The menu with ten dishes is an entertaining read. Here New Nordic cuisine is celebrated without it feeling like a straitjacket. The one made of nettles and fennel is purely, wonderfully audacious. A Meursault from Pierre Boisson meets it with both minerality and smoke and an excess of oak, indicating a classic tilt. Crunchy rainbow trout fried with its skin on is balanced with round sea-saltiness from trout roe, fermented fennel and mashed potatoes. Not even one roe remains.
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You would be wise to begin all this with snacks:
Naked Chocolate Cafe
But seasonal produce is always the foundation. No, here the service is relaxed and professional, which is evident from the moment we arrive. Yes, it turns out that our waiter has actually just come from the other side of the earth where he helped create the wine. Up to forty guests can order the same menu, which can make things a bit hectic for their three chefs, Martin Brag, Johan Sundén and Leo Frodell. Everything is taken care of in the best way.