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100 % ekologiskt högrev från Bjursund utanför Västervik och som mals i restaurangen varje dag.
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Restaurant Adam/Albin - andershusa
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In May 2016, the chef duo opened up Adam/Albin on Rådmannsgatan 16 – a laidback neighborhood bistro meets fine dining restaurant right on the border of Östermalm and Vasastan.
Besides the tasteful interior with brass details, marble, and mint green colors, Adam/Albin is not your typical fine dining restaurant.
The menu at Adam/Albin costs SEK 895 and consists of five courses.
, priced at SEK 145, and a signature dish of poached oyster with aubergine purée, caviar, and whipped cream with chicken flavor that came complimentary from the kitchen.
From the second course, which was the first selection we got to make, lamb tartare had to make way for a creamy Swedish buffalo mozzarella, with almond sauce, topped with perfect slivers of green avocado, smoked figs, and thyme.
Generator Hostel Stockholm: Book shared and private rooms at our ...
Generator Stockholm not only highlights the rich cultural history, unique social fabric, and a strong sense of design and patterning, but brings together said creative design with inspired art, great food, drink, and on-trend music and events to create a Stockholm hot spot.
Reflecting the city’s vibrant and eclectic culture – you’ll experience all that Stockholm has to offer at its best, all by staying here.
The Fishery – Restaurant – Skanstull/Södermalm, Stockholm ...
Björn Frantzén on Pushing Boundaries and Erasing Borders - Eater
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In the following interview, Frantzén explains his philosophy of breaking down borders between the kitchen and the dining room, what he's looking for from a fine dining restaurant, and why he's trying to elicit confusion from his guests.
But we just recently opened up [after Summer break] and one of the big changes we have been undergoing has been trying to erase the border between the kitchen and dining room a lot more than we used to or that normal restaurants have done.
It's me or the head chef who are actually based in the dining room and we have like a mini kitchen where we prepare most of the things a la minute and we do a lot more things in the dining room that normally takes place within the kitchen in normal restaurants.
Well, the way of fine dining restaurants in the year 2013 has already changed a lot from where it comes from, the French fine dining gastronomy temples.
So we're trying to take advantage of the small dining room and not being ashamed of it, which we were the first year because it's so small and it's not like an Alain Ducasse restaurant.
Bjorn Frantzen: An impressive feat preparing 19 dishes in 44 ...
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There is no question that one of the most impressive cooking performances I have ever seen was Bjorn Frantzen’s show at Chef’s Revolution in Zwolle organised by Jonnie and Therese Boer of De Librije earlier this year.
The Swedish chef who has two Michelin stars for his restaurant Frantzen in Sweden and is listed 23rd in the World’s Best 50 restaurants said that he ends up traveling too many times to tell the restaurant story and what he really wanted to do was cook so he was trying a new experiment which is to showcase the dinner they prepared in the restaurant the previous Saturday.
Anyone who follows this Swedish chef on Twitter or Instagram knows that the chef is constantly experimenting with new dishes and flavour combinations.
Like most top end restaurants nowadays, Frantzen has teamed up with a vegetable supplier that has two gardens and supplies the restaurant with vegetables all year round.
The Swedish chef with his team of two assistants managed to present all the dishes in under 45 minutes.
Review: Generator Stockholm Hostel | Minka Guides
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There are 796 beds in 233 rooms, so Generator Stockholm is a big, vibrant hostel that benefits from being shiny, new and well-designed to suit fun, budget-minded travellers.
Situated in the north of Stockholm, on the border of Norrmalm and Vasastan, the Generator hostel is an easy 10-minute walk from Central Station.
They also have 6-bed women-only dorms and 4-bed dorms, I really liked my room and it was definitely one of the best hostel rooms I had stayed in.
There are also a couple of different private room options for those who are travelling as a couple, with a group or would like the social buzz of staying in a hostel whilst having their own space.
The desk is at the entrance to the general cafe/bar area on the ground floor and it is really lovely: flooded with natural light, there are three large booths and multiple smaller tables and looks more like a designer restaurant than hostel bar.