Restaurant ND122 — Restaurant in Vordingborg Municipality

I would like to give 3.5 😊 if it has half points up

Staffs are wonderful and try to explain all and very cheerful. Food — fixed menu as they decided for you , 8 dishes course (2 desert)

First starter — scallop with apple is great and fresh Then, cod fish is a bit too salty and another one squash seems only for fun as even not able to use fork pick up to eat 🤣🤣

Then salad with goat cheese is new taste ;)

2 main course — beef taste good but really too small (like 2.5cm x 1.5cm); they also offer one to me replace beef which is onion with soy sauce, it is really way Too salty 😮‍💨😮‍💨

Chicken main course — one is good but another one is over done

Dessert — green one may be they want to try something new but taste is strange for us (may be others love it) and another one is pretty good !

The biggest problem as it took almost 3 hours …. Main course which we have to wait like 35 mins to get small pc of meat 🤦🏻‍♀️

I can see one chef to cook for over 15 tables seems too much so it takes long time to serve

Anyway, we need different...

Here in this hidden winter wonderland is a gorgeous gem to be discovered. The restaurant used to be an eel smokery. Now this place is a family affair. It really was homey with the chairs covered in local sheep fur inviting you to spend hours on them eating and drinking away. Even the mother of the chef was serving us. We were particularly smitten with the young vivacious half Danish half German waitress, who was so passionate about the food and wines they were serving. Let’s talk about the food. The unique dishes were perfectly paired with the wine. Do you know the feeling when the waitress/waiter comes to announce the cheese course and you are thinking “oh not another cheese plate”? This cheese plate was nothing like you’ve had before. There was only one cheese which was as creamy as my face cream served with deliciously crunchy on the outside and soft on the inside “Knäckebrot” and an orange berry compote that tingled on your tongue - a perfect compliment to the cheese. The whole experience was deeper than a...

En symfoni af smage og teksturer: En gastronomisk rejse ud over det sædvanlige

Denne menu er intet mindre end en kulinarisk åbenbaring. Fra den første mundfuld til den sidste efterlod den et uudsletteligt indtryk og en dyb følelse af tilfredsstillelse.

Starten var en drøm: Østers og æbleskum var en perfekt introduktion, en frisk og let kombination, der vækkede sanserne og forberedte ganen på de kommende oplevelser. Knivmuslingen med peberrod tilføjede et krydret pift, der harmonerede smukt med havets friskhed.

Havets dybder udforsket: Urter og muslinge-bouillon var en hyldest til havet, en dyb og kompleks smag, der varmede sjælen. Artiskokken med torskerogn og kapers var en mesterlig kombination af teksturer og smage, hvor det bløde fra artiskokken mødte det salte fra torskerognen og det syrlige fra kapers.

Landlige lækkerier: Anden med selleri og oste-sauce var en sand fornøjelse, en rig og fyldig ret, der emmede af komfort og varme.

Den pikeret kanin med gulerod og linser fra Lolland var en smuk hyldest til lokale råvarer, en rustik og velsmagende ret, der fortalte en historie om dansk landbrug.

En jagt på det perfekte: Vagtlen med hyben-bbq og fennikel var en modig og vellykket kombination, hvor det søde fra hyben mødte det bitre fra fennikel og det røgede fra bbq'en.

Søde afslutninger: Pære-isen med brændevin, praliné og kage var en himmelsk dessert, en perfekt balance mellem sødt og bittert, sprødt og blødt. Stikkelsbær-kompotten med kefir var en frisk og let afslutning, der rensede ganen og efterlod en behagelig fornemmelse.

Konklusion: Denne menu er en triumf, en sand demonstration af kokkens talent og kreativitet. Hver ret er en nøje gennemtænkt komposition, hvor smage og teksturer spiller sammen i en perfekt harmoni. Dette er en oplevelse, der vil blive husket længe...