It is easy to walk by Ekstedt in central Stockholm, the exterior is quite non-descript and there are no telltale signs of the unique and tasteful dining you can enjoy there. Ekstedt has taken Nordic cooking to another dimension by focusing on the cooking technique and not the ingredients. Everything at Ekstedt is cooked old style using only heat from wooden fire. No gas burners or electric cookers just birch wood, fire, smoke and ashes!
One can easily mistake oneself and think everything is grilled, but that is not the case. The main cooking methods are cast iron pans, wood-fired oven, delicate smoking and hay-infused burning. This limited number of cooking techniques could possibly constrain the kitchen but it seems to have made them more creative in developing new tasteful dishes!
The food itself is contemporary in style and plating even though the cooking is very old-style. So expect a hay-ash grilled duck in two servings with a cabbage bouillon, or an entrecôte flambadou with oysters and salad prepared over fire. You have a choice of either a four or seven course menu.
Chef Patron is Niklas Ekstedt, he is mostly known in Sweden from his television shows, but he opened his first restaurant already in 1999 and has worked with renowned chefs like Alain Ducasse, Charlie Trotter and Heston Blumenthal. The kitchen is run by Head Chef Rodrigo Perez while the restaurant itself is managed by two restaurant managers; Niklas Löfgren and Clara Grabe. Together with Head Sommelier Maximilian Mellfors and the rest of the team expect a very enjoyable evening.
The service is both attentive and warm. The matching wine menu is well chosen. Head Sommelier Maximilian with a background in theatre has also managed to create a wine selection with not only very natural wines, but wines with a story and soul that he expertly conveys to the guests.
It is not a surprise that Ekstedt is popular; the professional and friendly staff, the unique old style cooking techniques and great flavours make Ekstedt a wonderfully unique dining experience not to be missed.
Written by Joakim
