We are planting seeds and growing a new webpage.

March booking requests and questions to

jatak@jatakcph.com

Our current champagne offering: a 2012 vintage of Lelarge-Pugeot’s “Les Meuniers de Clémence”. An elegant expression of Pinot Meunier from naturally farmed vineyards in Vrigny. A warm welcome to December and the holiday seaso
Grilled Squid, Bitter Leaves and Fragrant Sauce
Recently, our restaurant manager @wesleysprouts travelled to southwest Germany to visit a few of our favorite winemakers. Since our beginning we’ve been very proud to serve and pair these exquisite wines from passionate and talented makers with
Pumpkin, Habanada and Coriander The best pumpkins come from @brinkholm.andelsgaarde farm. The only farm we source pumpkins from. Nikolaj and Zoe are constantly experimenring with new varietals each season for us to cook with. For this dish we use t
Wild Sea Bass, Green Citrus and Fennel Pairing local Danish Sea Bass with Fennel and the first Green Citrus of the seson, Miyagawa and Cara Cara Oranges. Inspired by the cutting technique used in the Korean dish "Yukhoe". Applying this t
We are searching for skilled individuals to bring new ideas and experience to our front of house, as we continue building upon the existing framework of curious and positive professionals. To apply you must have permission to work in EU. Pleased s
Danish Black Lobster, Celtuce and Almond
MASHI NOODLES Mashi is a shell shaped noodle from the Shaanxi province in Northwestern China. Where the regional cuisine revolves a lot around wheat dough. More known for preparations of long hand pulled or cut noodles. Mashi is not often seen on
Cucumber, White Currant and Marigold 📸 @donninellilucafoto