Christmas at Operakällaren

Operakällaren is a very nice old classic restaurant that first opened up in 1787 in the basement of the old Opera house in Stockholm. Since then it has been torn down and a new house was built in the beginning of 19th century. It has always been a top restaurant , and yesterday I was invited to a Christmas lunch there with Huawei.

The dessert table was amazing! And I just love desserts so much!

We were in a private room situated upstairs. And I had actually never been in there!

I love the small sausages, they are called prinskorvar. Which literally means prince sausages 🤣

We eat a lot of salmon and herring at all big holidays in Sweden.

And then we have the “lutfisk” Stock fish where the dry fish has been put into lye, and then it all gets soaked in lye. And then it will get boiled. The whole procedure takes more than two weeks!

Tastes good? According to me, no. According to my colleague Tove Yes.

In Sweden we have been eating this for more than 500 years! And king Gustav the 3rd ate the fish during the whole spring apparently!

Well I stick to the rest of the food! I prefer that;)

Have a fab holiday🎅🏻🤶🏼

/ Malin

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The swedish Culinary team

That won the World Cup, invited some people for some bubbles today at their camp at the Electrolux HQ.

So I gave them some Gourmet mags, had a nice time chatting with them and took this funny picture! They will soon start practising for Stuttgart 2020! Let’s hope for gold again!

The middle trophy weighs 22 kilo!

Good luck to you all!!

But Fredrik did a good job posing with it.

The Swedish Culinary Team

Yesterday I had the pleasure of looking and cheering at the team during the hot kitchen part of the competition. I went there with Cederroth Firsth Aid Sweden. And we were a big group of supporters. No other team had as many. I hope it helped them;) At least they reached gold level yesterday!!

Frida and Sebastian.

The Swedish team consists of:

TEAM MANAGER

FREDRIK ANDERSSON

TEAM CAPTAIN

JIMMI ERIKSSON

CHEFS:

ANDERS KARLSSON

DANIEL HAYNES

HENRIC HERBERTSSON

OLA WALLIN

PASTRY CHEFS:

FRIDA BÄCKE

JOSEFIN GAUFFIN

KASPER KLEIHS

SEBASTIAN PETTERSSON

KALLE BENGTSSON

COMMIS:

SIGNE ÅBERG

SARA DANIELSEN

LOUISE WASS

MY SEGELSTRÖM

Carolina, Karin, David and I;)
Jimmi

I had the pleasure of eating the Swedish menue. And they were so worth the gold!

The starter was amazingly good, and the flavours really represented Sweden very well!

Turbot poached in grilled butter, with a variation of broccoli, turbot mousseline, preserved cucumber and lumpfish roe was the starter.

The Swedish main course was fantastic! I would love to eat it again, and again!! Fried duck breast with a mushroom from Hällestad stuffed with duck ankles and duck liver. Served with cabbage pudding, cabbage puree, black wine cream and duck jos.

Milk Chocolate and Almond Bavaroise with a Herb sorbet, Hot Choux Pastry Stuffed with Almond Toffee and Yoghurt Foam and Marinated Pears.

I so hope get their gold at Thursday!! Because the food was amazing! The team very professional! So fingers crossed! Go Sweden!!

Allegrine

Danyel Couet’s Allegrine is a “french” restaurant with a Swedish touch. The name comes from Danyel’s grand mother. And she was a the one that got Danyel interested of food. The interior is spot on perfect. It has a relaxed vibe, but jet everything is just right.

The food is modern French cuisine, and you find duck A’La Orange, lobster, Cote de Boeuf, Steak Tartare etc..

For me, this is a place I just wanna come back too. Because I wanna try out the whole menue, and the place is perfect during the colder season:)

I would recommend you to book a table!

Allegrine

Kammakargatan 22

info@allegrine.se

The Silo

The Silo is a former grain silo located just by Nordhavn’s waterfront in Copenhagen. And lucky me, my friends live there. So after dinner we just went up there to have some cocktails. And they didn’t disappoint us! But next time I’ve gotta eat there. I know that they have some great chefs there. Both Denny Vangsted and Morten Falk. So the food should hopefully be good.

Cocktails at Silo in Copenhagen, their signature drink is to the left Hva drikker Mølr (rum, apple, ginger, beer,lime)

Cheers, so nice to visit you at your new place!!

The service at Silo was on top! Everyone was very kind, even if I spoke to them in a Danish/ English mix😂

The desserts looked smashing!

A nice detail in the bar, you can use the binoculars and look out!

Swedish food!

Yesterday I had the pleasure of having Anders Isaksson cooking for me and some others. And as the talented chef he is, he came up with a bunch of good recipes to be paired with O.P. Anderson.

Chanterelles fried, pickles and raw with a spicy cream cheese, trout roe, chervil and dill pollen.

Ice cream with browned butter, cloudberry and apple dips.

Pickled herring taco! Omg!!

Lamb tartar with some birch snaps!

David Lundqvist

He won the Chef of the Year Award a few weeks ago. And as he works at the beautiful Grand Hotel in Saltsjö Baden outside Stockholm, they are now serving his winning menue until the end of December!

Just look at these starters! The front is from the menue, Swedish lobster with sweet endive, shellfish emulsion, cucumber and seaweed!

The dessert, an almond cake with cloudberry and ice cream with tarragon.

The beautiful hotel is situated by the sea, and has a very nice dining room that is open in the weekends. The hotel opened up in 1893!

A Happy gang with David! Thanks!!

Grand Hotel Saltsjöbaden

133 83 Saltsjöbaden, Stockholm

08-506 170 00

info@grandsaltsjobaden.se