The small restaurant at Lilla Nygatan 21( formerly the location of beloved Mistral ) has been around for some years now and we were really looking forward for this evening because it had been over a year since the last time and over that time they have really been pushing forward striving to make everything even better.

From the start it was a foodshow lasting over twenty dishes with many gimmics of that time and somewhat of a gastronomic rollercoaster ride….. and the stars didn´t wait for long.
After the first year they got the first star and after the next year the duo got the second one, they also ranked in the top of swedish White guide and got the " the one to watch " title and placed them at 57 on the the Pelligrino list when it was released last time.
The thing with the restaurant that impresses me the most is the way they source the products and how they now have control of everything thanks to the two contracted gardens and breeding there own animals.
Björn Frantzen has been spending a lot of time searching for product to the menu and we were told that they now are serving around 95 % nordic ingredients !
Both of the chefs ( Daniel being a pastrychef and baker ) have a background at many michelin starred places like L´Arpege, Edsbacka krog and Raymond Blanc etc and it seems that they now have matured in to something that without a doubt is one the most interesting kitchens in the frontline of Scandinavian cooking.

When we arrive at the restaurant we got a warm welcome by the doorman, and old gentleman called Roland and restaurangmanager Jon Lacotte.
The restaurant only serves one menu and it´s being changed depending of what they think is the best for the day. The restaurant has got new furniture and carpets and is really giving a relaxed and comfy feeling.
We started with champagne and the lightest of snacks… a macaron made of carrots filled with whipped duckliver, a smile on our face and a signal from the kitchen that this were going to be something special.
The highlight for me were first of all the hight standard on all dishes but if to choose some favorites it has to be the Norway lobster that is presented alive and then goes back into the kitchen and then transforms into the best of tartars.
Two servings of roedeer is nature as it´s best, so good! The scallop from Hitra is fantastic and the two fishdishes was so perfectly cooked….. If there is anything that I would comment is that the desserts in my opinion isn´t on the same level as the rest of the menu, but the macarons were of worldclass !

The meal was one of the best of all the 30 * something stars I had this summer knocking of places like The french laundry and is really a showcase of the best you can find in Sweden at the moment. I hope that Björn and Daniel with crew finally take that well deserved scandinavian ***

Springmenu 2011

Prologe

* Crispy CARROT with whipped duckliver
* Crispy small pancake made of the BLOOD from roe deer served with fried duckliver and white peach
* Chilled water of 40 different TOMATOES. Newly cooked crab from Bohuslän, krondill, dilljuice and mustard seeds
* Leek cooked in vassal, thinly sliced and seasoned with matcha tea served with " OYSTER PLANT " preserved yellowpepper from this summer, salicorn and cucumber herb flower,
dill cucumber and the from coldpressed rape seed oil from Erika Johansson
* Raw chopped NORWAY LOBSTER from Ingemar Johansson gently seasoned with swedish seasalt from P.Johansson, seaweed emulsion and rex oxalis

* Garden vegetables " SATIO TEMPESTAS " with carrot porridge, herb butter, fresh hazelnuts and crispy fried fishscales ( 39 ingredients this evening )
* Bread with homechurned butter of the evening ( three different ones - natural, burnted and smoked and one made with herbs from the garden )

* SCALLOP from Hitra in two servings. First the fired in its shell with salt butter and the creamy first egg from a Sanda hen, grated truffle, dried roebuck salt and it´s natural juice.
Second one is raw, marinated and dressed with roesack confit served with a bouillon of dried scallop, kombu, and forest mushrooms.

* COD gently cooked served with roots first poached in vassle before fried in salted butter, dried bread, rape seed oil and whipped cream seasoned with smoked lard and a "soup" of the roots ( this was a extra dish )

* Slowly cooked whole MONKFISH served with burned béchamel, thyme, black chantarell and yellow onion in burned butter and its flower shoots

* Frozen LEMON VERBENA and CHAMOMILL

* ROEDEER from Västra Götaland in two servings:
First a coalfired tartar bound with melted fat and ashes served with bleak roe from Kalix, crispy onion and sour cream and smoked eel from Mälarn and newly cut chives
Second one was the saddle served with its natural food from the forest, thyme, snails, crowberries, blueberries, yellow chantarelles, black cabbage and unripened juniper berries

Epilog

* Charcoal grilled JUBILEUM PLUMS with a really creamy icecream and Carlshamns flaggpunsch
* Ovenroasted HAY ICECREAM on a bitter chocolatecake made of Guanaja, ashes from burned hay and tarsyrup
* Variation of SEABUCKTHORN and CARROT mint from the garden and buttermilk

* MACARONS raspberry, hazzelnut and lemon

Beverage for the evening

aperitif - Henriot, Millésimé 2002 champagne

Winemenu
Martelet de Cherisey, Meursalt- Blagny 1:er Cru " Les Genelotte " 2008 Bourgogne

Chateau de Beauregard, Puilly-Fuisse " Vers Gras " 1996 Bourgogne

Domaine Jean Foillard, Morgon " Côtedu Py " 2009 Bourgogne

Un vin de la vallé Rhône

Domaine de la Vielle Julien, Châteauneuf-du-pape 2005

Fritz Haag, BraunebergerJuffer Sonnenuhr Riesling Auslese 2010 Mosel

For the extra dish of cod we had a glas of Condrieu from Michel and Stephane Ogier 09