2 snacks + 3 courses at Paula — Carlsberg Byen’s à la carte jewel is rewriting the rules of fine dining

Tucked beside Carl Jacobsen’s Garden, on the very ground where the brewmaster’s spring once flowed, Paula delivers French plates sharpened by Japanese clarity. Drawing on his years at Kong Hans Kælder and Frederiksminde, Head Chef Stefan Hansen brings tasting-menu finesse to every dish—yet you’re free to order exactly as you please.

Wild game, sustainably caught seafood, and local produce anchor a menu guided by season and instinct. Fried kale is paired with pickled green strawberries, fermented gooseberries, and a gently poached yolk. Venison tartare arrives with foraged berries and beetroot purée. Salted pollack transforms into a delicate mosaic with fermented apple–marigold broth, while pikeperch is served alongside crisp bread with fermented pumpkin and roasted turbot sauce.

At Paula, fine dining gets a rewrite, but you call the shots.