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Gastrologik, Stockholm, dinner

Menu from dinner at the Michelin-starred no-menu restaurant Gastrologik in Sweden with food by Jacob Holmström and Anton Bjuhr:

Fine potato chips, pine, juniper, mushrooms

Bread to share, goats cheese with herbs

Meringue, chicken liver, pickled apple

Quail’s egg with soya

Raw and sliced mushroom, butter fried yeast

Reindeer blood bread, dried reindeer, lingonberry, roe

Veal tartare, cress and cress cream granita, oyster sauce

Charred langoustine, pickled and raw kohl rabi

Spring onion, baked in butter, deep fried roots, leaves, lardo

New mackerel, lightly smoked with asparagus, dandelion, maple flower, sour cream sauce

Veal steak, nettle sauce, butter jus, wild garlic flowers

Pre-dessert – spruce granita, apple and lingonberry

Sorrel sorbet, juniper meringue, charred pickled cucumber, sorrel leaves

Cream cheese, whey, cheesecake

Panama coffee

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Qin Xie
Qin Xie is a London based food, wine and travel journalist and trained chef. When not infiltrating Michelin restaurants as a kitchen tourist, she writes about food, drink and travel. Her work has appeared on Yahoo, FT, The Times and CNN. Her first cookbook, co-authored with YS Peng at Hunan Restaurant, is out March 2014. According to friends, her watch is always set to UTC -- ready for the next big adventure. In reality, she is happiest at the dinner table or by the sea.

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