Restaurant Post – HÖST

Hi everyone,

While in Copenhagen, Denmark, Curtis and I enjoyed one of the best meals of our lives thus far at Höst. The restaurant opened its doors in 2012 and is split over two floors. They offer all year round two different fixed three-course menus that you can pair with wine. They do offer à la carte menu with a few of their dishes. Curtis and I chose each of the menus with the wine pairings, this way we could sample each others dishes.

The interior consists of raw wooden furniture, the walls are painted in calming greys and the tableware is really unique. Their dishes are based on what produce is available during the different local seasons, much like Noma or any of the other similar restaurants. The interior décor shouts Scandinavian, with reclaimed wood and pendant lighting combined with industrial-style exposed brick and concrete facades. We saw this a lot everywhere around the city and absolutely love the style! The main seating area upstairs is an airy space which is part-greenhouse, part-abandoned warehouse and the basement is where we sat. It’s décor is all about candleholders, curtains and armchairs with soft sheepskin rugs.

Curtis and I fell in love with the decor and wished we had a place similar in Vancouver.

The service was impeccable, the details in everything is noticeable and well appreciated.

Apologies for the poor food picture quality, the lighting was dark and my DSLR crapped out on me. Pictures don’t give the plates justice though, you have to eat here to know how amazing each bite was!

Höst menu:

Potato with bakskuld, onion ashes, and dried sea grass (ate it before realizing to take a picture)

Salted scallop with lemon-verbena, horseradish and cucumber

Smoked trout with puree of cauliflower and pickled trumpet mushrooms and truffle (wolfed this down)

Strirred beef tatare from eye of rump with lemon-thyme, cress and potoato chips with ramson

Pork neck from Knuthenlund with puree of sunflower seeds , onions, cabbage and sour cream

Juncket mousse with liquorice toffee and freezedried buckthorn

Beetroot ice cream with blackcurrant puree, soft malt cake with sweet gale schnapps and crispy honey-amlt crumble

Signature menu:

Potato with bakskuld, onion ashes, and dried seagrass

Salted scallop with lemon-verbena, horseradish and cucumber

Seared Norwegian lobster, juniper-pickled carrots, sea-buckthorn, juniper cream, hazelnuts
and browned butter

Strirred beef tatare from eye of rump with lemon-thyme, cress and potoato chips with ramson (delicious!)

Ribeye with a lettuce-créme, cabbage, pea-sprouts, fried inkchips, smoked cheese and pepper

Juncket mousse with liquorice toffee and freezedried buckthorn

Birch bark iced cream, apple-compote, chocolate with herbs and mushroom sponge cake

There were also a few small dishes in between:
Trout roe cream cheese with onion and beer bread

Wheat bread with wheat butter

Each dish was thoroughly enjoyed by the both of us and we couldn’t and still can’t stop talking about it. I keep telling everyone that the food in Copenhagen was superb and worth the trip alone. Host is an excellent example of the new Nordic cuisine and the idea of using fresh local ingredients to create delicious dishes that are memorable and exciting is well worth it! If you visit, please keep an open mind, they create their dishes for the purpose of pleasing ones taste buds and exciting their palates.

Höst
Nørre Farimagsgade 41
1364 Kbh.K
+45 89 93 84 09
hoest@cofoco.dk