The first thing that struck me when I walked into Höst restaurant in Copenhagen, was the lovely atmosphere. The charming eatery is filled with whimsical plants and twinkling lights, and tables are tucked away in romantic corners.
The restaurant has dimmed lighting and a cosy feel, not great for food photography but lovely for a long wintery dinner. Höst has won numerous awards for its creative ‘raw’ design style in the restaurant; think recycled wood, plenty of concrete and lambskin throws.
Each day a 3 and 5 course set menu is offered, showcasing the best Danish produce and typical Nordic cuisine. After a delicious glass of Cremant we indulged in the Höst sourdough bread, served with wonderfully light whipped butter.
My starter was a beautiful piece of baked cod with lumpfish roe and jerusalem artichokes. The disc of fish was charred on the outside giving a lovely smokey taste and was topped with a creamy fish sauce. The vegetarian option was a woody rustic risotto with mushrooms and herbs, a comforting dish for a cold winter’s night.
The main course was a fine quality piece of beef sirloin concealed within a pile of beetroot spaghetti. The meat was cooked to perfection with a juicy flavour and a velvety texture, on top the beetroot (of which perhaps there was a little too much!) had hints of tarragon. Apparently the dish also had cep mushrooms in, but I couldn’t identify or taste that flavour anywhere in the dish.
Höst don’t skimp on the in-between-course extras. We were treated to plenty of palate-cleansers and pre-desserts, including a refreshing pear sorbet before pudding. Just as I thought I couldn’t fit anything else in our final course arrived, Birch bark ice-cream with herbal chocolate, pear and caramel. It was an intriguing mix of magical textures and tastes, with almost medicinal fruity components and the satisfying frozen chocolate crumbs.
Atmospheric and delicious, Höst restaurant always ensures its guests have a memorable Nordic meal that you will remember long after leaving Copenhagen.
More information and book a table here.