Plump, barely cooked scallop meat kissed with birch smoke, tossed in a subtle horseradish cream, with apple cubes adding sweetness. The smoke is gentle — just enough to enhance without overwhelming. Reviewers consistently praise this as a masterful balance of tradition and refinement.
Tips from diners
This appears on the 3-course menu and is the highlight — don't skip it even if you think you prefer other starters.
Fluffy whipped cream sits atop bright rhubarb jelly with a whisper of licorice powder. The white chocolate and brown butter ice cream melts into the tart base. It's light enough to finish a rich meal without overwhelming the palate — Høst's philosophy of balance in a single dish.
Tips from diners
The cream topping is aerated — eat it soon after arriving or it begins to settle. This isn't a complaint, just timing advice.
Delicate game bird stuffed with earthy mushroom and bright black currant. The filling adds moisture and flavor without masking the quail's subtle taste. It's often offered on the set menu or as an alternate to beef tenderloin — ask which is freshest that evening.
Tips from diners
If booking a 5-course menu, call ahead and ask if quail is available that night — it rotates with beef and lobster.
Tender, naturally sweet beef cooked to a warm center, paired with fresh spring asparagus and earthy morel mushrooms. This is the most consistent option on the rotating main courses — a reliable choice if you're unsure which protein will be best that evening.
Tips from diners
Order this on your first visit as a reference point — the asparagus-to-morel ratio tells you how the kitchen handles balance that season.
Sweet Norwegian lobster meat grilled to keep it tender, served with impeccably sourced seasonal vegetables. When lobster is featured on the set menu, it's the premium choice — the kitchen sources it from sustainable fisheries and cooks it simply to let quality speak.
Tips from diners
Request lobster when you book if it's an occasion — they'll guarantee availability.
Høst (Danish for harvest) opened as part of the Cofoco restaurant group and quickly earned multiple international design awards, including World's Most Beautiful Restaurant from Travel + Leisure. The open kitchen and visible food prep emphasize seasonal produce — most items change with each month's deliveries from local farmers. The dining room features raw wood, recycled materials, and a deliberately understated aesthetic that lets the food speak.
Book the 3-course menu at 450 DKK for the best value — you get the same kitchen quality as the 5-course (550 DKK) but with smaller portions and faster pacing.
Request the wine pairing (350 DKK for 3 glasses, 450 DKK for 5) — the selections are thoughtful and the sommelier explains each pour.
Latest seating is 21:15. If you book early (5+ PM), expect a long meal — the kitchen paces courses slowly, which some love and others find tedious.
Vegetarian menus available at the same price — call when booking to confirm availability and request it.
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