2 days in Stockholm was a great chance to try some wonderful restaurants. First up, Ekstedt.
Everything is cooked in the old ways, just fire and fire burning stoves, and whilst it could be quite gimmicky it actually works and the food is spectacular. You actually eat in three spaces. First the snacks and petit fours in the entrance foyer:
Then you get cooked in front of you two bites in the back kitchen:
The rest is eaten in the dining room – I was actually in the chefs counter which was kind of cool to see all the prep:
Here is what I had to eat:
CURED pike perch, radish and truffle kelp
COLD SMOKED raw shrimps, tomato and unripe blackcurrants – inspired by the Midsomer wreaths, probably the prettiest piece of food I ate
DRY SMOKED reindeer, sour cream and hay ash – shaved reindeer is delicious 
EMBER ROASTED scallop and sturgeon caviar – the way the cooked the scallop in front of me was amazing
FLAMBADOU wild oyster and beurre blanc – im definitly not an oyster fan, but they made it edible for me, and that is saying a lot
EMBER BAKED kohlrabi, charcoal cream and vendace roe – vendance roe was the discovery of the trip, i am a fan
HAY FLAMED mangaliza, yellowtail and elderflower
WOOD OVEN BAKED sourdough bread, butter and smoked whey – mine wasn’t sourdough, but it was gluten free and delicious and I ate way too much of it 
BIRCH FIRED green asparagus, nettles and gooseberries
SEAWEED BAKED langoustine, celeriac and solaris – langoustine is one of my favorite proteins but this maybe was my least favorite dish of the night, as I felt it needed some contrasting textures that ‘i didn’t get, it was a bit one note. Delicious but not the standard of the other bites i had 
JUNIPER FIRED dairy cow, summer greens and ramson brioche
Black currant leaf, pine cone syrup and lichen
WOOD OVEN BAKED strawberry pie, marigold and raspberry
The 4 petit fours: Lovage and brown butter ice cream/FLAMBADOU marshmallow and sea buckthorn/Pumpkin seed, wild strawberries and verbena/Chocolate praline with charcoal ganache and honey
the best was the marshmallow by far!
the other fabulous restaurant I went to was Adam/albin. It might have been my favorite one!
Here’s what the menu was:
What they call – introduction, or the first bites:
BOUOUET – CHICKEN FLAVORED CREAM. SHALLOT REDUCTION
HAMACHI CRUDO- VENDAGE ROE, FINGER LIME, CHEESE CRACKER – the vendage makes an appearance again 
FOIE GRAS- WINTER TRUFFLE. LONO PEPPER, CHESTNUT HONEY
GRILLED SOUID AND PORK LARDO- CHAWANMUSHI, RAMSON CAPERS. BROWN BUTTER – this squid might be my favorite protein of the whole trip 
And now what they call the actual menu:
HALLAND& SIREN- TOMATOES AND RADISHES – absolutely delicious in its simplicity and the tomato broth was aazming
SCALLOP AND STRAWBERRY- OREEN TAHINI, ANISE AND MUSSEL VINAIGRETTE 
OSCIETRA CAVIAR- SUNCHOKE MISO. D.O. T COFFEE. VIN JAUNE ASPIC – this was just a bowl of deliciousness 
TABLE SEARED WAGYU “A5”- GREEN ASPARAOUS. CHIVE FLOWER. JUS ORAS, BRIOCHE – i loved the cooking of this, as you can see in the video. It was cooked tableside with organic charcoals
BUTTER POACHED WHITE ASPARAGUS- WALNUTS. SEA BUCKTHORN KOSHO, ARCTIC CHAR ROE
BINCHOTAN GRILLED PIKE PERCH- CHICKEN JUS. CITRUS LEAF MUSSELS
ROASTED BACK OF LAMB- RAOU OF GIROLLES AND PEAS, GREEN LEAFS
FROZEN CHERRIES- WASABI ROOT. AUBOCASSA OLIVE OIL
CARAMELIZED MILK BREAD- ALMOND MILK ICE CREAM. HAVOUS 48. PINE SHOOTS – this might have been one of the best desserts I’ve had- ice cream and fruit based are always my jam but this bread and ice cream was the mix I didn’t know I needed in my life
They gave me gluten free madeleines at the end – heaven.
Tati's Tidbits 