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.
