Chef Daniel Müllern occasionally invites other chefs to his restaurant for nights that are less about formality and more about creativity. We were lucky to reserve a table — they are gone before you can say “let us book it”.
On 27 March 2025, the kitchen at Tumult turned into a playground of flavours. Call it a collaboration, a dinner party, or just a great excuse for chefs to cook together.
The chefs that night were no rookies — together they had a merit list longer than the chef’s hats in Paul Bocuse’s kitchen.
The Tümult team was behind the first three starters. The evening kicked off with a taco — beef tartare with plenty of löjrom (vendace roe from Kalix) and a hint of spice in the background. A great start, and it became a clear favourite among the guests. We would not be surprised if it ends up on the regular menu.
Then came gratinated oysters with salsa and macha-hollandaise. The flavours worked beautifully.
This was followed by a delicate crudo of pike-perch. For me, the slices were a bit too thick — but that is nitpicking. It came with seared avocado, ají amarillo, and passionfruit.
Pike-Perch – Avocado – Aji Amarillo – Passionfruit
Followed with raw lobster tail, lingonberry ice cream, and browned butter. After the first bite, we may have gone quiet for a moment. He brought serious flair, and serious butter.
Lobster – Lingonberries – Brown Butter
Part of the Tumult crew, they stepped in when Chef Alexander Sjögren had to stay home sick. The menu was already printed. And they did an excellent job — the chicken was well executed, but we wished for a little more oomph in the sauce.
Chicken – Duck Liver – Morels – Truffle – Ramson
Sent out a lamb dish with goat’s cheese, artichoke, and a hint of lavender folded into the cheese — a winning combo. The lamb was perfection, and the sauce was the best I have had (except for my wife’s) — literally plate-licking good.
I only wish the sauce had arrived a bit earlier — by the time it reached me, the lamb was long gone.
Lamb – Goat Cheese – Artichoke & the Missing Sauce.
Wrapped things up with a rhubarb and almond dessert — basically spring in a bowl. He treated the rhubarb like it was something sacred.
Rhubarb – Almond
The food was generous, the kitchen buzzing, and the wine pairing was carefully chosen by Fredrik Lilja from Vingruppen. A thoughtful touch: all bottles were from female winemakers. But the Failla Pinot Noir from Sonoma was on the wine list, and when it is, we do not blink to order it.
This was not a traditional tasting menu. It was a hangout, a good time with a few bumps, and a reminder that when chefs cook for fun, something good always happens.
