Canblau - Skanderborg

Eat after steak, we have no chance to make it good. I have to eat what they ever **** on the teller. I asked for more to be done. they talk more, his corona that and that, so they can return the meat to the pan. At the same time, they don't want to offer me a new steak. I'm sorry that the Spanish people who want to try to eat Spanish. that is not the place!

High ambitious average food. it is recommended to less ambitious menu and more passion for raw materials and composition.

Let me break this sincerely: I would never have entered Canblau if I would just walk on the road. from the outside, the restaurant looks more like a football pub than what it has proved fortunately: a ****. good restaurant. the only reason why I went to canblau to begin with during my day stay in aarhus was the many positive reviews, from people experiences there, on the internet. To be honest, I was quite sceptical before I even entered, as I saw the rag, the football look and instinctively searched the walls for large screens and drunken barca fans. the reason I notice this is that I think football and sport culture is generally something that should not be mixed with fine food. the coat of arms logo, seems unobtrusive in the mix of what can blue really is: great tapas, fine serve, and what would have been a complete experience if only aesthetic, intact. but now to the good things: the waitress was super informatiw, she knew what she did, had her own favorites on the menu card and recommended that we noticed in our order. that was great and their favorites were ours too. in contrast to many others I prefer to go cold beer with the tapas. not red wine. I would have really wanted a cold, Spanish beer if I had mine gone completely. but the Alhambra bottles were a beautiful alternative, exotic enough, and the kitchen faithful. We ordered courses and all were great. some even spectacular. here we go one by one: scrimps with aioli. beautiful for beginners, with sharp of good quality beautiful and fat, and rich in taste like the aioli, to go with them. Unfortunately, the cook had forgotten to remove the dish on one of them, which was a pity. dried bark stripes from leon with somego mayo, roasted capern and mandel and fresh estragon leaves. Now this guy just messed us up. the idea of brooding the kaper and mixing them with mandling and estragon was brilliant. what a small dish! one that comes back! striploin with spiced butter and vinaiigrette from shallows/Pasley. if he had come in from leon before the bark, I would have found out more than it would. the flesh was delicious. but after the previous court, was only a hard nut to crack at this point in our experience. panko schrimps with cäsar dressing. nice, big crispy cripp. the mix of dressing, and grated cheese worked well, and the plate wash a beautiful, less complicated supplement to follow another amazing. grilled brioche, with creamy goat cheese, cut torf, truffle honey and balsamico. another spectacular experience on the menu here. the mixture of goat cheese and balsamico was brilliant. well assembled and unforgettable in taste. mushroom risotto with truffle butter and buffalo mozzarella. beautiful little court, with a lot of potential. I think it can be made even better, with some concrete on acid, and a little animal fat dominance. I want to come back to aarhus in the future and can only hope that the owners have found a more suitable picture at this time to bring me back to the inner. this would be a suitable improvement, for such a fine restaurant with heart, passion and playful ideas of the chef.

I am very happy with my choice at canblau. the new concept with a firm schirr is recommended. I was full of taste!

Ok food...not top notch, wine were fine, service....a little noice because of drunken englishmen, not really the restaurants fault, but they possebly could have told them to be a little bit more quiete and ok, had to be honest expected more from the food after...reading about the chef