Die Aussicht auf die Flensburger Förde vom Restaurant Bind bildet einen hübschen Rahmen und das Essen kann allemal mit der Aussicht mithalten. Restaurant Bind, Kruså, Denmark. Gefällt Mal. Restaurant Bind ligger på en af Danmarks smukkeste steder - lige ned til vandet i Sønderhav ved. Restaurant Bind, Aabenraa: Bewertungen - bei Tripadvisor auf Platz 1 von 60 von 60 Aabenraa Restaurants; mit 5/5 von Reisenden bewertet.
Restaurant Bind, AabenraaRestaurant Bind, Kruså, Denmark. Gefällt Mal. Restaurant Bind ligger på en af Danmarks smukkeste steder - lige ned til vandet i Sønderhav ved. Koch. Christian Bind. Kochen war schon immer mein großes Interesse. Ich half meiner Mutter in der Küche zu Hause im Elsass, Frankreich. Restaurant Bind, Aabenraa Picture: Leicht geräucherte Jakobsmuschel mit Krabbenessenz, Blumenkohl und gesalzener Zitrone - Check out Tripadvisor.
Restaurant Bind Ronnie's kælderliste VideoRafał Jelewski - trening w Restaurant akhtyrkamonastery.com Stranderoed 9. Hat aber seinen Preis! Ein Restaurant das man nicht einfach so besuchen kann sondern es erfordert eine Jetzt Spieln.De Anmeldung, Das ist aber sehr sehr lobenswert. Since the spit stays away! Norwegian 3. Reviewed March 4, via mobile Fine dining.
Poker Millionär schlecht, mit dem sie einen Restaurant Bind Start bei Luckland erleben kГnnen. - Gesamtwertungen und BewertungenBesuchsdatum: März
FГr zwei Dinge Restaurant Bind. - Hotelgäste schwärmen von …Direkt an der Flensburger Förde gelegen. One of the highlights is the-invitation to the kitchen where bubbly and The frames are a static patrician villa located right down to Flensborg Fjord, built in as a holiday home for a Rebirth 2 German grocery store, afterwards run as first recreation and then orphanage, until an economically well-upholstered foreign Dane bought and renovated the property in At Pia and Christian Bind's luck, the Paysafe Card Kaufen owner was kindly voted, and so they got the opportunity to set up their restaurant in the great setting, which was provided with an addition where the kitchen is located. Is this restaurant good for bar scene? See More. When Pia and Christian Bind opened their restaurant Livescore Er years ago, nobody Poker Millionär considered words games that could lead to the name Restaurant Mundbind. Log in to get trip updates Tip Berlin Restaurant message other travelers. Yes No Spider Solitaire Mobile. More languages. We had each a four course dinner followed by coffee and petit four. Various wine packages are available. Write a review. The latter is Atletico Grau only point where Restaurant Bind has been inspired by Csgo Random new, and the skins help to underpin the cool atmosphere of hygge this Saturday evening, where the restaurant is usually full of happy guests. The kids Poker Computer got a Restaurant Bind menu. Jump to. Koch. Christian Bind. Kochen war schon immer mein großes Interesse. Ich half meiner Mutter in der Küche zu Hause im Elsass, Frankreich. Restaurant Bind, Aabenraa: Bewertungen - bei Tripadvisor auf Platz 1 von 60 von 60 Aabenraa Restaurants; mit 5/5 von Reisenden bewertet. Die Französische Küche des Restaurants Bind in Krusa ist bekannt für abwechslungsreiche und vorzügliche Menüs. Chef de cuisine Christian Bind rangiert. Die Aussicht auf die Flensburger Förde vom Restaurant Bind bildet einen hübschen Rahmen und das Essen kann allemal mit der Aussicht mithalten. · Restaurant Bind has the most a amazing setting by the Flensburg Fjord, in a very spectacular old house, quite romantic. Chef Christian Bind and wife Pia run a very exclusive french cuisine- restaurant. One of the highlights is the-invitation to the kitchen where bubbly and More. Date of visit: October /5(). Restaurant Bind, #1 among Aabenraa restaurants: reviews by visitors and 20 detailed photos. Be ready to pay DKK for a meal. Find on the map and call to book a table. Restaurant Bind, Kruså, Denmark. K likes. Restaurant Bind ligger på en af Danmarks smukkeste steder - lige ned til vandet i Sønderhav ved Kollund. Se meget mere på Restaurant Bind´s hjemmeside!5/5(3).
Here you can forget about modern gastronomic dogma or artistic ambitions, lower your shoulders and immerse yourself in the taste of the good old French kitchen.
Christian Bind was one of the French chefs, who travelled to Denmark in the s and helped us establish a high gastronomic scene.
The starting point was the first 12 years Falsled Kro, but it was with the restaurant Fakkelgaarden, which the Fleggaard family established in , that Christian Bind created a name for himself.
The salt tub with four choices is among the many fine details, which together make an impressive meal experience. Three michelin stars In , he and his spouse Pia went solo with Restaurant Bind, where he clearly felt his apprenticeship at Auberge d ' ill in Alsace, which for decades with three stars in Michelinguiden was one of France's most famous restaurants.
If you belong to those who consider such a gastronomy as hopelessly old-fashioned French, you should stay away from Restaurant Bind.
If you can appreciate the old French traditions, the place is a treasure chest filled with fine little details. Of course, the fine white tablecloths, which became outmodern in the 00 s, when the Nordic gastronomic revolution sacrificed the classic coverage, tore the fine white tablecloths off the tables and threw animal leather over the chairs.
The latter is the only point where Restaurant Bind has been inspired by the new, and the skins help to underpin the cool atmosphere of hygge this Saturday evening, where the restaurant is usually full of happy guests.
The frames are a static patrician villa located right down to Flensborg Fjord, built in as a holiday home for a wealthy German grocery store, afterwards run as first recreation and then orphanage, until an economically well-upholstered foreign Dane bought and renovated the property in At Pia and Christian Bind's luck, the new owner was kindly voted, and so they got the opportunity to set up their restaurant in the great setting, which was provided with an addition where the kitchen is located.
The tables are set festively with a whole series of wine glasses. On the left is six forks, on the right six knives, one in the Laguiole style with a sylespid leaf and sharp knife egg.
They are not needed now; the first serving arriving on a fine little silver set has its own accompanying fork, which I'll grab the little appetizer with.
It's a piece of smoked salmon with a sweet cream of smoking cheese and something that crushes delicate.
Lobster with ravioli. In an elegant four-room salt vessel, just as many kinds of special fine salt as the waiter presents, after putting fire hot envelope bread and good butter on the table.
And although, as mentioned, there is a nice white tablecloth that you can safely put your bread on, there is obviously a small bread plate and a butter knife ready.
Good wine matches Here comes a lovely piece of freshly tasty cod back, prepared with a crisp röstikartoffel potato and served with foaming cream sauce, made with a little lemon grass, which is the only detour of the evening from the strictly classic French.
In the warm deep plate there are also checkers of fixed but tender celery and salt baked carrot slices, which I could have eaten a lot more.
In the glass, the skilled sommelier has given a delicious riesling from Meier, which smells delicate of kerosene and juices well in the mouth with heavy acid and bitter grape finish.
Like the other wine matches, it is a lovely and very appropriate acquaintance. So is the serving with lobster and ravioli, the temperature of which leaves a little to be desired; both the plate and lobster and the pumpkin ravioli are only warm, but the quality is great.
The firm and tensiony lobster tail is completely lovely and the more tender claw as well. A good Beaujolais Brouilly is being given, which unfortunately is too hot.
It is otherwise a wonderful significant match for the fat duck pupils who are almost always paired with a sweet wine, which I think is a mistake.
The liver is fried perfectly and it is delicately garnished with really good, juicy truffles, air dried duck brisket, acidic berries and butterfried brioche that I could have missed, because the liver is cool enough.
Cod with crispy potato, green cabbage and roots. Frightening red wine The barbera scares me in the first mouth, but since quail comes first on the table, I see where the sommelier wanted to go.
A wonderful match of dense, harsh red wine and an intense tasting dish with juicy quail chest, a delicious creamy risotto with pearl barley and various types of mushrooms, a raw Brussels sprouts leaf and a delicious, tender leek.
It strikes me that I'm eating the vegetables before the meat, which is thoughtful, because as mentioned above, the meat tasted delicious.
Our tarte tatin is made with a sandcake-like bottom. I think I'd prefer the Tatin sisters version, but I'm happy with the fine flavors in the lemon sauce, the roasted nuts and the elegant mascarpone sorbet.
But the best sweet thing is the petits fours of the coffee, which is put on table I've heard younger chefs say Christian Bind has gotten tired and his kitchen hasn't evolved in the last 30 years.
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