Esperanto, Stockholm SE

Esperanto

House Cold Jasmine Tea

Aged Pork Belly cured in Soy Sauce and Mirin

Quail Egg Marbled in Black Vinegar, Herb Sour Cream

Kohlrabi and Pear, Cultured Cream of Rhubarb

Turbot Skin Smoked and Brandade, Trout Roe

Organic Waste Broth and Young Leafs

Oyster Shell, Emulsified Seaweed

Lumpfish Roe in Browned Cabbage and Nettles, Iced Almond Milk Yuba, Weeds

Herbarium, Charred Young Shoots glazed in Aged Butter, Creamy Egg Yolk

Ancient Grain Baguette, Bone Broth, Cows Butter

Baked Pike-Perch, Icelandic Wasabi, Cold Smoked Dashi

Braised Blue Mussel in its “Shell” with Elderberries

King Crab Kushiyaki in Black Garlic Hollandaise

Vintage Lamb Tartare-style, Seaweed, Potato

Quail hung over glowing embers, glazed in “Nordic Five Spice,” Shredded Lettuce

Pithivier with Quail, Mirabelle Plum

Frozen Bird Cherry Flowers, Sweet Cicely, Green Rhubarb

Frozen Sorrel, Almond

Rhubarb and Seed Cake

Whisked Green Tea, Fermented Rye, White Chocolate

While only insiders will ever fully know why Esperanto shuttered on June 21st it was fortuitous to be able to enjoy dinner there on Wednesday night in Stockholm, Sayan Isaksson and his staff orchestrating a beautiful meal that will break tradition and live on only in pictures from here, though should the Thai Chef who became known for Swedish ingredients prepared as they might be in Japan ever open another Restaurant it will certainly be a destination worth visiting.

www.esperantorestaurant.se

Category(s): Crab, Dessert, Esperanto, Food, Pork, Stockholm, Sweden, Tasting Menu, Vacation
Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Leave a Reply

Your email address will not be published. Required fields are marked *