Last week my foodclub (my two very good friends and I) went to dine at Restaurant Wilhelm. I had long had a wish to go there and finally we were able to.
The restaurant is nestled in the woods on the way to Ordrupgaard Museum.
Nature is the very essence in the restaurant and the surroundings and is also a big part of the food.
We were welcomed by Niels the Restaurant Manager, who is a genius at making people feeling comfortable and at ease. We started out by having a glas of naturechampagne. I am not a big fan of nature wine and the champagne was no exception, but the glas was accompanied by 2 small snacks. One of them was a steamed leaf of cale wrapped around a remoulade of oysters. It was lovely salty, with a zing of the caper berries. A little explosion of happiness and it actually complemented the naturechampagne very well.
We were seated at our table and the decor in the restaurant with antlers and forest material together with living candles and the sounds from the semi open kitchen gave a feeling of intimacy and cosiness.
Since there were not that many in the Restaurant at this time of the evening (we went there a bit late) we had the possibility of changing a little on the menus . Restaurant Wilhelm has a 3 course menu along with a 5 course and of course a la carte. We chose a 3 course dinner. We all started with Eschebeche ( a Portuguese fish dish). Lovely squid, scallop and lobster in a velvety creamy red pepper sauce topped of with fresh herbs. Absolute heaven. The dish was accompanied by some gorgeous bread and some smoked butter. We had a Grüner Veltliner for this dish.
The kitchen at Restaurant Wilhelm is nordic inspired but also shows inspiration from the french and italian kitchen and apparently also the Portuguese which was a cool feature. .
For main course the 3 course dinner originally had saffron risotto, ragout of oxtail, brusselsprout and smoked marrow. Two of us chose the risotto and the third friend choose the Beef Carpaccio. The Saffron risotto was creamy and al dente and really well prepared. It lacked a bit of acidity for my taste considering it was accompagnied by a rich ox tail ragout with a lot of taste and depth. The brusselsprout gave a different texture and bite and the smoked marrowbone which was grated on top of the dish (very nice detail) gave a unique fatty taste of smoke and marrow.
The Beef Carpaccio was very tender and looked like a little picture perfect masterpiece. The carpaccio was topped with a tomatillo chutney and parsley cream drizzled with pickled flowerbeds of ramsons. all the textures and tastes were in tune with each other and a really good experience.
For both main courseswe had a glass of Syrah from Elqui Wines from chile from 2013. The wine was so deep and fulfilling and just fitted so well with the risotto and the carpaccio. Niels the Restaurant Manager was great at telling us about the different wines.
The last dish was originally menu wise a dessert – a curd on freshly tapped ecological milk with caramelized plum and pine nougatine. Only one of us chose that and my friend was more than happy with her choice.
My other friend and I went for the cheese. There were still some red wine left so cheese seemed the obvious choice.
A nice piece of Morbier cheese and blue cheese with sugar pickled pear and roasted nuts. Well temperated and a perfect closure of a very lovely meal.
All in all it was a very great experience. The food was good honest food which was obviously made with passion.The amospheer was cozy and relaxed and it won’t be the last time I visit Restaurant Wilhelm.