From the White Guide Nordic 2018:

Hærværk

Masters Level 76
Food rating:33/40Service rating:16/20
Wheelchair accessVegetarian dishes
Hærværk

Professional vandalism

An inviting atmosphere reigns at Hærværk (Danish for “vandalism”), where the smiling waiters provide impeccable hospitality from the start. There is always time for an informed talk about food and wine, presented without a hitch. And speaking of wine: Hærværk is renowned as a standard-bearer for natural wines, though the establishment has loosened up a bit and toned down the fundamentalism with a list that now features other interesting and less acidic combinations. This evolution has only raised the bar for the restaurant and its cuisine. We start with a round of snacks: exquisitely delicate profiteroles with pickled asparagus, celeriac ravioli and fried horseradish, superbly paired with a wonderfully complex Danish cider from Kvist og Vitus. Next up on the bill is cured halibut on white cabbage marinated in bladderwrack with black sesame and a Belgian waffle with a generous heap of dill. Perfect in technique and taste, the crisp and soft textures go beautifully hand in hand with the fresh flavours and the rich waffle. Unfortunately, the somewhat bland colombard grape behind Andiran's Vain de Rû from Gascony can't live up to the dish. The highlight of the evening, in all its simplicity, is a piece of fried celeriac in breadcrumbs with a sauce of buttermilk whey and sheep’s cheese. It’s unsurprisingly delectable, as celeriac and buttermilk are a perfect match. Next is a heavenly combination of fried pasta, cabbage and shredded beef heart with a sauce blanquette, which impresses and seduces, although the appurtenant wine is on the fresh and overly sweet side for the dish. The intense main course is a well-prepared cut from a leg of venison with dukkah, sweet Jerusalem artichokes and a garlic confit sauce, perfectly paired with the alluring succulence of grenache, syrah and merlot in a 2015 Les Grelots from Sylvain Bock. The fact that this excellent but rather ordinary dish could be considered the evening’s weakest serving says a lot about the veritable showcase of culinary aptitude we are treated to this evening. The cheese plate once again sweeps us off our feet as we are served a sweet slice of butter-fried beetroot bread and 24-month Comté with crème fraîche. It’s nothing short of brilliant with a robust Jura wine that turns velvety smooth with the cheese. We round off the evening nicely with crepes with cardamom ice cream, pickled cherries and salted caramel sauce: a delicious composition. At Hærværk, the perfect craftsmanship of the innovative and playful kitchen is followed every step of the way by attentiveness and professionalism on the floor. It’s a consummate experience that offers genuine surprises and suspenseful curiosity about each subsequent dish...

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

  • Hærværk
  • Hærværk

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