Restaurant Local has gone from a French inspired bistro to a complete Izakaya. Nowadays it is Asian cuisine in focus. The longtime serving Kungsholm-based local restaurant has changed its name to Local Izakaya (and is now run by the same owners as Restaurang Ljunggren at Södermalm).
An izakaya is a form of informal Japanese pub serving snacks to cocktails. The name is an amalgamation of the ”I” (to stay) and ”Sakaya” (Sake shop) which indicates that the original meaning was’ sake vendors with seating where guests could sit down on a glass.
Just as on a traditional Izakaya focuses Local nowadays on the right side dishes. The menu is divided between dishes, maki, gunkan, combo and helportioner and the idea is to share the food:
Local Izakaya is located at Scheelegatan 8 on Kungsholmen and is open for both lunch and dinner.
The four chefs have until September 22 to prepare the meat dish and train with the pre-specified raw materials. Swedish Bocuse d’Or Academy, where, among others, Mathias Dahlgren, Henrik Norström, Tommy Myllymäki and Fredrik Eriksson included, have on application designated the four renowned chefs competing for the place as Sweden’s representative in Bocuse d’Or Europe 2016. The placement of the EM is then crucial to get a seat to the World Cup in Lyon where the Bocuse d’Or will take place in January 2017.
The contestants and their dishes judged on composition, taste, presentation and technology. We need weighed individual interviews in the assessment.
Klas Lindberg, Chef of the Year in 2012, will open his first own restaurant. At the beginning of 2016 hit the gates up restaurant Portal in the middle of the St. Eriksplan. The chef himself describes his forthcoming restaurant as ”Aware simplicity with a lot of heart and passion for food,” . Having his own restaurant has been his aim for a long time. Klas wants to get the opportunity to show his version of a contemporary food and beverage craftsmanship. The food is tasty but uncomplicated, and all the time with taste in mind.
The premises where the restaurant is located was formerly a Chinese restaurant, but now awaits an extensive renovation work. Portal is expected to open during the first quarter in 2016.
From the outside the building may not like much (located in the same building as the previous restaurant Pontus by the sea), but inside you’ll find French 20’s vibes . Here is an open kitchen and 20-inspired décor with brass fittings and a large bar in the middle. At the front, the quay, is spreading even outside terrace out with a large bar and dining area, one of the city’s most popular modes in the summer especially on sunny days.
Apparently the crowd of guests is business people and a lot of tourists. The menu focuses mainly on French brasserie cuisine with emphasis on seafood and char-grilled meat. The seafood line up on the ice in our amazing seafood dishes in the open kitchen.
From the menu we chose salmon on a bed of vegetable with an aioli based sauce. Before our lunch we are served a mushroom soup that is tasty but not more than this. When we are presented the bill we also get at ”goodie bag” to take away – an home made energy bar which is a positive surprise. Service at the restaurant is very friendly although a bit slow considering the lunch rush.
But although the kitchen, under the chef Jonas Markstedts management, is fairly stable maybe there is something missing.
However the view from the restaurant almost forgives anything the restaurant lacks. Its is probably not at restaurant that every will get a star recognition but this is not the aspiration either.
Opening hours: Lunch Mon-Fri 11.30–1600 Dinner 1700-2300 every day
Bockholmen is situated just in the beginning of the Swedish archipelago with just a subway ride away (Bergshamra). The island’s restaurant offers a small but ambitious menu that leaves you wanting more . The food along with leafy location and the friendly care makes Restaurant Bockholmen a place to return to .
The house that today is Bockholmen Hav & Restaurang is called “The yellow villa”. It was built at the end of the 17th century as one of many merchant houses, that is spectacular summer houses för wealthy people from Stockholm whom made a fortune during the start of the industrialisation.
We decided to have dinner in the lovely evening sun at the ”real” restaurant. This turned out to be an excellent choice.
Guests are a mixed clientele of the elegant upper middle class , possibly from the neighboring municipalities , and the atmosphere is calm and relaxed. It’s easy to feel welcome among the lush flower pots , especially as the servicing is friendly and cool, while being knowledgeable and helpful.