From the White Guide Nordic 2018:

Brasserie by EDz

Very Fine Level 73
Food rating:31/40
BarParkingWheelchair accessVegetarian dishesRooms availableAmerican ExpressMedlem i Visita – Svensk Besöksnäring

Small plates, big artistry

Make your way around Kjell Engman’s blue glass bar at Kosta Boda Art Hotel and slip in through an inconspicuous door. A half flight down reigns Chef Edin Dzemat, White Guide’s Rising Star of the Year in 2014, and the winner of Sweden’s chef competition TV show in 2016. Compared to the hotel’s main restaurant, the notes here are muted wood and dark metals. The flirtation with the glassworks’ history is apparent. With this cosy environment as a framework Edin Dzemat’s dishes function as small works of art, carefully conceived, down to the smallest crust and crisp. In fact, Dzemat himself stands out in the dining room, adding final touches to each plate. The menu is constructed in the spirit of the times, around small plates. Two to three should be enough, depending on what you order. When Dzemat worked at Linnéa in Gothenburg he developed a signature dish (named White Guide’s Dish of the Year in 2014), and you can also get it here: pan-fried lobster with iced lingonberries and brown butter sauce. Beautiful as a painting, the lobster’s sweetness and soft sauce are broken by tangy lingonberries. “39° char” is a subtle taste sensation in small format, with grilled asparagus as rustic buttresses. Those who yearn for something more substantial can delve into the perfectly pink venison with cream of porcini mushrooms and tangy ramson capers. A blackened salmon is more modest, made good by a light crust of toasted rye bread. Beef tartare is served spread out on the plate with minimally chopped crunchy potato sticks on top. From the cellar, which is now integrated into the dining room, you can order a number of wines by the glass. The service follows the diners’ pace responsively, although there is some imbalance in the level of knowledge...

To read the whole review go to Buy The White Guide Nordic 2018.

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