Martin Kongstad of Weekendavisen praised our work with vegetables:
“I’ve had countless dishes made with celeriac — at Arpège in Paris, I once had six courses of it — and Paula’s was better than them all.”

And according to Gastro’s Svend Rasmussen, Stefan’s “precise and flavorful dishes radiate finesse.”

But Paula is more than just the kitchen. Our restaurant manager and sommelier Nils Sonne Andersen, along with the entire front-of-house team, create an atmosphere that stays with you. As Joakim Grundahl from Politiken wrote:
“They hadn’t been open for many days, but the servers, the head chef, and host Stefan Hansen already seemed right at home — relaxed and in good spirits.”

A heartfelt thank-you to all the guests and reviewers who have shared their words and their time with us.
Paula’s journey has only just begun — and we can’t wait to see where it leads.