Flyout Menu
We heard only good things, so our expectations were high. However, the experience was mostly sweaty and uncomfortable. The restaurant was very warm with poor air circulation, and for the record, the weather was around 23 degrees outside.
One of us thought the place resembled a small, narrow, oblong Chinese restaurant, which didn’t match our expectations. The flavours didn’t come together well, reminiscent of fusion cuisine.
Fusion food for us is like finding a good bottle of natural wine (Vin Nature). There are good ones, but you have to go through a whole bunch to find them.
For instance, the raw scallops were too compact and the flavours just clashed, lacking harmony.
Scallops – Osetra Caviar – Chicken Cream – Sea Buckthorn Aspic – Coriander Blossom
One odd aspect was the bread serving. It was served as a separate dish, which disrupted the meal’s flow. We’re used to bread being an accompaniment, not a standalone course.
Brioche – Adam / Albin Butter
The head sommelier, however, saved the evening. He made excellent wine suggestions and ensured we were comfortable, which redeemed the visit somewhat.
We sat on bar stools, very close to other guests, almost shoulder to shoulder. Unfortunately, the bar chairs weren’t comfortable for a meal lasting over three hours, adding to our discomfort.
Wagyu -Foie Gras – Japanese Milk Bread – Aged Sherry – Ramson
Table-seared Wagyu A5 à la minute using a pan of hot coals.
Despite this being our first visit, we believe the restaurant has seen better days. Unfortunately, both founders were absent. Adam Dahlberg and Albin Wessman also own two other restaurants in Stockholm: Misshumasshu and Solen. While the head sommelier provided excellent service, the overall experience fell short of our expectations.
The discomfort and mismatched flavours left us puzzled.
First time
May 2024
One-star
Dinner
Tight, if you sit at the bar
Extensive wine list
60 dB
The Frozen White Asparagus – Ice Wine
No
No