Eat Out Stockholm!Esperanto Restaurant
Esperanto – Råkultur – Shibumi – Imouto – Catering
Reviews and related sites
Esperanto - Stockholm Food Stories
staff ambience location food drinks menu
That says a lot about the consistent high quality one has come to expect from Chef Sayan Isaksson’s flagship restaurant in his small restaurant empire in the old Jarla Theatre.
But on the other hand, it could also mean a very classic restaurant that is staying true to one style and not reinventing itself – that is far from the case with Esperanto.
In the far corner of the restaurant the small sushi bar Imuoto, also with one Michelin star, is located and separated from the dining area of Esperanto with a Japenese style divider screen.
This is very much true to the Japanese style of cooking, where it is about elevating the produce and not overpowering it with spices, and that is truly a part of the cooking at Esperanto.
It is easy to understand why Esperanto has held on to their Michelin star for a decade, it is about the consistency in delivery, high technical level and a visualization of the dishes that is striking.
The Stockholm Tourist: Restaurant Esperanto
menu food
Yesterday evening I had the opportunity to try Esperanto's new menu "Carte Orientale".
Esperanto is one of Stockholm's best restaurants and has, over the past 6 years, racked up the awards... including a Michelin star (since 2007) and third place ranking for Swedish restaurants in White Guide this year.
(Edit: Esperanto nabbed the first place ranking this year- 2013!)
While they do offer a multiple course tasting menu based on the season, their Carte Orientale menu is made up of medium sized dishes, allowing diners to compose their own meal.
You will find tastes of Japan in each of the dishes on the menu, like pickled daikon, wasabi, miso and udon noodles.
Esperanto | White Guide
Esperanto
menu drinks
A former theatre in the Östermalm district of Stockholm is the perfect location for Esperanto, which certainly knows how to put on a memorable performance for its customers.
Dishes on the five or eight-course tasting menus, which are presented on leather-bound iPads, are technically accomplished and visually stunning with a real sense of theatre about the dining experience.
Other stand-out dishes include shoulder of beer-fed wagyu, which is smoked at the table in a cherry wood box filled with moss; and langoustine with bone marrow and hazelnut.
The romantic gold and cream dining room shimmers with candle light as waiters put on a show, while Isaksson and his team quietly orchestrate proceedings from the open kitchen.
Esperanto’s wine list is as international in its outlook as the food menu, while expertly prepared teas from around the world are also a speciality.