12 servings at Parsley Salon in Hellerup — One Michelin star, six tables, and a menu shaped by what’s found and grown in Northern Zealand

In the early 2000s, chef Allan Schultz became a formative figure in Copenhagen’s food scene. After years away from the spotlight, he returned alongside his daughter Lola, sommelier Alexander Berntsen, and a Michelin star. At Parsley Salon, guests step into a world shaped by cold waters and wild ingredients prepared by the hands that gathered them.

The menu moves through forest floors and Nordic coastlines. Butter-seared scallops meet foraged nettle. Jerusalem artichokes from the family garden arrive with wild mushroom consommé. Langoustine from Læsø appears as claw tartare with seaweed and pickled rosehips. North Sea cod lands with the first tomatoes of the season. Hand-picked apples from Northern orchards join white chocolate ganache and bergamot.

Inside the walls of Erwin Lauterbach’s former test kitchen, a defining chef returns to the table.