The Ekstedt chefs prep the food for serving at a bar in the center of the restaurant.
Zanne tries the wine. The menu was tasty, but not cheap.
It’s been a long time since I had dinner out in Stockholm. Months, actually. OK, I ate at a pub last month. But that doesn’t quite count, does it?
So on Tuesday, I went for the big time and agreed to go with Zanne to check out Ekstedt, a restaurant that’s been voted one of the top 50 restaurants in the world. Everything at Ekstedt – from the appetizers to the dessert – has in some way been enhanced by fire, whether it’s cooked in the wood-fired oven, in the open flames and coals or in a smoker.
All sorts of things are suspended in baskets or hanging on hooks to be smoked above the flames – which you can see from the dining room. As we were invited into the kitchen, we could see close up that the cooks wore leather aprons and furnace gloves. It felt like we were in a blacksmith’s workshop.
Getting served an amuse-bouche of a mini flatbread pizza and calzone was a fun surprise.
One of the chefs sorts some just-smoked fruits.
Service was attentive and helpful. And I loved all the attention to detail in terms of the decor: leather chairs with buckles, copper insets in the tiles, wood block tables and floors. Meals were served on blocks of stone or wood – the sandstone comes from Jämtland and the wood from Skåne.
Butter is served up on small pieces of stone.
And the sourdough bread and crisp breads were delish.
My appetizer was smoked king crab served with baked leek, lemon and garlic. I thought Zanne's(below) was way better.
Zanne's appetizer was cured and baked pork with sausage and apples.
We both had the steak which was served with onions baked in hay and dollops of smoked ox marrow.
It was fantastic to get out. Even on a Tuesday, this place was packed. We both had the three-course menu option. Plus, we were given an amuse-bouche to start with and after the appetizer, sourdough bread was served. By the way, Ekstedt is located in the Östermalm district of central Stockholm.
These mini sourdough waffles were served up with the dessert.
The dessert was cloudberries paired with butter fudge, orange and juniper.
Fire in the kitchen is a good thing at Ekstedt. Different types of Scandinavian woods are used in the fire to create distinctive flavors.
{ 5 comments }
Oh, wow … this looks amazing! Interestingly, wood-fired cooking is HUGE in the U.S. right now, and has made a big splash here in Cincinnati. Two just-opened restaurants feature wood-burning hearths.
That’s interesting Bryn. I had not idea it was so big. Then again, this place opened in 2011, but I had not been there before.
Ooo what a fab night! Sounded really great and how wonderful you got a close up view from the kitchen!
Lou Lou, I am a big fan of a kitchen tour. I think it’s a fun touch!
Neat! So if you’re not eating out, what are you cooking?
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