Søllerød Inn 2022

We once again visited Søllerød Kro (Sollerod Inn), and again, as has become the pattern, there wasn’t room for all who wanted to participate, the venue being booked to capacity almost 2 months in advance.
The Inn has One Michelin star which it was awarded, first in 1987-1993 and again since 2007 to the present. The Inn is led by Restaurant Manager and Sommelier Jan Restoff and Officier Maitre Rotisseur Brian Mark Hansen. Jan has been at the Inn since 1999 and is one of the reasons for the Inn’s success, and responsible for several awards for service and wines. Brian’s gourmet education came at Ruths Hotel and later at Kong Hans Kælder (also a Michelin star Restaurant) before he became sous chef at Søllerød Kro in 2007, and head chef in 2013. Brian has participated in several competitions with top results, and is this year the Danish Bocuse d'Or contestant. The Inn's latest accomplishment was that it was voted Restaurant of the year in the Danish Dining Guide 2019 and several of the Danish food critics were certain that Søllerød would have been awarded its 2nd Michelin Star every year. So with that in mind our expectations for the historic Inn (dating back to 1677) were as high as ever.

The menu was presented by Restaurant Manager and Sommelier Jan Restoff and his staff.

Canapés
Cremant de Bourgogne Brut, Vitteaut-Alberti, Burgundy

Salmon tartar, potato, chives, roasted rye, cress
2020 Riesling Trocken, Fritz Haag, Mosel

North Sea fish, parsley chlorophyll, mussel, winter leeks
2020 Mâcon Solutré-Pouilly, Château de Beauregard, Burgundy

Danish veal, pommes fondant, smoked marrow, mushrooms blanket
2016 Vieille Vieille Tour la Rose, Grand Cru, Saint Emilion, Bordeaux

Felchlin chocolate, blackcurrant, organic cream, roasted meringue
2017 Château du Mont, Sainte-Croix-du-Mont, Bordeaux

Coffee & sweet

After  the dinner the assembled brigades were given the appreciation by  Grand Officier Maître Rotisseur and Chancelier, Thorbjørn S. Moy. He pointed out some of the highlights:

  • Salmon tartar, potato, chives, roasted rye, cress - tartar of line-caught salmon from the Faroe Islands with a super light warm potato cure, simple in all its simplicity, but a super delicious starter that brings potato and salmon together in a symbiosis of good taste.
  • The North Sea fish was a nice piece of turbot from Doggerbanke (North sea), perfectly cooked, in glass-clear flakes, served with light mussel sauce, with a chlorophyll-saturated rapeseed oil from Bornholm. A taste universe of the best Danish ingredients in February.
  • Danish veal, Pommes fondant, smoked marrow, mushrooms blanquette - award-winning Danish veal, fried pink, served with a variant of veal terrine of long-cooked veal chuck, the smoked marrow and mushrooms umami 'as far as the eye can see'. Taste the old-fashioned way with lots of cooking crafts.
  • The dessert was a new interpretation of Omellete en surprise with fat vanilla ice cream, Danish blackcurrants, the best chocolate and Italian meringue. A trip down memory lane

In conclusion Thorbjørn said that there is a reason why Søllerød Kro has held a Michelin star for more than 20 years: The hospitality, the quality of the food, the high craftsmanship standard of the waiters and chefs brigades make this one of the best places to dine in Copenhagen.

Bailli Délégué Jørgen Krenk therefore had the pleasure of awarding the staff the Danish service pin for 1st class service at a Chaine event, Some already had a “collection” on their apron.

 

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