After a stroll through Ebeltoft, we decided on Restaurant Støvlen for dinner. There were plenty of free tables, and we were able to sit outside in the courtyard with our dog on the terrace, which impressively spans three floors. It was wonderfully quiet and pleasantly designed, and we could enjoy our dinner as the sun set, far removed from the hustle and bustle of the town center.
The service was incredibly friendly, and our waiter for the evening was incredibly relaxed, outgoing, and in a very chatty mood. Almost too much so for us, being typically reserved Germans! 😄 After a short adjustment period, however, we warmed up to him and were able to thoroughly enjoy the evening.
After some deliberation, we decided to try the three-course menu recommended by the chef. With each course, our waiter shared a few words about the dish.
The service was super friendly, and our waiter gave us a brief introduction to each one. The starter was a succulent scallop with pickled asparagus, a delicately seasoned broth of fresh cream and herb oil, and a crisp, sweet sesame tuile for contrast. The scallop was cooked to perfection, and the broth was truly delicious.
The main course was very solid. It consisted of veal with a rich red wine sauce, fondant potato, and carrots on Hokkaido mash. The meat was tender, the mash and carrots were excellent, though somewhat timidly seasoned, while the red wine sauce had a very strong red wine flavor and, in combination with the meat, struck me as almost a bit acidic. It was only when paired with the tender, confit potato that it came together, creating a wonderful balance of flavors. For the price, however, I would have appreciated a bit more than three slices of veal.
The fondant potato was very tasty. I would have liked it, though, if it had been crisped a bit more on the outside. A crisp crust would have complemented the juicy interior beautifully, adding a crunchy element that I felt was somewhat lacking in this course.
For dessert, there was indeed a small culinary nod to the Rhubarb Barbara, as it was a dessert centered around rhubarb: sorbet, compote, preserved rhubarb, and a chilled consommé. Together with wood sorrel and a wonderfully crisp, sweet tuile, the combination created a truly exciting dessert.
For me, it was a real highlight, showcasing all the textures and presenting the tart vegetable in its best forms and variations.
Overall, we felt very comfortable that evening and found the menu varied and expertly executed. While there were a few minor points that weren't quite perfect, the evening at Støvlen was a real success. The tranquil terrace, the very personal service, and the dessert, in particular, will remain in our memories.
Kev Bra
.
21 august 2026
8,0
My mother, father, grandfather and myself went in on Thursday 13/8-26 in the evening to eat, we had roast pork, grandfather got a small portion and the rest of us ad libitum, nice little place with a cozy backyard you could sit in too, the place is run by a couple of young brothers who I just understood from one of them that we talked to and I have to say they do it really well and the building itself has a history in itself like the older ones still standing in Ebeltoft but I thought you should learn about that yourself when you visit the place, all in all it was a pretty cozy place with good service, a good atmosphere and good food, I would highly recommend trying it.
5 stars from here.
nst låse
.
19 august 2026
10,0
It was quite tasty, but every component of my dish contained an awful lot of salt. The other people's dishes were also incredibly salty. Such a shame; those beautiful dishes don't need all that salt at all, it actually ruins part of the dish. The service was good, though.
Regina van der Zee
.
07 august 2026
6,0
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