Restaurant Ekstedt

The best food I have ever had. They were extremely accommodating with my allergies and gluten intolerance and knew exactly how to give me the same fantastic experience as the other guests. I will dream about the gluten free bread for weeks to come. Thank you so much!

The dining experience takes you through the entire restaurant, even stopping in the kitchen to get a full explanation of their cooking style, and to savor two dishes. I’ve been a fan of Francis Mallmann’s cooking after visiting his restaurant in Provence, and in love with open fire cooking after visiting Tobias Beck’s restaurant Ember, in Berlin. I’m really happy that I got to visit Ekstedt to experience more of what open fire cooking can taste like in a fine dining setting. From the starters to the desserts, their spring menu was a wonderful dining experience. I will have to give the star of the show to the pastry chefs who presented us with a mushroom soufflé. The menu was largely gluten-free, and the replacement for the gluten components were all made in-house, and delicious. Highly recommended, albeit pricey.