Ekstedt

Startsida - Ekstedt

För övriga bokningsförfrågningar om större sällskap kontakta oss via mail på [email protected]  Vi serverar enbart fasta menyer och en middag på Ekstedt tar cirka 2,5-3 timmar.

Matallergier måste meddelas i förväg och görs på [email protected] Om du inte får en bekräftelse på din bokning vänligen kontakta restaurangen.

Vi erbjuder unga, ambitiösa kockar under 25 år 50 % rabatt på vår stora meny tisdag till torsdag.

Är du under 25 år så maila [email protected] och berätta var du jobbar och vad du vill få ut av ett besök hos oss.

http://www.ekstedt.nu

Ekstedt: Startsida

För övriga bokningsförfrågningar om större sällskap kontakta oss via mail på [email protected]  Vi serverar enbart fasta menyer och en middag på Ekstedt tar cirka 2,5-3 timmar.

Matallergier måste meddelas i förväg och görs på [email protected] Om du inte får en bekräftelse på din bokning vänligen kontakta restaurangen.

Vi erbjuder unga, ambitiösa kockar under 25 år 50 % rabatt på vår stora meny tisdag till torsdag.

Är du under 25 år så maila [email protected] och berätta var du jobbar och vad du vill få ut av ett besök hos oss.

Ekstedt: English

I grew up in Järpen, a little village in Jämtland, northern Sweden.

When I trained as a chef, we had it drilled into us that the Nordic region was not the place to look for good ingredients.

It couldn’t have been further removed from the rustic slow cooking of the Jämtland forests.

I was supposed to have set up a barbecue that summer, but that never happened.

The fire became the family’s kitchen that summer and was kept going almost all the time.

Ekstedt in Stockholm - 1 Michelin star (review by ElizabethOnFood)

At Ekstedt all the food is cooked on a cast iron stove, over an open fire pit, in a wood-burned oven, in a 'stone age microwave' or smoked in a chimney, so no electricity is involved.

Second course was a delightful and elegant combination of smoked Torbay sole and langoustine, served with four different textures of onion: crispy onion rings, onion puree, hay-baked onions and pickled onions.

At Ekstedt all the food is cooked on a cast iron stove, over an open fire pit, in a wood-burned oven, in a 'stone age microwave' or smoked in a chimney, so no electricity is involved.

Second course was a delightful and elegant combination of smoked Torbay sole and langoustine, served with four different textures of onion: crispy onion rings, onion puree, hay-baked onions and pickled onions.

The hearty mixture in the skillet was seriously rich on its own, especially since the bread in the 'salad' had soaked up a lot of oil, but when combined with the red pepper puree, balance was almost restored.This was followed by a delicious smoked beef and truffle sandwich.

Ekstedt – Luxeat

Chef Niklas Ekstedt is doing something different at his Stockholm restaurant Ekstedt: he’s eliminated electricity from the cooking process.

While Ekstedt is all about modern Swedish food, the focus on wood-fueled cooking gives a rugged, rustic feel that sets it apart from other great Stockholm restaurants and speaks to the roots of traditional Swedish cooking.

Sweden may as well have invented the technique of smoking food considering the role it has played in the country’s cuisine, so it’s no surprise that at Ekstedt, smoking is as vital a step as chopping in dishes, from the cold smoked arctic char with radish and seaweed to the smoked butter accompanying blackened langoustine and kohlrabi.

This, as much as the other dishes, was an incredible modern interpretation of traditional Swedish cooking techniques and ingredients.

It’s all the more impressive that Ekstedt manages to do this while respecting a self-imposed limit of using only wood-fired cooking techniques.

Niklas Ekstedt Is on Fire | HuffPost

Swedish TV chef, restaurant owner, fire starter, and all around good guy Niklas Ekstedt sat down to talk about the exploding Stockholm food scene, surviving El Bulli and rocking out to Swedish pop music.

With all his savory world travels, Chef Ekstedt clearly roots for his home team Sweden, and wants the world to experience the new Nordic way of cooking and place Stockholm high on the list of any foodie's culinary map.

Specifically, Chef Ekstedt passionately describes what needed to change in the last ten years to the floundering Stockholm food scene, "We needed to do original cooking, no longer import other culinary concepts, and we needed to invent our own ideas."

With a determined analytical pause, Chef Ekstedt then firmly proclaims how the world will look at the Swedish food scene in the next ten years and beyond, "the Stockholm food scene will look very different in ten years, we are only just starting, a lot of young chefs are opening new restaurants and we have not seen that for many, many years."

This loyalty and passion are why many Swedish chefs like Niklas Ekstedt have found their culinary identity, which in turn makes a globally larger impact in the world's food scene, by adding a whole new food culture.

Ekstedt

The young chef has scoured culinary history books to revive traditional Swedish cooking techniques, ditching electricity and gas in favour of burning wood as the only heat source in the kitchen.

Food is cooked in a wood-fired oven or stove and directly over the flames of a fire pit – the only things powered by electricity in the kitchen is the ice-cream machine – while specially designed chimneys are used for smoking and baking.

By burning a variety of different Scandinavian woods as fuel, Ekstedt achieves different flavours and nuances in the food.

Rather than limiting the chef’s culinary reach, the back-to-basics approach has actually led to a new style of cooking that takes the Nordic food movement in an interesting direction.

Chefs clad in blacksmith-style leather aprons toil away at the flames in full view of guests, while the dining room itself is decked out with industrial lamps, bare steel and copper panels.

REVIEW: Ekstedt Restaurant, Stockholm, Sweden

Keen to revitalise traditional Scandinavian cooking techniques, while using local, seasonal ingredients, Niklas created Ekstedt.

After a quick tour of the kitchen (which featured a cast iron stove from the 1870s), lots of charcoal, and of course – fire, we took our seats at the chef’s table.

“Let’s make the first course together,” the sommelier said as he placed the scorching cast iron bowl on the table.

Chewy monkfish cheeks, soft mussel and a delicate balance of smoke and sea flavours – what a unique dish.

Part of the joy of the meal came from the action in front of me, and during this course we watched as young head chef Rodrigo Perez shook charcoal dust over scallops using a tea strainer (a technique I would be taking home with me!)