From the White Guide Nordic 2018:

PM & Vänner

Global Masters Level 89
Food rating:37/40
BarChambre separéeBar menuBanqueting roomsParkingTables outsideWheelchair accessVegetarian dishesRooms availableUtmärkt och/eller speciellt dryckesutbud (Restaurang)Utmärkt kaffeutbudAmerican ExpressMedlem i Visita – Svensk Besöksnäring1 x krav
  • Address: Storgatan 22-24, 352 31 Växjö
  • Phone: +46 470 759700
  • Web: pmrestauranger.se
  • Seats: 35
  • Opening Hours: Wed-Sat 6 PM-11 PM. Closed Jul-Aug. For Bistro visit website
  • Directions: See Google Map underneath
PM & Vänner

A flavour trip through Småland

It is impossible to visually differentiate them, the glasses containing López de Heredia from Rioja and the one with clear pressed apple juice from Urshult. But the former is creamy and sweet to the taste, the other tart and cool – and both are equally suited to the parade of amuse-bouches. But first some healing! Everyone gets a hot stone, first burning hot and after a while delightful to hold in your hand. It works. It’s actually calming – and it makes you focus, so you can take in everything that’s about to happen at PM because it’s the details that make the experience. The bread alone comes with three spreads: a house-churned cow and goat’s milk butter, wonderful smoked whitefish rillettes and lard topped with spruce tips. Oh yes, there are a lot of logs and stones to cross over. “Eat the quail egg in one bite so you don’t spill any of it”, says the waiter thoughtfully. Yes, that’s a good idea, because you don’t want egg yolk on your shirt, nor Carelian caviar for that matter. The langoustine is one of the few ingredients that does not have its origins in Småland or Öland. With a square, smooth stone as a backdrop it lies, quickly charred and naked in one of the year’s most sacred presentations. A ball of butter-basted kale keeps its distance, while a gelée-shimmering mustard emulsion watches like the full moon over them both. The service staff are calm and pedagogical and take plenty of time to explain everything in spite of the full dining room. With the buttery zander, the white gloves come on for the truffle grating. Those who want may have another glass of pressed apple juice, this one diametrically different from the first; it is cloudy, austere and so tart that it feels bittersweet in the back of the mouth. Time for snacks! The chewy macaroon with sweet black pudding cream is really something to write home about. On the whole, the entire PM establishment with its beautiful hotel, its grand roof terrace and bar, its bistro and fine dining restaurants, its lovely bakery, and its florist, is a world of its own that you cannot wait to initiate others into. Few are those who end up in PM’s dining room by chance. From old restaurant veterans to young wine nerds, they usually come from far away and purposefully. We are surprised to learn that Smålands Gräbba, a high-octane blueberry beverage, can replace a sancerre pinot noir from Vincent Pinard because each of them plays equally well with the scoop of natural foie gras that you get to spread on brioche. Tender moose comes next (respectfully accompanied by a Saint-Emilion Grand Cru Chateau la Serre), but the king of the forest is overtaken by the next presentation: a brännvin case from which emerges a threesome of homemade schnapps. The one made of nettles and fennel is purely, wonderfully audacious. Yes, everything related to beverage making is in a class by itself here – beer, wine, liquor, juice – the alcohol content does not matter when it comes to the level of dedication. Lemon verbena lends the perfect green note to the sorbet in the apple dessert with beautiful flavours that transport you to a Småland apple orchard on a chilly morning. Four hours at the table and still it is with a kind of melancholy that we nibble at the last thin coin of chocolate and juniper. Oh, Småland! We will be back soon...

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

  • PM & Vänner

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