Orangeriet - Silkeborg

We had dinner at the restaurant and first of all, the service was fantastic. What a nice, professional and attentive waiter his knowledge about food and drinks was outstanding Denmark could do with more waiters like that! The food was good but some of it suffered a little by coming straight from the fridge and being very cold. We had a small appetizer of cod which was actually the best dish of the evening. For starters we had razor clams and ox tail soup. The razor clams was a (too) cold dish with bits of clams and some strange tasting marinated cucumber. The bread served with food was absolutely delicious. The mains was pork cheek and red cabbage. The cabbage was not cooked at all and tasted like raw cabbage. The cheeks were in small dough bags they were a bit chewy and sticky and the cheeks could have done without the dough. The sauce was great but we could have had a little more of it. We chose cheese for dessert and although we are both cheese lovers, the cheeses turned out to be a challenge as they were strong and quite bitter. We had the house beer with the food and it was really good from a local brewery nice and cold. We had a good evening and we would recommend the restaurant as a nice and cozy place with really good food.

Five-star food, very creative, superb technique, with focus on danish quality products. Excellent wine suggestions. The view is fabulous, on a beautiful parc, but there were hardly any guests. My guess is that it has to do with the prices: fortunately I did not have to pick up the bill but prices are on the high end.

Great food, small portions you know, a beautiful setting, romantic. Quite expensive, but this is Denmark.

One of the best meals, I have had in years. Amazing food, unexpecting combinations and so many flavours. I was surpriced and impressed already after the first course and really hope I get the chance to come back again sometime in the future. The restaurant has a nice, relaxing atmosphere and as a guest you can really feel how passionate everyone are about the wine and food they serve.

I am still sitting here in the restaurant having had probably one of the best if not the best meal of my life! If anyone follows or has read previous posts of mine they will know that I am a big fan of the Orangeriet and also the GLSkoveridergaard Hotel here in Silkeborg. I still am. I thought I would treat myself this evening with their festive menu and I chose the chef's choice of 5 small dishes using local produce. Fantastic. I had dishes ranging from turbot with apple which was really good, followed by cured venison, followed by Jerusalem artichoke then wild duck. The wild duck was really delicious and the whole together was more festive than turkey at home! The finale was a desert made of cherries. Cherry ice cream, cherry dust, cherry cracker with vanilla and as a really kind gesture, I had a glass given to me of a super port like liqueur made from cherries and matured in old oak port casks or barrels which compliments the desert so much. The your waiter is an absolute credit and very knowledgeable about his dishes and ingredients. I just wish that my wife had been with me to enjoy this too!