Restaurant Dagmar

Description:

• Honoring a beloved medieval queen, this restaurant opposite the cathedral is a major stopover for those making the gastronomic tour of Denmark. Its four dining rooms are a 19th-century dream of ornate furnishings and objets d'art, a tribute to the heyday of the Belle Epoque. In such fancy surroundings, they could get away with ordinary food, but the chefs showcase a varied cuisine that is refreshingly authentic in that it's based on the best of market-fresh ingredients in any season. Care, craftsmanship, and a concern for your palate go into every dish served by the best staff in town.

  We opt for one of the two fresh North Sea fish dishes of the day as they are just caught and prepared with flavor without spoiling their natural taste. The scallops are topped with a sweet-potato crisp, and in autumn we go for the sautéed stuffed quail with mushrooms accompanied by beurre blanc sauce. We feel the chefs shine brighter with their regional cuisine, but they also borrow freely from international larders, serving a tender veal tenderloin with one of the tastiest shallow mousses we've ever sampled -- plus a delectable port-wine sauce as well.

• © Frommer's 2013

Awards:

Frommer's

•  Highly Recommended 2010