Eat Out Stockholm!Reviews and related sites
Mathias Dahlgren: Stockholm Restaurants Review - 10Best Experts ...
food
The two venues at Grand Hotel Stockholm by the Swedish celebrity chef offer you the opportunity to taste Dahlgren's food creation in the environment and budget at your choice: either a full-blown... Read More The two venues at Grand Hotel Stockholm by the Swedish celebrity chef offer you the opportunity to taste Dahlgren's food creation in the environment and budget at your choice: either a full-blown gastronomic dinner at formal restaurant Dining Room (or Matsalen in Swedish) or a casual informal nibble at bistro Food Bar (or Matbaren).
Dahlgren makes a big effort to use local and seasonal ingredients so the menus at both restaurants change from day to day.
Some of their previous dishes include pumpkin, truffle with parmesan and langoustine with pigs cheek at Michelin-two-starred Dining Room, and braised pork steam buns at Michelin-one-starred Food Bar.
Dinner-only Dining Room serves set gastronomic meals (USD293 for eight courses) and the average price for a main at Food Bar is USD34.
Mathias Dahlgren - Matbaren - andershusa
food menu value desserts
Mathias Dahlgren – Matbaren is his more casual and less pretentious food bar, but it has still been awarded one Michelin star by the French guide.
Mathias Dahlgren – Matsalen has two-Michelin-stars and is a more classic fine dining restaurant, where you typically get a full tasting menu.
In a time when it seems to be a trend even for fine dining restaurants to lower their à la carte prices, the food bar of Mathias Dahlgren is lagging behind.
The white asparagus was a decent dish, but the real delicacy were the Jerusalem artichokes with salted lemon and browned butter.
The desserts were reason alone to return to Mathias Dahlgren – Matbaren again.
Mathias Dahlgren
Mathias Dahlgren restaurant review 2010 October Stockholm ...
staff ambience drinks food desserts
Next was a spicy broth of king crab, with fried onions and cod roe, the broth enlivened by a little lime.
The next dish of potatoes and "soil" was served with whitefish roe, sour cream and lemon.
The effect is a slightly less rich livery taste but one that I found very enjoyable, while the liquorice, which made me nervous when it was announced, was fortunately well controlled; there was a clever use of a little vinegar to offset the richness of the foie gras, resulting in a dish with lovely taste balance (the vinegar is apparently aged in the kitchen).
When I asked about this I was told that the chef grew up in a northern part of Sweden noted for very strong pickles, and that this high level of sourness was intentional; perhaps so, but I think for most people it will not work, as this degree of sourness is simply unpalatable (17/20 overall).
This was followed by a sloe berry dish, with ice cream and sorbet of sloe berry with sloe berry seeds, which taste a little of bitter almonds; this worked quite well (17/20).
Mathias Dahlgren | Grand Hôtel
My philosophy: With a Swedish identity on a regional platform, I create my cuisine, open for local as well as global ingredients and influences.
A cuisine based on natural produce and natural taste – the natural cuisine.
Tel: + 46 (0)8 679 35 84 We accept reservations online, by telephone or email from Monday to Friday, 8am - 6pm.
All reservations can be made one calender month ahead.