Gronnegade – Copenhaguen – Denmark Visit Review: 14,6

The place to do

In the Copenhagen restaurants, Gronnegade is probably the most interesting even if not necessarily the most successful, especially on shallot cutting. But do not anticipate.

 

Gronnegade Façade

Gronnegade Façade

 

Gronnegade Façade 2

Gronnegade Façade 2

 

Nice elegant and cozy. We were initially at the bar, converted into a table, but a real was released in the room. But after reflection, despite the small discomfort of the bar, it could very well have accommodated all evening.

 

Gronnegade Table bar

Gronnegade Table bar

 

The menu is all I hate: a simple litany of the three main elements of the dish. No indication of cooking, sauce or complementary accompaniments. Why this disastrous habit (and ugly on a menu)? You’ve always been told that it was fashionable, more trendy, than it was conceptual?

 

Gronnegade Carte

 

In fact, only one reason: the chef is not bound to a specific description. He can adapt his recipe according to the taste of the day, the supply of certain products, the will to save money or his natural laziness. He may even (you did not realize it?) completely change the cooking mode if he likes.

 

Gronnegade Table 2

Gronnegade Table 2

 

Obviously this is a general explanation and does not necessarily apply to our restaurant.

In retrospect, it is the appetizer that has the most beautiful presentation of all dishes. Fine cutting of vegetables, fine mousse, visual coherence of the plate with the dishes.

 

Gronnegade Amuse bouche

Gronnegade Amuse bouche

 

The first dish is scallops accompanied by a stock of vegetables and sea aster. Very very good. The few chanterelles that dot the plate are welcome. But what come to loose these incongruous corns that, apart from giving a hint of sunny color, are totally irrelevant?

 

Gronnegade Saint-Jacques

Gronnegade Saint-Jacques

 

Gronnegade Saint-Jacques et bouillon

Gronnegade Saint-Jacques et bouillon

 

Beef tenderloin is just as irreproachable if not this weird shell of dough that welcomes the vegetables. Inedible texture.

 

Gronnegade Filet de boeuf

Gronnegade Filet de boeuf

 

The pata negra is a little gustatory wonder. Provided that you do not touch the semi-shallots almost raw that border it. It’s like being in a scene of “The Cabbage Soup”( french comedy). This is rough formwork for the mouth.

 

Gronnegade Pata negra

Gronnegade Pata negra

 

Nice creme brulee.

 

Gronnegade Crème brûlée

Gronnegade Crème brûlée

 

It’s the dessert that’s almost perfect. Very amazing presentation, nest-shaped.

 

Gronnegade Dessert

Gronnegade Dessert

 

Topped with balls that form the egg. Taste not necessarily transcendent but we feel an original work.

 

Gronnegade Dessert

Gronnegade Dessert

 

The second chocolate dessert is in the same vein, beautiful visual performance but lack of depth in taste.

 

Gronnegade Dessert chocolat

Gronnegade Dessert chocolat

 

Gronnegade is an interesting restaurant but unfinished on several points. And the shallots cut in half are much too rustic for the dishes presented, corn is an aberration on the plate.

I feel a strong capacity for work and originality but frankly lacking finesse. It is definitely a restaurant that we will hear about in the future if it arrives to gain in delicacy on certain points of detail.

The service is very competent and attentive to the customer.

 

Gronnegade AssietteNice choice of wines, obviously very expensive since we are in Denmark.

 

 

 

As almost always in Denmark, very good breads.

 

 

Test the excellent aquavits.

 

Gronnegade Aquavit

Gronnegade Aquavit

 

Bill of 250 for 2. A bit expensive as always in Denmark.

 

Gronnegade Addition

Gronnegade Addition


Date of the visite: 2018 October
Europe du Nord

Gronnegade Amuse bouche

Tel: 00 45 33 93 31 33
Website: https://groennegade.dk/
Addrese: Grønnegade 39, 1107 København, Danemark

So, what do you think ?

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