Apparently the dining room here has had a fairly recent renovation and boasts a more modern, casual look than before. We had the tasting menu here which proved to be a solid, if not particularly memorable meal at this level but it certainly was not cheap, even by London standards!
CRAB Mackerel, beetroots, apple, nasturtiums
CAULIFLOWER Sheep’s milk, smoked herring
BRILL Mussels, hispi cabbage, sunflower shoots, radish
GUINEA FOWL Sweetcorn, truffle, baby gem, mushrooms
MANGO Pineapple, coconut, curry, puffed rice, coriander
CHOCOLATE Aerated guanaja chocolate, mascarpone, coffee ice-cream
This is a lovely place, with a stunning view and excellent food. I think 2 stars is probably fair. There were a few excellent dishes but there were 2 faults for me, firstly as my OH changed her first course she ended up with 3 dishes with peaches in them- that’s a lot of peaches! Secondly, although I love using a Sous-vide to cook duck flesh I think the skin can come out a strange texture some times and this was the case here.
Bread served with ginger olive oil
Rum baba with peaches
Ten Mori (mixed tempura)
Tori Hiya-Atsu (chicken cold udon with hot broth)
Kinoko Hiya-Atsu (mushrooms, with walnut miso, cold udon with hot broth)
LE MENU EXCEPTIONNEL
Wonderful place! Although again on my second visit I did not think the food was 3 star level, however, maybe the cooking here is just a bit too ‘classical’ for me.
Pork and lovage – £5
Roast hake, cauliflower, curry – £16
Salmon, peas, sweet & sour wasabi
Octopus, limestone potato, radish, tarragon – £15
GBM – Lobster, crab, scallop, sea herbs – £25
Burnt tenderstem broccoli, verbena, salted egg – £7
Another bank holiday weekend, another intraEurope mini-break and another challenge finding somewhere for a nice dinner that is open on a Sunday!
Cured pike-perch with apple, avocado, horseradish & hazelnuts
Cavatelli with scallops, pork belly & chanterelles
Fishstew with shrimps, clams, cream & aioli
Vacherin glacé with blueberries & roasted white chocolate
This is the more formal of the two Matsalen Dahlgren resterants in the Grand Hotel. There is also the one starred Matbaren which is described as a ‘a modern bistro’. Here one tasting menu is offered: ‘The Natural Cuisine’.
Mathias first food memory / Bread & Butter
From the sea, our lakes and rivers
perch, green peas, algae
Our gastronomic DNA
tartar, caviar, ox marrow
Food from our soil
potatoes, chanterelles, egg 63°C, truffle
From the fisherman
fried turbot, fennel, orange, miso
From the farmer
taste of a Swedish cow, truffle, spring vegetables
Pistachio, caramelized spelt, raspberries