ROASTED oat, quince sorbet and elderflower
.
SMOKED reindeer, celeriac and marigold
.
JUNIPER SMOKED turbot, parsnip and ramson capers
.
WOOD-FIRED OVEN baked cep mushroom soufflé, plum and swedish berries
.
My last meal in Stockholm back in April was at ⭐️ Ekstedt. The deal here is that everything is cooked over fire one way or another. Either... More
ROASTED oat, quince sorbet and elderflower
.
SMOKED reindeer, celeriac and marigold
.
JUNIPER SMOKED turbot, parsnip and ramson capers
.
WOOD-FIRED OVEN baked cep mushroom soufflé, plum and swedish berries
.
My last meal in Stockholm back in April was at ⭐️ Ekstedt. The deal here is that everything is cooked over fire one way or another. Either in the wood fired oven or over the grill or using the flambadou to drop flaming droplets of animal fat directly onto the ingredient. A little bit of theatrical fun if you sit at the kitchen counter.
.
Michelin Guide - ⭐️
OAD - 101
W50B -
.
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