Sep 23: Traditional Danish; A Signature Evening with Höst

Lunch

Foodie Philip was determined to try pickled herring before leaving Copenhagen and we found Restaurant Kronberg where he had a mixed herring platter: pickled, curried and fried. Foodie Greg had Danish Meatballs.

The pickled herring was surprisingly mild and the three versions on the combo plate were very enjoyable. The meatballs were good meatballs.

Restaurant Kronberg: Mixed herring platter: pickled, curried and fried.
Restaurant Kronberg: Mixed herring platter: pickled, curried and fried.

With a beer each lunch today cost about $24.90 each.

Dinner

Because the food was so amazing, we went back to Höst to sample their Signature meal, with appropriate wine pairings. The “evening with” version includes an exceptionally good sparkling white wine (French but not from Champagne), sparkling water and coffee in addition to the extra little surprises.

The amuse bouche, steak tartar and fluffy mushroom puffs were the same so I’ll focus on the dishes different tonight.

The appetizer was Norwegian lobster and veal terrine with white asparagus and cep mushrooms and is today’s featured image. Surprisingly the terrine was deep fried making it extremely unctuous. It was Foodie Philip’s hit dish of the meal.

After a repeat of the exceptionally good Danish octopus with salted cabbage topped with a buttery-textured egg yolk swimming in a toasted yeast chicken broth we moved on to the main course. The egg deserves another mention because it was so amazing in both texture and taste.

The main course (entree) of beef tenderloin was excellent although it doesn’t photograph well. Foodie Greg thought this was better than Tuesday’s pork belly, but Foodie Philip gave his vote to the pork!

Höst: Beef tenderloin from Grambogård with salted black currant, beetroot, cress and sauce with marrow and terragon
Beef tenderloin from Grambogård with salted black currant, beetroot, cress and sauce with marrow and tarragon.

Tonight’s dessert of blueberry sorbet with brown cheese and cicely was amazing: we both gave it the thumbs up over the excellent corn ice cream of two nights earlier. The ‘brown cheese’ is a mixture of cow and goat milk that has been heated until it caramelizes before being made into cheese, which gives it an amazing sweetness.

Höst: Blueberry sorbet with brown cheese and cicely
Höst: Blueberry sorbet with brown cheese and cicely.

Although it looks like pasta, the texture was extremely soft.

Dinner finished with the same little chocolate treat and coffee.

With wine pairings and a small tip, tonight’s meal came to about $103.00 per person, but was well worth it for a meal of this quality and originality.

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