Review of Rolfs Hav – by Caroline A.
This text has been translated automatically.
I actually thought it was a bit high and low on the first visit to Rolfs Hav, which makes me want to invest in one more visit before I (possibly) consider a stronger rating. Was greeted by a rather anonymous door around the corner from the original Rolf's Kitchen. Once inside, you are greeted by warmth, good buzz but also a very strong fish smell. Which I was a bit unprepared for, and I have no idea if this is something that is a good indication that you live up to your name or if... Should it really smell so much about the ingredients? We were incredibly well met and well served by knowledgeable staff - tip top marks there. The menu is based on taking in a little bit of everything. Raw, cooked, cured, hot. With its niche, maybe I had too high expectations. Everything was good but I had expected a little more of the cooked seafood. The crab was a bit tasteless and a bit overcooked (and hence a little dry). The langoustines were thankfully nicely cooked (albeit a bit small and only one had claws...), but again for a bit of flavor. Maybe I'm too spoiled with how incredible the seafood is on the west coast, and admittedly think that you never get such good seafood here on the east coast, but as I said, I would still have expected better in a concept like this. The warm octopus was good, and so was the clam chowder (which seemed to be a popular thing there based on other guests' choices). So yes, worth trying again to see if they had some bad luck with the evening of the delivery that week.