From the White Guide Nordic 2018:

Stammershalle Badehotel

Masters Level 80
Food rating:32/40Service rating:17/20
BarBrunchChambre separéeParkingRooms availableMainly open during summer timeMedlem af Horesta
  • Address: Sdr. Strandvej 128, Bådsted, 3760 Gudhjem - Bornholm
  • Phone: +45 56 48 42 10
  • Web: stammershalle-badehotel.dk
  • Seats: 50
  • Opening Hours: Visit website for opening hours
Stammershalle Badehotel

Old-school well-being with a view

The beautiful seaside hotel was built on the northern coast of Bornholm in 1911 and has been a source of relaxation and pleasure ever since. Needless to say there is a magnificent view of the Baltic Sea from the restaurant. After a few delicious appetisers and a visually and orally pleasing variety of potatoes and herbs with the appearance of a bird’s nest topped with a quail egg, the next dish is the most satisfying of the evening. A perfectly cooked lobster tail is amazing in a sauce of browned butter with a hint of ginger and soy sauce. The green cabbage leaves on top add a touch of bitterness to perfect the balance of the dish. In our glasses we are served a biodynamic 2014 pinot d’Alsace by Marcel Deiss which turns out to be a flawless match with its full body, slight sweetness and hints of vanilla. Throughout the evening restaurateur, manager and sommelier Henrik Petersen exudes joviality and professionalism and creates a pleasant and warm atmosphere in the entire restaurant. The wine list is the most impressive on the island with a particular fondness for big Burgundies. This time, however, we place our trust in Petersen’s hands by choosing the wine pairings and do not regret it for a second. The great flavours continue with a piece of mackerel with burnt skin in a rich bouillon with a purée of beans topped with aromatic ramsons, which are abundant on Bornholm. The stuffed quail that is up next is juicy and savoury with an intense sauce made with the gizzards, and on the side we find morels, green asparagus and potatoes. The sauce and morels add depth and umami to the dish and the asparagus is crisp and fresh. Yet again the wine match is spot on. Julien Guillot’s Clos de Vignes du Maynes in Burgundy is the oldest practising organic vineyard in France with a history dating back to at least 900 CE. His 2012 “Cuvée Auguste” is made mostly from the rare pinot fin grape, from which pinot noir is descended. It gives us a lovely complexity with notes of blackberries, meadow and citrus fruits, but also some deeper aromas and flavours of spices, soil and minerals. After a dessert with fresh rhubarb, liquorice and white chocolate sorbet bathed in crème anglaise – and Sauternes in our glasses – we look back on an evening with excellent service and atmosphere, and a kitchen that cooks local, quality produce without too much modern experimentation. Stammershalle trustworthily provides you with a soothing sense of old-school well-being...

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

  • Stammershalle Badehotel
  • Stammershalle Badehotel

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