Kristian Balslev and Jens Riis offer fish and frankness in the restaurant in Lyngby

“No doubt, Lyngby’s trademark is the flow we have here. We’re placed in a corner of the Magasin department-store, and here’s a great energy from the constant flow of happy guests, the large open space, and the huge facade windows. In the restaurant we both have low four person tables and tall long tables that wind from the entrance into the room. From here you have a great overview of the place while you have a chat with the person next to you,” says Jens, who’s general manager.

As head chef, Kristian needs overview too, but he hasn’t got much time for chatting when it’s time to make food for the guests. Luckily he enjoys his time in the busy kitchen, especially when the order says goat cheese wrapped in bayonne ham from the grill. “I really enjoy making this stick. It demands technical skills and precision to wrap the ham properly round the cheese, so that it stays enclosed after it has been on the grill. It’s very obvious if you’ve done it properly or not, and that direct consequence poses a great challenge.”