M.P. Bruunsgade 31
8000 Aarhus C
info@nordiskspisehus.dk
Tlf. 86 17 70 99
Telefontid
Mandag til lørdag kl.11.00-22.00
A Very Wonderful Evening
I guess with my new fantastic job in Restaurant Substans I happened to be very lucky.
Very honored they invited me to join them for dinner at Nordisk Spisehus.
Nordisk Spisehus (~Nordic Dinnerhouse) had a change in ownership in December 2011 and the new owners do a very amusing job.
The menu we had is seen below
The restaurant offers a couple of additional dishes but those we skipped.
We had a table at six o'clock and actually I was the last to arrive, the table was long and chairs cozy with fur rugs around the backrest.
Nordisk Spisehus (~Nordic Dinnerhouse) had a change in ownership in December 2011 and the new owners do a very amusing job.
The menu we had is seen below
Torsk - Kongekrabbe - karamelliseret jordskokker
Muslinger - lögrom - selleri - skummende sauce
Most kartoffel - dildcreme - trøffel
Stegt okse - kalvebrisler - sennep - kål
Sveske - malt - pære
Rødbede - havtorn
Ostebræt med sprødt & sødt
---
Cod - King crab - caramelized Jerusalem artichokes
Mussels - lögrom - celery - foamy sauce
Mashed potato - dill cream - truffel
Grilled beef - veal sweetbread - mustard - brassica
Prune - malt - pear
Beetroot - Sea buckthorn
Cheese board with sweet and crisp
The restaurant offers a couple of additional dishes but those we skipped.
We had a table at six o'clock and actually I was the last to arrive, the table was long and chairs cozy with fur rugs around the backrest.
Immediately I was asked whether I preferred still or gas water and some minutes later there were bread, butter and fat (which is a danish tradition you eat "raw" fat on your bread)
We had a glass of champagne with a small appetizer made of beef tatare with crisp and a small yolk. Very delicious to start with - the beef tatare was smooth and tasteful.
Unfortunately I were not quick enough to get a picture of all the wines we taste (or maybe I did not think about it in the specific moment) but we had some of the most tasteful wines with interesting spices and combinations with the food.
The staff was brilliant even though be apparently bad hearing could not always hear what the waiter said about the wine because he was at the end of the table. It was an open kitchen so you could constantly follow what happened in the kitchen, again it is always a pleasure to see a kitchen where the chefs aren't shouting of each other.
Well, the dinner was kicked of with cod, crab, ramsons mayo andartichokes paste and a wine which almost tasted like grape juice and was opaque-like.
My company happened to eat quite fast so just in a couple of minutes we were ready for the next plate.
The next course was a mussel soup and when Nordisk Spisehus says mussels they mean mussels, under the foamy sauce there were razor clams, cockles, blue mussels and scallops. I think this was one of my favorites but that might just be my addiction to shellfish.
The potato and truffel course was also very funny. It consisted of potato and dill chips, potato and dill pasta and on top potato and dill cream. When all six plates were served the waiter and chef came with a grater and tear lots and lots of black french truffel over each persons plate.
It was a fantastic view that a very simple and cheap dish suddenly got interesting. I love truffel so the way they "performed" the tearing of the truffel impressed me and reminded of my trip to Paul Bocuse.
A lack of salt was quite a shame for this course, but a restaurant can always be better and I guess Nordisk Spisehus need to improve their use of basic spices, which by the way was not to find on the tables.
Before the main course the waiter came with a decanter and offered a blind-tasting, good service so to say, but I'm pretty sure my chef at work is a good customer of the house. Again a wonderful wine, as I remember it was a relatively old french Pinot Noir (which goes straight to my heart).
The grilled beef for the main course was beef kidney tapping and veal sweetbread. Again a very beautiful plate with different brassica and broccoli pure.
If you think about how many different tastes and courses we have had at this moment one would be completely satisfied but we were not. So we had two desserts and cheese.
We had a glass of champagne with a small appetizer made of beef tatare with crisp and a small yolk. Very delicious to start with - the beef tatare was smooth and tasteful.
Unfortunately I were not quick enough to get a picture of all the wines we taste (or maybe I did not think about it in the specific moment) but we had some of the most tasteful wines with interesting spices and combinations with the food.
The staff was brilliant even though be apparently bad hearing could not always hear what the waiter said about the wine because he was at the end of the table. It was an open kitchen so you could constantly follow what happened in the kitchen, again it is always a pleasure to see a kitchen where the chefs aren't shouting of each other.
Well, the dinner was kicked of with cod, crab, ramsons mayo andartichokes paste and a wine which almost tasted like grape juice and was opaque-like.
My company happened to eat quite fast so just in a couple of minutes we were ready for the next plate.
The next course was a mussel soup and when Nordisk Spisehus says mussels they mean mussels, under the foamy sauce there were razor clams, cockles, blue mussels and scallops. I think this was one of my favorites but that might just be my addiction to shellfish.
The potato and truffel course was also very funny. It consisted of potato and dill chips, potato and dill pasta and on top potato and dill cream. When all six plates were served the waiter and chef came with a grater and tear lots and lots of black french truffel over each persons plate.
It was a fantastic view that a very simple and cheap dish suddenly got interesting. I love truffel so the way they "performed" the tearing of the truffel impressed me and reminded of my trip to Paul Bocuse.
A lack of salt was quite a shame for this course, but a restaurant can always be better and I guess Nordisk Spisehus need to improve their use of basic spices, which by the way was not to find on the tables.
Before the main course the waiter came with a decanter and offered a blind-tasting, good service so to say, but I'm pretty sure my chef at work is a good customer of the house. Again a wonderful wine, as I remember it was a relatively old french Pinot Noir (which goes straight to my heart).
The grilled beef for the main course was beef kidney tapping and veal sweetbread. Again a very beautiful plate with different brassica and broccoli pure.
If you think about how many different tastes and courses we have had at this moment one would be completely satisfied but we were not. So we had two desserts and cheese.
The first dessert with prune and bulb was not a favorite, no doubt the dessert was beautiful but for my taste a little bit bland.
Though the first dessert was not impressing me the last with beetroot was great!
As a child my father also tried to use beetroot in desserts or as powerful glace for main courses, so it sort of reminded me of these times. When cooked well a beetroot evolves this sweet taste and works very well in dessert. Accompanying the beetroot was some chips which tasted like licorice and chocolate.
At last great cheeses with rosehip chutney. I had to ask for bread for the cheese but I think that is quite normal because some people like to eat cheese just raw. Finally we had coffee with petit four, and when I look back at this great evening there is almost nothing to point a finger on.
Skilled and nice waiters - great, pretty and innovative food with a Nordic touch - cozy atmosphere and consistent style - interesting wines with classic grapes and areas (which I prefer).
I have not mentioned any prices yet, but you get an 8 course meal for 700 DKK and another 700 DKK for a paring wine menu, even though I do not know so exceptional much about wine I can tell that the 7-8 glasses we had was definitely worth more!
This is without doubt one of the places I will return to see whether they keep up the good work
Nordisk Spise hus is signed with 4 out of 6 Bloc De Foie Gras.
Though the first dessert was not impressing me the last with beetroot was great!
As a child my father also tried to use beetroot in desserts or as powerful glace for main courses, so it sort of reminded me of these times. When cooked well a beetroot evolves this sweet taste and works very well in dessert. Accompanying the beetroot was some chips which tasted like licorice and chocolate.
At last great cheeses with rosehip chutney. I had to ask for bread for the cheese but I think that is quite normal because some people like to eat cheese just raw. Finally we had coffee with petit four, and when I look back at this great evening there is almost nothing to point a finger on.
Skilled and nice waiters - great, pretty and innovative food with a Nordic touch - cozy atmosphere and consistent style - interesting wines with classic grapes and areas (which I prefer).
I have not mentioned any prices yet, but you get an 8 course meal for 700 DKK and another 700 DKK for a paring wine menu, even though I do not know so exceptional much about wine I can tell that the 7-8 glasses we had was definitely worth more!
This is without doubt one of the places I will return to see whether they keep up the good work
Nordisk Spise hus is signed with 4 out of 6 Bloc De Foie Gras.
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