From the White Guide Nordic 2018:

The Balcony

Masters Level 77
Food rating:32/40Service rating:16/20
BarChambre separéeBanqueting roomsVegetarian dishes
  • Address: Vestergade 68, 1. sal, 5000 Odense
  • Phone: +45 66 11 74 20
  • Web: thebalcony.dk
  • Seats: 39
The Balcony

Excellent style and elite service

With just over a year under its belt, The Balcony is already firmly established as more than a passing fad with delusions of grandeur. We begin a spring evening in March with a glass of champagne blanc de blancs from Henri Mandois and a rain of snacks. The most memorable ones include the caramelly Jerusalem artichoke purée in its own crisp, fried skin, elegantly presented on a platter of fresh Jerusalem artichokes, and a couple of citrusy oysters with Havgus cheese, served on nitrogen-steaming beach stones. The bar is hereby set for the rest of the evening. A portion of eminently fresh lumpfish roe is joined by a salad of red sorrel and beetroot as crudité, gelée and juice, paired with an archetypical Austrian riesling from Stagård, whose crisp acidity and touch of white pepper make it a perfect partner for the menu’s first course. The flame-grilled halibut of the subsequent course is outshined by its own garnish, which is so brilliant in all its simplicity that it could carry the dish all by itself: sweet, raw Greenlandic shrimp on one side, poached leek from Funen with dill and pickling brine gelée on the other, and a rich fish fumet with dill oil and light liquorice notes, uplifted by a floral vino bianco from Malvirà in Piedmont. The choice of the wine pairings has proven to be a good decision. The wines are sublimely paired and the service is top-notch with Restaurant Manager Kasper Winther at the controls. His deep experience, cultivated through many years at Molskroen and Falsled Kro, is palpable and remarkable. The parade of delectable flavours continues with a fermented cabbage packet with umami-rich mushroom soy sauce, browned butter with hazelnuts, diced apple and a bright green, slightly acidic purée of Granny Smith apple. This vegetarian dish is nicely supported by a delicate orange sauvignon blanc from La Grange aux Belles, Anjou. The ambition is sky-high, and with the skilled Peter Steen Hansen and Anders Jensen in the kitchen at the thermomixer, tweezers and burners, the gourmet quality shines through clearly and precisely. Having enjoyed flawlessly executed luxury from beginning to end, our elation following an evening at The Balcony in Odense comes as no surprise...

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

  • The Balcony
  • The Balcony

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