![]() “Classic Caesar salad” with very crisp romaine lettuce, a dried cheese dressing and some pickled berries. Yes, our waiter looked funny at us at this point, because it was a lot of food, but we wanted to try everything.įirst up were the weakest course of the evening. Originally, we were supposed to move on to the main course, but everything up to this point had been so delicious that we decided to order everything on the menu of the smaller dishes and a second order of the frikadelle. My friend who joined me for dinner was upset with me that I ate about 75% of it, and we were supposed to share, and I do not regret it. Roasted and smoked with an acidic side of unripe berries and parsley. Here it was served true to the home kitchen, but it was the most delicious frikadelle I have ever had.Ī Noma classic is roasted bone marrow, which I am thankful for them taking in at Barr. I never thought that someone would serve me a frikadelle in a find dining restaurant without it being a molecular deconstruction or something similar stupid. With the next dish we continued with classic Danish dishes with probably the most classic dish of them all frikadeller, which is a Danish meatball that is loved by everyone and probably one of the first things that you feed to a child. The acidity was a perfect match for the egg and mustard sauce. Probably the first time that I had herring at a fine dining restaurant. There is a reason why egg and herring is a classic match. Sous vide egg with herring, herbs and a mustard sauce. Next up was an equal simple classic Danish dish. The bakskuld lifted a dish that on paper seemed very simple and boring to pure deliciousness. We started with sharing five smaller dishes.įirst of was new Danish potatoes with bacon, goats butter, lovage and the most important ingredients bakskuld. The menu is split in three sections: smaller dishes, main dishes and desserts. ![]() Thank god, they kept the open and very bright space, but now with wood on the walls, plants in the window frames and small benches that created a relaxed and welcome atmosphere.Īnd now for the food. This off course meant that the restaurant had to be redecorated. With the huge success of its sister restaurant 108 which in first year of opening won a Michelin star and has served me some memorable dishes the heat was on for Barr to distant itself from the fine dining and delicate cosine that both 108 and Noma shares while still keeping the bond to Noma. The news of the opening made several international newspapers and food blogs, which off course helps to make sure those expectations, are high but for a full restaurant from day 1. Imagine having to open a casual restaurant in the very space that has housed Noma (4-time world best restaurant) and the pressure that goes with it.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |