Earlier in the year we ventured to Copenhagen. It was our first time visiting the Danish capital, and besides checking out some of the best coffee that the city had to offer (check our Copenhagen coffee post here), we knew we had to sample some of the region’s best new Nordic cuisine.
Our restaurant of choice was Höst – a restaurant that has established itself as one of Copenhagen’s leaders in Nordic cuisine.
The first thing we noticed upon arrival was the restaurant’s design. All tables were well spaced, big windows lit the dining area well and the decor was quintessentially Danish. And on top of the live plants, candlelit tables and relaxed vibe and we were in agreeance that this was the most beautifully designed restaurant that we have ever been to. We later found out that the restaurant won worlds best-designed restaurant at the 2013 Restaurant & Bar Design Awards!
The restaurant itself is not very large. Bookings during peak times (between 6pm-9pm) are difficult to come by, but we managed to get a table during their first seating from 5:45pm-8pm just a few days before we arrived.
Reservations can be done on their website and they were very responsive on email.
The menu at Höst aims to combine traditional methods of cooking with a modern take on the simple and fresh ingredients that the Nordic region has to offer. The restaurant prides itself on following the seasons and hence the menu changes every 6-8 weeks to reflect the region’s seasonality.
Diners can choose from either a:
- 3-course prix fixe (350DKK or 595DKK with wine pairing)
- 5-course prix fixe (450DKK or 795 with wine pairing)
There is also an optional cheese platter available after dessert (100DKK)
Both of us chose the 3-course menu. We also opted for a juice pairing, which included 1 freshly pressed juice for each course (140DKK per person).
The menu is ever changing so be sure to check their website for the latest dishes that they are serving. You can see their current menu here.
Amuse Bouche – Scallop with cucumber and cress
Our dinner started with a beautifully presented dish of raw scallop with fresh cucumber and cress served in a scallop shell. The scallop was dressed in a chicken skin sauce however, the overall dish was surprisingly light and a refreshing way to get our palates ready. We knew we were in for a good night ahead!
House Baked bread with homemade thyme butter
No menu is complete without bread and this was no exception. The house made bread was simply delicious on its own and the homemade thyme butter was light and fluffy.
Entrée: Baked Hake with mustard, horseradish and fish Fumée
Juice Pairing: Apple and Thyme
As we made a start on the bread, a chef appeared with our entreés. He proceeded to dress our plates in front of us with the mustard and horseradish sauce and explained to us that the fish was baked and rolled in charcoal. The dish was finished with greens and tapioca balls. This was Andrew’s favorite dish of the night. The fish was beautifully tender and the sauce was light and creamy.
The first juice of the night was a clear apple juice with a hint of thyme which was a winning combination.
Pre-main: Jerusalem artichoke purée with fish roe and truffle oil
Next came a small dish of artichoke purée. Although the dish didn’t look like much, the simplicity of the dish allowed the subtle flavor of the artichoke to shine through. Served warm, the artichoke purée was incredibly light and airy and the fish roe added a salty element without overpowering the dish.
Main: Beef Sirloin from Grambogård with celeriac and cep mushrooms
Juice Pairing: Blueberry
The main course was a generous serving of beef sirloin sourced from Grambogård, which prides itself on ethical and responsible farming practices. The meat was cooked medium rare and dressed in a rich sauce of blackcurrant and beetroot which complemented the beef nicely.
The second juice pairing was blueberry juice. We both enjoyed the taste as it wasn’t too sweet and it paired well with the beef dish. It reminded us a bit of Ribena!
Pre-Dessert: Norwegian brown cheese mousse
After the main, the pre-dessert arrived. Being a sweet dish, this was Jess’ favorite dish of the night. A cold and creamy ball of brown cheese mousse sat on top of a layer of blueberry purée. Finally, the dish was coated with beetroot and licorice liquid nitrogen ice cream.
Dessert: Birch Bark ice cream with a pear-cider creme, meringue and lemon verbena
Juice Pairing: Pear and Licorice
By this point, we were both quite full and nearly juiced out! The last dish of the night was a dessert of birch bark ice cream with sheets of lemon verbena. Although the ice cream wasn’t that strong in flavor, the lemon flavored elements of the dish provided a citrusy hit which was a refreshing way to finish off a wonderful meal. That being said, we both actually enjoyed the pre-dessert more than the actual dessert!
The final juice pairing was a clear pear and licorice juice. Normally Andrew isn’t a huge fan of licorice, but the taste was subtle and easy to drink.
Despite Copenhagen being known as an expensive European city when it comes to food, the total bill came to 980DKK for the two of us. While it’s not exactly a ‘cheap eat’, we found the price very reasonable based on the delicious food, excellent service, and high reputation of the restaurant.
It was definitely a nice way for us to end our 3 days in Copenhagen and we both definitely recommend visiting Höst if you ever get the chance. Just make sure to book early!
Address: Nørre Farimagsgade 41, 1364 K København