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

Baras Ställe

Yesterday I went to one of the most beautiful openings ever! The interior was smashing, and Alexander Erwik, the one that had planed the opening had done a grand job. And everywhere I looked there was something to take a picture off!

Me and Helene ❤️. Fab to have a night with a friend!

They had a whole buffet with food, and then some Santa candy;)

It’s all in the details

And Raven performed!

Over and out! Have a fun weekend wherever you are😘

Baras Ställe,Västgötagatan 4, Stockholm

https://www.baras.se/baras2noll/

Trying out some Sandeman port wine

I went for a lunch at Gondolen in Stockholm to try out some porto from Sandeman. And it was so interesting to have it matched with food. And their white port paired perfectly with the starters.

The Sandeman Fine White Port was a perfect match with the duck terrine, and the port wine tasted a bit of honey.
We had a delicious lamb paired with 2 vintage port wines.

Lamb with a chestnut mousse, mushrooms poached plums with port wine sauce and browned butter, paired with the most amazing Sandeman Spirit Vintage Port 2000 and a Sandeman Porto Vintage 2016. They were both really good, but my personal favourite was the 2000. It was the perfect match with the food. And I would like to just sit and sip on it slowly. It tasted a bit spicy, with a touch of red and dark fruits. A very pleasant flavour!

Luis Sottomayor from Sandeman talked very enthusiastic about their Port wines. And I learned a lot. Thank you‼️

At Hernö Gin

Up North in Sweden there is this Brewery making gin that just get’s all these prizes all the time! I went there with a nice group of people to try out their gin and see their factory.

The table was set nicely!!

Calle made us some delicious food!
Lamb😋

Served with a gin cocktail by Emil Åreng

Thanks! Great visit!! Your distillery makes wonders!

Kierstin, the first distillery machine Hernö gin had.

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!

Champagne Palmer

Tried out the fab champagne Palmer Blanc de Noirs yesterday with food. I wonder why people aren’t drinking champagne when they have a nice meal. I have always liked it, and with the food we were served yesterday it worked our perfectly!

We started out with some Vendance roe from Kalix, duckliver terrine and some caviar accompanied with some Palmer Blanc de Noirs.

And then we had a veal fillet.

With the cheese we were served a Magnum Blanc de Noirs;) Yummy ! I love cheese and champagne!!