Second solo dinner at Ekstedt with the first being the spring menu May of last year and this being the last week of the winter menu. Sat at the chefs counter both times where you’re directly across from the chefs plating. Chose my own adventure with wine by the glass loosely following the pairing.
Open fire cooking, no gas or electricity. Going in you’d think the food might be rustic, it’s anything but and by my taste the use of wood, smoke etc. is subtle and not at all heavy handed.
I’ll be back again. I love this place. The cozy space, the music, the service, the point of view. Only the langoustine dish and kitchen snacks were the same the two visits and those are indeed the dishes you’d want to always be there. Reindeer course was also special. The whole meal there is no doubt you’re in Sweden.
Charcoal cream, dry aged raw beef and Candace roe
Ember baked scallop and roe
Flambadou wild oyster and beurre blanc
Beetroot, preserved vegetables and marrow
Sourdough, butter and smoked whey
Hay flamed pike perch, squid and mangaliza
Seaweed fired langoustine, celeriac and solaris
Juniper smoked reindeer, black trumpets and cherries
Toasted hay granita, flowering quince and apple
Cep mushroom soufflé, spruce and blueberries
Black currant leaf ice cream, sea buckthorn and lemon verbena, pumpkin seed and elderflower, caramelized fennel and cloudberry praline
by _mothership_