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Restaurant Karoline Amalie, Silkeborg

Refined countryside dining near Silkeborg’s lakes, with seasonal multi‑course menus, Austrian‑leaning wines and a lavish cheese table in an intimate, home‑like setting.

4.9

Tucked beside the lakes and forests south of Silkeborg, Restaurant Karoline Amalie is an intimate, reservation‑only dining room known for refined multi‑course dinners and a legendary cheese table. Open mainly on weekend evenings, this countryside restaurant focuses on seasonal Nordic produce, beautifully plated dishes and carefully chosen wines, often from Austria. With only a limited number of tables in a cosy, low‑key setting, it feels more like being invited to a private country house than a conventional restaurant.

A brief summary to Restaurant Karoline Amalie v/Rikke Brockstedt

  • Uglesøvej 1, Silkeborg, 8600, DK
  • +4523364011
  • Visit website
  • Duration: 2.5 to 4 hours
  • Luxury
  • Environment icon Indoor
  • Mobile reception: 4 out of 5
  • Friday 6 pm-12 am
  • Saturday 6 pm-12 am

Local tips

  • Reserve well in advance, especially for Friday and Saturday evenings, as opening days and table numbers are limited.
  • Plan for a long evening; with many courses and a generous cheese selection, allow at least three hours for dinner.
  • If you enjoy wine, consider opting for the paired wine menu, which often highlights distinctive Austrian bottles.
  • Ask about any seasonal specialties or local producers the kitchen is working with during your visit.
  • Dress in smart‑casual layers; the atmosphere is elegant but relaxed and the countryside setting can feel cooler in the evening.
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A country restaurant at the edge of Silkeborg’s lakes

Just outside Silkeborg, in the small community of Virklund, Restaurant Karoline Amalie sits on Uglesøvej, surrounded by soft hills, forest and nearby lakes. The approach feels distinctly rural: quiet residential lanes, glimpses of water through the trees and the sense that you have left town behind without travelling far. From the outside, the restaurant looks more like a well‑kept country house than a formal fine‑dining address, which perfectly sets the tone for what happens inside. Step through the door and the atmosphere is relaxed and intimate rather than grand. The dining room is modest in size, with generous space between tables so conversations stay at your own table. Soft lighting, simple table settings and an unfussy Scandinavian aesthetic keep the focus firmly on food, wine and company.

Seasonal Nordic cooking with a personal touch

The kitchen works with a fixed menu built around local and seasonal produce, often stretching to six or more courses over the evening. Plates are composed with care rather than showiness: vegetables in peak condition, delicate sauces and precisely cooked fish or meat. Sauces are often glossy and deeply flavoured, the sort that hint at long, careful preparation in the kitchen earlier in the day. There is a strong emphasis on rhythm and pacing. Courses arrive in a calm flow that encourages you to settle in for the whole evening rather than a quick meal. Portions strike a balance between generosity and restraint, allowing room for both savoury dishes and the extended finale built around cheese and dessert. The style of cooking is firmly rooted in Nordic sensibilities but open to broader European influences when it serves the ingredients.

The famous cheese table and Austrian‑leaning wines

One of the restaurant’s signatures is its abundant cheese selection, often presented as a table or trolley with a large range of mostly European cheeses. It can easily function as a full course on its own, inviting you to discuss strengths, ages and textures before making a plate. For many diners this elaborate cheese experience is reason enough to linger. In the glasses, the restaurant has a particular affection for Austrian wines, which pair well with both the lighter fish courses and richer sauces. Expect crisp whites from cool regions alongside more structured bottles for the later dishes. A curated wine menu is typically offered to match the set menu, making it easy to simply say yes and follow the journey glass by glass.

Host‑driven hospitality and limited opening hours

Karoline Amalie is closely associated with its host and namesake team, giving the place a clear, personal identity. The owner is often present in the dining room, moving between tables, answering detailed questions about ingredients and wines and setting a warm but professional tone. Younger staff members may handle much of the service, while more experienced hands step in for deeper menu or wine explanations. The restaurant keeps restricted opening hours, usually focusing on Friday and Saturday evenings and selected special dates. That creates the feel of a destination you plan for rather than somewhere you simply drop into. Reservations are essential, both because of the short opening window and the limited number of tables.

A slow evening built around conversation

Dining here is designed as an unhurried experience. With many small courses, a full visit can easily stretch over several hours, with natural pauses to chat, step outside briefly between courses or simply enjoy the candlelight. The setting makes it well suited to anniversaries, small celebrations or long‑overdue catch‑ups rather than quick pre‑theatre bites. Although the cooking is ambitious, the room never feels stiff. There is no dress code beyond smart casual, and the countryside location keeps the mood grounded. You come for serious food and wine, but you stay for the sense of being looked after in a home‑like space on the edge of the Silkeborg lakes.

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