From the White Guide Nordic 2018:

ROS

Masters Level 77
Food rating:32/40Service rating:16/20
BarVegetarian dishes
  • Address: Spikergade 21, 6270 Tønder
  • Phone: 27193193
  • Web: restaurantros.dk
  • Seats: 22
ROS

Cosy and distinctive

In true southern Jutland fashion, we are welcomed warmly at the door, our coats are taken and we are escorted to a table with a view over bumpy cobblestone streets in the heart of Tønder. Despite the restaurant being fully booked, the talented chefs and owners, Marcel Rodrigues and Steffen Snitgaard, elegantly create a relaxed atmosphere for a culinary journey through interpretations of local ingredients and traditional regional dishes, while also finding time to chat with guests, answer questions and take part in serving dishes from the open kitchen in the barely 98-square-metre restaurant. They have returned to their hometown to create a locally-rooted gastronomic bastion with affordable prices. Given the sublime five-course menu for DKK 398, their mission has undeniably been successful. Both the cutlery and art were made especially for the restaurant by local artists, and the juice menu is predominantly sourced from local farmers. The wine list comprises a limited but well-curated selection of French, German and Italian bottles with the most popular classic grapes. We are served a welcome snack of light veal terrine and a mushroom mayo that gives the delicate cold meat nice acidity and notes of porcini, as well as homemade chips, homemade olives, salted almonds, malt buns, and oats and butter whipped with locally sourced ramsons. Sauce nage, a delicate balancing act between sour and sweet, is strongly dependent on the quality of the wine. In this serving, it goes perfectly with fresh wolffish, whose white meat and mildly sweet flavour reveal a diet primarily composed of lobster. Carrot purée, dill oil and fresh dill add freshness and colour to the beautiful dish. Effervescent redcurrant juice from the local cider mill, Vibegaard, is a well-chosen sweet and sour match. Open meat pie – a classic local dish – is at its best with the rich but light and crispy puff pastry, filled with a vegetable ragout of creamy Jerusalem artichokes, sharp horseradish and spring onions, topped with paper-thin slices of radish, cress and crisp chicken skin with a flavour that cuts through the dish. Small chunky slices of veal round, slow roasted at 56 degrees Celsius, are completely pink and juicy with excellent structure, accompanied by grilled spring onion, celeriac purée and pommes anna – an often heavy side which in this version offers a light, fresh onion flavour. The round red wine glaze with light tannins once again shows that the kitchen does not cut corners with the quality of its cooking wine. The cheese board features Havgus, Rød Løber and the local Sønderjyske Blå, accompanied by a sweet and sour apple compote, delicious toasted dark rye bread and a well-executed lightly salted crisp bread. The strong cheeses are matched by “Æbleau”, a voluminous, acidic and sweet fortified cider made with Danish apples from Skærsøgaard and featuring vanilla notes from oak barrel aging. The dessert is a crisp almond crumble topped with rhubarb compote and fresh rhubarb pastry, whose acidity is balanced by sweet caramel ice cream...

To read the whole review go to Buy The White Guide Nordic 2018.

  • ROS
  • ROS

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