As a christmas gift from my boyfriend, I finally dined at Bøg last Saturday. I was so excited to go! Giddy, like a little kid almost. Not only because I had heard very good stories about the place or due to the fact that I’ve fallen in love with Danish cuisine over the past few years for business trips. Oh no… It was very much that it is a 4 minute walk from my house. No really! I google mapped it; 350 meters shortest route or take the scenic one at 400 meters 😉 If the food was going to be only a little bit as good as expected, I just knew I would be in big trouble. The good kind of trouble, of course.
And wouldn’t you know it…it was all that I was hoping for. With every dish, every smell, every bite, I found myself feeling like I was dining in Denmark! Truly amazing. With ingredients that were oh so familiar to me as I’ve had them on my plate in one form or another a few times at Cofoco (my personal favorite restaurant in Copenhagen). And even their menu made me think of the trendy restaurants of Copenhagen, with two menus to pick from, either fish/meat or vegetarian. I figure the Danes have a motto of simplicity and less is more mentality. And as a terribly slow decision maker in restaurant dining, I really agree with that. There’s a certain peace of mind to it. In addition, I think it makes the chefs capable of paying more attention to detail in each dish and thus making each course just a tad more perfect.
We ordered the most interesting wine with our dinner. It was a Pinot Blanc/Auxerrois from Schouwen-Duivenland, the Netherlands (I love their play on words ‘Schouwen-DRuivenland’). For those of you not familiar, its the province Zeeland, which is widely known for their oysters and mussels. I’m embarrassed to admit, the only Dutch winemaker known to me was the Apostelhoeve in the Limburg province (basically the only region in the Netherlands with hills a.k.a., for the Dutch, mini mountains). Although, I wasn’t particular fan of the Dutch wine due to the high acidity, I knew we had to take gamble on this one. As expected, this wine too was high in acidity, but somehow it blended really well with it’s apple & pear aroma’s. Since the meat/fish menu was mainly fish, it was a great match.
(left to right, top to bottom: Homemade crisps with flax seeds, oyster, tapioca crisp with crispy fish skin & anchovies & tomato chutney, bread)