Month: October 2024

Rustic Elegance and Fine Dining at Sjøbua

Sjøbua is a rustic yet sophisticated restaurant, embodying a charming, classy ambiance with its wooden beams, sturdy pillars, and exposed brick walls. Nestled by the marina, it offers a cozy setting that feels both welcoming and refined.

The staff is warm and attentive, ensuring a memorable dining experience from start to finish. The meal begins with a serving of locally sourced milk bread from a nearby bakery, paired with brown butter dusted with smoked sea salt. The bread itself is soft, pillowy, and brioche-like, with a rich buttery flavor that invites you to tear off each piece and savor it with the flavorful, smoky butter.

I ordered a lobster bisque and grilled Sirloin from Røros (aged for 32 days).

The lobster bisque was served in a luscious blend of cream and butter, garnished with fresh chives that added a subtle hint of freshness. The bisque itself had a delicate, light consistency with a beautifully balanced smokiness that lingered pleasantly on the palate. Accompanying the bisque was a perfectly grilled lobster tail, cooked to tender perfection with a soft yet satisfyingly chewy texture that complemented the richness of the bisque.

The beef is soft, with a deeply satisfying smoky undertone and a touch of salt that enhances its rich flavor profile. It pairs wonderfully with baby potatoes, which are sweet and waxy, carrying just a hint of black pepper for a subtle kick. The seasonal vegetables are simply seasoned, allowing their natural sweetness to shine through and providing a refreshing balance to the heartier elements of the dish.

Brunholmgata 1, 6004 Ålesund, Norway

Elevated Mexican Cuisine at Tinze

Tinze is a fine-dining Mexican restaurant located in the vibrant Olivedal district. It offers an elevated take on traditional Mexican cuisine. Having only experienced Tex-Mex before, I was eager to dive into authentic Mexican flavors.

The decor immediately evoked the Mexican landscape, with earthy tones reminiscent of deserts. The elegant setting was complemented by soft Mexican music, and the walls featured framed fabrics and patterns reflective of the country’s culture. The experience began with a captivating storytelling element, adding a unique, interactive twist to the evening.

The staff was lovely—patient, graceful, and incredibly warm. Although I unfortunately forgot her name, one waitress stood out for her kindness. When she discovered it was my first visit to Gothenburg, she took the initiative to ask her colleagues for recommendations and returned with a list of must-see spots.

The meal kicked off with Mexican canapés. First, baby corn coated in lime and chili emulsion with popcorn from Mexico. The flavors were a delightful mix—sweet, zesty, and with just the right amount of heat. Then came a pig-shaped tortilla stuffed with chorizo—playful and flavorful.

Next was the Tortitas de Papa: trout rillettes with piquín and guajillo mayo topped with trout caviar, served with crisp potato cakes. The food had a delicate crunch and was served in beautiful earthen and wooden dishes.

The vegetarian tostada followed, featuring guacamole and cooked watermelon. The combination was smoky, sweet, savory, and spicy all at once.

The plantain molote was a delightful dish, made from plantain dough stuffed with a sweet banana purée and cheese, then fried to perfection and served on a bed of rich corn sauce. Thanks to the natural starch content of the plantain, no flour was needed—the dough was simply kneaded with a touch of salt. The result was a soft, slightly crispy outer crust with a gentle crunch, while the cheese inside had a smooth, stretchy texture reminiscent of mozzarella. The combination of flavors was both sweet and savory, offering a perfect balance.

One of the highlights of the meal was the homemade mole, a treasured recipe from head chef Wendy’s mother, who came to help when the restaurant first opened. This rich sauce, made from four types of chilies, chocolate, nuts, and seeds, takes over a day to prepare. It was served with caramelized turkey confit and a salad of chayote and “ejotes.” The mole’s flavor was complex—charred, spicy, and umami, difficult to describe but absolutely mesmerizing. The turkey was the softest I’ve ever had, with a lovely crisp skin, and the corn tortillas were outstanding, with a fresh, pure corn flavor. I was shown two ways to eat it: roll it like a cigar or tear and dip it into the mole.

To finish, the crème de la crème— Tres Leches. This classic three-milk cake, soaked in a blend of regular, condensed, and evaporated milk, was served with a side of silky strawberry ice cream. The cake had the perfect balance of richness and sweetness, while the smooth ice cream provided a refreshing contrast. It was an incredibly satisfying end to the meal, capping off a truly memorable dining experience.

Fjärde Långgatan 3, 413 05 Göteborg, Sweden

Victor Von G

Victor Von G is located on the 2nd floor of Feskekörka, an indoor fish market and restaurant. The restaurant is named after Victor von Gegerfelt, the city architect who designed Feskekörka. The name comes from the building’s similarity to a neo-Gothic church.

At Victor Von G, I found myself in an elegant modern setting, seated by the window on a gorgeous sunny afternoon with a view of the water. The food presentation was captivating, combining inventive elements with vibrant colors.

The menu features a chef’s selection set menu alongside a small à la carte offering, which includes starters, main courses, and desserts.

For my meal, I chose the poached lemon sole, accompanied by summer cabbage, cauliflower mousse, roasted hazelnuts, bok choy, shiitake mushrooms, and brown butter. The fish was perfectly cooked—fresh, tender, juicy, and delicate in flavor. The combination of the creamy, umami-rich elements with the crunchy, nutty texture created a fascinating balance of flavors.

For dessert, I enjoyed a chocolate mousse featuring licorice herb, blackberry, roasted hazelnuts, and tempered chocolate. The mousse was smooth and sweet with a chocolaty richness, balanced by a tangy, fruity twist.

Fisktorget 4, 411 20 Göteborg, Sweden

Prolog Coffee Bar

Opened in 2016 by Sebastian Quistorff and three-time Danish barista champion Jonas Gehl, Prolog has quickly become one of Denmark’s top coffee roasters. Highly recommended by renowned Copenhagen chefs like Rasmus Munk of Alchemist and Kenneth Foong of Noma, Prolog is celebrated for its exceptional coffee. Beyond coffee, the café also offers baked goods from Juno, a beloved bakery just a short walk away.

Prolog has two locations in Copenhagen: one in the vibrant Meatpacking District and another on Randersgade. I visited the Randersgade branch, which is smaller but equally charming compared to the larger Meatpacking location.

The café is bright and cozy, featuring a classic Scandinavian design. The baristas were friendly and welcoming. I ordered a flat white and a cardamom bun—the coffee was strong and robust with a higher acidity, while the bun was soft and flavorful.

Randersgade 45, 2100 København, Denmark

Lillebrors Bageri: A Gem on Rörstrandsgatan

Lillebrors Bageri is located on Rörstrandsgatan, a street that turns car-free during the summer. It’s a popular spot, so it’s best to go early to avoid long lines. I arrived shortly after they opened at 8 a.m., with only a few customers ahead of me. But it wasn’t long before more people started to arrive, and a line quickly formed. Fortunately, service is fast, so the wait goes by quickly.

As a big fan of cardamom buns, I was eager to try Lillebrors after reading so many positive reviews. A simple outdoor seating area with a wooden bench and a tree stump as a table adds to the charm.

I ordered a cinnamon croissant and a cardamom bun. The cinnamon croissant was buttery and chewy with a satisfying crunch, while the cardamom bun was perfect—soft, chewy, sweet, with just the right amount of cardamom, exactly how I like it.

The café only serves brewed coffee with dairy and non-dairy milk options, and it paired well with the pastries, helping to balance out the sweetness.

Although Lillebrors doesn’t offer a wide variety of baked goods, its offerings are top-notch. It has easily become one of my favorite bakeries in Stockholm.

 

Rörstrandsgatan 10, 113 40 Stockholm, Sweden

Hart bakery

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Hart Bageri is a popular bakery in Copenhagen founded by Richard Hart, a former baker at Noma. In addition to its famous sourdough bread, Hart offers a variety of delicious pastries, including cardamom rolls, tarts, and cheesecakes.

The bakery has now expanded to 10 locations across Copenhagen. I visited the branch in Holmen, which is nestled in a charming wooden building overlooking the water. The café has a few tables indoors but many more outside, both at the front and back, providing a scenic spot to enjoy your treats.

I chose one of Hart’s specialties—the cardamom croissant, a favorite among chefs. It was absolutely divine! It was flaky, buttery, chewy, sweet, and sticky, with a texture denser than a typical croissant but still soft. All the goodness was packed into one pastry, and it paired perfectly with my flat white.

It’s easy to see why this bakery is so popular.

Galionsvej 41, 1437 København, Denmark

Bark Mat: A Blend of Local Flavors and Modern Elegance in Bergen

Bark Mat is a bright and modern restaurant and wine bar with a welcoming atmosphere. It is conveniently located near the National Stage Theatre in Bergen.

Since the restaurant didn’t have an English menu, the waiter patiently walked me through each item. The menu changes frequently, reflecting the seasonal availability of ingredients sourced from local fishermen, divers, hunters, and farmers.

I opted for a starter, main course, and dessert.

For the starter, I had potato pavé with cured meat. The pavé was slightly crisp on the outside and soft inside, offering a blend of fruity, tangy, and savory flavors. The cured meat was particularly impressive—rich in umami with a smooth, satisfying texture.

The main course was a beef sirloin served with mushroom sauce, spinach purée, and charred greens. The sirloin was perfectly tender, and the charred greens added a smoky, earthy depth with a hint of sweetness. Each component of the dish was delicious on its own, but together, the flavors harmonized beautifully.

For dessert, I enjoyed fresh strawberries topped with cream and a warm caramel sauce. The dish had a nice balance of flavors— the strawberries were slightly sour, the caramel added a touch of saltiness, and the cream had a mild, slightly sweet taste that brought it all together.

 

Baneveien 16, 5010 Bergen, Norway

Sweets By Camilla

Sweets By Camilla is a charming and chic café run by Swedish pastry chef Camilla Hamid. I discovered it by chance after dining at a nearby Persian restaurant, hoping to satisfy my sweet tooth. The place was bustling, which made me optimistic about its offerings.

Stockholm has two locations: one on the first floor of Sturegallerian and the other on Torsgatan. I visited the Torsgatan location.

The café features a variety of treats, including palm-sized cookies, mud cakes, buns, carrot cake, and a unique “crookie” (a croissant-cookie hybrid), along with a selection of coffee and cold beverages.

I opted for a slice of carrot cake and a Matcha latte. The cake was soft and crumbly without being dry, topped with a cream cheese frosting that had a nice texture. However, I found the frosting a bit too sweet, especially since the cake itself was already quite sugary.

If you’re a fan of sweets, this cozy spot is definitely worth a visit.

Torsgatan 31, 113 21 Stockholm, Sweden