Often you remember a dinner in fragments, people you where at the restaurant with, the environment and most likely a few flavors that will stay top of mind as memory's.
This time the restaurant presented a great Champagne for starters. The only thing sticking was the flavor, the name disappeared with the bubbles.
Some of the wines went really really well with the food, as others were the so specific they could never been served with other then that particular dish/flavor. Interesting situation for a wine... (but guess like any business that were that winery makes it cash from, niched products).
langustine - broth, cracker, turnip
vendance roe - jerusalem artichoke, flaxseed, butter
beef - leek, parsley, almond
skrei - salsify, whey, dulce
reindeer - yellow beet, rowan berries, marrow
pine bark - fried almond paste, syrup
Restaurant Volt in Stockholm was a good experience, so pass it by!
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