Nisch

Based on reading of several restaurant guides, Nisch made the list in all. So I tried to organize a team dinner but booking was difficult. In the end, I had more luck on a solo dinner reservation on the day of!

We started with an exclusive house champagne, semi-dry, fine steady stream of bubbles, nice pale straw color. The first item on the menu was a pouched egg in a soup made out of pork belly, chives added contrasting color and the shaved pickle added acidity and contrasting flavor. The soup was rich with that bacon aroma, a bit salty as expected.

The second item was smoked arctic char topped with rainbow trout roe and pickled cucumbers paired with a 100% Albariño from Spain.

The third item was a lobster in the company of puréed red carrots and carrot ginger mouse paired with a Chenin Blanc from the Loire Valley. I ate too fast this no picture.

The fourth item on the tasting menu is a cod that taste like my favorite sable. It was paired with a Chardonnay from Bourgogne.

The final food course was mutton and truffles paired with a Grenache from Sicily, an unusual refined red wine.

We started the ending with a Japanese plumb wine, though a Canadian ice wine would be equally fine, I think.

First item was a cherry sorbet paired with wiped xxx and topped with a drip of olive oil. (no picture, I forgot). The second item was a hazelnut ice cream topped with sea salt and a drip of olive oil.

Total experience: 2.5 hours.

At first I was a little concerned about the restaurant after reading some reviews of how the waitstaff was discourteous and strict on timing. One note I'll say to that is that this is a tiny restaurant with 2 set seating times. Everyone starts their courses in unison so timing is everything. Aka don't be late. It was a bit annoying I arrived early and there was nowhere inside to wait. But from there things only were great. It was a straightforward prix fixe menu at a very reasonable price that reflected on the local cuisine from Stockholm and Sweden. That's mainly why I chose it to begin with. Every course came out in a timely manner, was explained vividly (wish I had written everything down they said), and was tasty. No modifications were needed. Even the deer course, which I was afraid would have that gamey deer flavor, was delicious and I found myself wanting more. The one note I would make as an American is that when Swedes say they have a raspberry dish, in this case sorbet, be prepared for the most flavorful and in your face raspberry taste ever. Definitely would go back, especially knowing what I know now about the place's eccentricities.