After a long trip, almost all week long was I back in my home town Gothenburg and time to meet up some friends on town for some food and wines.
Meet up at Hedlunds Havsbar, they is really the best seafood restaurant in town. They have delivered from day one and continue do deliver. Some champagne from Jean Dumangin before food, and of course theirs Brut Rèserve Blanc de Blancs Terroir. Then I continued with classic Swedish dish; Skagentoast – Shrimps, mayonnaise, horseradish, bleak roe from Bottenviken and butterfried bread. And I desided to continue withh champagne Jean Dumangin. Why change a winning concept :-).
After Hedlunds Havsbar, it was desided to go, almost next door, to Jepsers and have some more wines and food. But not that hungry today, I just ate the Roast beef with puré and carrots. As wine I choose Bodegas Tempore Generaxión 76, it matched perfect.
After that we just continue to drink some great wines and relaxed and catching up. Perfect saturday.
My first time for me to test the new cocktailbar BRUK. Two bartenders that have worked at on of the most cocktailbar in Gothenburg before, desided to open up their own cocktailbar, and I´m very happy that one of them I have known for many, many years. Therefore I know that the cocktails will be superb standard, what make me even more happy is that they have hired a friend of mine that is a very good chef, so I also know that they food will be perfect. Now it was time to take the test and see how they deliver 🙂
When I arrives is direct at opening, so it´s only 4 people there and that gives me time to ssay hello to all them and make some small talk and take a grand tour around the place. I choose to sit in the bar, like to be close to the people so I can talk with them while I´m enjoying my drinks/ food/ wines and so on. I start of with their twist on Paloma. Insted of tequila, they use Mezcal and then they have Rhubarb, soda, licorice with lime. Not to smokey mezcal, but still more nice then tequila.
As starter I desided to go with Padrones. They had written Gruyère on the menu, but I was thinking more as a side to the Padrones. No, so wrong of me. Insted the chef had desided to melt the Gruyère and drip it all ovee the Padrones. And it was amazing I have to say. I think that next time I will have one classic Padrones and one BRUK Padrones. My chef friend delivers from start. Wine to Padrones I was recommended to have Grüner Veltliner from Ingrid Groiss, Austria and region Niederösterreich.
As next dishes I deside to choose chips and Tartar. I like that it´s smaller dishes, then I can sit and enjoy many different ones and have a long sitting and just relax.
Home made potato dill chips with a bowl of roe, sour cream and red onion. The red onion and sour cream is under the roe, so I need to ”dig” down into the bowl with the dill chip so I get the all the nice flavours in my mouth. A dish I haven´t seen in Sweden before and I really liked this plating a lot. Wine to this amazing dish I choose Riesling from Even & Odd, Rheingau in Germany. Final dish is tartar; Tartar on inner thighs with pickles, sourdough crust and crown dill. They even have some crown dill in the mayonnaise. For me the first time I have pickles on a tartar, but it worked very well and I liked it a lot. To this is was time for red wine, the choice was a Barbera d´Asti from Mauro Sebaste, Piemonte in Italy. Worked well together.
To sum up this; BRUK is going to work very well and I can only say positive things about the place. I will visit them many times forward and looking forward to when they change the menu and have less/ or none mushrooms 🙂 Thanks for this time, looking forward to next time.
Epoque is a very nice restaurants, close to the big ice-hockey area, in a good neighborhood. Is a small restaurant but very high quality on the food and wines, and they change the menu pretty often which I like.
I desided to start with a classic started here in Sweden, Toast, and today I desided to have half portions, so I could trid more different dishes.
Classic Öjeby toast crayfish with swedish Västerbotten cheese mayonnaise, dill, cumin and roe.
Next dish I choose the fish; Fish catch from ”LL91” in Lysekil with crown dill sauce mixed with browned butter, elderflower vineager, dill, grilled cucumber, potato, chopped almonds, fried chanterelles and bush cress. Lots of ingredients, but all well mixd together and matched each other in a perfect way. Very nice dish. As final dish this night I choose duck; Epoque´s grilled duck breast with baked cabbage, maple syrup, glazed white beans, gremolata, fermented garlic, cress, silver onion and breadcrumbs fried in duck fat with herbs. Even here a lots of ingredients, but all matched super well together and matched each other superb.
They have some more interesting dishes on the menu, so I will soon be back and taste them. If you are in Gothenburg, I can really recommend you to visit this place.
I haven´t done so much blogging the last 6 months, and when I wanted to start up now again I moved webhotel and all my pictures from previous posts got lost. Some I have on a back up driver and some don´t, and if I have time I will post the pictures again step by step.
Started my morning to jump into my car and drove to Stockholm for meetings, and ended up for dinner in Jönköping.
When it comes to asian food, I have some spots in Stockholm that I like more then other and one of the ones I like more then other is BERNS that are located very close to the popular Kungsträdgården where many activites happen, NK Shopping mall and popular Strandvägen and just few minutes and you are on Birger Jarlsgatan where many of the most trendy nightclubs are.
Berns is famouse for there asian food now and it´s very fresh plates and fresh food, for lunch it´s little less to choose between but still high quality and many enough so all in the company can something for them. For wine it´s no fun sortiment, but not often that happen at any restaurang in Swede.
Chef´s choice nigiri, 10 pieces, was my choice today for lunch. As wine to this I choose a Marlborough Sauvignon Blanc, New Zealand from producer Giesen. Very fresh and good food and the wine was ok, but better then the other options on the list for this lunch.
After all my meeting was to end in Stokcholm, I jumped into my car and drove to Jönköping in Småland, about 1,5 hour from Gothenburg, for dinner. This time I desided to try the spanish restaurant El Gordo. Own by two former hockey players in the local team HV71 and also former Swedish national team players.
Started with Crayfish soup and then I had Roe toast on tortilla bread. After that Hamburguesa – Miniburger with manchego, pickled onions and aioli. For the first two tapas I choose the white wine Protos Verdejo. For the rest tapas I went with red wine and the Protos Reserva.
Last tapas was CHORIZO CON PAN – grilled chorizo from Salamanca in bread with fried leeks and chiplote and they have put a CROQUETAS – filled with charcuterie on the plate as a bonus to me 🙂
Time to meet up my friend in Linköping, something like between Gothenburg and Stockholm, and we have booked room at Scandic Hotel. Scandic is the or one of the biggest hotel chains in Sweden and for a couple of years ago, they started to renovate the hotels and some are became really good and this one have done a great job and also they desided to focus a lof on their restaurant and I can only say that they have done it…if I compare with with other Scandics.
Their restaurang is called Verandan vid Ån, with big windowns from ground to roof and a lots of them so lots of lights comes into the restaurant and everything looks fresh inside with the new carpet, tables and chairs and all. I was honest impressed when I entered the restaurang.
We started with a glass of Champagne from Alexandre Bonnet Grande Reserve Brut, so we could get into relax mode after long day of work and drive. We desided to go with tasting menu 3×3 courses. All 3 starters, all 3 main and all 3 desserts but in smaller portions, so we really could try them all, to all that we hade the wine pairing as well.
Starters was Local beef with yuzu créme, coriander, sesame and almond crisp bread and wine was Valminor Albariño. Next was King scallop with water cress, green pea purée and dark rye bread and wine was Felino Chardonnay. Last starter was Blackened salmon with beetroot salad, blueberries and salmon roe and wine was Kuentz-Bas Pinot Blanc from Alsace.
Main was meat x 3; Deer with baked apple and chanterelles, next was Lamb with pistachio, crepinette and caramelized nactarine and last main was Celeriac with baked overnight créme, chips and artichoke. To this we also got Roasted beetroot and shallot, with some sauce. The wine got recommended was Paxton Now Shiraz natural organic wine, that wine was my kind of wine. Then from Haut Juliane in Bordeaux and last wine was Heartland Directors Cut Cabernet Sauvignon 2014, which was much more my kind of wine.
Time for dessert and here they served us Vanilla Ice Cream and something I always like; Créme Brûlée and last dessert was Chocolate Mousse with sponge. For desseetwine we took a glass of Chateau Baulac Dodijos Sauternes 2016. After all this, we desided to finish of the night with a cheese platter and to drink they was very kind to us, they second cup of the wines we like most during the dinner.
Thursday and invited to one smaller wine event at Jespers. Wines from Bodega OTAZU, Navarra and Bodegas Tempore, Aragon will be up for tasting and everything by the glass. Not the most famous regions in Sweden, therefore extra interesting for me to taste.
Quick stop at Hotel Avalon for laste lunch and wanted somthing that really fills me up, before wines, therefore I choose a classic burger with fries and dip. Burger is burger and this time was the same, what stood out this time was the well done burger, even after I asked for a medium rare. Did had the energy to say something, I just wanted to eat and go to the wine event.
Last day in September, and I sat my self on a flight to Scotland and the iconic place Gleneagles Hotel. I had been invited to Showcasing Scotland 2019 – A land of food and drink, so for 4 days I was going to spend at Gleneagles Hotel and their surroundings and meet producers, taste food and beverages but also visiting some prodcuers. As a golfer and have the opportunity to stay at this iconic hotel is something WOW..
After have been checked-in and left bags and signed up for the event, I went to the bar to enjoy a Gin & Tonic. The sortiment of gins in The Century Bar was wide and many gins that I have tasted before. This time it was Stirling Gin with Fever Tree Indian Tonic Water. Finish that before it was time for welcome dinner for all guests and that we had in the restaurant The Birnam Brasserie. Starter was Crab on Sourdough Toast, as main we got served Roast Cod with mash potato, watercress, gremolata and salsa verde. For dessert we had to choose between Tiramisu and Crème Brûlée, I choose the later.
Early morning and time for guided tours and visit to producers, and at St. Andrews Brewing Co we did one stop, but insted of doing at the brewery, we stoped by one of theirs pubs in the city insted. Here we had a tasting and also some food while we tasted the beers. The pub we went stoped at was the one in Dundee Caird Hall.
After few days of fair and meeting producers and tasted their products, it was time for the last night with the gang. As final party all producers displayed all of their products and we could walk around all over and taste what ever we wanted and how much we wanted as well. Food and beverages everywhere and what I liked the most was to eat the seafood and especially the scallops that the chef did a la minute, more like a la second :-).
When I tld him I wanted one, he put it in the frying pan, and then just added some salt and butter. Once I had one scallops with a glass of Porter´s Gin Old Tom. A crazy few days in Scotland, Gleneagles, and I didn´t knwo that Scotland had so much to offer when it comes to beverages and food, especially seafood. With all new friends I got in Scotland, makes it much more easy to book a new flight back to Scotland, that I will for sure.
I will write more about Gleneagles and the hotel and the surroundings, and add pictures soon.
Time for some days in Stockholm with my old friend Per. I´m actually going to work with him at Stockholm Beer & Whiskey and sell his cheese. He have desided that we are going to stay at Hotel J at Nacka Strand, and that is a great choice. Location is relaxing, fresh air and still close to town if we want to go there after the fair.
Before I meet up Per, I have done work to do in Stockholm town and therefore I need som lunch and time to visit Giro Pizzeria again. Here they serve authentic neapolitan pizza.
I order the classic, Margherita and as wine I choose one of my favorite producers from Toscana; Querciabella Mongrana. It´s an Maremma region wine with a blend of Sangiovese 50%, Cabernet Sauvignon 25% and Merlot 25%. It´s also 100% VEGAN and 100% Biodynamic. For dinner we went to Restaurant J, that is a part of Hotel J which they are a part of the Nobis Hospitality Group. At dinner I started with shrimp with mayonnaise, served with butterfried toast and bleak roe. Then for main course I had Swedish sirioin with veal gravy, onion butter, baked tomato, cabbage, parmesan cheese and french fries. As wine I choose Querciabella Chianti Classico 2014. Real classic Chianti Classico ith 100% Sangiovese and as well 100% VEGAN and 100% Biodynamic. 12 months in fine to extra fine-grained French oak barriques (225 l) and tonneau (500 l), of which 10% new.
Next day, some lunch before the fair opens and work and Restaurang J is on the way to the fair, we deside to have lunch there as well. I order Game beef patties with ligonberries, green-pepper sauce and potato puré with Swedish cheese. Once again as wine I choose Querciabella Chianti Classico 2014. During the fair we got some samples on some oysters and shrimp mix and to that Champagne Castelnau Réserve.
Thursday and got feeling for a nice afternoon, that maybe can go into a late night. That what happen when I sat and had lunch at new Swedish Taste in the basement of NK shopping mall. Swedish Taste is a restaurant that have very high reputation when it comes to high quality on their food, so when they open up a new part of Swedish Taste in the basement of NK, I looked forward to try it and see if they could continue to keep the level. I ordered catch of the day, and that was not so fun fish dish. The wine selection was very poor. My grade of this Swedish Taste, I have to say under avarage.
At Jespers tonight there was going to be an Malvirà event, some of the range all by the glass to nice prices just for this event. Jespers in on the way home from NK, therefore it would be perfect to drop in for some great wines. Tonights wines was Barbera d´Alba San Michele 2016, Langhe Nebbiolo 2016 and Langhe Rosso San Guglielmo 2014 as reds. For the withe it was Langhe Bianco Sauvignon 2016. Good turn up and met new friends. But after a while, I got hungry again and therefore I ordered a small cheese, olive and ham platter with some chips and breads on the side together with dip. Worked very well with the wines.
When I was finished here, I did quick stop at Hotel Avalon Bar for one drink. Like always it tasted great. Then was time to go home, but I wanted to make one more stop before, and that stop was as my good friend Riccardo for some wine, bread, cheese and conversation with Riccardo. To my small platter, I drank a good wine; ELLENA Barbera d´Alba 2015. After this, my night was finish and back home to bed.