Ekstedt
86-90
Gastronomy points 2024
Fine dining meets the raw forces of nature
Ekstedt has managed to intrigue its visitors since it all begun in 2011, thanks to the eponymous owner’s constant fine-tune and reinvention of his menu. Kelp, forest mushrooms, turbot, langoustine – the ingredients are exquisite and wild, then tamed into perfection with the aid of fire, wood and the skilled hands of the chefs. Equally progressive is Ekstedt’s commitment to sustainability, which extends across every facet of the restaurant. From the respectful treatment of its staff to its conscious environmental practices, including planting a new tree for each one consumed by the flames in this wood-fire kitchen.
Sustainability highlights
- Eager that money go into the producers’ pockets, not to an intermediary
- Purely Swedish alcohol-free package, with a focus on making use of all parts of ingrdeients
- Dynamic dialogue between kitchen and FOH to streamline operations
- Regular check-ins with staff, organizational meetings, and follow-ups
- Employee- and manager’s guide for clarence on what to adhere to
- Ceramics from a local ceramist
Information
Head Chef: Florencia Abella
Humlegårdsgatan 17, 114 46 Stockholm, Sweden
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