Restaurant MOTA Odsherred

Michelin only gives it one, but I'd like to give it five.

I am sitting on MOTA while writing this review. We just finished. Lots of tasty, Nordic food. Original, flavor bombs on own ceramics. Danish wine on the map. Great recommendation.

Thank you very much for a fantastic evening at Mota celebrating our wedding anniversary. Beautiful premises, where even the tables are works of art. Thanks to committed, knowledgeable, present and authentic staff. Thanks to Claus Henriksen and his kitchen for beautiful and tasty servings. Starting with the smoked cream soup served in a little ceramic shoe (like being embraced and welcomed and inside in autumn). Servings with small fun subtle references to the history of the place with beautiful personalized ceramic tableware. All dishes were surprising, almost overwhelming. Simplicity initially and a subsequent unfolding of the dishes with deep complexity. We celebrate the evening's main course with bread and the spoils from the apple picking. Many thanks for knowledgeable descriptions of the exciting wines in the accompanying wine menu (there is now also a really nice wine list in addition). Solaris from Vejrhøj, the best Danish we have yet tasted, lovely with the cabbage terrine. Pinot Noir from California with a mild scent of barnyard and taste from grape stalks, lovely for the main course with beets. Exciting and surprising French sherry-fino flavor from Jura. Thanks for expanding our horizons. Big thanks to our sommelier for finding delicious Marc du Jura at the back of the digestif trolley. Again, thank you for giving us a great evening. We are already looking forward to returning. Best regards M&H❤️

Great effort characterizes the whole place. Thanks for the food.

A place that uses the local area and the seasons to deliver some surprising and tasty dishes. The dishes as well as the place had a local story which created a unique atmosphere, from the food to the furniture. Good service and an exciting choice of wines for the food too.

Went for lunch. Overall, there are four types of gourmet restaurants: the ones where other chefs can cook the same type of food or not; and the ones where the service system works impeccably or not. MOTA is one of its kind and the service is impeccable. The vegetables, which dominate the menu, are mostly harvested the same day locally (which is noticeable when eating them), and the same applies to the produce from the local waters. MOTA is terroir cuisine in its true essence, and the chef, Claus Henriksen, is outstanding at making ingredients shine simply extraordinarily. Thank you for lunch!