tasting menus have long been primarily associated with the luxury-focused taverns that offer long sittings with a never-ending stream of hors d’oeuvres that are carried in to the table. It is luxurious, expensive, and often a display in the rarefied cuisine that this kitchen can offer.
But in recent period of time, these extensive menus also crept into the establishment with more humane pricing. A good example of this is a little Breakfast & Wine, the orphan and deserted Inedalsgatan a few stone’s throw from Fridhemsplan. If the evening offered here is a versatile set of dishes in the eleven dining options that are both funny, personal, and affordable (695 sek).
with three small delicious smakbitar that will set the tone for what the kitchen has to offer. Supple matjessill served in a mess of whipped brown butter and strösslad with the crispy rye bread is a combination that only a livsförnekare can reject.
The initial the dishes come out in a furious tempo.
the Same applies to the small kanapén of braised knuckle of pork is also a smakbomb with asian tones and delicate, flavored with star anise and black garlic. Deep fried eggs with smoked mayonnaise and small cubes of the pork is a little more prosaic serving primarily teaches appeal to the anglofila part of the audience.
Ostserveringen is in the form of a tasty soup. Photo: Krogkommissionen
The initial the dishes come out in a furious pace and already here we begin to sense the ambition in the kitchen is not really consistent with the logistikplaneringen. The one who ordered the wine package (695 sek) will soon find themselves sitting with several halvdruckna glass on the table as new dishes carried far before the drink is finished.
Wines included in the package are habila and nice standardviner, with emphasis on France – the Loire, Alsace and Provence. Those who want to be surprised and taste the wines outside of the Wine palette should avoid package and ordering on the glass or maybe share a Venüsbet bottle.
we’re prepared to put aside after the umamistinna and långbakade jordärtskockan, au gratin with gruyère and topped with finely grated smoked bear fillet, reindeer heart and syltlök. So the right time – take advantage of the whole animal, to process more and minimize the köttvikten in the menu.
the Evening’s grisservering, here in the form of juicy and välmarmorerat nackkött, secreto iberico, is equally delicious with a light but flavorful sauce on the chicken stock and pickled mustard seed. In contrast is the florid tartaren on the tasty calf top round slightly unbalanced with the beautiful but too dominant small flame of pickled pumpkin that takes over too much from the rest of the ingredients.
Secreto iberico with chicken stock and pickled mustard seed. Photo: Krogkommissionen
The sötsyrliga the notes will again be in the respectfully handled rotsellerin with notes of black currant and accompanied by a smooth cream based on the same root. Garniture on rottrassel from leek are both gorgeous and full of contrasts to the mild flavors of the other ingredients on the plate.
Really interesting is tonight’s ostservering that this is offered as a flavorful soup with stored herrgårdsost. Beautifully skummig and garnished with flower petals is a delight for both the eye and the palate, if slightly too salty in the quantity that is served.
jokingly as ”my version of hawaiian pizza”. A good, stylish and playful variation on the caramelized pineapple, served with a cream of roses and the yellow chilli – topped with a marängflak that smells like oregano. Lovely is also kokosdrömmen with chocolate, pistachio, and pecan, and a sponge cake on the lime and the coconut, as well as the closure of small fudge pieces with a taste of roses, vanilla, bitter almond and sesame.
The trend-conscious picklandet of all sorts of raw materials would also be limited.
Breakfast & Wine has oförväget embarked on the partially untested land for taverns in the mid-range. With the limited budget and human resources, night after night delivering a supple tasting menu is not for the fainthearted. B & W does it with honor, even if there is a lot to work on.
to improve so that the dishes come out in a smoother flow and better adapted to the level in the glasses. We would also appreciate a better mix of textures, now is too many servings såsiga and creamy in a way which is excellent, but as a whole gets a little monotonous. The trend-conscious picklandet of all sorts of raw materials would also be limited.
Tartar of calf top round with a flame of pickled pumpkin. Photo: Krogkommissionen
With that said, the B & W a welcome and affordable alternative in the stockholm krogvärlden as with a personal tone and the warm kvarterskrogsmiljö we are happy to come back.
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