Tag Archives: Danish food

Fish Buffet at Propperiet

Propperiet is one of the 3 restuarants next to each other on the harbour. Its focus is mainly on fish and meat. It is open for dinner every day, but on weekends it is also open for lunch with a fish buffet. We decided to try the buffet out this past weekend, and what a difference from the last buffet we reviewed! Both service and the food quality get a big thumbs up here!

We were greeted with a smile and shown to our table as we arrived. We could then help ourselves to the buffet, with drinks brought to the table. The buffet is set up along a long table. As the restaurant is quite small everyone is seated quite close but not on top of each other.


The website says that there will be at least 20 options at the buffet, and I would say that that was easily present on the day we went. Amongst what I remember off the top of my head there were green mussels to 3 types of salmon, stuffed squid (my favourite) to vitello tonnato. For 19 DKK you can also get a shot of schnapps (3 varieties on offer).

We were very impressed with the presentation, variety and quality of the food. If I had to have one criticism it would be that the items on the top level are not made for short people like me! I couldn’t see inside to see what was in them. But then, at 160 cm not many Danes are my height! At least everything was well labelled so I could ‘see’ what was inside.

Sonderborg buffets have been redeemed! Definitely one to return to.

Be Indulged at Huset Blom

The start of 2014 saw some movement in the restaurant scene in Sonderborg away from the central ‘town hall’ area. The restaurant Huset Blom opened in the middle of an unassuming residential area in an old, newly-restored villa from 1924. The restaurant is run by Pia & Klaus Bartholin who also run Cafe Alsion. Living very close to the restaurant, we decided to try it out for Valentine’s Day.

Huset Blom - New restaurant in Sønderborg

First impressions

It was clear from the start that the service we will get here would be above that you normally experience at other restaurants in town. We were greeted with a smile, and courtesy, our jackets taken and hung, and then shown to our seats. Seeing the building from the outside I expected the place inside to be decorated in a more traditional style, so it was pleasant to see a clean decor and plenty of space to move around in.


The food concept at Huset Blom is ‘cosy food’. What this seems to mean is a lot of small sharing dishes that are nicely presented. You are, in fact, suggested to select a couple of dishes rather than a number of separate courses. The menu changes on a regular basis, depending on the season, with both an a’ la carte option and a set menu. For our first visit we opted for the set menu, which consisted of:

Lun fiskefrikadelle m. egen remoulade (Warm fish cakes with home made pickle relish)
Rogn m. røg, mandler & hindbær (Roe with almonds & raspberries)

Fennikelsalat m. granatæble (Fennel salad with pomegranate)
Serrano m. vores pesto (Serrano with home-made pesto)

Kartoffelkage m. urter (Herby potato cake)
Kæbe af gris braiseret i Jakobsen øl (Pork cheek braised in Jakobsen beer)

Citronfromage à la mormor (Grandmother’s lemon mousse)
Honningkage m. mandeliscreme (Honey cake with almond ice cream)

This was served in 4 courses on sharing platters, with homebaked bread and butter offered throughout (and continuously replenished! An utter delight for a Maltese girl in Denmark!).

Fish cakes with home made pickle relish - Huset Blom

As the saying goes, people first eat with their eyes. And there was more than enough for the eyes to be well satisfied. Unfortunately we only remembered to take photos of the first dish as we were too busy enjoying the food, but in all cases the presentation was a joy.

Roe with almonds & raspberries - Huset Blom

The taste was not far behind in coming. We both agreed that our favourites were definitely the fish cakes – the remoulade was superb – the potato cakes – surprisingly overshadowed the pork cheek as they were so good – and the honey cake with almond ice cream – I love almonds and everything that is made with them, but the ice cream was divine!


The set menu comes with a suggested wine menu, which Michael went with, while I opted for elderflower juice. There are also wine suggestions to go with the a’ la carte option.

With every course Michael received a glass of wine and the waitress explained what the wine was, where it was coming from, and other interesting facts. At this point it was clear why they do not take a lot of bookings at the same time as the serving is quite intensive. The servers really take their time to make sure that you know what you are getting, without getting in any way intrusive or overbearing.

Final Verdict

It is a pleasure to see something new and different on the food front in Sonderborg itself. The quality is definitely a notch up on most of what is found in the town centre. The restaurant also seems to be targeting the business crowd more by not opening on weekends, but opening for lunch. The cost, as is to be expected, is higher than most other restaurants in town, so probably a place for a special treat rather than a quick weekday lunch.

For the foreigners out there, the menu and the website are, unfortunately, still all in Danish. However, once you get there, the servers were more than happy to explain things in English. At this point we really should mention Irene, our server, who did a terrific job all night of serving us with a smile and an obvious joy for what she was doing.

Will we back? Definitely!


Southern Jutland Frikadeller (Meatballs)

One of the dishes Michael’s parents used to cook for me every time I visited was frikadeller. I have seen his parents cook them (and got the shock of my life at the amount of oil used in the pan!), but now that I will be living here I thought it would be a good idea to learn how to make them myself. So on the appointed afternoon I went down to the shops with Michael’s mother to select a good non-stick pan to be able to significantly limit the oil required, and returned home for the frikadeller-making session.


Ingredients (8 pers)

  • 500g beef mince
  • 500g pork mince
  • Bread crumbs
  • 3 dL water
  • 2 onion
  • 2 eggs
  • 1 tsp salt
  • pepper
  • mixed spices


  • Finely chop the onions
  • Mix the minced beef and pork in a bowl and add the chopped onions
  • Replace 1/4th of the mixture with rasp (i.e. remove 1/4th of the mixture, fill the space in the bowl with the bread crumbs, and add the removed 1/4th again)
  • Add the remaining ingredients (eggs, spices and water)
  • Mix in a food processor till well mixed
  • Heat a pan with some oil
  • Form the mixture into small flattened balls (I used a full spoon as a measure of the mixture to go into each ball)


  • Flip the frikadeller over after every 5-6 minutes for 3 times (i.e. each side is cooked 2 times in total).
  • Split one frikadeller in half to see if it is cooked.
  • Eat 🙂

We then served the frikadeller with boiled potatoes with parsley, brown sauce and mixed vegetables. They were delicious – as always. We also made a double portion today to have left overs for friends who will help us move into our new place at the beginning of December – can’t wait to sample my product again!