formel B - A STAR IN THE MICHELIN GUIDE SINCE 2004

Throughout two decades, Restaurant formel B has evolved into a cornerstone of the Danish restaurant scene and has held a Michelin star since 2004.

The desire and passion for our craft have always been our most important ingredients. The eagerness to challenge ourselves and deliver our best night after night. But also the enthusiasm to welcome guests.

Over the years, we have become increasingly aware that our restaurants exist to create experiences where there is room for the finest food and wine in free and relaxed settings.

It has always been a guiding principle for us that we should have the desire to dine at all of our restaurants ourselves.

IN SIMPLICITY AND HONESTY LIES EXTRAVAGANCE

Restaurant formel B has developed and paired French approaches with local influencers, evident in dishes like seafood with horseradish, potato serving with egg yolk and truffle, scallops with Jerusalem artichokes, lobster à la nage, and the “Sea Buckthorn Surprise” with its myriad meringue peaks.

For us, it’s about taste above all else. Some dishes remain on the menu for years because they work and taste exactly as they should. We aim to excel in preparation, texture, presentation, and serving. It’s about balancing the classic, familiar, and flavorful without appearing reactionary or outdated.

In our view, dishes are more complete with fewer elements on the plate. We let the ingredients speak in a cleaner and more unpolished manner. Few ingredients in the right combination, where they don’t overshadow each other but make each other shine brighter than they can individually.

WINE AT THE CENTER OF IT ALL

At formel B, we have maintained a longstanding focus on acquiring and offering exceptional wines, particularly from Burgundy, spanning multiple vintages and at prices that allow many to come for the wine as much as for the food. It is a distinct desire for us to provide great bottles at price levels where as many as possible can partake.

Early in our history, it became evident that the food being created paired well with the delicate red wines from Burgundy. The kitchen at formel B has always been Burgundian-inspired, incorporating elements like frog legs, parsley, and garlic. The cuisine has never been heavy or overwhelming. Today, Burgundy constitutes 60-70% of the wine list at formel B, featuring bottles from the top tier and often spanning several vintages.

Characteristic of us, as well as our other five restaurants, is a commitment to offering highly qualified wine service that respects guests’ diverse needs, budgets, and personal preferences.

We look forward to welcoming you to Restaurant formel B.

Kristian Arpe-Møller & Rune Amgild Jochumsen