happy fathers day!

Yesterday I reserved a table for me and my dad at blanche, a table for two. Because last time i were there it was almost a full restaurant, but this time it was maybe half full or less at the time I were there with Gary. (“Link here“) It was kinda quite chilly there after a while. Me and my dad both ordered the same, and it the food was just as good as last time I ate here. But I think I might prefer the tartar at Miss Sophie, but I rather eat the ox/entrecote here. But thanks for the visit and a great meal all in all. My dad also liked this place, and we had a great time.

scraped tartar of ox filet flavored with horseradish and dijon mustard

As a starter me and my dad choose the scraped tartar of ox filet, and this had a really strong taste. But we also got some loaf before the starter, witch made the taste a tiny bit milder. But of course this is just my preference, so maybe for somebody else this dish don’t have enough taste.

Braised ox with horseradish and red wine sauce


I honestly don’t really know how to describe this plate, the meat felt so tender, the greens was so good! But then again I love my veggies so much, yum. But I wouldn’t mind if there would be a little bit more sauce on the plate.

The entrance


Time: 15-30 minutes waiting time, I’m not sure. We were at the restaurant for about 1 hour.

Food: starer and main course.

Price: Around 1600 kr.

Stars: 4

  1. Waste of money and time.
  2. Not impressed, the food and service wasn’t good.
  3. It’s okay, I might go back and I might not.
  4. Great food and service, this is the kinda place I’m going back to.
  5. Best place, I will definitely recommend it to all of my friends.



This Post Has One Comment

  1. Hey Hannah, I tried reaching you some time ago about a collab but never heard anything back to you. Thought I’d try again via the comments as my mail perhaps didn’t reach you. If you’re open for collabs I’d love to get in touch with you. Feel free to write directly to my email laura@blogerize.com if you’re interested. Thanks 🙂

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