Oslo – 6/30/18 – Maaemo

Perhaps the most perfect lunch I have ever had.  A gorgeous day and an amazing table with a view of the kitchen.  The brioche was one of my favorite dishes of the year and the smoked reindeer heart was a close runner up.  While Oslo wasn’t my favorite city, I will have to go back.


chilled cherry blossom tea

potato flatbread, smoked mountain trout and fermented turnip

brioche with bone marrow and sage

oysters and aged caviar with salt from the west coast, warm sauce of mussels and dill

smoked mackerel from the Oslo fjord, dried and fresh flowers

fresh scallop from Steigen in two servings, raw with white currant and black currant leaf, cooked in its shell with celeriac and gooseberries


gently steamed king crab claw, smoked scallop roe and lemon verbena
wild turbot poached in an emulsion made from turbot bones, sorrel and mushroom dashi
“Rommegrot” – a porridge of very sour cream, smoked reindeer heart and salted butter with plum vinegar

aged spring lamb with summer salad from Bergsmyrene Farm, garlic and plums from last year

frozen blue cheese with pickled black trumpet mushroom

Norwegian strawberries and cream, fresh roses, elderflower and rhubarb root

brown butter ice cream molasses and roasted hazelnuts

warm Norwegian waffles made with beef fat and koji grains, brown cheese, preserved berries and whipped romme

Oslo – 6/29/18 – Kontrast

wild parsnip with buckwheat

Tartar of wild salmon with potato and dill, deep fried salmon skin

tartar of lamb from Korsvold Farm

amackerel from Kristiansand marinated in fermented cherry juice and roseroot with radish and salsify

duck liver from Holte Farm, meadowsweet from Songsvann and pickled walnuts

king crab, grilled rhubarb with rose-hip from Bygdoy


Wild salmon from Namenfjorden, charred cucumber with sea arrow grass and wasabi leaves from Oksenoya
grilled summer cabbage with sauce of dried lobster and scallop with fermented lobster head and crab apples
veal from Grondalen Farm with sauce of horseradish, lovage and sour cream with turnip

Mangalitsa pig from Svartskog Farm, roasted garlic and swiss chard from Korsvold Farm

Kraftkar from Tingvollost, honey from Vulkan Beefarm

Ice cream made of bone marrow from Horgen Farm, granite of summer berries and rhubarb
Elderflower from Skott Farm, spanish chervil cream with elderflower ice cream

Jerusalem artichoke and coffee
apple marmalade
caramel of brown cheese from Prestholt in Hol

Stockholm – 6/28/18 – Mathias Dahlgren & Gastrologik

Mathias Dahlgren
During the day this space in the Grand Hotel is absolutely lovely and makes for a quite perfect lunch stop.  It is pricey but every dish was fantastic and it was very hard to choose what to order.



raw marinated pike-perch & pine nuts, trout roe, orange, lemon verbena

steamed bun “pork adobo,” pickled cucumber, coriander, pepper

green peas & roasted cauliflower, pickled garlic, rye bread, lime

 
Gastrologik
With very limited time I had a very difficult time trying to narrow down where I wanted to dine in Stockholm.  This was the opening I debated for a while and can’t imagine having missed Gastrologik.

tunnbrod with smoked perch

summer onion and rakfisk

chicken liver, apple and meringue

grass kelp with truffle algaes

seasonal greenery with last winter’s smoked cod roe

knackebrod made with Warbrokvarn spelt with lovage ‘margarine’

karintorp tomatoes with mates herring, sour cream and pine shoot oil

raw shrimp from Smogen with radishes and horseradish

soured vegetables, daikon, black currant leaves and maritime flavours

smoked mackerel from Smogen with cucumber, unripe gooseberries and angelica

Zander’s cheek with peas and white asparagus porridge



Lettuce from Karshamra farm with grilled butter

Breast, thigh and stomach of corn-fed duck from Munka-Ljungby with rhubarb



Elderflower with frozen yoghurt and cucumber

Frozen sorrel with cream and parsley

Tea

“Sandkaka’ with currant leaves and early summer blossoms

White asparagus tart with honey

Stockholm – 6/27/18 – Oaxen Krog

An amazing view and a completely lovely meal! Highly recommend.



Norrona herring & potato

Pork belly from Nibble gard with jerusalem artichoke & ramson

Beef tartar with natural soured cream & wild oregano

200 year old Mahogany clam with mushroom

King crab with herring roe, potato crisp & kale

Perch with pickled knotweed

Shrimp with lemon verbena & dill


Swedish wagyu with corn from Skilleby farm & potato soy


langoustine, fermented pear, gooseberry, horseradish & green juniper

white asparagus with broad beans, smoked bone marrow, black currant & elderflower

hay baked turnip with fresh garlic & cream of lovage & celeriac from our farm

scallop marinated in shellfish gram, labrador tea & buttermilk

grilled asparagus with suger kelp, pickled rhubarb & sturgeon caviar

mackerel with vegetables from Skilleby farm & reduced clam juice

lamb with preserved apples, rosehip & fennel


unripe strawberries with granite of wild pineapple weed & frozen goat yoghurt

rhubarb from our garden with hagberry blossom ice cream, strawberries, cucumber & almond

Stockholm – 6/26/18 – Ekstedt

A great start to this trip. And smoked deer is my new favorite thing.


lightly smoked mackerel, peas and elderflower

oyster

Venice roe from Kalix, smoked deer and birch fired leek


Juniper smoked pike-perch, endive and sunchoke

Hay-flamed mushrooms, sweetbread and salsify

Birch fired lamb, cabbage and ramson capers

cheese from Lofsta farm

Glamed spruce-crepe, rhubarb and nuts

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