The restaurant is run by the English chef Paul Cun...

The restaurant is run by the English chef Paul Cunningham and has had two stars in the Michelin Guide for years - and last year it tasted extremely good. Also this year, despite Corona, a wonderful, multi-hour and multi-course experience with extraordinarily charming service.
Our meal started with a "papadam" on which the usual sauces and chutneys were already served. This was followed by delicious Danish squid in an umami stock made from soy, garlic and ginger. Afterwards there was wonderfully thick duck meat wrapped around a confit, with a little plum and a cracker. The last "snack" consisted of a cheddar mousse with a cheddar cracker with mustard seeds and caramelized onions, "cheese and onion" par excellence.
As an intermediate course we were served wonderful bread with baked-in herbs from our own garden, with herb butter, in the shape of the film "Han Solo".

The cod that followed was a dream, perfectly cooked, with garlic sauce, thick-fleshed olives and lots of fresh lemon zest and olive oil, spicy, delicious.
Now Henni's favorite course, which was already cooked for Queen Margarete: pigeon leg with claw (for the teeth!), Confit, then a wonderfully cooked pigeon breast with a crust of pepper, pistachio and sugar in a red wine jus with vegetables from the garden, with a raw piece of fillet. I've never eaten pigeon - something tastes like game to me.
We treated ourselves to another cheese platter: very aromatic French cheese and a Danish Parmesan, with something that looked like rye bread, but was a sweet biscuit, but which went perfectly with the cheeses. Here they dared to do something - and not just served lame Gouda.
The highlights were also the desserts: "Pig's ear" with cinnamon, persipan, cherries, almonds, in a cherry sauce (divine) with lemon thyme and almond ice cream and "Belgian waffle", heavily caramelized, in between praline parfait, with caramel sauce, on top of which is white mousse Chocolate with lemon zest.
An incredibly balanced combination of sweet and slightly bitter, crispy and soft.
With the coffee there was nougat made from honey from their own bees and a funny, slimy lemon thing (gummy bear?) Rolled in tonka bean sugar.