Ekstedt is a one-Michelin-star restaurant led by Niklas Ekstedt. It specializes in Nordic wood-fire cooking techniques. Situated on Humlegårdsgatan, next to Sturegallerian, the restaurant’s ambiance combines rustic charm with elegant sophistication. It features mood lighting, rustic wooden furniture, and metal accents.

The restaurant offers a set menu exclusively, with the option to include drink pairings. Dietary adaptations for allergies can be accommodated, but advance notice is required prior to your visit. The staff are attentive, professional, and welcoming, with excellent English communication skills.

Dining Experience

The journey begins in the lounge, where guests are offered a drink and a starter (drinks are not included in the set menu unless you choose the drink pairing).

We were then escorted to the kitchen for an immersive dining experience. We met the head chef and the culinary team there, who shared insights into the restaurant’s cooking philosophy. The kitchen exclusively uses charcoal, hay, and organic Swedish birch wood, known for its ability to produce minimal smoke while burning longer. All dishes are prepared over fire, with the exception of a few that are cooked on their sole stove, dating back to 1923.

Starters

In the kitchen, we enjoyed three starters and a palate-cleansing drink:

1. Mushroom, Charcoal Cream, Raw Leek, and Fried Leek
   Smoky, slightly tangy, with a rich umami flavor—an excellent start.
2. Swedish Flatbread
   Cooked in cast iron and served with fermented butter, smoked emulsion, pickled onion, and vendace roe—perfectly balanced and satisfying.
3. Yellow Fish Tail (Oyster Substitute)
   As I don’t eat oysters, they served me a yellow fishtail cooked in tempered fat, paired with roasted stock onion and leek oil. The dish was creamy, fresh, and light.

Palate Cleanser
A choice of juice or wine; I opted for the fermented blueberry juice, which was refreshing and invigorating.

After the starters, we moved to the dining room, where I was seated at the rustic stone bar. This bar also serves as the station where chefs apply the finishing touches to dishes before service. Watching the chefs and service staff work in harmony was a fascinating experience. While waiting for my food, I had a delightful conversation with the floor manager from Kyoto, Japan. He shared that the restaurant employs a multicultural team, with staff members from Spain, Italy, Japan, South Korea, Britain, Sweden, and Switzerland.

Courses

Birch-Fired Green Peas and Broad Beans with Woodruff and Gooseberries
This dish was fresh, summery, and had a vibrant green flavor with a touch of salinity.

Sourdough Bread with Butter and Smoked Whey
The bread was baked in a wood oven using a sourdough starter that dates back to the restaurant’s opening 12 years ago. It was fragrant and rustic, with a nice crust and a soft, chewy texture. The slight tang and deep flavor made it unforgettable.

Main Seafood Courses
While I appreciated the quality and creativity, these dishes were not entirely to my taste, as I prefer my seafood thoroughly cooked.

• Smoked Turbot with Flowering Quince and Mangalica Pork Fat
  The flavors were rich and smoky, but the texture wasn’t for me.
• Seaweed-Fired Norwegian Langoustine with Celeriac and Solaris
  First baked and then steamed, served in a langoustine-head broth with pine cone oil. The broth was flavorful, but the langoustine texture felt underdone for my preference.

Juniper-Smoked Reindeer Saddle

The next course featured a juniper-smoked reindeer saddle, perfectly paired with chanterelles and blackcurrants, which added a hint of tart contrast to the rich, smoky flavors. Alongside was a croissant-like pastry designed to soak up the velvety sauce—a thoughtful addition that elevated the dish. The reindeer itself was tender, with a delicate smokiness that complemented the earthy chanterelles.

Smoked Yoghurt, Cucumber, and Rhubarb
A lighter dish followed: smoked yogurt, cucumber, and rhubarb. The combination was both refreshing and sophisticated, with the yogurt’s slight smokiness enhancing the tangy-sweet rhubarb and crisp cucumber. It acted as a palate cleanser, preparing the taste buds for the next indulgence.

Wood-Oven-Fired Cep Mushroom Soufflé
The next course showcased the restaurant’s mastery of fire cooking with a wood-oven-fired cep mushroom soufflé. The soufflé was airy yet rich. It was paired with spruce and blueberries, adding a touch of Nordic forest essence to the dish. The subtle sweetness of the blueberries and the herbal notes of the spruce balanced the dish beautifully.

After the savory courses, guests were invited back to the lounge for drinks and dessert, creating a seamless transition from the dining area.

Mignardises
Dessert was a visual and sensory delight. Mignardises were served on a striking tree-like serving plate, adding an artistic and natural touch to the presentation. These small, bite-sized treats included a variety of textures and flavors—sweet, tangy, and nutty—that offered a perfect conclusion to the meal. Each piece was meticulously crafted, showcasing the restaurant’s attention to detail.

Overall, Ekstedt offers a truly unique and immersive dining experience. While some dishes were not to my personal taste, the dedication to wood-fire techniques, the quality of ingredients, and the storytelling behind the meal made it a memorable evening.

Humlegårdsgatan 17, 114 46 Stockholm, Sweden