Lion - Stockholm

Fine dining has always been characterized by creating the next gastronomic art form whether it be fancy plate of nitrogen ice cream or onion espuma, but Eckstedt strays from the norm and seizes their michelin star by harnessing the power of fire. The ambiance is rustic but chic, buzzy but not loud. Ekstedt is definitely the place for a special occasion. My friend and I had our coats checked when we walked in and were immediately seated for our reservation. I'll admit, I don't know where I put the take-home tasting menu provided to us during the meal, but I remember exactly what the standout dishes were. The oyster flambadou (the best oyster I've had in my life , the mushroom souffle (so fluffy! , the reindeer in broth (hearty and flavorful , and everything else (because honestly everything is delicious . Each dish was rich and concentrated and showcased the wonderful smoky aroma that comes with wood fire cooking. Aside from the amazing food, I really enjoyed the gin and spruce tonic which was balanced and complemented the meal. The service is excellent and at one point, a chef will come to your table and ask if you want a tour of the kitchen (we said yes! . The chef will take a group of diners into the kitchen and explain the way they cook their food and the tools used such as their brick oven, the wood they use, and the techniques they employ in creating the food at the restaurant. The servers are also really friendly and very personable. Unlike the rushed and tense service that you'll likely get in the States, the waiters at Ekstedt are friendly and personable. We had conversations about food, culture, and education with our waiter near the end if our meal while waiting for our dessert. Out of the few michelin star restaurants that I've had the opportunity to dine at, Ekstedt definitely makes the top of the list. Can't wait to be back!

It's almost perfect! The food is a 10! Beautiful, creative, and so very good! It's remarkable that they do what they do all with an open flame. Staff is excellent and knew all dishes inside and out. Our only issue was the wine pairing menu. While the selections are thoughtful and diverse, nothing was on mark for us. We didn't like our second glass at all, and not a single wine really made an impact. It is not at all worth the price, and I wouldn't recommend it as an option. Their quirky cocktails were very good, or maybe get a bottle of wine. Finally, even though sevice was great, one MAJOR issue for us was, again, with wine pairing. We looked at the list prior to ordering, and my wife said she wasn't interested unless they could sub the last sparkling cider. Server said they could, but promised my wife that she'd like the suggested selection and talked her into doing it. My wife was not at all impressed and only took two sips. The server offered nothing other than saying she was sorry she didn't like it. Before the end of the evening, after saying something to a manager, they did provide a glass of dessert wine. It simply shouldn't have been a question, and it was weird to have to say anything for a $900 meal. I'd still recommend dining here, but avoid the wine pairing.

After watching countless videos and even more recommendations I made it a point to visit Stockholm and even more Ekstedt. Our reservation was our first night in town and it set the level for the rest of the vacation. We requested the chefs table as my wife and I truly enjoy watching the time and skill put into creating truly amazing dishes. The fact that Ekstedt only cooks with fire sets the tone for the meal but the truth is fire is only a tool that the trained staff has learned to master. Each member of the team has it's own important part to play. Ekstedt is most definitely on my list of must return.

I'm not really one for fine dining because it's usually a little disappointing, but I really enjoyed our time here! We did the seven course and it was totally worth it. Highlights for me: appetizers, scallops, buckwheat dessert, and mushroom soufflé. Disclaimer: I hate mushrooms, but oh my god, this dessert was amazing. Service was amazing!!! Everyone was friendly and attentive. My friend asked for the mother for their 10 year old sour dough yeast and they were nice enough to give her some. The only item I wasn't a fan of was the deer blood and meat, but that's just cuz I don't like anything gamey. I'm sure people who like lamb would really enjoy it though!

This place attracted me cause they only use wood fires to cook all the food, which mirrors traditional Swedish cooking. We had the fixed menu and also the wine pairing. The wine pairing didn't really enhance the meal for me. We had a total of 7 glasses because we ordered the 5 course an additional special course. Service here was good. The restaurant itself is on the warmer side since the cooking is wood fired and it's an open air kitchen. They also have a counter where you can overlook into the counter. Looks like it can only fit 4 ppl so make sure to request that early! 5 course Lingon berry, reindeer, forest mushrooms. Rye flatcracker. 220 celcius stoneware. Butter melted. This dish tastes very earthy. Lightly smoked mackerel, peas, and elderflower. Peas, Elderflower puree is nice and we'll balanced. Peas aren't overpowering and goes well together. Radish adds a nice a texture. Reisling wine pairing smooths out the smokiness of the mackarel and tastes cleaner. Brings out the peas flavor as well. Sourdough bread started in 2011 with homemade butter Butter is lightly salted and extremely easy to spread. Consistency is more like a puree. Normandy oysters with apple Warmed up in the shell, but still is raw on the inside. Tastes like a good oyster. Apple is circular shaped and adds a bit of sweetness. Ekstedt Signature Vendace roe from kalix, smoked deer and birch fired leek.. This dish is interesting... The wine tastes sweeter the more you drink it. Lots of complex flavors. Main dish tasted sour cause of the cream. Deer shavings were salty. Leek is fairly neutral. Juniper smoked pike perch, mussels and sunchoke, Foam is juniper with butter. Pretty balanced tasting. Wine makes everything taste sweeter. Hay flamed mushrooms, sweetbread, and salsify Bone marrow sauce. Veal. 3 different mushrooms. (shiitake, inoki) Sweetbread tastes like a mushy organ. Rich bone marrow sauce. Mushrooms very Asian. Wine pairing was okay. Birch fried lamb, cabbage, and ramson capers Lamb is very savory. Two types part of the lamb. Lamb ligament and normal lamb. Cabbage was a nice balance. Wine pairing was okay. Flamed spruse crepe, rhubarb, and nuts. Sweet nutty cool hot. Pb&j with a different kick . SAvory and sweet. Really liked the peanut flavor. And its crunchy. Strawberry rhubarb was a nice sorbet. Some cream as well to balance out the sweet and salty. Fired crepe adds nice flavor. Moscato really sweet. Contrast of savory and sweet with the entree. bonus dessert. Donuts with almond and blueberries