Restaurant Sletten

The story

Restaurant Sletten in Humlebæk: Modern Cuisine Built on the Daily Catch

Restaurant Sletten, at Gammel Strandvej 137 E in Humlebæk, serves modern cuisine built on fish and shellfish from local boats, and it holds a Michelin Recommended distinction for 2026.

Cooking built on the morning catch

Fish and shellfish are always on the menu. Each morning the kitchen collects its supplies from local fishermen who land their catch about 40 metres from the restaurant. Where possible, the cooking uses the best Danish produce, paired with European specialities. The menu runs to around 15 small dishes that change with the season. Kasper Klitten Byrsing leads the kitchen, and he previously worked at formel B in Copenhagen.

Dishes that have stayed on the menu

Some dishes have been on the menu so long that they feel like local fixtures. The fish soup with lobster, scallop, octopus or the catch of the day is one. White asparagus from Søren Wiuff and virgin lobster with green strawberries and horseradish are others. The dessert Havtorn en Surprise was brought over from the original formel B kitchen. When the season peaks, the menu follows it with white asparagus, fjord shrimp, wild blackberries and beach kale.

The terrace and the wine list

The whitewashed house has blue-painted windows and a large terrace that slopes toward the harbour, with views over the Øresund. In the lighter summer months, guests can take oysters and a glass of champagne outside. The wine list ranges from naturally low-sulphur bottles and small producers to single-vineyard Burgundy and Barolo, with a selection of white Loire and Burgundy for the seafood. Owners Kristian Arpe Møller and Rune Amgild Jochumsen have run the restaurant for more than eleven years, and Jacob Thorning Christiansen manages the room and sommelier work.