Restaurant Bockholmen – Danderyd/Stockholm Rating – 8,5/10

Restaurant Bockholmen

Bockholmenvägen (over the bridge)

Tel: +46 8 624 22 00

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.

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The restaurant area is really divided up into two restaurants. The more upmarket Bockholmen restaurant but also the lovely more low key casual ”kärleksbaren” with is located right by the sea and has a more simpler BBQ menu

We decided to have dinner in the lovely evening sun at the ”real” restaurant. This turned out to be an excellent choice.

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Smoked salmon with dill, crème of “präst” cheese and aquavit spices, cured cucumber, trout roe, braised butter with crayfish reduction and horseradish – Rating 9/10
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Fish of the day – Rating 8/10

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.

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Steamed Arctic char with seasonal vegetables, smoked mussels, trout roe, leek crème and crayfish sauce – Rating 9/10

BBQ Restaurant Haragia – Biarritz (France) – Rating 8/10

Haragia

26 rue Gambetta (close to Les halles)

Tel: 05 35 46 68 92 – Reservation needed

Opening hours: Dinner 2000-late

Restaurant Haragia
Small with limited tables (and not expandable at seasons)- Menu is not diverse with only 3 or 4 main dishes to choose from and 2 entrees.

The restaurant have around 20 seats in around 20 Sqm with simple and functional decoration (menu is on the wall, no printed menus). It opens (for first seating) at 8pm and the restaurant soon filled and the atmosphere was fantastic with everyone really enjoying the conviviality.

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Some slices of Bayonne ham as a starter – Rating 7/10
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The Cote de Beuf is sold by the kilo here and several pieces were presented by the chef himself before we made our selection.

The chef was absolutely amazing (watching him select, weigh up, marinate and arrange the meat on the grill was pure theatre). He worked hard and alone, and fair price for the meat and the work.

Tarte de Boeuf
Beef Tartar with salad – Rating 8/10
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The meat is grilled over an open grill that is constantly filled with charcoal
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The fantastic result from the BBQ – Rating 9/10

The meat was first grilled on the higher level for about 15 -20 mins. then on to the lower level and to char it to perfection. It was well cooked and served with  yummy juicy serve with their own mango cause. All escorted by a simple green salad and sweet potato frites

Restaurant Chez Ospi – Biarritz (France) – Rating 8,25/10

Restaurant Chez Ospi

6, rue Jean Bart Biarritz

Tel: 05 59 24 64 98

Opening hours: Lunch from 1200 and Dinner from 1930

In a small street in the city centre, this neighbourhood bistro proves to be Fantastic. Two brothers work alongside each other in the kitchen, creating lovely market-based dishes while keeping the spotlight firmly on Basque products.

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Chez Ospi is located in a small side street a few blocks from the busy tourist area

We had an absolut fantastic evening at Chez Ospi. The service was very professional but also warm and very welcoming. The restaurant seemed to be very popular both among locals and with tourist as it was a mixed crowd.

Starters
Starters

It was not easy to chose the starters, but we went for the Fois Grais (since you almost have to eat this i France) and the Ravioli with crab. Both were excellent

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Main Course

From the mains we had sea beam (very good) and the turbot filet (maybe best ever had) and the beef tournedos which also were good with out any taste sensation.

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Dessert

When we came to dessert, we were to full 🙂 to pick …but wanted to have the chocolate fondant that was superyummy!

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Ravioli of crab Txanguro, bisque emulsion – Rating 8,5/10
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Duck foie gras with peaches lavender honey – Rating 8/10
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Turbot filet, broad bean, summer truffles – Rating 9/10
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Beef tournedos, potatoes, parsley, horseradish foam and peper sause – Rating 8,5/10
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Chocolate fondant Nutella + pearls du Japon and foam of milk in the vanilla – Rating 7/10

On the whole a fantastic experience and we can’t wait to go back. Thank you Julien Ospital / Fabien Ospital for a great evening!

Restaurant Kaia Kaipe (San Sebastian) – Rating 7/10

Restaurant Kaia Kaipe

Calle del General Arnao, 4, 20808 Getaria (6km from San Sebastian)

Tel: 943 140 500

Opening hours: From 20.30 daily

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Fantastic view over the small Getaria harbour

Kaia Kaipe was founded in 1962, specialising in seafood dishes as befits its coastal location around 25 km west of San Sebastian. It is well worth the trips since the trip is fantastic and on the way there you pass one of the more beautiful beaches in northern Spain. When you arrived you will find the small village of Getaria (where actually  Cristobal Balenziaga was born) to be a ”cosy” place.

Our expectations were high since highly regarded that the 3-star Michelin chef Martín Berasategui has been seen here with his family!

Kaia Kape is located right down in the harbour full of life from locals having a drink at the square.  The restaurant is divided into two where Kaia is the upstairs venue (inside) and Kape (downstairs) is an outdoor terrace (“kaia” means “port” and “kaipe” means “below the port”). We didn’t know this and was seated upstairs which was a shame…(even though the interior with is ship design was interesting).

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The main focus of the menu is of course seafood

The turbot was the best dish of the whole evening, perfectly cooked with its flavour enhanced by a gentle smoky hint from the charcoal grill. We shared a 1,35kg fish which wasn’t cheap (at 85E) but priceworthy nonetheless.

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The restaurant has an outdoor seating downstairs and indoor seating upstairs

Both restaurants are owned by Igor Arregi, the grandson of the founders of the restaurant.

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Chefs choice – fresh tuna marinated in lemon sauce – Rating 6,5/10
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Langoustine a la romaine – Rating 7/10

Fresh seawater is pumped into tanks which houses all the produce. so when you order a lobster or langoustine it is chosen from the tanks and it is cooked to order and served. Very impressive.

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Millefeux with raspberry – Rating 8/10

The cooking is very simple, with few garnishes or sauces, just great fish. There is a massive and very generously priced wine list too.

One the whole it was a great night, but the seating upstairs felt a bit…boring and maybe the quality of the food wasn’t enough to justify the prices (and least not compared to the other meals enjoyed in the Basque Country).

Eme Be Garrote – San Sebastian (Spain)

Eme Be Garotte

Camino de Igara, 33 –  20018 San Sebastian – Donostia Gipuzkoa

Tel: + 34 943 227 971

Opening Hours: Lunch Daily & Dinner Daily 20.30–23.30

San Sebastian is well known for being the worlds second most dense city after Tokyo when it comes to number of Michelin star restaurants. The city is also hosting a big number of restaurants without stars but worth a visit and Eme Be Garrote is one of those.

Eme Be Garotte is located in an old cider house
Eme Be Garotte is located in an old cider house

Eme Be Garrote is the brand new restaurant in San Sebastián by the very famous chef Martín Berasategui, located just north of San Sebastian (10 min with a taxi) in an rebuilt old cider house – Urkiola – which has been producing cider for over 100 years . Here Mr Berasategui has created a ccontemporary “euskandinavo” style restaurant with very attractive prices.

Fantastic menu that offers whole or half portions
Fantastic menu that offers whole or half portions

The menu that Martín Berasategui offers us at his latest restaurant takes its inspiration from traditional, local ingredients, but with a haute cuisine twist. While more expensive than any average sidrería or restaurant in San Sebastian, the prices are not exorbitant, and are justified by the inventive and well thought-out menu.

A set menu is available for €48, although to be perfectly honest it’s not all that worthwhile, not because of the price, but simply because for the same amount you can create a menu to suit your own preferences by ordering à la carte (we did).

The interior design is robust and the designer has kept the old Cider barells (to the left of the picture)
The interior design is robust and the designer has kept the old Cider barells (to the left of the picture) Huge wicker baskets hanging from the ceiling act as lights

According to the designer the interior should feel somewhat Scandinavian, or Basque-Scandinavian.

Chefs choice starter - a mushroom soup service with different vegetables served in tin cans
Chefs choice starter – a mushroom soup service with different vegetables served in tin cans
Poached eggs, bathed in a broth of iberian ham and crunchy bread
Poached eggs, bathed in a broth of iberian ham and crunchy bread
Grilled chop cow with special potato pure
Grilled chop cow with special potatoe pure
Fish soup with hake, prawns and clams
Fish soup with hake, prawns and clams
Callos (cow stomach) traditional way
Callos (cow stomach) traditional way
Chocolate soufflé with vanilla ice cream and cocoa pearls
Chocolate soufflé with vanilla ice cream and cocoa pearls
Cheese Cake trembling, broken biscuit, red fruit jam and cream crackers
Cheese Cake trembling, broken biscuit, red fruit jam and cream crackers

OK, it isn’t cheap, but if you want to enjoy Martin Berasategui cuisine and can’t afford the ”real” restaurant – Martin Berasategui (situated 9km out of the city) enjoy a special lunch or dinner and you want to try something new, Eme Be could be the perfect choice.

Here is a small film about the restaurant with Martin Berastegui (shows the venue…even though its a commercial film for owens 🙂

 

News – Michelin Starred Swedish New York based chef is to open new restaurant

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Fredrik Berselius, a scandinavian chef whose Michelin-starred work at Aska in Brooklyn reflected his passion for the Swedish countryside of his childhood. However last year in march he unexpectedly decided to close the restaurant (more info)

But now, Fredrik, has signed the lease on a space at 47 South Fifth Street in Brooklyn,  in the shadow of the Williamsburg Bridge. Apparently the space looks like something you might come across on the streets of Stockholm with the ambitions to become a neighborhood hangout.

The aim is to open in the end of summer. If all goes as planned, there will be a reservations-oriented dining room Then, for customers who drop in for more casual dining and drinking, there will be additional seats in the open-air courtyard and in a lounge area in the basement. Name has not been decided for yet.

 

Le Veranda (Villa Padierna) – Marbella

Le Veranda

Urb. Los Flamingos Golf – Ctra. de Cádiz, Km. 166. 29679 Marbella

Tel: +34 902 200 676

Opening hours: Everyday 2000-2300

Le Veranda Restaurant
Le Veranda Restaurant

Located some 3km above the waterline between Marbella and Estepona, this restaurant (hotel) is well worth the trip. Beautiful setting under the hanging vines as the sun set. On the day we were there is was 36 degrees but felt nice in the shadow of the trees.

Apparently the first lady – Michelle Obama stayed at the hotel in 2012.

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Menu

The location of the veranda at the rear of the hotel, offers a secluded and intimate atmosphere; the tables are given plenty of space, and the overhanging vines enhance the general feeling of a Mediterranean courtyard style.

Menu II
Menu II

The Veranda is one of several restaurants, but with the highest ambitions. It has Michelin quality food served by attentive waiting staff (also reflected in the price…) but if you want very high quality food this is the place to go.

Gazpacho Cold Cream Soup
Gazpacho Cold Cream Soup
Weakfish Carpaccio filled with avocado, shrimps and salmon
Weakfish Carpaccio filled with avocado, shrimps and salmon
Chef's choice starter - Salmon with orange consommé
Chef’s choice starter – Salmon with orange consommé
Sirloin Beef Tartar "La Veranda"
Sirloin Beef Tartar ”La Veranda”

We are thankful to Cristobal Gómez for a wonderful food experience. If you dine in La Veranda, it could be one of the best meals you will ever have. And the service is excellent, just like it should be in a five star hotel.

 

 

 

News – Chef of the year (2014) will open own restaurant

FIlip Fastén wins chef of the year 2014
FIlip Fastén wins chef of the year 2014

Philip Fastén, earlier at Restaurant Frantzén and named Chef of the Year 2014 opens his first restaurant along with Joel Åhlin from ”Tjoget” in Stockholm . Fastén and Åhlin will take over the premises which today belongs to Chez Betty ( Roslagsgatan 43) . According to Phiip Fastén neither the name of the restaurant nor the direction of the food has been decided. However it will not be a fine dining restaurant but instead the focus will be on good grub and a vibrant menu that changes over time. The Restaurant is scheduled to open in November 2015

Casanis Bistrot Restaurant – Marbella (Spain)

Casanis Bistrot Restaurant

Calle Ancha 8 – Casco Antiguo (Old town), Marbella

Opening hours: Every day 9.30am to midnight

Tel: +952 900 450

Casanis Bistrot Restaurant
Casanis Bistrot Restaurant

Casinos Bistrot Restaurant was founded ten years ago by Belgium owner Guy Sirre, 45, who arrived in Marbella via a career straddling Michelin-starred restaurants in France, London and San Francisco. Tucked away down the old streets, Casanis Bistrot is a real find. Set in a typical Andalucian townhouse – based around an evocative patio – there is a very distinct ambience at work. It has a happy atmosphear  and really pleasant and helpful wait staff add to this a wide selection of food on the menu and a good set of specials this restaurant won’t disappoint.

Restaurant on both sides of the busy street
Restaurant on both sides of the busy street

The ground floor comprises a nice dining area (inside and outside) but it also (especially for the winter) has an upper area a place to get away with a roaring fireplace and the ambience of a tropical jungle (!)

Red mullet with asparagus and mushrooms
Red mullet with asparagus and mushrooms

I found the food to be excellent. Casanis is famous for their Moules Marinieres and Beef Wellington. The menu can be described as bistro-style food made for market-fresh products and it comes with French/Belgian influences.

Some favorites on the menu were Vietnamese Nems (a type of spring roll) served with mint, coriander and nuoc-nam dipping sauce; spicy tuna tartar with a velouté of squash but we also loved the Red mullet (see above) and seared red tuna served with asparagus and potatoes; a ragout of fish with prawns, scallops, monkfish and a lobster bisque; lamb shank served with green beens, shallots and potatoes; and the popular guinea fowl stuffed with foie gras served with spinach and celeriac and potato mash

Current head chefs are Franco Francescini and Fabian Cangas. You can watch me ”do their thing”…since there is a TV screen outside the restaurant showing the hectic work in the kitchen (!)

Interior of the restaurant
Interior of the restaurant

If you get really interested….I found this 15min presentation video on youtube

Presentation clip

 

News – YOLO restaurant will open new bar section in August

YOLO Restaurant - Djursholm
YOLO Restaurant – Djursholm

In August (20th) as people return back from holidays – Yolo expands its restaurant space by opening a bar next door. The construction is in full swing and apparently the bar will have a ”lounge feel”, where focus will be on drinks and light meals. In the new section there will also be a ”chambre separée” for groups up to about 24 people. It will also offer wine tastings and after work guess DJs.

 

Restaurant Långa Raden – Stockholm

Restaurant Långa Raden (Hotell Skeppsholmen)

Gröna gången 1 (Skeppsholmen)

Tel: +46 8  407 23 05

Opening hours (Lunch/Dinner): Mon-Fri 1130-2200, Sat 1200-2200, Sund 1200-2200

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The two buildings that form Långa Raden (the long row) was collectively built in 1699-1702 to accommodate the 200 bodyguards of King Charles XII.  As Charles spent most of his regency on the battlefields, however, neither building was used for the original purpose, serving instead to house the poor and homeless.

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With in fantastic setting (inside Hotell Skeppsholmen) It feels as if we are on an island in the Stockholm archipelago , but in fact, we are on an island in the middle of Stockholm. The feeling of tranquility and seclusion characterize Restaurant Långa Raden (translated – the long row). It is open all year, but of course summertime with its big outside terrace and possibilities for children to play in the garden, has its clear advantages.

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The interior concept with Scandinavian minimalism  runs even through the menu. Here classics like meatballs and Kalixlöjrom (Roe) and shrimp sallad is a given place, although all have been given a modern twist.

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Shrimp salad with dill flavoured wheat and Nobis dressing

The combination of ingredients and seasonings are sometimes surprising but the menu is short but well thought out and has a clear Swedish touch without being dogmatic.

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Steamed cod with creamy butter sauce, grated horseradish, summer cabbage and shrimps
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Thin slices of spice grilled ox with fennel, fried button mushrooms, capers, wild garlic mayonnaise and roasted hazelnuts

 

Restaurant Esperanto – French Table – Stockholm

Restaurant Esperanto – French Summer Salon

Kungstensgatan 2

Tel: +46 8 696 23 23

Opening hours: Tue-Sat 1800-2300 (two seatings)

Outside Restaurant Esperanto
Outside Restaurant Esperanto

Esperantos dining room is on ”summer holiday” and instead the owners has opened a French Summer Salon with focus as always on respect and availability of raw material, animal nature and this year with a french touch of food and wine. All guest are seated around one large marble table with 16 guests welcome per seating.

It is a truly fantastic dining experience – well worth its Michelin Guide star!

Esperanto restaurant opened its doors in November 2005. It is run by the former member of the Swedish Culinary Team Sayan Isaksson. Restaurant manager: Sara Kalin. Sommelier: Soren Polonious. The name Esperanto is apparently taken from the  book ”The Alchemist” by Paulo Coelho.

The Menu at Esperanto French Summertable
The Menu at Esperanto French Salon

From the menu we are suggested to pick 4-5 starters and one of mail courses. This was enough for two persons.

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Steak tartar with oyster emulsion

The Restaurant is based in an old 19th century Spa and the environment and quietly attentive staff give a relaxing serenity.

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Last year Esperanto shared the award for best restaurant in Sweden. As the name suggests, it finds inspiration in food cultures worldwide.

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Galette de Couchettes
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Duck egg with green soup and roe
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Brioche with fromage blanc
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Boeuf Grille with haricot vert

The Boeuf that came after the first four awesome starters…..was maybe the best we have ever eaten!

Even though it was a +29 degree evening and the restaurant has no outside seats, but with the open windows it was a ”must go again” experience highly recommended

Restaurant Austin Food Works – Stockholm

Restaurant Austin Food Works

Norrtullsgatan 24

Tel: +46 8 32 07 04

Opening hours: MON-FRI LUNCH: 12:00 – 14:00, WEEKDAY: 18:00 – 22:00 SAT: 18:00 – 23:00

Restaurant Austin Food Works
Restaurant Austin Food Works

AFW is started by six  Texas Longhorn owners  (the famous BBQ) chain who wanted to try something new influenced by their extensive travel in the southern parts of the USA. Stockholm has many BBQ type of places, but very few with origins from ”deep south”.

Menu at Austin Food Works
Menu at Austin Food Works

Austin Foodworks located between Odenplan and Norrtull somehow feels like a hipster, (male?…but with many female guest) typ of place. The restaurant has not only put a lot of research into the food but also the interior feels genuine with a ”hip” type of  construction lamps, roasted plate and Mason Jars lamps adorn the ceilings, worn wood, old oil cans from post-apocalyptic petrol station in Texas, lots of bourbon and rye decorates liquor shelf.

Beer at Austin Food Works Served in a can
Beer at Austin Food Works Served in a glass mug

Austin Food Works is open both for lunch and dinner (altough me personally would prefer dinner). Even though it feels like a ”meaty” type of place, you will also find vegetarian dishes on the menu. On top of the brisk plate we also tried the soft tacos, the the fries with melted cheese which were all very tasty. It feels real, but I’m not sure the big ”audience” have heard about the place yet (?).

The Brisk plate
The Brisk plate

Prices are very resonable and if you don’t feel like eating – the choice of draft beers in the bar is impressive. When we arrived at the restaurant, we found Melker Andersson enjoying the AFW chicken at a isolated table!

The bill
The bill

Service was great with a warm welcome and very good timing .

Warmly recommended!

Restaurant Burgers & Lobster – Stockholm

Burger & Lobster

Norrlandsgatan 33

Tel:+46 8 510 254 00

Restaurant Burgers & Lobster
A typical meal at Burgers & Lobster

The first week in July – Pontus Frithiofs new restaurant will open its gates . The London based restaurant concept with just lobster and hamburgers on the menu will occupy the former fine dining location on Norrlandsgatan. The restaurant primarily based in the basement will also host a 20 meter bar area upstairs and around 100 seats. The price tag is as simple as the menu: All courses cost 275 SEK.  Since the restaurant has limited the number of choices they have put all the focus on the atmosphere, music and colorful service.

According the Pontus Frithiof the Interest in the Burger & Lobster concept has been tremendous since we released the news in March. The restaurant Burger & Lobster is a collaboration with Modis restaurants (a company that up to now have run more suburbian type of lunch restaurants).

Let’s if it will be a success also in Stockholm. However since especially the younger urban professional crowd never seems to get tired of having burgers….chances are high.

The first Burger & Lobster restaurant opened in Mayfair in London in 2011. It became a huge success. Soon followed several branches and just this year launched eight pieces of restaurants in the world, from Manchester to Dubai.

Restaurant YOLO – Stockholm (Djursholm)

Restaurant YOLO

Vendevägen 14 Djursholm (11km north of Stockholm)

Tel: +46 8 755 02 00

OPENING HOURS: Tue – wed: 11.30-23.00, Thu – fri: 11.30-24.00, Sat: 13.30 – 24.00 (closed 5th of July — 3rd of August)

Restaurant Stockholm
Menu Yolo

You only live once (YOLO) opened in august 2014 and has become one of the most appreciated restaurant in Djursholm. Situated on a restaurant ”busy” street (where you will also find La Piazza and Monrad’s. Top restaurateur Jonas Lundgren ( silver medalist in the chef world championships in 2009 and with its own restaurant Jonas on Kungsholmen) created the menu but are not seen in the kitchen so often. That is not negative in any way. In the Kitchen you will findchefs Danny Falkeman and Jonas Lagerström as boss of the daily work. Owner of the restaurant in Danderyd personality Sara Korduner Izosimov (read her blog)

Kyckling i variation
Chicken from Ljungby with variation of carrot

Yolo is a fine dining restaurant in relaxed surroundings, it has a ”at home” feeling about it with a Svenskt Tenn touch.

Restaurant Djursholm
White asparagus salad with butter sauce flavored with grilled mussels, scallop & Spanish almonds

Overall I’m impressed by Yolos brilliant craftsmanship , excellent flavor combinations and total solfège regarding empathetic service.

Yolos Beef tartar
Yolos Beef tartar

Yolo will offer lunch and dinner , and weekend brunch . Raw materials (with focus on swedish eco friendly food) are chosen with care and the menu is replaced frequently .

Vanilla Icecream
Vanilla Icecream