Dinner at Agrikultur, a Michelin Star restaurant. My first experience with a Michelin Star restaurant was Smak. Since then, I have been curious to taste food that is awarded a Michelin Star. This is the menu for the day and I was extremely stuffed by the time we reached dessert! The menu changes often and it is not stated on the website. It costs SEK1245 per person. I love how they presented the food with mother nature (for e.g stones, dried moss, dried mushroom) as the background. This resonates definitely with the restaurant's name - Agrikultur which is agriculture in English.
First, the starters which is known as introductory or snack. 3 of them.
Introductory meal - cabbage dumpling filled with root mash, buckwheat and vinegar-cooked mustard seed. The dumpling was really soft to the fingers as it is made from cabbage.
Next introductory meal - cucumber cooked with dill, served with smetana (sour cream) and roe from Kalix. Apparently, roe from Kalix are served during the Nobel award's dinner.
Last introductory meal - deep-fried sugar tongs topped with salted citron and grilled parsley.
Main course - seafood or fish.
Beer-boiled king's crab in a shortcrust pastry form with hay and quail egg's cream and roe. The dishes are very small.
Celery and grilled cabbage, green elderberries, smoked lobster and yellow peas as well as truffle. This is good especially when the lobster was still warm.
Next - dive-caught scallops, black truffle, browned sugar and roe sack as well as chives. This is my first time eating truffle and I did not know that it can be eaten raw. Truffle, by the way, is very expensive.
We chose to order a special dish - Roe from Kalix, almond cream with taste of hay, browned butter and vinegar. I like the taste of the almond cream. This extra dish costs SEK215.
Next main dish - bird
First up - crispy lichen (a kind of moss) dipped in cream with chanterelle flavoured with liver and warm-smoked grated heart (of guinea fowl). I expected a weird taste of the heart and liver but I did not taste anything different. It is literally warmly smoked in front of the guests.
For the vegetables that accompanied the guinea fowl meat, there are ramson (wild garlic leaves), grilled leak, vinegar-cooked carrots, carrot cream flavoured with tonca bean (wrinkly, raisin-like legume from South America), butter-cooked onions, smoked parsley cream and gravy with a taste of cumin spice. I could not differentiate the types of served vegetables. Unfortunately. It was fantastic, though, to know that there are such plants.
By dessert time, I was stuffed! We had tart with wood oven baked carrots, carrot cake with citron salad and butter with a taste of cardamom.
... and raspberry sorbet served with rosehip mousse, 25-year balsamic vinegar (someone needs to testify that this is 25 years old. Since I am not a master chef, I cannot differentiate the taste of a 25-year old vinegar.. heck, I cannot even taste if it is 1 year old either) and grilled pickled paprika.
I just googled the definition of balsamic vinegar from Wikipedia - very dark, concentrated, and intensely flavoured vinegar originating in Italy, made wholly or partially from grape must. Grape must is freshly crushed grape juice with all the skins, seeds and stems.
This extra desserts came in shortly, which are not part of the menu. Fresh from the oven buns, cookies and sliced apples.
Overall, amazing experience to try Michelin food. Now, I need to save more to try other restaurants.
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