A while ago I invited my hubby out for dinner at Restaurant Wilhelm. I have been there before and I just love the easy going atmosphere, the food and Niels the restaurant manager.

So my husband and I went there for dinner. The restaurant is idyllic placed in the woods close to the museum Ordrupgaard. We were welcomed by Niels the restaurant manager who seated us at a cozy little table. We started of with a glass of champagne and some appetizers – some home smoked nuts and some olives. The olives were great but the almonds were only smoked ut not salted which was a shame. I missed the salt to balance the taste of smoke. We also had some small surprises one of them was potato cakes with pickled lingonberries. It tasted amazing! We had some other small surprises, but he one with potato cakes was the best ever. IMG_4622

You can both go for a 3 og 5 course menu or go a la carte. We chose the 5 course menu for 475 kr.  – why not:-)

The menu was:

smoked walleye

moose tartar

ravioli with chestnuts


mille feuille

The blackboard tell a bit about the different produce they use and the whereabouts of them. A cool little feature.

IMG_4629The first course was a really spectacular dish and was presented really awesome

IMG_4627The salted walleye was really smooth and soft  and the brusselsprout leaves were really tasty. The crisp chicken skin was a great crunchy addition and the unripe peaches gave a good contrast. However the smoke smelled better that the smoke taste in the dish. The smoke scent was warm and round but the smoke taste was a bit more sharp and cold so to speak. But all in all the dish was stylish and very tasty.

The next dish which was the tartar was the smoothest meat I have ever tasted and the taste was so subtle and elegant. The tarragon cream complemented the meat perfectly and so did the damson caper berries.


Then it was time for pasta. A small portion of raviolis with chestnut was servedin a mushroom soup. A very tasty dish and a different way to serve chestnuts. The taste was very clean and delicate.


In all fairness the picture does not give the course credit.

Last maincourse was pheasant with onions in different ways. The picture is unfortunately missing which had nothing to do with the fact that we had a very lovely red wine with the dish:-)


The pheasant was well cooked and the combination with the onions was a great match. I love it when it is game season and the mild taste of pheasant is one of my favorites.

The last dish was a mille feuille with apple sorbet, pickled apple and lemon thyme. Since I am not a big lover of desserts Niels kindly arranged for me to have som cheese instead. He also very kindly choose some wine for my husband and his dessert and for me and my cheese. Niels has a great knowledge of wine and is great at recommending wine for every dish the make.

It was as always at Restaurant Wilhelm a great evening.