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🙂 4/5 - This place attracted me cause they only use wood fires to
By 👻 @Edward W., 07/28/2018 3:00 am
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This place attracted me cause they only use wood fires to cook all the food, which mirrors traditional Swedish cooking. We had the fixed menu and also the wine pairing. The wine pairing didn't really enhance the meal for me. We had a total of 7 glasses because we ordered the 5 course + an additional special course. Service here was good. The restaurant itself is on the warmer side since the cooking is wood fired and it's an open air kitchen. They also have a counter where you can overlook into the counter. Looks like it can only fit 4 ppl so make sure to request that early! 5 courseLingon berry, reindeer, forest mushrooms. Rye flatcracker. 220 celcius stoneware. Butter melted. This dish tastes very earthy. Lightly smoked mackerel, peas, and elderflower. Peas, Elderflower puree is nice and we'll balanced. Peas aren't overpowering and goes well together. Radish adds a nice a texture.Reisling wine pairing smooths out the smokiness of the mackarel and tastes cleaner. Brings out the peas flavor as well.Sourdough bread started in 2011 with homemade butter - Butter is lightly salted and extremely easy to spread. Consistency is more like a puree. Normandy oysters with apple - Warmed up in the shell, but still is raw on the inside. Tastes like a good oyster. Apple is circular shaped and adds a bit of sweetness. Ekstedt SignatureVendace roe from kalix, smoked deer and birch fired leek.. This dish is interesting... The wine tastes sweeter the more you drink it. Lots of complex flavors. Main dish tasted sour cause of the cream. Deer shavings were salty. Leek is fairly neutral.Juniper-smoked pike-perch, mussels and sunchoke,Foam is juniper with butter. Pretty balanced tasting. Wine makes everything taste sweeter. Hay-flamed mushrooms, sweetbread, and salsifyBone marrow sauce. Veal. 3 different mushrooms. (shiitake, inoki)Sweetbread tastes like a mushy organ. Rich bone marrow sauce. Mushrooms very Asian. Wine pairing was okay.Birch fried lamb, cabbage, and ramson capersLamb is very savory. Two types part of the lamb. Lamb ligament and normal lamb. Cabbage was a nice balance. Wine pairing was okay. Flamed spruse-crepe, rhubarb, and nuts.Sweet nutty cool hot. Pb&j with a different kick . SAvory and sweet. Really liked the peanut flavor. And its crunchy. Strawberry rhubarb was a nice sorbet. Some cream as well to balance out the sweet and salty. Fired crepe adds nice flavor. Moscato really sweet. Contrast of savory and sweet with the entree. bonus dessert. Donuts with almond and blueberries
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