From the White Guide Nordic 2018:

Ett Hem

Very Fine Level 82
Food rating:31/40
Chambre separéeTables outsideWheelchair accessVegetarian dishesRooms availableHjärtekrogAmerican ExpressMedlem i Visita – Svensk Besöksnäring

Family style for savvy jetsetters

“This aligoté is only available here and at Septime in Paris”, says Niklas Ödman, the house sommelier, as he pours the 2014 Alexandra Couvreur to accompany the Icelandic langoustine, seared rare with a liaison sauce and pickled Muscat pumpkin. With these words he has aptly positioned Ett Hem as elitist; the exclusive micro-hotel has indeed achieved the status of international icon. The dinner service is primarily for the guests staying in their 12 rooms, but if they have extra seats they open them up to non-residents. All tables are communal – in the kitchen, library or orangery – which enables the city’s most interesting mix of diners with unique possibilities to establish contacts in a relaxed, familial setting. On an informal bench in the kitchen you can study the chef’s feats at the Molteni stove. Up to forty guests can order the same menu, which can make things a bit hectic for their three chefs, Martin Brag, Johan Sundén and Leo Frodell. This is evident in the somewhat rough, almost messy presentations, though they reflect Ett Hem’s philosophy of presenting a lot of big flavours and textures in richly assembled compositions. Under a frothy almond milk hides a tartare of seared halibut with Kalix bleak roe, lovage, toasted almonds, and a nutty foam made from Rossa, a washed rind cheese from Oviken. Add to that both fried and raw, planed Jerusalem artichokes and generous amounts of grated winter truffles. Yum. Crispy fried breast of Swedish duck is served with a cinnamon-cured thigh, semi-dried beets, toasted hazelnuts and watercress – powerful flavours that require a mature Barolo in the glass...

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

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