Fiskekompaniet Restaurant Tromsa Norway 20 Jan 2024.

I’m in heaven.

1. The 1st wine is so delicious I could stop now having been so brilliantly satisfied. It’s a new grape to me. Deliciously balanced dancing on the tongue. Remains in the mouth. See photo. Smoke red fish. Wow wow. The balance of muscle with lightly smoked fish is so good. It’s a balance created by a genius and no doubt took time to achieve. My mouth just had flavour dancing around all taste buds. That’s the 1st of 6. Oh my gosh.
2. Halibut soup. Depth of flavour simply amazing. The fish delicate melting on the tongue. The bits of Brussel sprouts add green herb like tinge to the taste buds that adds to the amazing fish soup. Light taste of lemon that lifts the flavour. Wine. Chablis excellent choice good balance.
3. Scallop Chestnut - Mushroom. I not sure if Ive been away from the seen for too long. Or this is the best food I’ve eaten all my life. Scallop perfect perfectly perfection cooked lightly caramelised & delicate in the centre. The mix of burnt butter chestnut is just genius it’s heightens the flavour of the scallop to a point rarely tasted. Wine metallic on its own. Angus said it was unusual on its own. I’ll say. Nose heavy land metal. 2nd drink it disappears very quickly on its own. But with food it’s a Devine somewhat different but delicious flavour. The metal goes flavour of citrus comes in on the tongue. The mouth even gets a hint of richness. It’s complex and wonderful at the same time. Is a food paring nightmare. Wonderful that Angus (Sommelier ) got it right. After food it’s an okay drink bit interesting.
4. Langoustine Turnip - Bisque. My 1st Langoustine - creamy & rich but delicate. Not a powerful crustcration that I’m used to. Very well balanced with turnip bits Awesome sauce or jam on top of langoustine. Delicious dish. Flavours remain in mouth dancing. I’m finding the Chardonnay a bit weak flat even. Some round butter coming through but not a lot. Great all over dish. Interesting. On its own it’s okay.
5. Fish Catch of the Day WINTER COD. Parsnip 3 ways. Roasted, Chips & purée. You had me at roasted parsnip and black garlic. - Black Garlic. The aromatic is just stunning. Like the most sophisticated Sunday roast. Fish is just awesome that perfect roasted firm white fish delightful. The balance with the parsnips is interesting sometimes it’s sensational then other it’s lost. The wine a French Pinot Noir is a wow with the food. Great jammy, light, but delicious. Takes on the cod beautifully compliments it impressively. 15 minutes. The delicious earthy ness of the roast parsnips with fish is so bloody good. Add that to an amazing Pinot it’s a stunning beautiful delicious meal. Just perfect. The earthiness of the entire dish was so well balanced and executed it is was a masterpiece. Flavour that just hangs around like the perfect roast. Except it’s sensational fish with well chosen wines. I’m in heaven still. Words sometimes just can’t explain it.
6. Cherry Sorbet Lemon - Amaretto. Hmmm delicious but very Berry TARTNESS way too much for me. Tangy just too much. But wine was good. Overall this is a stunning venue the Chef has gone to amazing lengths to match food so that it highlights local produce. I loved it I’ll come back. It was truly a gastronomical experience. Thank you. A mere mortal in your humble amazing chef mind. Rob.