Søllerød Kro – modern French cooking and amazing hospitality

søllerød kro

søllerød kro

Step inside the gate to the courtyard at magnificent Søllerød Kro.

A great way to really figure out if you have had a great meal is to ask yourself: “Do I want to come again?”. If the answer is “Yes!”, you know that you have found something great. If you on top of that get withdrawal symptoms after a few weeks, you know that it is really special.

This is how I feel about Søllerød Kro north of Copenhagen (a 25 minutes drive from the center). The old inn has been existing for more than 340 years and since the establishment not much has changed around the old building. It is surrounded by a church, a big forest and a pond where the chefs use to drop their students after their graduation from chef’s school.

Inside, much more has happened since a local priest got permission to serve food and offer a good night’s sleep to people passing by 340 years ago. Today, Søllerød Kro is a gourmet restaurant serving French inspired food with a Nordic, personal twist added by the head chef, Brian Mark Hansen, who has been defending the Michelin star every year since he took over the stove in 2013.

Summer in the shape of a snack: Apple bands rolled with lemon verbena.

Give them two stars!
If I were a Michelin inspector, I would give two stars to Søllerød Kro right away. The food, the wine and the ambience are merged together to a perfect whole – you simply feel at home right away. This is especially due to the restaurant manager, Jan Restorff. He is a living legend in Danish gastronomy being famous and highly acknowledged for his unique skills as a host ensuring a personal experience suited for every guest. Feeling in good hands is an important part of being able to enjoy a delicious meal, and you will find absolutely no snobbish attitude at Søllerød Kro.

What I always enjoy about coming to Søllerød Kro is their uncompromising approach to produce. You will only find top quality products on the menu regardless if it is caviar, truffles or asparagus. The starting point is usually the French cuisine but Brian Mark Hansen always adds a personal touch to the dishes bringing in different textures and flavors.

Lobster, hazelnuts and peas.

Combined with Jan Restorff’s knowledge and ability to pair food and wine you are in for a treat. Restorff is not afraid of mixing conventional and natural wines – as long as they are great, they can make it to the table.

Søllerød Kro is famous for its desserts. This is one of Brian Mark Hansen’s signatures: hay milk ice cream, pistachio and thyme.

Sit in the courtyard
Søllerød Kro is open all year round. The kitchen follows the seasons closely in order to give the most fresh ingredients to the guests. What you can only enjoy during the summer is the chance to sit outside in the courtyard. It adds another dimension to the dining experience. Do not be afraid to take your children with you – Søllerød Kro welcomes all guests.

Søllerød Kro
Søllerødvej 35 – 2840 Holte
+45 45 80 25 05
mail@soelleroed-kro.dk
Website

Our patissier has won price at Cake of the Year 2017

nimb afternoon tea

nimb afternoon tea

This beauty is made by Nimb’s patissier Sofie Brandi.

March 11 was a great day for one of our patissier Sofie Brandi. Her cake won the the press award at Cake of the Year 2017 in front of more than 100 other beautiful cakes. It is a great achievement for Sofie, who is just 24 years old.

When she is not competing the is the right hand of our head patissier, Torben Bang, who is running the afternoon tea in the upper room bar at Nimb. Already at the age of 15 she decided to become a baker and after moving from Jutland to Copenhagen she chose to top that by training as a confectioner as well.

About the cake she says:

“I wanted to do something different for the competition. To stand out among so beautiful cakes you need to surprise the judges. Therefore, I decided to go with a very distinct flavour of bergamotte,” Sofie Brandi says.

nimb cake

Sofie Brandi with her winning cake based on chocolate and bergamot.

Bergamot explosion
I had the pleasure of being in the press judging panel, and it was a true honor to taste to many amazing cakes by very skilled patissiers. You might think that I am biased by the fact that I work for Nimb but I can honestly say that none of us received any information about the cakes beforehand. Each cake had a number and nothing else so we had no chance to give preferencial to any of them. I remember Sofie’s cake being one of the last served and even after more than 45 cakes it stood out as a very distinct and perfectly balanced cake.

The base is a ring of shortcrust pastry filled with a crispy disk of earl grey merengue. The ring is filled with a fluffy chocolate and earl grey cremeux and topped with a milk chocolate disk lying in dots of chocolate and earl grey ganache. The hole in the middle is filled with a gel of earl grey tea and fresh bergamot juice and finally the beauty is finished with a thin bergamot merengue on top.

“The tricky thing is to make the cake taste of bergamot. The juice itself is not the most distinct part of the fruit so you need to add something extra. Therefore I used earl grey tea which is known for its significant flavour of bergamot zest. In combination with the bergamot juice you get a very fresh cake with clear flavour and taste of the product, which mas my main ambition,” Sofie Brandi explains.

The cake looks great from above as well.

Together with Torben Bang, Sofie Brandi is making beautiful cakes for the afternoon tea – hope to see you in the bar soon.

My favorites from Fru Nimb

If you should only try one traditional Danish dish, it should be smørrebrød. Smørrebrød – an open-faced sandwich with a base of rye bread – is by far our best culinary invention if we set aside the new Nordic era, to which the smørrebrød chefs have actually contributed a lot.

To locals, smørrebrød is mostly seen as an elevated version of our usual lunch, which is based on rye bread with some sort of spreading, charcuteri or similar. It has much more to it than that. A good piece of smørrebrød is as good as every other dish that you can find.

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SEA by Kiin Kiin – elegant Thai flavours at Nyhavn

There’s no doubt that the last decade in Danish gastronomy has been about the new Nordic cuisine. But alongside this great revolution Copenhagen has had the exclusive honor of being the hometown of the only Thai restaurant with a Michelin star in Europe since David Thompson’s Nahm in London lost its star in 2011.

sea by kiin kiin

SEA by Kiin Kiin is situated at the very end of Nyhavn. Come inside as I will guide you through my meal.

The name of the restaurant is Kiin Kiin and the founder, Henrik Yde, has shown Danes as well as tourists that Thai food can keep up with the more “fine” cuisines around the world. Throughout the years he has been expanding his portfolio of Asian restaurants in Copenhagen and last year he opened three new restaurants; a restaurant serving the world-wide trendy steamed buns called bao, VeVe, a vegetarian fine dining restaurant and finally SEA by Kiin Kiin, which is supposed to me a more casual place still serving elegantly presented food in comfortable surroundings. The latter is the one I will try to give you a further introduction to right here.

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