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When you experience flambadou for the first time: Restaurant Ekstedt (21. October 2022)

| December 8, 2022 | 0 Comments

The Restaurant Ekstedt is a unique experience on Michelin star level. There is a standard tasting menu (2’100 SEK) where you only get to tell them if there are any allergies or the like, else there is nothing to pick. The other element is the “Wine Pairing” (1’500 SEK)  which you’re free to get. I went for the local one, i.e., more Swedish wines, which was quite interesting. You’re seated at a table with a nice wooden leaf which is taking quite a bit of space, but it is actually nice in terms of decoration.

As a starter, I went for the “Pisco & Apple” (180 SEK) which is not really anything close to your typical pisco, but it’s quite refreshing and light.

The first course of the evening were “cold smoked raw shrimps, crown dill and shellfish broth” which were quite interesting. Not necessarily my absolute favourite since the raw shrimp is something you need to get used to, but other than that, it’s quite enjoyable.

Then it was time for the first course, which was a combination of small nibbles like the “charcoal fired hedgehog mushroom, lingonberries and lichen”, “wafer, vendance roe and sour cream” and “cast iron fried ramson doughnut, cream cheese and mangalitza”. It all looks quite lovely, and frankly, some of them were actually quite exquisite. So, once you had the first bites, you realize that this might be excellent.

The next course, was the “ember baked lobster, funnel chanterelle and gooseberries” where you can’t really see the lobster, but, believe me, it’s below, and it is quite enjoyable.

The next course is somewhat of a highlight. You’re taken into the kitchen and get to see how they prepare everything. And it’s impressive as the whole thing is minimal and tight, so there is really not much space to move. There is one place for everything prepared on a grill …

… and one for the sauces and the like. They are right next to each other, so one really doesn’t have a lot of space.

Then, there is a third area, where they also prepare the next dish …

… by heating up an iron cone and placing a bit of pork fat in it which melts and then drops …

… on your dish, in this case, this is an oyster which is the “flambadou-ed”. Frankly, I have never seen that, and I like it quite a lot since it’s fascinating to watch (but also looks a bit dangerous).

Finally, the “flambadou oyster, truffle seaweed and spruce flower” is served at the table, and you get to enjoy it. Personally, as I’m usually not a big fan of oysters, I was quite sceptical, but I must admit that this was actually incredibly enjoyable.

What was a bit surprising was the “top up with sour wine” once you were done. To clean it out and to clean the palate. I had expected it to taste quite badly, as the wine really smelled sour, but it turned out to be quite delicious.

Then, you would get a very simple food: “Wood fired oven sourdough bread, butter and cep mushroom” which was delicious. Frankly, what was a bit surprising was the cep reduction poured over the butter, but it turned out to be absolutely delicious.

Next in line was the “Birch-flamed pointed cabbage, charcoal cream and pears” …

… finished with a sauce. And I must say, it did not only look pretty, but it was actually quite delicious.

Funny enough, the next course was also a vegetable only dish, i.e., “Juniper-fired celeriac, unripe currants and Nordic Royal Caviar” and it was nice. Nothing mind-blowing, but nice.

Then, it was time for a visit from Andreas. Andreas is a reindeer herder from up north and happened to be in the restaurant that evening, explaining where the reindeer comes from and showing you the raw meat. What is surprising was the thick layer of fat. Although, he had mentioned that reindeer is usually not that fatty but this somehow seems to be a special kind which is thickened and makes it, therefore, more aromatic.

The dish is coming in separate pieces which are then put together at the table …

… ending up in “smoked Reindeer, red beetroot and black truffle”. While the truffle doesn’t really add too much to the dish, I must say, the reindeer is absolutely delicious and highly enjoyable. The meat is tender, intense, full of flavour, something which is truly unique in its flavour and consistency. And even the layer of fat, if you take a little of it, adds positively to the taste experience.

Once you’re approaching the end of the meal, and are almost done, they serve you bread to pick up the sauce. And it’s worth it, since the sauce is actually exquisite and lovely to dip your bread in.

Optionally, you can get a “cheese course” (200 SEK) with pairing “cheese wine” (165 SEK) – and I must say, it was not anything I had expected. I mean, yes, the dish is cheese, no question, but it’s not your everyday cheese selection which you usually get with a slice of bread and some chutney. It’s rather warm cheese which comes with a fondue texture and has a super intense flavour. Nothing for the weak hearted, but something which is quite enjoyable.

Last but not least, it was time for dessert which started with “roasted buckwheat, sea buckthorn and lemon verbena” – simple, refreshing, enjoyable.

Subsequently, the “wood fired oven cep mushroom souffle, Spanish chervil ice cream and cherries” was served. I was wondering if I would like a cep souffle for dessert, but it turns out, if you are a bit more on the savoury side flavour-wise, you will actually enjoy this a lot.

Then it was time for “milk ice cream and blackcurrant leaf” which was smooth and refreshing.

Last but not least, a selection of small nibbles was served to finish off the evening like “Ingrid Marie apples and elderflower”, “almond cake and Jerusalem artichoke” and “chocolate praline with green juniper berries”. All in all, and all of it, good and enjoyable, but also something which was almost a bit too much in the end.

The place itself is lovely, since it’s traditional in its interior design, yet modern. The fact that you get to see the kitchen as part of the experience, and the fact that Andreas explained the reindeer to you that evening, made it a nice experience. In combination with the good service, there is nothing to complain. However, somehow, the whole experience is good, but it’s not really something which blows your mind. Sure, experience-wise, it’s on top. When it comes to flavour and taste, I did not feel like anything really stuck with me after the meal. In any case, if you want to give the Ekstedt a try, I would highly recommend you booking in advance.

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Contact Details:

Restaurant Ekstedt

Humlegårdsgatan 17

114 46 Stockholm (SE)

Tel.: +46 8 611 12 10

E-Mail: info@ekstedt.nu

Homepage: http://www.ekstedt.nu

About the Author:

I started the blog in October 2009, while living in Milan which I definitely consider to be one of the food capitals of the world. I was in touch with food since my early childhood (as my father is a former chef). Whenever I can, I travel the world to discover new places, to meet people but mostly to try local dishes and to find hidden gems! If you know a place worth going, please drop a line to: info@thediningexperience.org. Currently, I am a member of the following food-related associations: Chevalier @Chaîne des Rôtisseurs Zurich-Ville; Membre Gourmet Dégustateur @Ordre Mondial des Gourmets Dégustateurs [OMGD]; Gesellschafter @Goldener Fisch and Member @Slowfood Convivium Zurich City.
6'500 SEK (incl. tip) Filed in: Restaurants, Stockholm
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