Great location, cozy restaurant, great treatment. But the food.... We had the SKIN-ON FRIED RED MULLET (ROUGED)
served with ratatouille, black olive pesto and pickled gooseberries. The fish was like it was fried, then frozen and then warmed up, left for two hours and then served. The dish was tasteless and uninspiring.
for the main dish we had
SPANISH BLACK FOOT PIG served with a strong gravy of smoked marrow, parsley, tarragon, shallots and French fries.
While the meat was nice and tender, the gravy and lack of something else on the plate (besides the little bit of thin sliced shallots) gave it this artificial fast food like character, and again, the dish did not seem like it was freshly made. It also had a "bacon flavour from a tube" like taste to it. The fries are nasty, and taste mostly of oil. Even though i am a happy eater, I could not finish the dish.
My wife had the STEAMED TURBOT WITH HOLLANDAISE SAUCE
Served with sautéed spinach and carrots alongside small white potatoes tossed with lots of butter and parsle.
The entire dish was right on. The fish fresh and perfectly cooked, the combination of perfect tasty and chewy veggies, with exception of the potatoes that could have used two minutes more cook time. The sauce was perfect with great balance. The wines recommended was middle down the road wines, I was recommended a Coppola diamond collection zinfandel red wine to go with the pig, but it could not win the fight against the artificial bacon flavour and oily fries. My wife had a excellent New Zealand Sauvignon blanc from dashwood with a big fruity palette that was a great companion to the hollandaise sauce driven dish.
We skipped dessert based on the previous success rate of 33 percent.
If the quality of the food had been perfect, I would have found the total price of dkk 1050 to be reasonable. Obviously, it is not for fast food...
I hope that this otherwise great restaurant will find their inspiration again, and the chefs to start remembering why they became chefs in the first place. To many compromises in this kitchen for my taste. read more