Smoking is the headline technique here. The chicken develops deep, complex flavor from extended wood-fire cooking, while root vegetables caramelize to sweetness. Smoked cream — a Curtin signature — adds richness and reinforces the smoke profile. This represents the kitchen's mastery of a single technique applied across multiple ingredients.
Tips from diners
Wednesday-Thursday evenings are quieter than Friday-Saturday. If you want to ask chef Curtin or the team detailed questions about sourcing and technique, these nights allow more time for conversation.
A subtle course balancing delicacy with smoke. The fish is cooked gently to preserve tenderness and flakiness, while the smoked emulsion adds umami depth without overwhelming the fish's natural character. This demonstrates Curtin's refinement: smoking is a tool for enhancement, not domination.
Tips from diners
Alouette holds both a Michelin star and a Green Star — ask the team about the zero-waste philosophy. They're proud of their commitment and happy to explain their practices.
An opening course that exemplifies Alouette's philosophy: vegetables treated with the reverence normally reserved for luxury proteins. The beet is smoked over wood fire for depth and complexity; beet ash adds minerality and visual drama; herb oil brings brightness. This single course shows Curtin's commitment to sustainability — using the whole vegetable and transforming it through technique.
Tips from diners
The restaurant features wood-fired smoking prominently — many courses come directly from the wood-burning setup. This is the signature technique of Alouette's kitchen.
Rustic luxury defined. Smoked bone marrow develops a deep, savory complexity that traditional preparation rarely achieves. Charred bread provides textural contrast and a foundation for the marrow's richness. This course celebrates simplicity refined through technique — smoking transforms an ingredient most restaurants take for granted.
Tips from diners
The new location (2023) is opposite Kongens Have in a beautiful historic mansion designed by David Thulstrup. Arrive early to appreciate the architecture and garden views.
A vegetable course that challenges the perception that vegetables are secondary in fine dining. The turnip is glazed to sweet caramelization, balanced by smoked butter's savory complexity and herbs' freshness. Curtin treats vegetables with the same technical rigor and ingredient respect he applies to proteins, a philosophy now aligned with Alouette's Green Star.
Tips from diners
Mention celebrations at booking — Alouette will provide personalized attention without being intrusive. The team understands the importance of special occasions.
Alouette earned its Michelin star in 2019 after only one year in operation — a rare achievement. Led by American chef Nick Curtin and his Danish wife Camilla Hansen, the restaurant received an upgrade in 2023 when it relocated to a historic mansion opposite Kongens Have (the King's Garden) in central Copenhagen. Designed by renowned architect David Thulstrup (also responsible for Noma 2.0 and Ikoyi), the new space blends refined luxury with sustainability. Alouette holds both a Michelin star and a coveted Green Star, reflecting deep commitment to zero-waste cooking, hand-picked producers, and smoking food over wood fire. The 12-15 course tasting menu is fully composed by Curtin and changes seasonally.
The Full Alouette Experience (12-15 courses with wine pairing) is approximately 1,945 DKK. A deposit of 995 DKK per person and 50 DKK non-refundable administrative fee apply. Book 4-6 weeks in advance for prime dates.
The kitchen's wood-fired smoking setup is visible and theatrical — it's part of the dining room ambiance. Sitting where you can see the fire and smoke is ideal if available.
Alouette's Green Star reflects genuine commitment to zero-waste cooking, hand-picked local producers, and environmental responsibility. Ask the team about their sourcing philosophy — they're knowledgeable and passionate about the work.
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