If you are looking for a Michelin Star fine dining experience with showmanship, service and a…read moregenuine level of refinement and creativity, this is a good choice. At around 1500 Kronas/£150 per person for a standard meal with some of the normal choices included, then it of course needs to be good.
Diners can choose from 4, 6, or 8 courses. Each diner has to have the same menu, with occasional different things for pescetarians.
They also bring little things between course to really add to the experience. Before each course the waiter or waitress says about the background, ingredients and processes that went into the dish. This both adds to the experience, helps customers appreciate it and also realise what they are paying for.
The serving staff are all friendly, intelligent and helpful although one person who we saw less had a bit of apathy which did not contribute to the experience.
Courses had really good eclectic ingredients, interestingly done to make great dishes. Also there was nothing so out there someone would not want to eat it. Although this is not a place for the closed minded, or those that do not want to experiment, so just want a good plate of chips with a burger. Those people will feel it is a bit strange, but many of those people probably lead lives lacking excitement. (How judgmental am I !!!!!!!)
Some may parody how small each dish was, but after so many courses each with more food in between we were totally full. Also freshly baked bread served between one course and specially made drink to complement each course made us full. This meant it really was an a la carte meal where we got to experience so many different types and mixes of flavours.
So having a fixed menu for the right person, did not cause any more concern than for example the fixety of a wedding or any other such party fixed meal menu.
Some things were done so well like the cod which I could never cook so well, or find as good at a mid range restaurant. Others like the fried potato balls were perfectly done, but with such a thing it is hard to create an experience that is so much greater than at an ordinary price ranged restaurant. This is not about the cost of the ingredients, more about how easy it is to do well and so ordinary restaurants also do so.
Dishes like their squid, vegetables with lovely seasoning and sauce were great with very interesting blends and menus all perfectly cooked.
Others were very nice and perfectly done, but had nothing to seperate them from the pack.
So this is a good restaurant, with service, a comfortable, but still stylish and smart decor style.
The food is good, with great efforts to really go the extra mile. With some things this really notices, with others, however refined the lemon curd is, it is still lemon curd.
However the creativity of how they blend different eclectic ingredients, makes this an interesting restaurant that goes to the a la carte level. They also do this with perfectly and skillfully cooked ingredients, so they are not just making things up to cover up that they cannot cook.
To some people they may find a few things like the desert which had vegetable flavoured ice cream with horseradish and salad items with it excessive, but for me it worked.
Their creativity and presentation made this an experience where we were so involved and entertained that we did not notice the 3 hours pass by.
This was good, however it was not one of the top 3 restaurants I have been to in my life. It just did not have the joy of creativity that somewhere like Le Manoir aux Quat'Saisons by Paul Raymond had 30 years ago in it's hay day. However I beleve the fact it is being mentioned in the same review means something.
Also I hardly ever write reviews anywhere near this long, so it must have been good to me to want to write this review and had enough interesting things in for me to do so.
