Blaa - Jammerbugt

We had high expectations for this restaurant, and we were very disappointed. There must have been a moment in food history when some chef decided that, to make French cuisine, it is enough to have extremely small portions. If that is the driving element, than this restaurant is as French as it gets. We started with the so-called snacks; an egregiously empty dish with: a 5mm diameter blinis with crème fraiche ? and 3 dark atoms of, probably, caviar; a molecule of scallop so finely chopped that all reminiscences of taste were lost for ever and 4 chips of beets with mayonnaise. We had lobster and, again, there was more mayo than lobster. It was already enough to be annoyed, but add to the experience that the restaurant was blatantly understaffed and, despite of being almost empty, we had to wait 40 minutes for this first serving. The other servings, for me, did not arrive at the same time, so I just had to sit there and wait. When it arrived, the fish of the day, was not a solace. A bland tasteless fish, with leeks and, again, beets. The leeks were almost inedible and the beets almost raw. When I was almost finished, 10 minutes later because even eating very slowly the quantity was, again, atomic, they came with the sauce that the waiter poured copiously on the fish, transforming it in a soup of acid white wine and flour. The dessert? A whole plum covered in white foam, served with a spoon when probably a sword would have been more appropriate. A couple of words for the service: it is a tourist spot, you must have someone with experience and that speaks English. Any less than that is unacceptable.

I had a really tasty and delicious lunch with my family. The restaurant is very nice with a classic hotel interior style as you see at these hotels close to the beaches in Denmark.

The charming building looks as if it has always been there but it was actually built just a few years ago. And the hotel appears to be a successful venture to raise the standard in this old seaside resort. We didn’t stay there this time but would consider doing so in the future. The restaurant definitely also has contributed to raising the standard. We enjoyed one of the best dinners here we have had on the west coast, baked halibut and a remarkable chocolate desert. A warm thanks to the friendly staff, Rikke and Rasmus, the sommelier, who generously offered samples of the wines he had included in the wine menu.

After having spent almost 4 hours reviewing the various local restaurants, we concluded that Strandhottelet offered the best chance for a nice dinner in Blokhus and we were not disappointed afterwards. It was indeed a nice dinner based on local produce. There were a few minor flaws, but the overall impression was still very good.

This restaurant offer excellent food prepared by a very skilled chef. Smaller menu outside of high season yet the flexibility to select dishes from the various set menus made up for the smaller a la carts options. The wine list is extensive. The mood of the restaurant perfect for its location and service with a smile and friendly home style service don’t expect michelin yet the food quality is closing in on the target.