Mejerigaarden

White Guide — Recomended

SinceBabette closed, there have been few opportunities for good restaurants in Vordingborg and south of the Farø Bridge. However, the old manor farm, Mejerigaarden, is located far from the main road, specifically in Skelby just outside Gedser, and today offers both accommodation for its guests and a restaurant, where you can enjoy a sensible meal in cozy, homey surroundings at reasonable prices. The location is beautiful, and in the three nicely furnished rooms there is fine acoustics. The hospitality is warm and welcoming, and the atmosphere is relaxed. The place serves a number of excellent cocktails, for example a well‑composed Mojito with its characteristic refreshing taste of fresh mint. The menu offers both a daily special, à la carte options, and a five‑course menu. The kitchen mainly offers a series of interpretations of classic Danish dishes. We start with a well‑composed potato‑parsnip soup with pesto oil, garnished with a little fresh parsley. The soup is very light, but the salty root‑vegetable chips and a crisp deep‑fried butter‑crust bread with egg and mild cheese provide a good contrast. Among the appetizers is raw salmon marinated in mojito, served on a crisp red‑cabbage salad with dill and a horseradish dressing. The mojito flavor is sharp and dominant, and the alcohol lightly tingles on the tongue when you eat the tender meat. The appetizer with coarsely sliced dark carpaccio, tangy pickled trumpet mushrooms with a fine bite, frisée salad, pea shoots, a fresh and aromatic dill sauce with subtle anise notes, and salted hazelnuts is more restrained than the mojito salmon. To complement the many varied flavor impressions in the appetizers, we choose, from the sensible drinks list, a 2015 estate wine from Alsace Hugels, a Gewürztraminer. The wine smells like an entire herb garden, it is moderately full‑bodied, with good fruit, a finely rounded acidic structure and a mineral aftertaste. Among the main courses are a long series of classics such as Beef Wellington. Under the pleasantly crisp butter crust you find a perfectly cooked ox tenderloin garnished with mushrooms, parmesan ham, shallots and herbs. It is a fairly salty dish, garnished with small oven‑baked potatoes with skin, thyme‑roasted carrots, steamed asparagus, crispy artichoke chips and a fine, intense red‑wine glaze that the kitchen has lovingly prepared. Besides the always excellent Gammel Knas, the cheese plate also includes a more ordinary Port Salut and a Tomme. Among the desserts is a cheese with a pleasantly mildly sour and caramel‑flavored sea‑buckthorn syrup, accompanied by an almond cake with burnt meringue. Alongside this you enjoy the place’s sweet floral liqueur on Brøndum snaps, with plenty of fruit flesh from the generously added sloe berries. The coziness and hospitality are paramount, and the extensive selection of spirits gives ample opportunity to linger and choose accommodation.

Established