Treetop is a restaurant that has been around for many years. Some may recognize it as the place where Rasmus Munk was head chef before he opened Alchemist. That, however, was about a decade ago, and since then, Treetop has quietly continued its journey somewhat outside the spotlight.
Located in Hotel Munkebjerg, overlooking Vejle Fjord, it’s not the most obvious destination if you’re based in Copenhagen—but it makes for a fantastic weekend getaway. I visited just five days before the Nordic Michelin Guide Gala, where Treetop would go on to receive a coveted Green Star for its work in sustainability. That commitment was clearly reflected in the menu—although, in my opinion, the restaurant deserved even more recognition.
The restaurant is intimate, seating around 20 guests, which creates a cozy atmosphere and ensures everyone enjoys stunning views of both the forest and the fjord. The dining room is decorated with preserved elements and fresh vegetables—a clear signal of the restaurant’s ethos.
After a glass of champagne, the menu began with the traditional round of snacks. These blew me away with their creativity, flavor, and presentation—whether it was the asparagus broth, the buckwheat and lobster tart, or the cucumber in chive oil. Each was flawlessly executed and reminiscent of Noma a decade ago.
The “giga oyster” is an invasive species in Denmark, and as such, often appears on menus at sustainability-focused restaurants. Here, it was served with a rich French sauce and breadcrumbs—packed with deep umami flavors and an absolute pleasure to eat.
The next dish elevated the presentation even further: horseradish panna cotta with kohlrabi and a rich sauce, generously topped with caviar. I found it to be perfectly balanced—the heat of the horseradish complemented the sweetness of the cream beautifully. It brought a big smile to my face and felt more refined than most horseradish-based dishes I’ve had.
Fresh peas are my favorite ingredient. A good pea dish always transports me back to being five years old, eating peas on my grandfather’s farm under the sun. This dish did just that. The peas were lightly grilled over yakitori and paired with a juice of fennel and cucumber, along with a tangy apple gel. The complexity of flavors, while maintaining a fresh profile, was simply incredible.
Lentils are something I’m cooking more and more at home, but I love when they’re done well in restaurants. It’s actually a dish I always choose if I see it on a menu. Here, they were served with a silky chawanmushi, plenty of brown butter, and a generous helping of caviar—a dish of pure bliss.
The new potatoes with a sauce made from koji and hay cheese were also blissful. Simple, delicious, and deeply traditional. It’s the kind of dish that takes courage to serve—both because of its Danish roots and its simplicity.
Bread and butter at Treetop came in the form of a sourdough-based croissant. The layers were perfect, and served with 36-month-aged Gruyère cheese, it delivered incredible flavor.
Then came the final two savory dishes. First, a beautifully cooked turbot with a turbot farce and a luscious buttery sauce. Dehydrated and rehydrated strawberries, combined with a touch of pepper, added a unique twist to an otherwise classic dish. The final savory course was equally impressive: a deboned chicken wing stuffed with berries and black garlic, served with a powerful sauce made from duck wings and Norwegian blue cheese. Chicken is making a comeback in Danish fine dining, and tasting the quality here, it’s easy to see why.
The two desserts picked up right where the savory courses left off, showcasing perfect execution and classic Danish flavors. First came rhubarb with chocolate and woodruff—a pleasant dish. But it was the final dessert that truly blew me away. It was Danish summer in a bowl. A delicate tuile made from honey and vanilla covered a mix of unripe green and perfectly ripe red strawberries. Every bite was delicious, and the presentation was spot-on. I loved how genuinely Danish it felt.
As a final treat, we were offered a luxurious dessert that diverged from the Danish theme but was no less delightful: truffle-infused ice cream with Piemonte hazelnuts and caviar. A modern classic combination—and when something tastes this good, there’s no reason to change it.
It’s safe to say that Treetop’s Green Star is well deserved. Their respect for ingredients and animal welfare is evident and deeply embedded in their approach to cooking. Personally, I think they also deserved a Red Star. I had a thoroughly enjoyable evening—the food impressed me from the very first bite. Bjarke’s cooking is precise, technically sound, and incredibly flavorful. It feels unapologetically Nordic and distinctly Danish, resisting the overuse of Japanese techniques that have become common elsewhere. While Japanese elements are still present, they are used sparingly, which gives the food a unique identity—and for me, that’s a very welcome quality.
If you’re looking to experience fine dining grounded in Danish flavors, Treetop stands out among the country’s other strong gastronomic destinations.
Practical information
Location: Vejle Denmark
Menu: 12 course tasting menu ($240)
Head chef: Bjarke Jeppesen
Website: https://tree-top.dk
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