From the White Guide Nordic 2018:

HOZE

Masters Level 75
Food rating:34/40
Parking
HOZE

Japan meets Spain in Sweden

We take the last steps down into José Cerda’s alternative universe and close the door. The city’s alarms are dampened, the sound of the trams passing the crest of the hill subside and expressive flamenco music begins on a sober, minimalist stage featuring dark woods and a gently rolling cloth ceiling in the Japanese style. A bamboo blind has been rolled up, and on the counter above the six illuminated dining stations, directly in everyone’s focal point, is the epicentre of the action – the massive cutting board. There is no doubt that the ingredients and the food play the lead roles here. With the first bite of a crisp, buttery Savoy cabbage leaf topped with soft, tangy cream, hay-smoked trout roe and lemon zest, everyday life ceases to exist. Then, when a rowdy nest of fried potatoes rustles apart in your mouth it releases yummy, intense flavours of chive emulsion, black and mighty fruity-sweet fermented garlic, air-cured luxury Spanish ham and pulverised sharp and tangy malt vinegar. Next, a beautiful forest-crazy combo of chartreuse-coloured raw mushrooms wafers that have been dipped in spinach and yuzu powder. Underneath them hides a mushroom cream, charred pine needles, Jerusalem artichoke and bleak roe from Kalix. The drama continues and José clarifies that he does not like leeks. Flames and sparks crackle in front of our eyes, and a minute later we are served a study in sweetened, mashed and steamed leeks – mastered and tamed into something familiar yet magically different. When mashed potatoes with crayfish and crayfish coral make an entrance we almost drown in a subdued flavour register of pure and deep umami. The first act is over and the silence settles, except there’s a whisper from one of the guests: What flavours! The following eight bites of sushi are just as memorable. Zander has been marinated in seven-year aged kombu kelp. The rice is handpicked from Nigata and mixed with both acclaimed Spanish sherry vinegar and Japanese sake, giving it a lovely, deep and mellow sweetness. Old mouldy wooden beams have given life to the three-year aged soy sauce and the fresh wasabi from England is grated on sharkskin. The octopus is epic, beautifully tender and buttery with a silky consistency. And a single bite of tender and meaty 30-day-old char that has been smoked with pine needles picked by picked Cerda himself is award-worthy. Finally, we glide into a sweet ending in which a brûléed pudding that tastes like tamago with caramelised sugar and scallop plays with our expectations and perceptions. The spectacle served here is an eclectic mix of Japanese, Spanish and Scandinavian – and the performance is deeply affecting...

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

Find us

57.699429711.935154900000043
Visit Estonia