A Peek Inside Gastrologik

Greetings from Vilnius! I have been here, in the capital of Lithuania all week on a business trip. And yes, I brought my camera (smirk). But todays post is not about Vilnius. It is about our recent birthday visit to Gastrologik, the one-starred restaurant in Stockholm. The restaurant specializes in wild-food (what they find themselves in the nature) as well as local, ecological produce.

So called wild-food is very popular right now in the fine dining scene in Stockholm. Ingredients include a majority of vegetables, fish and meat of the season. We are on the doorstep of fall, so all kind of berries, mushrooms and bird-meat was on the menu. Later in the year I could imagine game coming in. When the food was served, we were told the origin of all ingredients as well; who was the farmer and how did he/she treat the animals. I was almost inclined to ask what were the animals names (if you have seen Portlandia you know what I am talking about). Wild-food and fine dining seem to go very well together. We have recently visited also Chef & Sommelier in Helsinki, who have a very similar concept. C&S is, however, much better value for money; almost half price compared to Gastrologik.

We also took a surprise wine flight to go with our menu. I am usually not a fan of wine packages as it is often way too much wine. If you are paying an arm and a leg for the meal you do not want alcohol to numb your taste buds. However, at Gastroligik we could have a reduced flight, which was perfect for just tasting the wine with the food. The house champagne was Terre de Vertus from Larmandier-Bernier. Delicious!

I wont be writing a novel today. The food at Gatrologic was delicious, but it was also so beautiful that got very excited taking photos. The photo-shoot was a bit disturbed by the red-shaded lamps that distorted the white balance, but I was able to salvage some pics with editing. I really need to learn how to shoot RAW and use Photo shop. Enjoy the eye candy, and I will share more stories another time.

xx Soile

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Welcome to Gastrologik
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Well balanced cutlery

 

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Details on the table
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There was warm bread and butter on the table throughout the meal
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French Chardonnay with the first courses

 

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The most memorable dish of the evening, the garlic soup
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Delicious details
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Mackerel with flowers
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Every dish at Gastrologik is beautiful
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Semi-sweet Riesling with dessert
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Arbois red from Jura

 

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A nice and light Barbera d-Alba with the main course which was pidgeon
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Pre-dessert with sweet plum
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Johan & Nyström coffee served from a Chemex
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Sea Buckthorn sorbet with nuts

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