity. Quality, comfort, and a clear Nordic sensibility will define the new Krogs.”
The aim is not merely cosmetic. The transformation signals a decisive repositioning: Krogs intends to compete at the highest gastronomic level among the city’s seafood restaurants.
Central to above-mentioned ambition is the appointment of Andreas Ring Kjeldsholm Hansen as head chef. At 30, he already brings considerable pedigree, having most recently led the kitchen at Dragsholm Slot. His previous experience includes Fasangaarden and the two-star Vollmers—kitchens known for precision and depth.
For Krogs, his arrival marks a clear shift towards a more pronounced gourmet identity. “It is a rare and humbling task to define the cuisine of a place with such history,” Hansen says. “My cooking is shaped by seasonality and locality, but also by a sense of classical luxury and depth of flavor. That dialogue between restraint and richness will be central.”
The new Krogs will revolve around a tasting menu anchored in local fish and shellfish, complemented by vegetables from carefully selected producers. Yet, unlike many contemporary fine dining establishments, it will also offer substantial à la carte dishes—an intentional nod to accessibility. “We want to be among the city’s leading fish and shellfish restaurants,” Waltemath explains. “Guests should feel equally welcome whether they seek a full gastronomic journey or simply a beautifully prepared piece of fish with a fine glass of wine.”
The relaunch extends beyond the main dining room. In the adjacent premises—formerly home to Krogs’ fishmonger—a relaxed, all-day venue will open alongside the restaurant. Here, guests can expect pastries, speciality coffee, smørrebrød, and selected signature dishes from the historic Krogs repertoire. In the evening, the space will transition into an intimate wine bar, offering a more informal counterpoint to the refined restaurant next door.
Earlier this year, Carama Family Office acquired Krogs Fiskerestaurant, with the stated intention of renewing the institution while respecting its legacy. The investment signals confidence not only in the address, but in Copenhagen’s continued appetite for seafood-focused fine dining.
When Krogs reopens in spring 2026, it will step into a city whose gastronomic landscape has evolved dramatically over the past decade. Yet if the ambitions outlined are realized, this century-old institution may once again find itself not merely preserving tradition—but shaping it.
