Vollmers has gone from strength to strength since our last visit in January 2023. Chef Alexander Fohlin and his team deliver exceptional dishes with a clear progression throughout the courses. The flavours are more balanced and pronounced. The service? Sharper, more professional, and brisker, with serving times now shorter.
Reflecting on past years, Vollmers has had its fair share of turbulence. We haven’t always left with our minds blown. A particularly vexing memory is a Valentine’s Day fiasco, where the evening dragged on for over five hours. The staff seemed more intent on whimsical antics than on service, and the dishes were as unpredictable as a Swedish summer. The absence of the owners was glaringly obvious, encapsulated perfectly by the adage “when the cat’s away, the mice will play.”
Hopefully, those days are gone for good. We are looking forward to our next visit, as it is evident that the restaurant is heading in the right direction.
White Asperagus – Morels – Goat Cheese
Squid – Ramson – Brioche
Ox – Celery – Kry Cheese
Rhubarb – Chocolate – Elderflower
Fourth time
2-Star
Dinner
Airy
Not impressed, leaning towards to one wine importer
4 hours and ten minutes
Yes
Yes
