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Restaurant Frederiks Have

Restaurant Frederik’s Have is located right by Frederiksberg Garden. At Frederik’s Have they serve dishes from the European country kitchen - refined and in an elegant manner. Behind the restaurant, you'll find the couple Eva and Ole Sellberg, who have been running the restaurant since 2000.

Ownership of Frederik’s Have

Both Eva and Ole Sellberg are from Fyn. Eva is educated as a waiter at restaurant Marie Louise in Odense and has also worked in restaurants and hotels in France. Ole became a waiter at Franck A in Odense and became a chef at Marie Louise. He furthermore spent two years in France as well as worked at Krog’s Fiskerestaurant in Copenhagen. Lastly, Ole is a member of the Danish Sommelier Association, which gives him a highly professional knowledge of the selection of wines offered at Frederik’s Have.

Michelin’s Bib Gourmand

Frederik’s Have has been holding a Bib Gourmand from 2009 till 2018, an enormous prestige for the restaurant and it goes to show the consistency and quality of Frederik’s Have. The Michel Guide describes Frederik’s Have as a ‘sweet two-room neighbourhood restaurant,’ and that their good-value menus offer a ‘mix of traditional Danish and French dishes.’ They are highly acclaimed in Denmark and are a force to be reckoned with in the culinary industry.

A House Full of History

The house of Frederik’s Have has a rich history dating back to 1889. In 1938 it joined the restaurant business. However, it has also been used as an office for the resistance movement Frit Danmark just after World War 2. It once held the porcelain of Royal Copenhagen Denmark and has been the host of various pubs such as Virginia Bar and Villa Café. In 1992 it finally became Frederik’s Have, and since 2000 Eva and Ole Sellberg have kept the restaurant up to date with its stylish interior, romantic atmosphere and fine-dining experience.

European Cuisine

The kitchen is occupied by two Swedish chefs and two Danish chefs, Jimmy Månsson, Linus Olofsson, Thomas Lehde Pedersen and Christian Hallegreen Rasmussen, which naturally makes the menu’s inspiration stem from mostly Nordic cuisine. At Frederik’s Have, their raw material and ingredients are locally sourced or imported from Scandinavia. The kitchen offers a 3-course-meal for lunch, or you can enjoy single dishes with, for example, salmon or herring. In the evening, they offer delicious 3, 4 and 5-course meals full of exquisite meat and vegetables.

 

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