Anton and Jacob is two ambitious chefs who has the right background ( Gagnaire, Dahlgren, Barbot etc ... ) and now is living there dream of opening a restaurant, or living, I should maybe write working,.... ;)
They have gathered a small and competent staff and until now most of the talk has been around the fact that they don´t have a menu. As guest you have the choice of a three course meal or a six course, That´s it. The produce they use is shifting depending on what they can get hold of from suppliers and it sounded like it can be
The service, were informal but correct, exactly the way I want it, thank you Felix for taking such good care of us.
So how was the food ?
Well, we started of with some snacks, nice way to start the dinner.
After that we got our 6 course that turned out to be one more due to a extra course of potato and gotlandstryffel, didn´t argue about that ;) and I have to say that I was really happy for what we got in front of us through out the dinner. I guessed that it could be a little like Dahlgrens style of cooking and in some ways it was, clean with no fuss but with a little twist with ingridients or presentation and first of all, it was really good!
The interior is designed by Jonas Lindvall from Malmö and if you know his style it´s quite easy to see his fingers in this..... loved the "wooden on off piece " with cuttingbords that could be added to the base , such a detail!
As said, everything is focused on what is important, food and the produce. They are opening a boutique next door so that people can buy cheese from vilhelmsdal, bread, ingridients they use etc.
I will def. go there again when I get the chance ;)
Good luck boys !
Meny 10/11
Champagne
Veuve Clicquot Ponsardin Vintage 1995 MAGNUM
Snacks:
Chips of rootveggies and tapioka flavoured with carrotflowers
Appetizers:
Pumpkin puree with staraniseed, cinnamon and marengue
Horseradish icecream with horseradish crumble
Deepfried Sourdough crusted brandade of Ling
White wine:
Domaine de Boumard Savennières Clos de Saint Yves 2008
From the garden:
Black cabbage with bleak roe from Kalix on a bed of fermented and lightly whipped cream and crisps flavoured with pigs blood
From the fields
Risotto made out of spelt from Warbrokvarn and Gårdsost from Vilhelmsdal, pork belly and thyme
From the ocean or the lake:
Panfried scallop from Hitra with onion confit, walnuts, chesnuts and swedish cress
Extracourse:
Smooth potato pure with a cheesecream made of Gårdsost from Vilhelmsdal topped with Gotlandstruffle
Rött vin
Yves Cuilleron Saint-Joseph Pierre Sèches
From the farm or the forest:
Fried steak of reindeer and its tongue with tallow and pine needle baked potato with smoked algues and lichen
From the dairy:
Siphon Cream of the cheese ”Den Lilla Fästmön” on top a mash of " wild apples "
Pre dessert:
Sorbet of muscatgrapes and sweet wine from Gascogne
Desserts:
Sorbet of Cox orange apples with oat crumble topped with a sauce of aniseed herb and birch tree oil
Conserved apricots and figs with chocolate mousse on a bed of soft chocolate marengue and a foam out of black olives
Coffee candy:
Sugercrust with caramel and lemon, goat cheescake with cloudberry and liquorice and a marshmallow with chocolate
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