From a Michelin-starred restaurant, you tend to expect fine, carefully-crafted cuisine, with dishes that will push the boundaries and tantalize your tastebuds. So far, so good. While Ekstedt, which received its first Michelin star in 2013 just two years after opening, ticks all those boxes, it goes further than you’d expect in its concept and philosophy. All the food here is cooked using fire and smoke, soot and ash. There’s no electricity involved in the cooking – instead, meals are cooked using a fire pit, a wood fired oven and a wood stove. It’s a throwback and an homage to Chef Niklas Ekstedt’s heritage, as well as an exploration of old cooking techniques. It seems at Ekstedt, the future is found by honouring the past.
Open for dinner five days a week, guests can choose from either a four- and six-course menu, created using all manner of old-school, yet novel (for a high-end restaurant) methods. On any given visit, guests might sample dishes like cold smoked mussels served with seaweed and cucumber or a petite wood-fired sourdough pizza topped with truffle, mozzarella and basil. Perhaps some house-smoked Linderöds pork with asparagus and ramson, or even a scoop of birch ice cream on the side of some pinkly piquant poached rhubarb. The menu here unsurprisingly changes with the seasons, giving Niklas Ekstedt even more room for exploration and innovation in his accomplished menu.