New blaze of creativity at Michelin starred fire pit

Tree Ekstedt landscape_DSF3567_meck_2 ©PA _Jorgenssen

The Ekstedt Tree. Photo by Per-Anders Jorgenssen

Busy and exciting times continue in full swing at EKSTEDT, not least with the arrival of Rod Pérez (previously at Esperanto) who has been recruited by chef-patron Niklas Ekstedt as the restaurant’s new head chef. With experience deeply rooted in the traditions of Nordic gastronomy, Pérez is poised to take the EKSTEDT restaurant experience to new heights. Whilst continuing in the restaurant’s renowned tradition of high temperature, open fire cooking and smoking, in much the same way as the ancient Scandinavians employed, changes have made their way onto the menu. New plates include pumpkin cake, sour cream and flambéed blood orange from the wood-fired oven. 

Rodrigo Perez Ekstedt colour_70A2145_2 ©PA _Jorgenssen

Rodrigo Perez by Per-Anders Jorgenssen

Meanwhile, chef Ekstedt himself is keeping all cylinders burning even beyond the kitchen with a Swedish TV show aimed at a child audience. Shooting soon there will be an episode in a new Amazon TV series which will be recorded in English and several more guest appearances on BBC1’s Saturday Kitchen. There is also the upcoming release of his first British published cookbook to look forward to. It is set for arrival on our bookshelves in the fall of 2016.

On a daily basis, chef Ekstedt, chef Pérez and their team, show astonishing creativity as they produce elegant food using long-lost cooking techniques and burning wood as their only source of heat. Precisely the opposite of molecular, modernist or futuristic gastronomy, the extraordinary restaurant experience delivered by the brigade, was reaffirmed in the new Nordic Michelin Guide this year. It has held a star since April 2013.

Oyster Ekstedt_finished70A1808_meck ©PA _Jorgenssen

Oysters cooked with a Flambado. Photo by Per-Anders Jorgenssen

Further to its opening in November 2011, Restaurant EKSTEDT has received numerous awards for its way of presenting and preparing food. It is not an easy task managing the right amount of wood to maintain the perfect heat for each exquisite ingredient. From bone marrow cooked in one of Ekstedt restaurant’s essential cast iron pans and served with butter milk and vendace roe to wild duck from the ashes with truffled cabbage and tarred vinegar, everything on the menu is cooked over the restaurant’s magnificent fire pit, in the wood-fired oven or on top of the wood burning stove. There are no electric cookers nor any gas-burners. The chefs’ also only use Scandinavian wood in order to give the food a truly unique character – one you can’t get anywhere else in the world.

 

Niklas Ekstedt table by PA Jorgensen

Niklas Ekstedt by Per-Anders Jorgenssen

Two set menus – one four courses, the other six – include seasonal offerings of the region’s finest meat, seafood, fish, game and vegetables. Trademarks of the Nordic palate such as lingon berries, wild herbs, pine and wild mushrooms are transformed as ancient traditions meet modern Swedish cuisine. The wine list is just as ambitious – unique and as organic as possible to match the natural flavours of the food.

Situated in the heart of Stockholm, the interior is Scandinavian design at its best and takes inspiration from Niklas Ekstedt’s roots in both Jämtland in northern Sweden and Skåne in the south. In the restaurant’s warm and inviting atmosphere, guests can watch the chefs work by the magnificent fire pit where every order is prepared à la minute.

Dinner at EKSTEDT is sizzling hot.

Click here for the Ekstedt website and more information about booking details and the current menu.

 

 

 

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This entry was posted in Ekstedt, Spoon Blog 2011, Spoon Blog 2016 and tagged , , , , . Bookmark the permalink.

2 Responses to New blaze of creativity at Michelin starred fire pit

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