Restaurant Klitgaard

Frommer's Review

Although Marie Louise is still number one in Odense, this 1998 restaurant is the most innovative in town, serving a cuisine that is cutting edge -- and not traditional like the time-honored favorite. The setting is woodsy and appealing in monochromatic tones of brown and beige, with room for only 30 guests at a time. The feeling you might get, except for its view over the other buildings of Odense's historic core, is that of a Tuscan farmhouse. Jacob Klitgaard, born about 30km (19 miles) from the town of Svendborg, is the chef and very hip namesake of this place, personally selecting impeccably fresh ingredients, many of them produced or cultivated in and around Odense. Menu items make ample use of both foie gras and shellfish. Ingredients such as herbs come from the restaurant's own kitchen garden, and produce is sourced from local growers, breeders, and local game hunters. Inspired by the bounty of Funen, you are likely to be served roast trout with a rosemary-scented olive oil or else a saltwater catfish with a ragout of basil-flavored minestrone. The chef also keeps his customers happy with such marvelous dishes as braised pheasant with wild mushrooms in a beer sauce or else fricassee of guinea fowl with savory herb sauce.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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