M/S Sagafjord Reviews 65

A wonderful day with my wife as we got to know danish cuisine around Roskilde. The Chef Sinthia Stenholm prepared a wonderful culinary experience using locally sourced and organic ingredients. Highly recommended!

Just came home from an evening trip with Saga fjord. How on earth can you write that your guests will get tenderloin and instead you serve cold, hard to chew veal? The tickets were bought 9 months ago so this is how long time you had to get the right meat.

You put the sauce, potatoes what ever in small portions of porcelain. Have you even tried to weigh how much food each guest gets? I am a petite woman and I was hungry after this 850 kroner trip.

The starter was small pieces of salmon stretched out on a long plate. Butter to share on a tiny plate and exactly one piece of tasteful bread each. If there was any link in this meal it must be the word: Cream. Cream in the mushroom sauce that was a simple choice compared to that bearnaise sauce you had earlier. A little handful of potatoes.
The dessert plate was again a long plate with cream in a small jug, a tiny bowl of cut strawberries and a glass of pennacotta with berries on top. Pennacotta is based on cream too.

It was all plain and boring. No appetizers or any creativity.

If this is your daily level of serving food then it has really gone down since previous years.