Fun, interesting, excellent, and amazing experience in a Michelin one star restaurant that uses only wood fires to bake and cook all the food. Dinner starts in a lounge area near the host stand with small bites and cocktails, wine, or water. Next, you go to the dining room and order a drink pairing or drink choice before you are brought to the kitchen and shown the wood fires and see the heat and heat resistant aprons by the chefs and try delicious appetizers with a flaming show as the chef pours the reindeer fat over the oyster, then you are brought back to the dining room to enjoy the rest of your diner. There were 12 courses listed on our menu. My husband chose the non-alcohol drink pairing which featured unique and delicious flavors to go with the food. Like the food, to create the non-alcohol pairings and all the time it can take is truly artistic craftsmanship. I have a limited stomach capacity, so I drank water and enjoyed a sip or two of my husband's non-alcohol drink pairings. Before coming, I was worried based on a few negative reviews that the food would taste smokey and there would be smoke in the air. Happy to say, food did not have a smokey flavor although there was an item like juniper smoked reindeer (tastes like steak). Also, sensitive to air quality, I did not smell or see any smoke in the restaurant and never coughed or had a problem breathing. The kitchen has an amazing exhaust system. Also, hats off to the chefs working all night on open fires; strong and dedicated! Service was on point and explanations were mostly at a good volume to hear what was being described. At the end, you might be asked what your favorites were. Mine were: - Roasted hay, dry aged beef tartar and lumpfish roe - served in the lounge - Flambadau oyster and beurre blanc - for the wow factor of seeing it prepared - Ember baked scallop, spruce shoots and onion - seaweed fired langoustine, celeriac and solaris - sweeter, more tender than a small lobster - Wood oven fired cep mushroom souffle, woodruff and blueberries - dessert and didn't taste like mushrooms which I normally don't like so very interesting - Ember baked almond potato and spun sugar - mini volcano Fascinating, surprising, interesting, fun, and tasty sensory experience. For me, Michelin level cooking is about the layers of flavors they infuse into the food. Ekstedt had that plus in the non-alcohol drink pairing. Definitely worth booking! read more

See all

Wonderful spot that we were introduced to. Higher quality service, food and ambiance. Would recommend

Where to start with the review of Ekstedt. Amazing from start to finish on both food and service. The ladies who welcomed us into the living room area were so warm and genuine and it was a lot of fun having appetizers in the kitchen area and seeing the fires at work. The main courses of dinner are consumed in the dining room before being ushered back to the living room area for the final dessert courses. We had a tough time selecting our favorite dish as there were many memorable and delicious food adventures. The establishment was so kind in recognizing my husband's birthday as the purpose for our visit. The one downside is the amount of time required for the meal. The website stays 3 hours but in fact hours lasted four and likely would have been longer if we did not rush the end. Understandable if a meal needed to last that long, but we had so many long pauses just staring at each other waiting for the next course to come - we saw many couples doing the same throughout our meal. Shorten the meal and speed up service where possible. read more

See all

An all-around incredible dining experience at Ekstedt! The journey through the restaurant is strategically planned, starting with a cold course in the beautiful front room. You are then taken back to see the kitchen, where you enjoy two warm fire-cooked dishes while meeting and conversing with the chef. Finally, you are taken to the main dining room to savor the majority of the 13 or so course tasting menu. Everything was absolutely delicious, but the main highlights were the birch-fired asparagus, wood oven-baked sourdough with whey butter, mushroom soufflé, and baked black currant dessert. Despite the Swedish reputation for being more introverted, the staff here was anything but. They were warm, welcoming, and very attentive. The atmosphere is rustic yet elegant, with intentional lighting and a lot of natural Nordic touches. I will definitely come back when I'm in Stockholm next. Highly recommended! read more

See all

Lots of interesting flavors and textures at our dinner. Service was impeccable. Many of the dishes, but not all, were absolutely delicious. My favorite part was going into the kitchen and talking to the chefs as they showed us the different courses that they were going to prepare. My small group (actually, mostly me and my husband) had lots of questions! But in the end, I thought it was slightly overpriced. read more

Fine dining has always been characterized by creating the next gastronomic art form whether it be fancy plate of nitrogen ice cream or onion espuma, but Eckstedt strays from the norm and seizes their michelin star by harnessing the power of fire. The ambiance is rustic but chic, buzzy but not loud. Ekstedt is definitely the place for a special occasion. My friend and I had our coats checked when we walked in and were immediately seated for our reservation. I'll admit, I don't know where I put the take-home tasting menu provided to us during the meal, but I remember exactly what the standout dishes were. The oyster flambadou (the best oyster I've had in my life), the mushroom souffle (so fluffy!), the reindeer in broth (hearty and flavorful), and everything else (because honestly everything is delicious). Each dish was rich and concentrated and showcased the wonderful smoky aroma that comes with wood fire cooking. Aside from the amazing food, I really enjoyed the gin and spruce tonic which was balanced and complemented the meal. The service is excellent and at one point, a chef will come to your table and ask if you want a tour of the kitchen (we said yes!). The chef will take a group of diners into the kitchen and explain the way they cook their food and the tools used such as their brick oven, the wood they use, and the techniques they employ in creating the food at the restaurant. The servers are also really friendly and very personable. Unlike the rushed and tense service that you'll likely get in the States, the waiters at Ekstedt are friendly and personable. We had conversations about food, culture, and education with our waiter near the end if our meal while waiting for our dessert. Out of the few michelin star restaurants that I've had the opportunity to dine at, Ekstedt definitely makes the top of the list. Can't wait to be back! read more

See all

Fine dining, perhaps past its prime. My husband and I (Americans) dined at Ekstedt while visiting family in Sweden. Wanting a fine dining experience one night, we settled on Ekstedt. The evening was long, but in a good way. There are many (15?) courses and we had a great time. The highlight, without a doubt, was prior to being seated at our table they took us to the kitchen where we got to watch the (handsome) chef cook a couple dishes. Following that, we sat at our table while a plethora of dishes came out. Some were forgettable, tbh. My favorite was the reindeer. Overall, we enjoyed ourselves and the cuisine, but it felt like the restaurant was dated and starting to show its age. Furniture was worn and the decor screamed 2000s. Our servers also did not know English well enough to effectively describe the dishes. I would not recommend a visit because I don't feel the $250 per person charge was ultimately worth it. They need a refresh and updated concept for the dining experience. read more

Ekstedt - Cooking oysters with flaming reindeer fat! - Swedish Near Me - Stockholm, Alberta

I'm not really one for fine dining because it's usually a little disappointing, but I really enjoyed our time here! We did the seven course and it was totally worth it. Highlights for me: appetizers, scallops, buckwheat dessert, and mushroom soufflé. Disclaimer: I hate mushrooms, but oh my god, this dessert was amazing. Service was amazing!!! Everyone was friendly and attentive. My friend asked for the mother for their 10 year old sour dough yeast and they were nice enough to give her some. The only item I wasn't a fan of was the deer blood and meat, but that's just cuz I don't like anything gamey. I'm sure people who like lamb would really enjoy it though! read more

See all

It's almost perfect! The food is a 10! Beautiful, creative, and so very good! It's remarkable that they do what they do all with an open flame. Staff is excellent and knew all dishes inside and out. Our only issue was the wine pairing menu. While the selections are thoughtful and diverse, nothing was on mark for us. We didn't like our second glass at all, and not a single wine really made an impact. It is not at all worth the price, and I wouldn't recommend it as an option. Their quirky cocktails were very good, or maybe get a bottle of wine. Finally, even though sevice was great, one MAJOR issue for us was, again, with wine pairing. We looked at the list prior to ordering, and my wife said she wasn't interested unless they could sub the last sparkling cider. Server said they could, but promised my wife that she'd like the suggested selection and talked her into doing it. My wife was not at all impressed and only took two sips. The server offered nothing other than saying she was sorry she didn't like it. Before the end of the evening, after saying something to a manager, they did provide a glass of dessert wine. It simply shouldn't have been a question, and it was weird to have to say anything for a $900 meal. I'd still recommend dining here, but avoid the wine pairing. read more

This place attracted me cause they only use wood fires to cook all the food, which mirrors traditional Swedish cooking. We had the fixed menu and also the wine pairing. The wine pairing didn't really enhance the meal for me. We had a total of 7 glasses because we ordered the 5 course + an additional special course. Service here was good. The restaurant itself is on the warmer side since the cooking is wood fired and it's an open air kitchen. They also have a counter where you can overlook into the counter. Looks like it can only fit 4 ppl so make sure to request that early! 5 course Lingon berry, reindeer, forest mushrooms. Rye flatcracker. 220 celcius stoneware. Butter melted. This dish tastes very earthy. Lightly smoked mackerel, peas, and elderflower. Peas, Elderflower puree is nice and we'll balanced. Peas aren't overpowering and goes well together. Radish adds a nice a texture. Reisling wine pairing smooths out the smokiness of the mackarel and tastes cleaner. Brings out the peas flavor as well. Sourdough bread started in 2011 with homemade butter - Butter is lightly salted and extremely easy to spread. Consistency is more like a puree. Normandy oysters with apple - Warmed up in the shell, but still is raw on the inside. Tastes like a good oyster. Apple is circular shaped and adds a bit of sweetness. Ekstedt Signature Vendace roe from kalix, smoked deer and birch fired leek.. This dish is interesting... The wine tastes sweeter the more you drink it. Lots of complex flavors. Main dish tasted sour cause of the cream. Deer shavings were salty. Leek is fairly neutral. Juniper-smoked pike-perch, mussels and sunchoke, Foam is juniper with butter. Pretty balanced tasting. Wine makes everything taste sweeter. Hay-flamed mushrooms, sweetbread, and salsify Bone marrow sauce. Veal. 3 different mushrooms. (shiitake, inoki) Sweetbread tastes like a mushy organ. Rich bone marrow sauce. Mushrooms very Asian. Wine pairing was okay. Birch fried lamb, cabbage, and ramson capers Lamb is very savory. Two types part of the lamb. Lamb ligament and normal lamb. Cabbage was a nice balance. Wine pairing was okay. Flamed spruse-crepe, rhubarb, and nuts. Sweet nutty cool hot. Pb&j with a different kick . SAvory and sweet. Really liked the peanut flavor. And its crunchy. Strawberry rhubarb was a nice sorbet. Some cream as well to balance out the sweet and salty. Fired crepe adds nice flavor. Moscato really sweet. Contrast of savory and sweet with the entree. bonus dessert. Donuts with almond and blueberries read more

See all

After watching countless videos and even more recommendations I made it a point to visit Stockholm and even more Ekstedt. Our reservation was our first night in town and it set the level for the rest of the vacation. We requested the chefs table as my wife and I truly enjoy watching the time and skill put into creating truly amazing dishes. The fact that Ekstedt only cooks with fire sets the tone for the meal but the truth is fire is only a tool that the trained staff has learned to master. Each member of the team has it's own important part to play. Ekstedt is most definitely on my list of must return. read more

See all

Unlocked the fine dining badge on Yelp with my check-in! Yee-haw :) Booked the reservation 1 month in advance after a recommendation from a Swedish person back in SF. The experience was on point from start to finish. I admire how everything is cooked over open flame (no electric stoves, no gas ovens...). This restaurant goes all out in paying tribute to the old ways of cooking. AMBIANCE: The restaurant layout is just stunning. The chef's table was unbelievably beautiful and I wanted to photograph every movement in my mind. SERVICE: Service was incredible. I love service where your water never goes down half full. I love when they notice you've left to go to the bathroom and fold the napkin for you. We even got a small tour of the kitchen and talked to the chef. I jokingly told him it's so hot in there he could run a bikram yoga studio. Hehe... FOOD: Very good! We ordered the 4 course (that is actually 8 when you could the bread, little amuse bouches, and surprise snacks in between. My favorite was actually the surprise starter. Moose hearts that they cook in a sizzling bowl right in front of you. Other standouts included the oyster (and I don't even like oysters! But it's one of those oysters that make you re-evaluate your previous relationship with oysters). The turbot was also very good and soooo tender. Everything is cooked perfectly. The artistry behind each dish is masterful. Dessert was impeccable - super soft honey cake and there was a surprise donut that really ended the meal. I'm writing home about this... Uploaded pictures so you can eat the view. At 890 Kronor I think it's a pretty good deal! In SF this meal would easily be $125+. read more

See all

Restaurant Ekstedt Michelin 1 Puts a whole new meaning to the phrase "playing with fire", Chef Ekstedt and his team utilizes Scandinavian style (instead of traditional French style) "over-the-fire" grilling, smoking, and charring techniques with different types of wood and aromatics, together with the New Nordic style of seasoning, garnishing, and presentation. The result? A perfect harmony of smoky flavours and well-balanced sauces that is on par with the best restaurants in Stockholm. read more

See all

Historically a member of the "World's 50 Best Restaurants" and perennial recipient of One Michelin Star it was along with a local previously encountered during lunch at Geranium that dinner was sat down to at Ekstedt on Tuesday evening, a five-course meal flanked by Canapés and Mignardises proving enjoyable if not particularly 'exciting.' Owned and operated by Niklas Eksted, a minor celebrity who has since moved on to cook at other projects, it was after stints with both Heston Blumenthal and the Adria brothers at El Bulli that the young Chef returned to Stockholm where his eponymous Restaurant eschews modernism in favor of a stoves, ovens and hearths powered by nothing but wood, a trendsetter rather than follower as the kitchen has been nearly electricity free since its 2012 opening. Tucked behind a humble storefront and decidedly relaxed compared to other Stockholm stars, Chefs working in plain sight amidst a room decorated in little more than copper, steel and wood, it was by friendly and educated servers that guests were served throughout the evening, light music playing overhead as things got underway with a tableside preparation of Smoked Reindeer Heart cooked in a hot buttered skillet with Mushrooms and intended to be eaten like a "Nordic Taco." Using a variety of local Woods and cooking mechanisms including a chimney modified to be used as a smoker throughout the meal, a subtle mint flavor backing smoke and Herbs deeply penetrating fresh Mussels, it was as an unexpected surprise that two shucked Oysters were next presented, an orb of Potato offering contrast of both temperature and texture while Kelp Butter amped up the umami. Performing a lot of tableside saucing, diners repeatedly benefitted by aromatics unfolding as the dish was described, it was next that a sizable Langoustine was presented atop a bed of foraged Herbs beneath a dusting of dehydrated Deer with an earthy Broth poured from a vessel, one slice of Bread each buying time before the kitchen sent forth a skin-on filet of Perch that again found itself tinged in mostly bitter accoutrements. Growing heavier as the meal progressed, though portion sizes and pacing remained appropriate for even those with modest appetites, it was over a fairly petite Sweetbread and Mushrooms cooked in Hay that oily broth with a beefy sapor was poured before savories culminated in Spring Lamb hidden beneath a blanket of clarified Cabbage, the garlicky Sauce at first requiring a little getting used to but eventually making sense given the protein's minimal cooking and richness. Tacking on a 105 SEK Cheese Course to share, an unnamed Cow's Milk variety from Lofsta served shaved with Buttermilk in Elderflower Syrup alongside Seed Crisps, it was as burnt-Rhubarb Cream was added to buttery Almond Cake that the server explained electricity is indeed needed to power the Machine responsible for lightly-sweetened Yeast Ice Cream, a traditional Mandel Kakor to finish seemingly an odd choice as it was virtually identical to the cake, though perhaps a bit lighter and sweeter. read more

See all

Option of 4 courses or 6 courses, and they offered to substitute dishes from the 6 course menu to the 4 course menu. One cool thing is that the menu states cooking method of each dish, so it is interesting to know where all the subtle different char flavors come from. We got a bonus course of reindeer meat sautéed table side with marionberries and mushrooms with herbs in a bowl that was heated on a fire in the kitchen. Served with flatbread to make into tacos. Another bonus course was oysters in a flam badu, Basque style of cooking, with apple and sorrel and cooking in ox fat. This was interesting, but I don't generally love warm oysters. Smoked crayfish with tomato on a stick and almond was delicious and refreshing, with a broth poured onto it table side. On ember pike perch chanterelle and peas. Delicately cooked, vegetables and accompanying foamy sauce was good Smoke box Swedish pork, beetroot and ransom. Blood pudding that was part of the dish was way too strong. The pork itself was flavored well but the cut was a touch dry. Wood fired oven honey cake, raspberries, sorbet. Like a pound cake but better! Donuts with berries - these were warm, soft cinnamon sugar donuts filled with fresh berries. Great dessert! For drinks, we had a nice Mikkeler pale ale and tried their herbal chamomile and lemongrass tea at the end of the meal. The service was fantastic and the interior was gorgeous. The minute you walk in, you smell those grills going, and you can smell it in your hair for hours after the meal. read more

See all

Using native ingredients and only the power of fire to cook your food, Ekstedt makes a number of statements simply by existing. Your entire meal will be made in a kitchen entirely lacking in electricity and gas, and instead cooked by the equivalent of a very professional camp fire. The menu is on the plate as you're seated listing the various tasting menu items you'll be receiving along with a brief explanation of the ethos of the restaurant. The interior is tastefully rustic, with re bar on the ceiling and minimalist concrete and wood decoration with various metal cooking utensils hanging from the walls. It definitely feels like a departure from the upscale shopping area in which it is located (which is just a few blocks from Frantzen, Gastrologik, and other Swedish restaurant titans). I believe we opted for the wine pairing, but cannot recall any specific notably good wine beyond my first time introduction to "orange wine" via Burja Estates from Slovenia. The tasting menu is split between 4 and 6 courses (I went with 6), though based upon my photos, I actually got closer to 14 courses, with all the snacks, munchies, and extra bites that came out in addition to your main courses. The meal began with a smoked tomato, unveiled at your seat with the smoke wafting from underneath it's cloche, and stuffed with a cream cheese like stuffing that enhanced and retained the smokey flavor. This was followed by a horseradish heavy bite and I believe a smoked calamari, served on a leaf that should be folded into a taco-like shape to eat. The last of the "bites" was a literal spoonful of roe, cream and greens. The first larger course was a beautifully green and earthy soup with bright orange squash flowers for a pop of color. Right after this course, you're invited to take a look at this kitchen, which is unlike any other kitchen you've ever seen. Everything is churning along like you'd expect to see in any fine-dining kitchen, but all of its before open flames. You get to meet some of the line cooks making your meal that evening, and we were shown how our oysters were cooked, using a metal funnel filled with melting beef fat, dripped over the oysters and flames igniting the melted fat, flaring up around the shell while your oyster reaches the perfect temperature. Back at my seat, we enjoyed a roe heavy course followed by the customary mid meal bread and butter. A blackened scallop with chanterelles (girolles) and sugar kelp was next up, which bridged the gap between what is obviously a land based cooking technique (the fire and smoke and whatnot) with the seafood-y taste of scallops and kelp. A fish and a red meat main were served, the first consisting of turbot (I think) was expertly crisped skin that makes you forget this was done at the equivalent of a camp fire. The lamb course that followed, with artichokes and beats was rich, gamey, and delicious, and introduced a heavier, more filling course to ensure you leave full. A searing hot bowl is served table side, which adds another fun, performative element to the meal. Desserts were a mixture of a sponge cake, a kind of ice cream, and cloudberries and pancakes (cloudberries being a highly sought after and difficult to obtain berry from the northern reaches of Sweden, similar i taste to a raspberry). Ultimately, Ekstedt is a very unique dining experience worth trying. Compared to the other fine dining restaurants Stockholm has to offer, Ekstedt most notably emphasizes their unique cooking techniques rather than any one truly amazing course, but the preparation is so awesome its easy to forget its all made without the precision of electric or as cooking. Definitely an experience with having in Stockholm that will certainly make you feel as if you're completely inept with a camp fire. read more

See all

One of those one-starred Michelin's that'd be totally worth your trip traveling thousands of miles. Ekstedt, the new one-star on 2017 guide, was quite a surprise incorporating traditiaonl Swedish cooking with birch wood fire, fire pit together with fine dining. Locally caught seafood, and of course that included my favorite langoustine, was perfectly cooked through a chimney of smoke and it was the same wood fire that warmed up the place. Sitting at the serving table and sharing the same countertop as the chef with the little copper pot was definitely a plus along with the quality surprise here and there. (Better bites then Nougatine!) Nowadays, it seemed like molecular gastronomy would be a must-shown in some kind of fine dining. Yet, that foam would be the only downside of the side dish. The wine pairing was crazily worth the price. - definitely the best wine pairing I've ever had anywhere. Each and every kind of grape that I've never heard with its limitation on specific European region -thank God I had such a knowledgeable sommelier. Again, another one star after Collage from Tokyo that put ours in NYC like Dovetail and Café China to shame. I'm totally looking forward to this restaurant getting one more flowery star in the very near future. (Oh 6 courses in two hours before my flight was a rush, but servers and chefs helped out. Props on services! ) #stockholm # #Ekstedt Christy @NYC read more

See all

Ekstedt is an incredible experience. We chose the 3 course meal and received quite an extraordinary meal. Each course was a work of art. Varied flavors textures and presentation were the trifecta of the meal. If you go to Stockholm Ekstedt is a must. read more

An absolute must for anyone visiting Stockholm. We had the six course menu, but we ended up with maybe 13 or so courses after all the surprises. The kitchen tour was a nice touch and it was neat being able to see one of the dishes cooked (oysters). Amazing dishes from the start to finish that used ingredients we had never hear of or tasted before. We opted for the extra cheese course as well and it was phenomenal. A great cultural experience and service was top notch. read more

See all

Mind you, this is Sweden. Therefore, you could be seated right in front of the TV celebrity chef turned into Michelin star chef, not even know how you ended at Chef's table, watching the magic happening in front of your eyes, eyeballing every single staff in the restaurant, and no one is making a scene. That, if happened at home, I think you'd be wetting your pants excited, and there would be a lot of Instagram moments and photo ops with the chef. But not here, and not me, all because I came here without knowing much about this place, and did not know that there have been so many articles written about Niklas Ekstedt at state side, including the 2015 Huff Post title "Niklas Ekstedt Is on Fire", which starts like this:"No electricity needed in the primal world of the Michelin star restaurant, Ekstedt, owned by the inventive and laid-back top TV Swedish Chef Niklas Ekstedt. In the heart of the fashionable Östermalm neighborhood of Stockholm burns a bright flame of gastronomic bravery and culinary creativity. While so many modern restaurants these days are foraging in local forests for the nightly dinner ingredients, Ekstedt is using birch wood, cast iron skillets and a whole lot of fire to create a seasonal and ever changing menu at one of the top rated and busiest restaurants in the new thriving Stockholm food scene." Ignorance is a bliss because I had zero expectations and I was mind blown after. Ekstedt is hard to get a reservation at. I had a 5 PM reservation. They seated me at the Chef's table even though it was not on request. I did not complain of course because there were only 4 seats like that. By 6 PM the restaurant was getting packed. This is a nordic seafood place but it goes beyond that. I know..,I know.. New York has a few new Nordic cuisine restaurants now but this is not really that. This is some serious craft that went beyond assembling and recreating French cuisine to make it Nordic like. Here it is all about open fire cooking. Smoke cage with a fire. And Fire and sauce witchery. You can go for a 4 course or 6 course prix fixe. You will get real shaved black truffles (Quince offers $1000 tasting menu for truffles, and this is just a fraction of the cost and have substantial amount of truffles), reindeer meat, the nicest lamb meat, local fish, sweetbread better than any French restaurant I've ever had, and leek so good that you are going to turn into a vegetarian after this. If you think these delicacy is going to set you back a few hundred dollars, you'd be wrong. Thanks to the recent (and unfortunate) U.S. election results, U.S. currency has strengthened, and it makes the price lower than what you'd be paying than in San Francisco for the kind of food, and then you think, well, what else is there? I shall tell you that they make fire oven freshly baked warm bread that tastes so good that I will never eat store bought bread again - the moment I learn to bake like this. Cast iron jelly donut is a bonus dessert after your flambé pancake. I was speechless. The experience was unexpected because this is not your average BBQ, this is a commitment made by a talented chef to create Michelin star meals using the most basic cooking method - fire, and fundamental cooking vessel - cast iron. I have been a long term advocate of Scandinavia. It's a post industrialized society like the U.S., the air is clean, the water is drinkable, and the flight is approachable with airfare around $320 r/t with no connecting flight out of the bay area. For serious eaters out there, there is a food revolution going on, and it's in Stockholm. read more

See all

The website for Ekstedt boasts that everything on the menu is prepared via "natural heat, soot, ash, smoke and fire." And that's evident from the moment you walk into this clean and modern Nordic space, where you're immediately struck by the campfire aromas of burning wood and delicious food. The staff is warm and crisp, and our server was -- in particular -- amazing. The restaurant offers two tasting menus along with various beverage pairings, three or seven courses. We went with three and the wine pairing (plus a cheese course), and it was plenty of food. Between all the "tastes" and "amuses" and "palate cleansers," it was a parade of food. Every single thing in every single bowl or glass or plate or pedestal was explained in a way that brought real attention to the details. The staff's enthusiasm for ingredients is infectious. A visit to the kitchen -- a testament to ancient cooking, while still putting out Instagram-worthy plates -- sums up the intent. Local ingredients that are prepared with fire and smoke, yet elegant enough to be plated with tweezers. A breezy and informal staff that doesn't miss a beat. And a server who surprises with massive knowledge about everything. In short, one of the top dining experiences in Stockholm. Just go. read more

Ekstedt is the latest restaurant from Swedish 'celebrity' chef Nicklas Ekstedt. He has opted to do as some other famous chefs and name his flagship restaurant after himself. The concept is that everything is cooked over an open fire - I just love the concept as such but unfortunately the restaurant does not really deliver as one would have hoped. The personnel working there are friendly and the service was attentive and they seemed to be knowledgeable on what was being served. The food was however the main reason that I came here and it was not totally convincing. We did not go for the set menu so ordered single dishes instead. I went for the lamb and the beef tartar while my girlfriend went for the octopus and the perch. The lamb (also came with a lamb sausage) was ok but nothing special. I was however expecting the fact that it had been cooked over fire to have more of an impact on the flavor. The same was also true of the other dishes we had - the octopus was very disappointing lacking flavor and also a bit weird texture. The beef tartar was good but once again not excellent, and looking at the level of restaurant Ekstedt wants to be (and the prices they charge) it is just not good enough. My girlfriend thought the perch was perhaps the best dish where it actually lifted above the level of just being good. The main issue was however not the food - it was the wait for the food. The first dish was at our table one hour after the order, the staff did apologize and offer free dessert as compensation which was of course the way to solve it in a nice way.Still it did take another 45 minutes to get the second dish and then it was perhaps 30 minutes to get the dessert. The explanation provided was that they had been very busy during the evening which sounded a bit strange as the restaurant was only half-full. The desserts were however very good, we had the flambeed pancake and the hot vanilla donuts.The pancake was good,and it was pretty cool as it was flambeed in dark rum at the table. The vanilla donuts were also tasty but a bit on the sweet side. The best thing was however the coffee, it is from Helsingborg based roastery Koppi (they are actually in the location where Nicklas Ekstedt had his first restaurant). It is brewed on a Hario V60 at the table. Excellent coffee and it is great that a restaurant takes the coffee seriously. I will probably give Ekstedt another chance but will return when the menu has changed. read more

Ekstedt - Flambéed pancake - Swedish Near Me - Stockholm, Alberta

See all

Excellent! One of the best meals I've ever had. We ordered the seven-course meal (which turned out to be 10 courses) and enjoyed our seating at the chef's table. We watched our meal (and other diners' meals) being prepared and it was quite a show. I highly recommend this restaurant if you're looking for fine food and a unique experience. read more

Visited Ekstedt in May 2019 - very sorry for this tardy review. We wanted to pick something interesting and different for our Stockholm visit and we were not disappointed- in fact it is likely this is one of the best restaurent experiences I have ever had. Amazing with moments sublime. Each and every part and bite is thoughtful and presented with intellegence and love. Each aspect of the multi-course meal is delivered with grace, love and often beyond delicious. A true experience at each offering and you are so well taken care of with love and appreciation throughout the meal. I don't want to go into too much detail because sometimes words don't do justice to a wonderful experience- Please go and enjoy the way a meal can be nearly sublime. read more

Exquisite morsels! The meal unfolds in delightful layers paired with wines. The delicate flavors tickle your palate to eagerly anticipate the next course. There is a communal ownership of the dishes and preparations of all the staff that is quite endearing. Highly highly recommend. A must when visiting Stockholm! read more

Ekstedt - Swedish Near Me - Stockholm, Alberta

Great meal! Was little concerned that would get little fatigued with "smoky", but not the case. Love how ingredients repeat across courses to tie them together. One of my favorite wine pairings ever. 4 really quirky wines that paired sublimely with the food. Service and atmosphere very friendly and comfortable. Staff very knowledgeable and has very personal relationship to the food and wines. read more

See all

This was an amazing meal - all the food is sourced locally and cooked over an open fire. Everything was absolutely delicious- we had the 6-course option and there were so many little extra tastes that we lost count. The service was spot on - professional and passionate about what they were serving. It was like the Scandinavian Alinea. I highly recommend to anyone traveling to Stockholm. read more

Unfortunately this is my next lowest review as the restaurant was closed before the actual closing hours. The reason this is not a one star review is that they sent me to there sister restaurant hillenberg next door. Hillenberg only had a late night menu but an amazing bartender. read more

What an outstanding meal! My husband and I each had the 6 course dinner with wine pairing. The several extra treats before and after the main courses meant we were more than full by the end of the dinner. The oysters were especially noteworthy, as were the scallops. The kitchen tour was fascinating. The attentive service was a delight. read more

Wonderful experience. This place is a definite cultural experience and I was recommended by my family who lives 2 hours north in Gävle Sweden. They bring a new level of service and foodie needs. read more

This was an absolutely splendid dinner. I had booked this for 4 people of which 2 were friends from the UK. In the daytime of the booking i received a phone call from the owner to remind me of my booking and to give me a warm welcome. As soon as we arrived at the restaurant the waiting staff were excellent. They were very well informed on the menu and the drinks and nothing was too much trouble. The food menu had 2 choices either a 4 course meal or 6 courses. We all went for the 6. I was pleasantly surprised as we ended up with 8 as the kitchen send out 2 small appitizers between some of the courses. All of the food in this restaurant is cooked using birchwood which gives the food a lovely smoky taste that is not over powering. All dishes were well balanced and beautifuuly presented. A couple of courses from the end of our meal we were invited to go and see the kitchen. What a delight. We were shown into what is a smallish kitchen and were told all about the philophsy behind the Wood burning. The chef whilst busy still had time to have a chat with us. I think this was a class touch. Ok so some of you may look at the price and be put off, but please don't be it Worth every krona as the whole experience is not to be missed read more

See all

Full review to follow... Ekstedt is one of the most praised places in Stockholm right now. Chef Niklas Ekstedt have created a cave men style "everything cooked over open fire" cusine, that actually works, its not just a PR stunt to attract international foodies and restauranteurs (and yes they succeeded with that as well). The food is simple but yet really appealing and full of pure flavours. One of my favourite dishes on the tasting menue was the "walk in the forrest" a spectacular dish based on swedish beef tarte, lingonberries and pickeled chantarelles. Tip: book chefs table. You will be seated in front of Gustav Otterberg (head chef) and follow him when he prepares all dishes. read more

Cozy restaurant with young and friendly staff. Fair prices given the overall great quality proposed. Main drawback is the smoke smell you inherite when leaving the place! Despite being popular it is not too noisy, what is very appreciable. The amuse-bouche to start with is a oven warmed bowl in which the waiter stir-fries in butter an émincé of deer with lingonberries. Original, amusing but not memorable. The aperitif is inspired by traditional Swedish Aquavit. It translates in lemonade infused with fennel and cumin. Very refreshing but the dominating flavor is the one of citrus, other being almost absent. I was offered an extra-dish: a French Utah oyster with apple cooked in beef fat. Again, interesting but not memorable. Another amuse-bouche comes: bread and butter. Bread was crunchy but not alveolate enough. You would find similar quality in any decent French restaurant. Smoked crayfish is served in a flavorful fishy broth with a stick of tomatoes and basil. Good ingredient make a very decent plate. Then arrives the masterpiece: a juniper baked turbot. This was stunning. Main idea is very traditional: a piece of turbot with butter sauce. However it was twisted in a fantastic way: lightly smoked to give some rusticity, with delicately spicy mashed potatoes, rich butter sauce lightened through an emulsion, sweet and crunchy mushrooms, and obviously a perfectly cooked turbot from which each piece looses by itself. It came with prickly, bitter and strong fermented tea, which makes a perfect combination. True and rare emotion. The next dish was a piece of pork with beetroot and ramson. Very satisfying with a black/red currant infused drink, astringent and almost smelling/tasting like a mister freeze. Accurate choice to balance the fatness of the pork. Last dish is an oven baked honey cake, simple yet very comforting. It is soft and light in flavor, while raspberries are sweet and blackcurrant sorbet lemony, buttermilk sauce very cloudy and smooth. A judicious pairing between these elements. read more

Very well thought through menu with a lot of local produce. We took the 4 course menu and we were surprised by two extra smaller dishes. The wine package was good and the waiters told us alot about the food and wine. All food is cooked over flames, but most dishes are not grilled giving all dishes s nice smokey flavour. The highlight was the dessert and the appetisers were also very good. The main course was a piece of pork which was OK but a bit of a disappointment and a not as well balanced dish in comparison with the others. This is a great food experience which is expensive even by Swedish standards but you get what you pay for. read more

This was a huge disappointment. We went to Ekstedt for my 58th birthday dinner. We had such high expectations because of great online reviews. It is a Michelin one star restaurant. Reservation was hard to obtain. Service was great. However, there was nothing special about the food considering the price. I saw online reviews that the taste of the food is subtle. That is different than tasteless. My spouse had the 4 course prix fix meal. I ordered extra the Ekstedt Signature for SEK 235. It wasn't worth it. The smoked deer with Vendace Roe was too salty. We enjoyed the hay-flamed mushroom and sweet bread. The dessert (flamed spruse-crepe, rhubarb sorbet and nuts) was also good. Everything else was thumbs down. read more

Terrible wine, waiters do the best they can with the little they have... Way over priced. Look before you leap. Been to 3 out of 5 best restaurants in the world. They are 30% cheaper with 10x better service. read more

This is one of the best restaurants I have ever visited. The food was excellent. The fish dish was perfectly cooked and the reindeer filet was prepared perfectly. The tastes were subtle, and although the kitchen only cooks in wood burning stoves, the flavors were not overpowering. The ambience was warm and welcoming. I would recommend this restaurant without any hesitation. read more

7 course Menue of World Class. Friendly and competent staff, food heavenly good! Wines you normally wouldn't get... But matching the food immaculately! Try it!!! read more

Ekstedt is an amazing idea, but personally we found the execution a bit overshadowed by the "high concept". We ordered the crab with pork and homemade sausage, the trout, and lamb. The dishes are "medium" portioned, so two dishes each is recommended. The ingredients are definitely high quality, the atmosphere was really nice, service is really good, and the food is nicely plated. But, for a place who's focus is about cooking with wood burning equipment, the food only subtly reflected the theme. Basically, while tasty, we expected more smokey and flame grilled flavors. Something a bit more primal, as the concept suggests. We ended with a flambéed, fruit filled pancake served with a side of salted caramel ice cream - it was very good! We probably won't go out of our way to go back, it's not quite for us. read more

Extremly stylish and well-organized restaurant. They make sure to not only serve delicious food, but also entertain you throughout the 6 or 4 courses. Speaking of that: By virtue of the so-called "snacks", you can easily double the number of courses they serve in each menu plan. We had a great time! read more