Bakfickan Djuret - Stockholm Sverige

Had a lovely dinner experience with friendly staff service. My husband and I did the Grand Deluxe menu with 5 courses and the quality of the food was fantastic. The timing between each course is perfect.

Pricy but really tasty. I would suggest to take the grand menu (5-course) to get full and satisfied. No highlight of the dinner coz all the dishes were equally good. The fresh, warm and soft brioche bread with onion butter easily increased our appetite. The cured reindeer meat combined with fresh cheese was a delight for the tongue, I personally really like these two textures mix together, plus the topping oil infused with different spices was very aromatic. The cod was super soft yet the fish meat was not loose, the lobster sauce was a bit too salty for my taste but still combined perfectly with the cod. The scallops were amazingly done with the butter sauce and toast, with the caviar to compliment the sweetness of the scallop meat. The skin of the duck breast was crispy and the meat was tender, after I was failed by other fine dinings’ ducks in Stockholm, finally a place that can make duck right. Personally I feel the orange sauce could taste better if a bit more acidity and sweetness could be added. The wagyu beef was served together with mushroom that filled up with pate based on miso, which gave the dish a hint of exotic feeling, and it was absolutely delicious. The dessert was creamy and refreshing at the same time, which was very impressive coz you don’t want a heavy dessert after a meaty dinner. The baba cake sucked in the juice of the blood orange and the ice cream, ended the dinner perfectly.

Alldeles superb fyrarätters meny med anka som grundtema, utmärkt betjäning och som kvällens clou visning av vinkällaren!

I did not eat there, but sending 3 emails and also calling by phone and still not possible to make a reservation for the walking dinner is a very poor...

Pleasant evening dining here with friends. The structure is located in a classified national monument which dates back to the 14th century. They have an impressive wine cellar. Their food have strong, bold and interesting flavors which we like. Happy with their services. We enjoyed the scallops with butter fried morels cod in chicken broth in miso (seafood bisque), the pork rillettes in duck fat appetizer, the Langouestine on toasted brioche with caramelized cream pickled shallots and Siberian caviar, 2-3 day dry aged T-bone steak; the chocolate the cheese desserts. Make reservations ahead of time as this restaurant is always fully booked and difficult to get a seating.