Restaurant Hjerta is run by Swedish chef Malin Söderström (who is famous from doing cooking on swedish TV). She operates two restaurants (also the restaurant at the Modern museum of arts) on the waterside of Skeppsholmen .
At Restaurant Huerta she wanted to see more of season mindset. With the location at the quayside she wanted to bring in a more close to the archipelago feeling in the kitchen. Therefore the menu has everything from smoked fish, meat – and ice cream (in summer outside).
The menu is small and the dishes somewhat robust. Many of the dishes are just smoked. As Skagen röran, served in a large clicks even as half portion and with great taste. For seafood lovers, there is also the ”Archipelago Plank”, a variety of finger foods from the sea to divide into two or four. Skeppsholmspizza, which is very affordable for its 130 SEK, served in two variants. The version with smoked chuck steak and pepper mayonnaise has a good balance of smokiness, but the salt mayonnaise. The vegetarian pizza with artichoke is very hot with the priest cheese, sour cream fund chillies.
Outside the restaurant has a new outdoor terrace been built and almost doubled the restaurant in size. From a white and red Citroën bus from 1962 sold refreshments and there are plans for a picnic to go (unfortunately summer only)
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.
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.
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.
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
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 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.
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).
According to the designer the interior should feel somewhat Scandinavian, or Basque-Scandinavian.
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.
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”.
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.
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 (?).
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!
Service was great with a warm welcome and very good timing .