Monday, August 15, 2022
HomePastaHøst – Stefan's Connoisseur Weblog

Høst – Stefan’s Connoisseur Weblog

“Høst” means harvest, to make it clear that this Nordic restaurant in Copenhagen bases its dishes on the most effective seasonal substances. It’s a part of Cofoco, the Copenhagen Meals Collective. Reservations are accepted for 2 shifts: you may both begin between 5:30pm and 6:30pm, or between 8:15 and 9:15pm. Høst provides a tasting menu of three or 5 programs (395 DKK or 495 DKK) with wine pairing (295 DKK or 400 DKK). We opted for five programs.

The tasting menu contains 3 ‘surprises’ along with the 5 programs. The primary was this scallop with inexperienced herbs, cucumber with uncooked shrimp, unripe strawberry…

…and radish with a dip of younger cheese with rye crumble. I actually favored the rye crumble, which had a terrific smoky taste. The unripe strawberry was simply that, not very nice.

The primary course was a lighly smoked scallop with cucumber and horseradish. The sauce was made with skyr and dill oil. It was paired adequately with a Mosel Riesling. The scallop had a really good tender texture.

Subsequent was brown crab with tomato and raspberries, paired with an orange wine from Garnacha Blanca from Penedès in Spain. The flavour mixture of the crab with the tomato and raspberry was very good, however there have been just a few bits of shell within the crab.

The following shock was a creamy mussel soup infused with contemporary thyme. The thyme made it very aromatic.

The third course was a ‘Nordic taco’ of a cabbage leaf with shrimp, gooseberries, and contemporary herbs. This was very good and paired with one other orange wine, this one a Gewürztraminer from Burgenland in Austria. The pairing was okay, however to me most orange wines style the identical.

The principle course of the tasting menu was flippantly baked salmon with inexperienced peas and trout roe, paired with a Grüner Veltliner from Wachau in Austria. The creamy salmon and the candy crunchy however tender peas had been excellent.

The ultimate shock was superb: a pine cone pickled in honey for six months. This was completely scrumptious.

Dessert was strawberries with vanilla ice cream and white chocolate, paired with a fizzy candy Brachetto from Piemonte in Italy.

The meals at Høst is artistic and engaging. The parts are small so we had been nonetheless hungry after the primary course and requested for extra bread (just one slice of bread was offered at the start). The wine pairings had been sufficient however not nice. The service was approach too gradual to start with. The primary shock was served at 8:40pm after which we needed to wait till 9:10pm for the primary course. Then 10pm for the second course. These had been all small servings, so we had been getting very hungry by then. The salmon was served at 10:45pm and dessert at 11:30pm. We aren’t in a rush, however it’s a lot nicer to get the meals a bit extra shortly to start with after which decelerate as a substitute of the opposite approach round.



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