Post a Comment Print Share on Facebook

Nominated for Gulddraken 2019: They can become the best restaurant, mid-range

The craftsmanship ■ Sturegatan 15, 08-121 321 60, the web page To rename itself to the Craftsmanship suggest of some pretensions, and in this case is choosin

- 16 reads.

Nominated for Gulddraken 2019: They can become the best restaurant, mid-range
The craftsmanship

■ Sturegatan 15, 08-121 321 60, the web page

To rename itself to the Craftsmanship suggest of some pretensions, and in this case is choosing names, entirely justified. With its starting point in the Swedish culinary tradition combines the lush dining room on Sturegatan, right now many of the best ingredients in the tavern-Stockholm. It is managed raw materials with a playfulness and concentration, which becomes a pleasure for both eye and palate. It is artisan. Add a good attitude and an equally good mood of the staff, so do you realize that a visit to the Craft is an experience that few other restaurants can compare to.
Examples from the menu: Svampsmörgås with kryddost, caviar, crumbled sour cream, dill and rye bread, 185£.

restaurant manager Josefine Carlsson and chef de cuisine Stefan Ekengren on the Craftsmanship. Photo: Elin Åberg


■ Timmermansgatan 38B, 08-88 91 30, website

Behind the dark curtains on the Timmermansgatans ödsligaste part hides one of Stockholm's most unexpected culinary oases. Under the direction of chef Saori Ichihara serves fine japanese cuisine in a scandinavian interpretation. Smakkombinationerna is as harmonious as the atmosphere at this little gem to söderkrog. Ichi is one long enjoyable overall experience from the first amuse-bouchen hits the palate, to the lingering taste and scent of the dessert.
Examples from the menu: set menu, 670 b.c.

Ichi nominated for the second year in a row. Photo: Nicklas Thegerström

the Portal
■ St Eriksplan 1, 08-30 11 01, the web page

In Vasastadens most voluminösa dining room opened the ”chef of the Year”-the winner is Klas Lindberg of its Portal in 2016. A respectable kroglokal. Since the 1960s, have kopparkastruller puttrat here. KK applauded immediately this ambitious new venture. For the food and myskvaliteterna. For the versatility – this waiting is now both rich bar for vinkvällar, romantic window table facing the park, the more discreet corners for business lunches and the chambre séparée – and not least for the precision. It can also be seen in the sharp wine list. This restaurateur are not. We bow deeply for it.
Examples from the menu: Baked fillet of cod served with stuffed artichokes, blackened kale and mandelvinägrett, 275 bc

The past year, the Portal has also opened a bar adjacent to the restaurant. Photo: Elin Åberg


■ Svartlösavägen 52, 08-556 361 67, the web page

Is it worth to go out to a sleepy residential neighborhood to eat dinner in a recreation room with no windows? Jajamen. Rinos, finkrogen Aloës cheeky little sister, offers a relaxed atmosphere with pinball, spagettivästernfilm and stuffed bats – but also on high-class cooking at reasonable prices. Mellanrätterna on the menu is resilient and smaksäkra. The service is pleasant and near perfect – which is not always common in restaurants of this price level. #förortenäger as it is scribbled on a mirror. As true as it is said, when it comes to Rinos.
Examples from the menu: Crispy chicken ”slider” with kimchi, cilantro, jalapenomayo, 135 b.c.

Image 1 of 3 Rinos are lyxkrogen Alöes much frisky and noisier little sister. Here, one never knows quite what one might expect. Photo: Alexander Mahmoud Slide 2 of 3 Rinos is worth a trip to the suburbs. Photo: Alexander Mahmoud Slide 3 of 3 Photo: Alexander Mahmoud Slideshow

he ran

■ Sturegallerian/Humlegårdsgatan 17, 08-519 422 72, the web page

In a warm and classy atmosphere, in a venue that – thankfully – doesn't give the slightest hint that we are on top of a shopping mall, you can enjoy Videgårds carefully prepared dishes. It is beautifully done. Cafes are made with raw materials with the highest freshness and aesthetic sophistication, inspired by Japan and Peru, and with the emphasis on the sea, with a splash of chili and lime. Erik Videgård is a veteran in the industry, and has now once again shown that he knows how a restaurant of international class should be run.
Examples from the menu: set menu, the Nikkei, 525 sek, including the yuzu posset with lemon and matchapuder.

Videgård, one can try the trendy Nikkei cuisine. Photo: Alexander Mahmoud

Link to the graphics

Your Name
Post a Comment
Characters Left:
Your comment has been forwarded to the administrator for approval.×
Warning! Will constitute a criminal offense, illegal, threatening, offensive, insulting and swearing, derogatory, defamatory, vulgar, pornographic, indecent, personality rights, damaging or similar nature in the nature of all kinds of financial content, legal, criminal and administrative responsibility for the content of the sender member / members are belong.