gastrologik

Gastrologik är ett nynordiskt kök med inspiration från naturen runt omkring oss där unika råvaror förädlas på ett logiskt sätt till spännande gastronomi.

Gastrologik

Vi på Gastrologik har ett alternativ för dig som menar allvar.

Vi erbjuder en helkväll hos oss som din partner inte kommer att glömma.

Inte du heller för den delen.

Välkomna att fira kärleken hos oss!

http://gastrologik.se

Restaurant Report: Gastrologik in Stockholm - The New York Times

Gastrologik, an excellent new restaurant in Stockholm, does not suffer from this affliction.

Opened in October 2011 on a quiet street corner in the residential Ostermalm district, Gastrologik is the passion project of two young chefs: Jacob Holmstrom, who was an executive chef at the two Michelin-starred Mathias Dahlgren restaurants in Stockholm, and Anton Bjuhr, who specializes in baking and pastry.

“The food at Gastrologik always starts with the produce,” Mr. Holmstrom told me later.

Taking the pride-of-product theme one step further, Gastrologik also operates a shop next door, called Speceriet, which sells the same high-quality produce and herbs, fresh seafood, rare cuts of meat, homemade breads, Swedish cheeses and hard-to-find products served at the restaurant.

(Casual weekday lunches are also served at Speceriet, which shares a kitchen with Gastrologik.)

Gastrologik - wbpstars.com - only about the best restaurants in the ...

Gastrologik - andershusa

There’s a handful of restaurant experiences that truly leaves a mark, and Gastrologik was one of them for me.

Gastrologik is a new Nordic fine dining restaurant that has a sort of Copenhagen ambiance to it, but with a clear Swedish identity to the food.

– Just like the food at Gastrologik, the colors, materials, and design is Nordic and should strengthen the overall experience, Jonas Lindvall is quoted in the book.

Gastrologik is so consistent: The plates and cutlery contribute to the style, and even the small menu on your table and the warm cloths to wash your hands are presented in line with the design identity.

A small work-station was situated next to us, where the chefs boiled algae broth in a siphon coffee maker for one of the dishes.

Restaurant review: Gastrologik, Stockholm – Travel Now!

This hip Michelin star restaurant is run by chef duo Jacob Holmström and Anton Bjuhr, who have a shared pedigree of top fine dining restaurants, having worked with the likes of Pierre Gagnaire and Mathias Dahlgren.

What they also have in common is a singular passion for hyper-local, seasonal, high-quality produce, which is reflected in their food – I can’t say menu, because there isn’t one in the conventional sense of the word, each day’s dishes are developed according to what is available, and tailored to guests’ preferences.

The intimate restaurant is designed in typically Scandinavian minimalist style, with clean lines allowing the food to take centre-stage, blink-and-you’ll-miss-it signage at the door, and an open bar-style kitchen allowing diners to enjoy watching the army of hipster chefs practice their craft.

I left after an 18-course meal with a printed copy of our day’s menu (which had been tailored according to dietary requirements and preferences, naturally); a little booklet introducing several of the restaurant’s key producers and suppliers and the owner’s personal relationships with them; and a feeling of not just being satiated, but more importantly, intelligently stimulated; this isn’t just food that tastes good, this is food that provokes thought.

Pssst: If you can’t snag a reservation at Gastrologik, try Speceriet next door, a casual bistro from the same team (one of many such restaurants in Stockholm, called backfikas, where big chefs and restaurants operate a casual outlet to make their food more accessible), where ingredients also play the starring role.

Gastrologik

What makes it stand out: All the hallmarks of modern Scandinavian cooking are present and correct at Gastrologik, from foraged herbs and fermented fish to minimalist design and interesting wines.

That could include reindeer blood crackers with vendace roe and sour cream, followed by fermented Swedish herring or wild duck breast with burnt celeriac and a dumpling made with the heart and thigh.

Some background on the chef: Jacob Holmström previously worked at L'Astrance in Paris and Mathias Dahlgren in Stockholm.

Pastry chef Anton Bjuhr worked under Pierre Gagnaire at various locations including his eponymous Paris restaurant.

Famous guests: The former Swedish Prime Minister Carl Bildt took Hillary Clinton to Gastrologik when she visited Stockholm.