February 2010
Charlottenlund - Denmark
http://www.skovshovedhotel.dk/forside/restaurant

Charm, self-confidence and culinary art that is almost world-class.

Often, it is often the simple things that are the most difficult, particularly because you have so many competitors that can make almost the same. The competitors that I am speaking of are us, common men and women. We can all make our own rolled seasoned meat, grill a steak, buy a piece of cheese, put it on a plate and decorate with some greens, but can we make the easy and simple look good while making it taste fantastic? Obviously, I can’t speak for you readers, but I cannot do it as well as here at Skovshoved Hotel Restaurant, which is the reason that I keep coming back.

The place is perfect for a business dinner/lunch, a romantic evening with the one or simply a cosy evening with your friends.

In February of 2010, there was a new lunch menu, including traditional Danish open face sandwiches, for example with homemade liver paste, homemade rolled seasoned meat, herring with homemade garnish, tartare and lots of other dishes, all served with the special twist of the chef Rasmus Kjær, which means that the traditional is combined with the untraditional and becomes a great culinary experience.

In an earlier review, I wrote a brief remark about the service being a bit slow sometimes, but now I have visited Skovshoved Hotel Restaurant 7 times in January and February alone, and I must admit that the four waiters that have served me have been anything but slowpokes, so I actually only have great praise for the restaurant in all areas.