The small gatstumpen at Roslagsgatans the south end has long been one of the city’s most krogtäta. Then in the fall has restaurangstråket endowed with the additional a new in the same room where the frankofila lyxbistron DeVille reigned for a long period.
It spanskklingande Las Brasas is the new name of the Le Nom, which earlier was housed in the same premises with the same owner but with a different focus – a complete turnaround from the vegodominerade menu.
it is Now tapas are on the menu, in the company of high-quality meat from all corners of the world. The recommendation is to take three-four tapas to be satisfied. The size is more like between dishes than small morsels. The one who gives in to grips with any of the meats should limit their tapasintag to one or two.
Langoustines (150 sek). Photo: Krogkommissionen
Ibericokind (sek 75) with cream of jerusalem artichoke and crispy prata negra is a lovely small grisbit falls apart at the slightest touch and marries well with the mild cream. Even better is the norway lobster (150 sek), which, together with the le blomkålspuré and dense skaldjursbuljong is a serving to long for. The deep-fried squid (85 kr) is admirably crisp, with distinct but balanced lemon flavor that gives a pleasant freshness. The slider on the wagyubiff (95 sek) is excellent, juicy and surrounded by välmatchande the company in the form of caramelized onions, and markedly tryffelmajonnäs.
(125 sek) is a traditional tapas that can satisfy a construction crew on break: hearty pieces of tender octopus and potatoes, in a mild, creamy sauce with smakförhöjning of smoked olive oil and the crumbled chorizo. Croquetes Ibericas (79 sek) is really crispy potatisbollar with ground pork, think deep-fried minikroppkakor with a southern sophistication. Tartare of rainbow trout (95 sek) is a little to the right, an elegant eye-catcher, built at the height with a yummy misochips at the top.
Image 1 of 2 Ribeye wagyu (395 sek). Photo: Krogkommissionen Slide 2 of 2 Tuna (295 sek). Photo: Krogkommissionen Slideshow
From the grill, we order entrecôte steak on the wagyu (395 sek) and quickly realize why the service informs that this is a right which with advantage can be divided in two. This is a substantial piece of the highest quality, treated with all the care you may require. Grillsmaken is clear without taking over and the meat is very tender and juicy. Simply one of the better pieces of meat KK:p seconded eaten in a long time. The included accessories – red wine sauce, chimichurri, pimientos padrones and onions – is perfectly cooked and provides a nice complement without taking over from the huvudråvaran.
The yellowfin tuna (295 sek) is a series of barely seared, pink slices of mjällaste variety, which is served with a small exquisite skaldjurssky and the whole battery of barbecue accessories.
Blu you Bufala (45 sek), a blue cheese from Bergamo, made with buffalo milk. Photo: Krogkommissionen
Secreto iberico bellota (275 sek) – ”the pigs secret” – is a svinaktigt good right with pieces of the very most tender and juiciest parts – a kind of fläskets counterpart to fatty tuna if you like. In combination with a glass of Bassus (850 sek/bottle) – an exciting spaniard made on the French that is the iconic grape the pinot noir will be just perfect. The wines available by the glass is completely dominated by the Spanish-speaking world, with a few ”Spanish-speaking” red wines from the Napa Valley as a supplement. A kralligt but elegant glass of white of Malvasia barrica (139 sek) from Lanzarote has sherryliknande toner and fit very well into nearly all tapasmenyn.
the Selection of cheeses is far more interesting than most of Stockholm’s restaurants. Blu you Bufala (45 sek) a completely divine surprise from the Italian Bergamo, blue cheese exclusively made from buffalo milk. The Spanish goat cheese Montenebro (45 sek) with held back the aroma of roquefort is a fantastic little smakbomb together with jam.
Image 1 of 2 Crema Catalana ice cream (115 kronor). Photo: Krogkommissionen Slide 2 of 2 Baked chocolate (115 kronor). Photo: Krogkommissionen Slide show
Even the desserts are impressive. Crema Catalanaglass (115 sek) is a small, attractive sugar – and kaloribomb for those who have room left. Baked chocolate (115 sek) is really dark chocolate with a fresh and smooth havtornssorbet, tangy passion fruit and childish good mjölkchokladpulver – lyra!
high class, with very good touch, a great respect for the ingredients and the taste buds in the right place. For karnevorer is the tavern a must, but the kitchen has made the effort to get both fish and vegetarian options, not the least among tapasen. The servers are knowledgeable, interested, relaxed, and attentive, which is unfortunately not a given in pubs in the mid-range. Add ambiancen and the decent price so it becomes easy to understand why the place is full almost every night.
With this said, we must air our dissatisfaction with the poor acoustics. Towards evening, it is impossible to converse their company without having to hang over the table. It is not okay. If Las Brasas may the order of the noise level and continue to deliver in the same class from the kitchen would grade very well could be a notch higher.
Read more of Krogkommissionens tests
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Gulddrakevinnare opens in Vasastan. Photo: Krogkommissionen
