Stockholm: Matbaren by Mathias Dahlgren

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Evening in Stockholm

In the winter, the days are short in Stockholm. I absolutely love it. The city lights up with a warm glow and you can’t help but feel cozy. After visiting the Vasa Museum, we headed to the Grand Hotel to eat at Matbaren by the chef Mathias Dahlgren. Matbaren was recommened by a Swedish colleague of mine. She told me it’s her favorite restaurant, so of course we had to try it!

To quote the Matbaren site:

“Matbaren is a modern bistro – an informal restaurant in keeping with the times. Using the very best of fresh seasonal produce, we create a vibrant menu of medium-sized dishes and well-paired wine and beverages on a daily basis, served at a table or up at our large bar counter.”

We really loved the food. The combinations were original and creative, and the ingredients often local. The portions were perfect – small and easy to share. You can order as many or few as you’d like.

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The place setting at Matbaren, a bag of knäckebröd (Swedish crisp bread) and butter

 

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3 different types of knäckebröd

 

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Mikkeller Peter, Pale and Mary

 

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Smoked fish croquettes

 

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Raw marinated pike-perch & pine nuts with trout roe, blood orange, and lemon verbena

 

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Omnipollo Fatamorgana

 

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Green peas & roasted cauliflower with pickled garlic, rye bread, and lime

 

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Matjes herring from Haugesund with trout roe, salty lemon, and mustard seeds

 

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Steamed bun “chicken adobo” with pickled cucumber, cilantro, and pepper

 

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Tartar of coarsley ground top side with truffle, beans, and flaxseed

 

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Winter apple & vanilla ice cream with caramelized fennel, rye bread, and almond

 

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Sea buckthorn with seasame ice cream, chocolate powder, soy, and caramel

 

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Madeleines and chocolate raspberry truffles

 

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