Båthuset Krog & Bar is located just north of Stockholm, Sweden, in the old picturesque town of Sigtuna. The word “Båthuset” translates from Swedish to “the boat house”, a fitting name, as the restaurant is located on the water by a small pier facing lake Mälaren. The restaurant was acquired by three young and talented chefs (Kalle Eriksson, Kalle Högstedt, and Emil Bäcklin) in June of 2017, after Båthuset ’s previous owners of 21 years decided it was time to sell the restaurant. The restaurant has since then experienced a complete revival of its gastronomic philosophy and ambitions.
Båthuset ’s hometown of Sigtuna, a forty-minute drive from Sweden’s capital Stockholm, is widely considered to be Sweden’s oldest town. A quick stroll through Sigtuna’s center will take you by, among others, an 18th-century townhouse, several 12th-century ruins and thousand-year-old runestones. Such historical locations and artifacts share the streets of Sigtuna with charming shops and cafés, making Sigtuna a popular, yet secluded, destination for tourists during the summer months of June through August.
Guests enter Båthuset on a wooden gangway, leading them onto the floating restaurant. Its rustic, classic interior has not changed much since the restaurant’s new owners took over, preserving its unique personality and tradition. With around 45 seats, an open kitchen and a fireplace, all in a very confined space, Båthuset creates a cozy, warm atmosphere that is further characterized by its marine theme, with rope handrails by the kitchen pass and a giant sail fitted on the ceiling. Walls, tables, and chairs are all made of wood, and the large windows have small ornaments placed on their sills, such as candles and miniature lighthouses. The restaurant also offers a snug bar on the floor below the main restaurant, where simpler dishes and a variety of drinks can be enjoyed.
Head chefs Kalle Eriksson, Kalle Högstedt and Emil Bäcklin are a passionate trio with high ambitions in the kitchen. All three have competed and seen success in numerous competitions, such as Året’s Kock (Swedish championship of professional cooking) and IACC Copper Skillet. Before undertaking ownership of Båthuset, the three worked together at a restaurant nearby, and when the opportunity arose to acquire their own restaurant, the decision was easy.
The cooking at Båthuset is Nordic, contemporary and seasonal. The restaurant offers three menus; a six-course tasting menu, a four-course tasting menu and an à la carte menu. The dishes are well balanced in terms of both flavours and textures, and often include an innovative twist. Some examples include the scallop mousseline with scallop and algae crust, and watercress foam; the cod with variations of carrot, smoked macadamia nuts, flower sprouts and shellfish jus; and the lamb topside and shoulder with variations of pumpkin and jalapeño. The restaurant’s environmental considerations are also clear, as most ingredients are sourced from local producers, and the restaurant strives to minimize waste by using as much of each product as possible.
The service at the restaurant is attentive, cheerful, and always willing to answer any questions one may have about their well-chosen selection of wines and spirits. Wine recommendations are also stated on the menu for each dish, highlighting the care taken by the restaurant staff to provide an enjoyable all-round experience.
Båthuset in Sigtuna offers an escape from busy Stockholm in culturally and historically rich surroundings, with dishes of high quality and ambition. This, paired with well-chosen wines, friendly service and a unique setting with a view over lake Mälaren, results in an excellent, overall restaurant experience.
Gastronomy
Exterior/interior
Written by Daniel
