Din kebab Helsingør

15/05/2026: Extremely small portions! I ordered buratta, and it turned out to be 1/3 of a normal buratta. My friends were shocked by the size of my portion. Apparently, the restaurant is also going through a crisis and the portions are getting smaller. I don't recommend this place for food. Maybe just have some wine with a sea view.

02/02/2026: I had the pleasure of dining at Brasserie 1861 and chose their 5-course menu and it was a true taste experience from start to finish. We started with snacks, where the tin of pearls of trout roe, smoked creme fraiche and blinis in particular was both fun and refined, with a wonderful balance between the smoky and the fresh. The foie gras tart with blackcurrants and Madeira was intense and deep in flavor, while the caramelized onion butter with Manitoba bread was irresistibly delicious. The cold-smoked halibut with beets, mustard seeds and saffron was delicate and perfectly balanced light smoke, sweetness from the beets and an elegant touch of spice. The lobster with parsley root and apples was a highlight: fresh, creamy and with a lovely contrast between the sweet and the sour. The veal tenderloin with Jerusalem artichokes, walnuts and sherry sauce was incredibly tender and full of warm, deep flavours, a classic dish taken to a new level. The dessert with white chocolate, dark chocolate, burnt almonds and cherries rounded off the menu perfectly with both sweetness, bitterness and crunch. All in all, a complete experience with high quality, beautiful dishes and flavours that really played together. Brasserie 1861 is highly recommended for an evening where you want to treat yourself to good food and fine ingredients.