06 September 2012

Fjäderholmarnas Krog

There is so many beautiful things in Stockholm and the archipelago is one of them. You don't need to go far to see the charms the islands outside the capital offer. A twenty-five minutes boat ride from Slussen and you arrive to Fjäderholmarna. There are a few restaurants on the main Island and we had a reservation at Fjäderholmarnas Krog, a five minutes walk from the dock where the boat anchored.

The previous night we've been to restaurant Pelikan at Södermalm where we had meatballs, bacon with onion gravy and a few other classic Swedish dishes and now we where craving for more.

We had a table on the porch overseeing the water and the nearby islands. The smell of the seaweed from the ocean, the clear, sunny sky and the ducks bobbing in the water under us made me think of how wonderful the Swedish summers are.

C had a bit too much to drink the previous night so she stuck to water while I started of with Bedarö Bitter, a bitter ale brewed by Nynäshamns Ångbryggeri located one hour drive south of Stockholm. This multi awarded beer is a big favorite of mine with its fresh fruity taste and well-balanced bitterness. It was served in a Tuborg glass, why? If restaurants insisting on having labeled glasses then use it for the correct beverage.

We decided to share two starters and two mains.

First up three types of herrings; the classic matjes, one seasoned with chili and finally pickled with a marked flavor of cloves. All served with dill-cooked potatoes and home made crisp bread. I just love herring!!!

As a second starter we chose Toast Skagen. Prawns blended with sour cream, mayonnaise, onion and dill and served on a butter-fried toast, creamy and yummy.

For the main course I ordered a glass of 2011 Albariño from Vina Cartín. I love the crisp, aromatic wines this grape from Rías Baixas in Galicia, Spain normally produces but this wasn't a favorite. A bit flat and boring but still went down easily in summer warmth.

The cod that we got in front of us was fantastic. Thick piece that was perfectly cocked and served with brown butter, horseradish, dill oil, prawns and egg cream. Once again, classic Swedish flavors at its best.

We also had Wallenbergare. This famous, soufflé-like meat patty isn't a dish for anyone on diet. It consists of minced veal, cream and eggs that is rolled in breadcrumbs before its fried in butter. It was served traditionally with lingonberries, mushy pies, potato and brown butter. Great but not the best. The meat wasn’t as soft end tender as I like it.

Stuffed as we where we skipped dessert and instead rushed to the boat that took us back to the city.
What a great little trip.

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