14 AUGUST 2023

Esquire covers Niklas

“Ekstedt, 44, is a Swedish national treasure, in part for his championing of Nordic cuisine, his growing restaurant empire, and his mastery of open-fire cookery. But also, surely, for his easy charm, rugged good looks, and embodiment of a very Scandinavian vein of gung-ho. He feeds and he forages; he hosts TV shows, takes business calls while ice-skating and drives a Volvo SUV.”

As far as excerpts and quotes go, the prestigious Esquire magazine manages to capture the personality of Niklas Ekstedt perfectly. In an editorial about Niklas and Ekstedt, we get to follow writer Charlie Teasdale as he shadows Niklas’ various adventures during his days. A great read for the upcoming fall season at Ekstedt.

Read more.

 7 APRIL 2023

At Ekstedt you always work with seasonal ingredients, what are you working with now?

Right now we are working with vension, root vegetables and various fermented and preserved raw materials from the summer.

What's the best dish on the menu right now?

Some highlights from the menu this fall have been our cold-smoked reindeer with black truffle from Gotland, black pudding made from reindeer blood, red-baked beetroot and pickled rhubarb. Our techniques best reflect the food at Ekstedt.

Tell us a little about the new experience.

The new lounge section will give us more opportunities to create an even better guest experience and be able to create a greater understanding of how we work with fire. We will get more space, but we will not increase the number of guests.

We will get help from our friends at Röda Huset to create new drinks. The renovation also gives us more space for wine, so it will be a new investment from all sides.

20 FEBRUARY 2023

The drink has always had a focus on sustainability and will continue to do so. We offer matching drinks both with and without alcohol and with the new premises we will have more space to build a larger wine list and also list more wine by the glass. There will be a wonderful mix between classic wines from well-known producers  and areas, both older and new vintages and natural wine or wine from more unknown areas and grapes.

We would like to show the width that exists in the wine world right now! With the reindeer Florencia mentions, for example, we have served a red wine from Rioja, Spain, López de Heredia Viña Bosconia 2010, with enough power to cope with meat but with generous fruitiness that meets the sweetness of the beetroot and a little ripeness that lifts the truffle on the plate.

What kind of non-alcoholic drink would you serve?
We offer both our own matching non-alcoholic drinks made by our colleague Filip Konradsson, there are various juices and fruit or tea-based drinks created to best match the food. In addition, there are other Swedish non-alcoholic drinks if you prefer to choose on your own. The drink for the cold-smoked reindeer has been based on Lapsang Souchong, a smoky black tea, with Swedish blueberries and black currants.

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