The best restaurants Kolding

A gastronomic Mecca that has made beef its specialty. But not just any beef! Cattle raised in pastures and matured meat. For several years now, the house has been maturing dry. A process that consists of suspending the meat, between 40 and 100 days, in a special cold room, where humidity and temperature are controlled. The cold room is part of the facilities at the slaughterhouse in Lund. This maturation can be described as a drying process, which gives the meat a lot of tenderness and taste.

This address, you will see it from afar. A beautiful facade with a red gable, a set of curves and counter-curves enhanced with white on a tree-lined square. Managed by an association of unemployed people, Café Paraplyen is open to all. The setting is pleasant, old mirrors, clear walls and candles on the tables, with large windows opening on the street. But don't expect to drink a beer or a glass of wine, this place doesn't have a license to serve alcohol. On the other hand, coffee lovers will appreciate the very cheap prices!

In the port of Kolding, this highly regarded restaurant has made fish its specialty. Admiralen was built in 1903, and since then it has never stopped catering. The premises and facilities have been continuously renovated, respecting the history of the place, the harbor and the surrounding ships. A real treat on the plate with fish or crab soup, roasted oysters as a starter; lobster, plaice or mussels as a main course. Some meat dishes will satisfy those allergic to fish.