Celebrating a special day with old best friends is always great, but this day was in fact out of this world. I am actually glad the rain was pouring down, because this way there is still room for improvement. Other than that, what we experienced as to hospitality, creativity, good food and stunning wines – was simply amazing. I had high expectations for this lunch. Seeing old “friend” Jan Restorff again, and knowing that Jakob de Neergaard in the kitchen is as sharp as ever – it would be easy for my high expectations not to be met.
But from the moment we entered the room, Jan meeting us outside – at 12.00 till we left 5 hours later we were spoiled and taken care of, in a manner that it will be hard for anybody to follow-up on, or even try to get close to.
I have said it before, and I would like to stress it again. For this restaurant to hold “only” 1 michelin star is so close to criminal as it gets. Wake up Michelin, Take away a star in Hong-Kong and one in Luxembourg, and put them here – right there in the heart of Sölleröd.
I do not need the craziness or innovation of Noma or El Bulli to recognize when something hits the spot. I need good food, a slash of creativity, a lot of attention to detail and to the table, add a romantic ambience, Jakob and Jan – and you have the perfect meal. At least I had on that Sunday.
Some of my shots came out a little blurry – I apologize for that, but have chosen to include them.
We chose the standard 5 course Sölleröd Menu with a few extras thrown in as suggested by Jan, and to start it all of we went for a Champagne – Pol Roger Millesime 2000 rosé. I absolutely adored this bottle, the long nutty aftertaste. Stunning. Note – Have to buy some of that for my cellar when there is some money left in my pocket. Just for the fun of it, Jan let us try another vintage white champagne from Pol Roger – was it 1999 ?. Powerful, but the rosé blew me away.
A quiet romantic corner
Fantastic bread, replaced throughout the entire meal.
Green Gazpacho with olive ice.
This little amuse was so great, so creamy. Wonderful 10p
Caviar - Avocado - Langoustine
Albino Caviar - Avocado - Langoustine
This was the first of the little throw-in dishes. Jakob came out and explained about the caviar, especially about the Albino caviar, how much was harvested in the world etc. The men were served the black, and the women were served the albino version. This was caviar as good as it gets in my book, the delicate combination with the avocado creme and langoustines…wauw. This is normally on the a-la-carte menu I think. When you go there..TRY IT ! 10p
To continue with the meal we then chose a bottle of Meursault Charmes 2006 from Francois Mikulski. What a great wine for the following dishes. Jan suggested us 4 whites, explained about their differencies, making the choosing really interesting.
Römö shrimps with cucumber, horseradish and dill
A simple light dish. The mild horseraddish and the nutty oil in the bottom made this dish melt in your mouth. The small shrimps added the texture and great taste. 9.5p
Smoked cod with different types of cabbage
Again, light, beauty on a plate, pleasure in your mouth. 9.5p
Again is was time to change direction, wine wise, and we chose a bottle of Chambolle Musigny 2006 from Francois Bertheau. Again Jan helped us in choosing from the vast numbers of bottles on the wine list by presenting 4 bottles, explaining etc. Since the wine was such an instant hit, he tickled our senses by offering a second bottle from Cambolle Musigny, the 2007 (?) Philippe Pacalet. What a whine, at first much more closed and fruity than the well balanced and smooth Bertheau, later totally winning us over with its charm and elegance.
Variety of potatos with summer truffles
Simple food, what do you get when you pair potato the best vegetable in the world, with truffles one of the most expensive vegetables in the world ? Happiness. May I add the summer truffle was really tasty and the dish a hit in my book. 9p
Roasted turbot with chanterelles and parsley
A “standard” Sölleröd dish, perfectly cooked turbot with tasty chanterelles. What more do you want ? 9p
Breast of veal with foie gras, new onions and currant
Ring ring ring…..a true beauty. Veal vacuum-cooked at 48 degrees then braised….the perfect meat. A dish you never wanted to finish. In a good way. 10p
Buttermilk, lemon and mint
First of the desserts, was a mojito oriented pleaser. I loved it. 10p
A “Noma” inspired presentation. Again, the ligthness (needed at this point) the taste of the berries. 9,5p
Raspberry - "guf" - Raspberry
I love raspberry – 9.5p
Chocolate - chocolate - chocolate.
For me the weakest dish on a perfect menu, but maybe, just maybe the stomach was starting to say enough. Chocolate is still a must in any menu lol. 9p
To accompany the desserts, we first had two different tastings of Riesling Auslese from Mosel – Saar – Ruwer, and later two red low alcoholic wines – Jan have to help me here if he sees this, because I simply forgot their names, but they were both great, fresh and perfectly matched the berries and chocolate.
I would wish for any gastronaut in the world to try food at this level, I would like everyone to feel the warmth and hospitality of Jan. I would want all the waiters in the world to deliver at least 10% of the passion Jan delivers. He lives food and wine. I love him. For me he is the among the best in the world. As good as it gets.
Simply the best
How do you rate a visit 20 km. north of Copenhagen yet so close to heaven – with good friends – with a meal close to perfectness. One could argue that more innovative dishes have seen the world, but when all is said and done – can good food get any better than good food ? Not in my world. Thank you again Jan and Jakob for making our day even more special. We shall be back….and even though it will be a little while, I can hardly wait. Sölleröd Kro rock on …….and thank you. I will add an exta 0,5 point to reach the top mark which I felt we experienced that rainy Sunday. As good as it gets.
My rating for this visit: Food 9,5 (10), Ambience 5(5) and service 5 (5) Happiness point 0,5 – Total score 20 (20)