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Arnold's: Stureplanskrog where the surface is all

Arnold's is nothing less than a phenomenon. A new type of establishment where the surface is everything, and the content of zero and no value. Take the concept a step further and we end up in the virtual reality. It served at the new tavern in strykjärnshuset at Stureplan at least have the right appearance to serve as models for the field of computer animation.

another business idea could be that the guests may rent the food and the servers a few minutes to ct and snapchatta. The guests who are under 30 and it is almost all – seems most devoted to the dissemination of selfies in social media while the beef cools. In addition, the properties of the claws, oysters on the plateau, spectacular drinks, expensive champagne bottles and exclusive watches.

the Behavior appears initially as odd, especially given what the party costs, but after a three-course dinner at Arnold's, you realise, unfortunately, that it is rational. The food tastes because it is usually not good, or nothing at all.

The pointed hörnfastigheten in the old Arnoldhuset where Biblioteksgatan facing Birger Jarlsgatan should also have one of the country's most expensive addresses, in its A-position with the discreet supervision of Stureplan.

In the nightclub, the Laroys old premises, the floor during the Spy Bar, Stureplansgruppen launched his new venture that wants be a ”power dining spot”, and ”an elegant and imaginative restaurant with roots in Hollywood's heyday,” according to krogimperiets website. ”Pompous kitsch” is perhaps a more apt description of both the interior style and mood.

bluefin Tuna, 240 sek. Photo: Krogkommissionen

It has introduced a ”we”-reform. In the same moment as the cold war settled down to watch in the all-English menu, ask the waiters things like, ”we Want to have something to drink?” and ”we Have had time to look at the menu?”.

and has an obvious emphasis on the maritime. Unfortunately, the fit förrätterna that will check a bit for the good of the story. We start förhoppningsfullt with tuna (240 kr) that is carried into elegant trancherad on a bed of ice. Half of the restaurant is discs from ryggfilé and half from the abdomen, and it quickly becomes obvious that it is hardly fresh fish offered. In particular, the discs from the abdomen carry on the unpleasant taste of mackerel that has been too long in the sun.

Together with a tam mangosalsa and a prosaic soy, this is an unusually sad one serving which we rarely experience in restaurants in this class.

We shed a tear over the animal which has been sacrificed to this charade.

Hors d'oeuvre (129 kr) is kylskåpskall, moulded egg white with plastic texture, topped by click anonymous cream with some tryffelodör. The other assietten, pulpo with blood orange (110 sek), is also låtsasmat. A perfect right to bläckfiskhatare because neither the taste or texture reveals small white, thin, dry and salt the slices on the plate comes from. The plant kingdom, the animal kingdom, the plant?

king crab cajun style (195 kr) are two legs with stringy remnants of the former crab meat, uncovered, cremated and buried under a blanket of cajunkryddad tan batter – the husband to the capital destruction has not been seen since it was on the stekarmodet to find the champagne. We shed a tear over the animal which has been sacrificed to this charade.

alaskan king crab cajun style, 195 sek. Photo: Krogkommissionen

From the grill, we order 200-gramsbiff (395 sek), which in all its simplicity, is a well processed and tasty piece of meat with fine texture. The associated grönpepparsåsen has, unfortunately, a wet character and oaptitlig color. Tomatsalladen is so pale and toothless that we wonder if krögarna purchased them on T-Earl fyndhylla. We know that it is difficult to get a hold of good tomatoes at this time of year but in this price range must krögarna make more effort. Or find a other accessories.

Sea bass (310 sek) is a decent treated, but too little sea bass that together with the chili-on-canned-butter become a habil serving. Incomprehensible, however, is who come up with the idea to garnish the plate with the effective smakdödaren jalapeno. Together with the same pale tomato salad as above, this is a right which the price crossed the decency limit.

Surf & Turf (890 sek for two) comes in on the wagon called out to the table, and park on the road between the wildest gang and wc. The restaurant is certainly professional but there is a lot of fuss for nothing. The lobster drowned in melted butter that are completely lacking in the one where the nutty good taste, ratatouillen looks like dockmat but under the top layer hiding the same cajunkryddade batter who killed the king crab. Clubsteken is okay, rödvinsskyn anonymous.

Pulpo with blood orange, sek 110. Photo: Krogkommissionen

Citrussallad (125 sek) with the mint and the coconut is a fresh and refreshing finish that would have more than approved if it is not served with regular ice cubes. It is astounding the careless to set up a so uninvolved right on the table. Glasskulan (55 kr) has a nicely balanced bitterness from the dark chocolate but we would like to hereby remind krögarna at Arnold's that ice cream should be cold, not served as warm chocolate mousse.

for that surface is more important than the content. In that case, the Arnold's this culture a face. The restaurant can unfortunately be a veritable tourist trap – if not a few foodies get your taste buds in the right place, perhaps from Barcelona, Tokyo and New York, doing its job.

Read more of Krogkommissionens tests

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