From the White Guide Nordic 2018:

Ruths Gourmet (Ruths Hotel)

Masters Level 80
Food rating:34/40Service rating:16/20
Chambre separéeBar menuBanqueting roomsParkingWheelchair accessVegetarian dishesRooms availableMainly open during summer time
Ruths Gourmet (Ruths Hotel)

Superb flavours in northernmost Jutland

We are in the northernmost reaches of Denmark, encircled by breathtakingly scenic nature. Chef Dennis Juhl Jensen elegantly weaves elements of his surroundings into a number of dishes served this evening. Our geographical location is firmly established from the very first bite: a crisp puffed fish skin welcomes us to the tastes of Skagen and its waters. The in-between course called “Skagen Fish” features a beautiful cut of crispy fried turbot. A mild sauce of browned butter and potato has a deep richness and creamy texture that provide a base for the turbot’s flavour and firm flesh. Leaves of Brussels sprouts are butter-steamed to temper the bitterness and the slightly sweet cabbage notes blend gently into the dish without causing jolting disruptions. A fashionable splash of green oil and a sprinkling of nettle dust complete the aesthetic presentation and add a light aromatic nuance. Flavour, consistency and presentation are all in perfect harmony – a trait echoed in the subsequent dish of tender fried veal sweetbreads. The sweetbreads are served on a bed of delicate and sweet browned onion purée and tender mushrooms, which are an ideal textural companion for the sweetbreads. The dish, completed with foaming morel sauce, is accompanied by the evening’s best wine pairing: a biodynamic trousseau from Jura. The wine has plenty of fresh acidity to cleanse the richness of the sweetbreads and contrast the sweet onions, as well as nice earthy mushroom notes that harmonise with the morel sauce. All of the wine pairings keenly match the kitchen’s dishes, and the waiters convincingly relay the origin of the wines and their connection with the food. The service generally reflects the high standard at Ruths Hotel, with a style elegantly adapted to the temperament of the guests. The decor is bright and Nordic, with a relaxing atmosphere and a soothing, crackling open fire, which not only sets the mood, but also gives flavour to the main course of beef tenderloin. The taste of smoke and fire give greater character to the otherwise mild-flavoured cut, which is served with salsify, bittersweet walnut purée and truffles – a dish that is just as well composed as the rest of our meal. An uncompromising dedication to flavour is the kitchen’s guiding star, while Juhl Jensen’s creativity brings the surrounding nature and ingredients of Skagen to the plate, cementing the restaurant’s place as one of the many reasons to visit the uppermost tip of Denmark. (Note: Just before printing we learned that Dennis Juhl will be opening a new restaurant in Aalborg after the summer of 2017, and will be replaced by Jakob Spolum (currently at Sletten.)..

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

  • Ruths Gourmet (Ruths Hotel)
  • Ruths Gourmet (Ruths Hotel)

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