Agrikultur Stockholm

FIVE SERVERING OF DIVER SCALLOP:
CROUSTADE WITH BLACK TRUFFLE AND SABAYON
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PICKLED TURNIP, GRILLED PARSLEY, CORIANDER
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POTATO NEST WITH FERMENTED GARLIC, POACHED SCALLOP & SOUR CREAM
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GRILLED IN ITS OWN SHELL
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PERCH FROM VADSTENA
CARAMELIZED ONION AND SMOKED ROE SACK, ENDIVE AND BÉCHAMEL SAUCE FLAVOURED WITH ANCHOVY. FERMENTED GREEN ELDERBERRIES, POACHED POTATOES AND DILL
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GUINEAFOWL FROM ROSA SKATTLÅDAN
RAGU OF GRILLED LEAK AND TRUFFLE,
POACHED PEAR, TARRAGON CREAM AND CREAM OF JERUSALEM ARTICHOKE & FERMENTED FAVA BEANS
SERVED WITH A GRAVY FLAVOURED WITH CUMIN & CARAMELIZED WHEY (that’s easy for you to say)
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Dinner at ⭐️ @agrikulturrestaurant @baragrikultur Agrikultur and Michelin bib gourmand Bar Agrikultur in Stockholm.
“Agrikultur is a place that reaches beyond the boundaries of culinary tradition, while honoring food, flavour, sustainability and community. We welcome our guests to enjoy the seasonal swedish produce in a warm, social, open-kitchen atmosphere.”
Again quite a young team cooking in a former bakery for 20 seated diners plus 4 at the kitchen counter. I am now noticing that I am bumping into heaps of British cooks in Stockholm. Gastrologik seemed to be a majority British brigade and here at Agrikultur we seem to be represented pretty well. I wander if that in any way speaks to the state of hospitality as a career in the UK although I did think that things were improving (Covid aside).
Very nice and certainly worth popping into. Also the more casual plates at Bar Agrikultur are worth trying out if you are passing by.
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Michelin Guide - ⭐️
OAD -
W50B -
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