Oyster Bar

Ostron och Skaldjurs restaurant i stockholm – _myinstalls_justanotherapp

http://www.oysterbar.se

Restaurant Frantzen, two Michelin stars in Stockholm (review by ...

I checked with Bj�rn Frantz�n whether the stock was�really only�made with cabbage and he confirmed it was; just roasted cabbage and a touch of lemon to bring out the flavours.

A stunning dish with fantastic creamy and luxurious flavours, the beer delivering the perfect touch of bitterness and the almonds adding texture and contrast.

A terrific selection of vegetables with great textures and flavours�such as�crisp, sweet, soft, baked, smooth, bitter, fresh, salty, pickled and�dried.

Loved the build-up of flavours in this dish: first the sweet and earthy flavours of the scallops and the truffle, followed by the intensity of the beurre noisette and the yuzu and�finally the�gorgeous creamy finish from the egg.

An exquisite dish with very detailed flavours; first the delicate lamb tartare, intensified by the lamb jus, then a layer of well-balanced North African flavours, the soft aubergine, the warm and fragrant cumin, the salty feta and finally the lamb brisket to add an extra dimension to the lamb tartare.

Frantzen in Stockholm - 2 Michelin stars (review by ElizabethOnFood)

I had dinner with my husband at Frantzén on Friday 28 February 2014 and on the evening of my dinner the menu was divided into Prologue, Appetizer, Bread, Signature, Catch of today, Bird in two servings, Pâtisserie.

Frantzén used to serve a Josper oven baked sourdough bread in two servings, one early on in the meal, accompanied by freshly churned butter made with Jersey cream and salt and the second later on with smoked brown butter.

For this reason, the bread has understandably been replaced by an elegant fermented rye soup (made with veal and chicken stock), with some sour cream at the bottom of the cup, some crunchy rye crumbs and a drop of very powerful smoked bacon fat.

This time there were 32 ingredients, which included Anya potato,white and orange carrot, beetroot, celeriac, Jersusalem artichoke, celery and salsify, served and enhanced by Swedish sea salt, freshly made herb butter sauce and a sprinkling of crisp seabream scales for extra crunch.

To start there was crisp rye bread, covered with a pigeon liver crème and shredded pigeon leg meat, topped with a fresh herb salad and crisp mini beetroot discs.

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.

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Oyster Bar Stockholm, Stockholm - Eniro.se

Vi beställde in en skaldjursplatå och trodde att vi skulle få ganska mycket mat på den.

Den innehöll 3 ostron, 1 näve färska räkor, 1 näve rökta räkor och... visa mer

The best seafood restaurants in Stockholm – Thatsup

You may also like: - Sushi: Guide to the Best Sushi in Stockholm - Archipelago restaurants: The Best Archipelago Restaurants in Stockholm - Swedish restaurants: The Best Swedish Restaurants in Stockholm - Best restaurants: The Complete Guide to the Best Restaurants in Stockholm - Classic restaurants: The Guide to Classic Restaurants in Stockholm - Cozy restaurants: The Guide to Cozy Restaurants in Stockholm Den gamle och havet: Classic Italian seafood restaurant This classic Italian restaurant has a predominantly fishy menu - as opposed to its sibling Döden i grytan, which specialises in meat rather than fish.

More information: Bistro Bon, Renstiernas gatan 30, Södermalm Wedholms Fisk: Distinguished yet innovative Wedholms Fisk opened in 1985 and is one of Stockholm's most famous seafood restaurants.

More information: Gondolen, Stadsgården 6, Södermalm Seikoen: Japanese seafood at its finest In 1973, Seikoen was the first restaurant in Stockholm to serve sashimi, and has since then never failed to impress.

More information: Lisa Elmqvist/Gerdas Fisk, Östermalms Saluhall, Östermalm Kött & Fiskbaren: By celebrity chef Melker Andersson Kött & Fiskbaren combines deli and restaurant, specialising in both meat and seafood.

More information: Kött & Fiskbaren, Gamla Brogatan 40, City Wasahof: Parisian seafood restaurant This popular bistro combines genuine City of Light-influences with Swedish sensibility - the Fruits de Mer offering is substantial.

Tudor Arms – Restaurant, Bar – Östermalm, Stockholm – Thatsup

Small, crowded, lots of regulars, good staff, the staff of ... Just as we want a good pub (I mean ... Who likes a shiny new pub?)

What pulls down a bit is that the selection of good beer could be a little more fun.

Small, crowded, lots of regulars, good staff, the staff of ... Just as we want a good pub (I mean ... Who likes a shiny new pub?)

What pulls down a bit is that the selection of good beer could be a little more fun.

It's good, but nothing to wr... Show full »