Eksted - Stockholm (Sweden)
With a Michelin star to its name (and well deserving of a second one in my book), @ekstedrestaurant uses fire as the only element of heat to cook an impressive tasting menu.
Chef @niklasekstedt decided to learn about pre-electricity scandinavian cooking methods and bring them into the present, where such techniques are now the heart and soul of a renowned modern restaurant.
Their signature “flambadou’’ wild oyster cooked with reindeer fat is nothing short of flawless, but the rest of the menu does not disappoint either. Think wood oven baked sourdough bread, seaweed fired langoustine, hay flamed pike perch, smoked lobster with green strawberries, amber baked scallops and much more.
You can feel the unmistakable presence of fire at the centerstage of each and every dish, bringing rich smells, singular textures and complex flavors that never cease to surprise guests.
(Versão em Português nos comentários)
