From the White Guide Nordic 2018:

Restaurang Vollmers

Global Masters Level 89
Food rating:38/40
BarChambre separéeBanqueting roomsVegetarian dishesAmerican Express
  • Address: Tegelgårdsgatan 5, 211 33 Malmö
  • Phone: +46 40 57 97 50
  • Web:
  • Seats: 20
  • Opening Hours: Mon-Thu 6 PM-11 PM, Fri-Sat 5.30 PM-11 PM
  • Directions: See Google Map underneath
Restaurang Vollmers

Swedish champion in the art of balance

Mats Vollmer’s strongest talent lies in his ability to elevate humble creatures and make them into stars. The beet broth is a shining example. This seemingly simple little slurp of garishly Bordeaux-red liquid has an intense, fruity sourness that makes other renditions of borscht seem insipidly amateur. This is how it should taste and yes, thank you, another tiny dollop of sour cream would be lovely. The generous amuse-bouches are also tempting with a delicious little fried “kale sandwich” where two crispy leaves enclose a kale cream, topped with a sea-flavoured powder made from bladderwrack. The last one is a world-class pork belly from Olinge farm, salted and smoked over applewood then hung for three weeks. The process is described while the bacon slices are finished off tableside and then topped with sage and vinegar powder. The atmosphere is elegantly balanced, just like the flavours in the food, and formal fine dining mingles elegantly with a genuine and personal approach that brings to mind an inn in Skåne. Karin Chudzinska has a firmer grip than ever on the wine presentations – and she always has a linen napkin ready, which she folds into different shapes in order to pedagogically illustrate the locations of different wine regions. It’s much more entertaining than long reports on the wine farmer’s family relationships. She freely mixes classics, unknown gems, and natural wines, and the matches are both spot on and fun. The best is perhaps the Lugana wine from Tenuta Roveglia with its saffron notes paired with the fusion dish made from cream-poached and caramelised cauliflower, topped by crunchy, dried papadum-like cauliflower flakes and “Skåne curry” with twelve spices derived from either nature (like ramsons) or Skåne’s culinary traditions (like allspice). The result is a wonderfully multifaceted dish where Christmas vibes and India’s aromas play magically together, and with chutney made from Victoria plums. In Sweden’s most multicultural city, it is a small exclamation mark in a string of dishes that are otherwise more firmly rooted in nostalgia for Skåne. The non-alcoholic pairings have improved significantly since last year; the elegant cherry-tasting green tea with plum juice is one of the highlights. The dish that has been dubbed “Against principles” is exactly that. Control freak Mats Vollmer has resisted jumping on the fermentation wave, despite an otherwise pretty Nordic approach to food. But now he has found a way to control the bacteria as he likes and his fermented rhubarb adds juxtaposition to a tasty little mussel in an intense clam broth. Another winning number is the mushroom soup, which could be printed out as a prescription against winter depression with its deep, intensely nourishing and comforting umami. The secret involves vacuum-cooking the mushrooms to prevent even a single drop of water from sullying the pure juice that forms from the mushrooms. And of course: there’s the irresistible bread. Presented in the same beautiful rod shape as usual, but under the surface, like the restaurant, it’s been under constant development. It still has its foundation in the 100-yearold sourdough starter that the brother duo obtained from relatives on Östarps Gästgivaregård when they opened the restaurant. The first sweet kick here is the vanilla cream-filled freshly baked signature Danish pastry. The rest of the desserts are elegantly and finely tuned, like yogurt in four consistencies with pear and lemon verbena. They are fresh and light, and we appreciate that more than sugar bombs. Vollmer in its 2017 vintage is better than ever...

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

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