Høst is the Danish word for Harvest, and the restaurant focuses on seasonal Nordic ingredients in rustic ambiance. It's a corner property on Nørre Farimagsgade. The 1790 street name derives from the expression "Father in mag", which means "Drive slowly".
Høst won 3 international design awards, and the restaurant earned a Michelin "plate" designation.
We were sat beside a table of high-spending Russians, a deuce of Frenchmen, a pair of "fabulous" gay Danes, and a trio of dour Germans.
The manager wore gold glitter on his forehead. My compliment about it made him blush, and he admitted that it was challenging to wash away. We doubt that such an appearance would be tolerated in a high-ranked establishment in America, despite America being a symbol of freedom.
He swished us to our table, up in the greenery-adorned mezzanine.
Chef Jonas Christensen offers a 3 or 5-course seasonal Tasting Menu. Knowing the kitchen's fame, we ordered the larger menu, including the Wine Pairing Menu.
Second were smoked Scallops with Horseradish Cream, Apple, and Dill: perfectly firm and well-balanced flavors.
*To see when we tasted the best scallops in the world, please use this link:
The manager wore gold glitter on his forehead. My compliment about it made him blush, and he admitted that it was challenging to wash away. We doubt that such an appearance would be tolerated in a high-ranked establishment in America, despite America being a symbol of freedom.
He swished us to our table, up in the greenery-adorned mezzanine.
When Danes eat, they hold the fork in the left hand and the knife in the right.
We do that, too, but most Americans obstinately retain the inconvenient method of shifting the fork between the left and right hands.
America might be the only country that still does that. We encourage the easier way.
We adored the candlelit interior: candles on every table in iron candleholders. Our table was made of reclaimed planking, and it blended with the deliberately-mismatched chairs.
Chef Jonas Christensen offers a 3 or 5-course seasonal Tasting Menu. Knowing the kitchen's fame, we ordered the larger menu, including the Wine Pairing Menu.
Their homemade bread/whipped butter were triumphs! The BEST butter we ever had. The bread arrived on a bed of raw wheat. I liked the wooden spatula to spread the soft butter.
After glasses of wine, we received an amuse-bouche: crispy cornbread with shrimp salad.
*To see when we tasted the best scallops in the world, please use this link:
That was followed by Lumpfish Roe with Blue Mussel sauce, paired with a Loire Valley Sauvignon Blanc by H. Villemade. A delightful warm dish, it avoided a salty taste, and I liked the small purple flowers as a springtime garnish.
As an "extra surprise", our waiter presented a pot of Thyme, where a pair of Mushroom Risotto balls were nestled, accompanied by bowls of Mushroom cream broth. Both had immense flavor.
We were wowed by the grilled Norwegian Lobster with Butternut Squash and Coriander, paired with Les Chenes Chardonnay by Céline et Laurent Tripoz. Such pure flavor!
For dinner, Lewis chose their Crispy Cod with Jerusalem Artichokes and White Asparagus sauce (heated in a copper pan). I selected Beef Tenderloin with White Asparagus and Morels...
...both paired with Giusi Montepulciano Rosati by Tenuta Terraviva.
The first part of dessert included another "surprise" course of nitrogen ice cream on a plateful of fir. I enjoyed the custard-like way the ice cream congealed on my tongue.
Our dessert was Sea Buckthorn Sorbet with Black Tea and White Chocolate, paired with Spätlese Riesling by Weingut Meierer. Their "snowflake" wafer was delicate and enticing, hovering above yellow flower petals.
The cost was 450 kroner ($70.00) and 345 kroner ($52.00) for the wine pairing. Americans probably expected that the meal would cost hundreds of dollars (while the restaurant employees were underpaid without medical insurance benefits). That's typical in the USA. In Denmark, the employees are paid a livable wage and get Universal Healthcare from the government. In Denmark, a spiffy eatery will provide elegantly-plated food made from superior ingredients and wholesome, time-consuming recipes... without greedily making the price so high that the experience is merely a "luxury" that people must save money for. Danish society is flourishing without that type of greed. It's wonderful.
As an "extra surprise", our waiter presented a pot of Thyme, where a pair of Mushroom Risotto balls were nestled, accompanied by bowls of Mushroom cream broth. Both had immense flavor.
We were wowed by the grilled Norwegian Lobster with Butternut Squash and Coriander, paired with Les Chenes Chardonnay by Céline et Laurent Tripoz. Such pure flavor!
For dinner, Lewis chose their Crispy Cod with Jerusalem Artichokes and White Asparagus sauce (heated in a copper pan). I selected Beef Tenderloin with White Asparagus and Morels...
...both paired with Giusi Montepulciano Rosati by Tenuta Terraviva.
The first part of dessert included another "surprise" course of nitrogen ice cream on a plateful of fir. I enjoyed the custard-like way the ice cream congealed on my tongue.
Our dessert was Sea Buckthorn Sorbet with Black Tea and White Chocolate, paired with Spätlese Riesling by Weingut Meierer. Their "snowflake" wafer was delicate and enticing, hovering above yellow flower petals.
The cost was 450 kroner ($70.00) and 345 kroner ($52.00) for the wine pairing. Americans probably expected that the meal would cost hundreds of dollars (while the restaurant employees were underpaid without medical insurance benefits). That's typical in the USA. In Denmark, the employees are paid a livable wage and get Universal Healthcare from the government. In Denmark, a spiffy eatery will provide elegantly-plated food made from superior ingredients and wholesome, time-consuming recipes... without greedily making the price so high that the experience is merely a "luxury" that people must save money for. Danish society is flourishing without that type of greed. It's wonderful.
As we departed their candlelit milieu, we knew it was a successful enterprise that welcomed us to a successful city!
Tomorrow would be a full day!
We easily followed the reddish glow of our hotel's neon signs, and went to bed with content thoughts.
Tomorrow would be a full day!
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