About us Profiles Menu Book a table Contact Press English With equal parts birch wood and passion, we keep the flames constantly alive Niklas Ekstedt's story I grew up in Järpen, a small village in Jämtland in northern Sweden. Like most young people, I related to my origins by turning my back on it. When I trained as a chef, we got it imprinted in us that a good raw material is something that does not come from the Nordic countries. I fell in love with Italian olive oil and French brisket. When I opened my first restaurant at the age of 21, I opted for super-trendy molecular gastronomy, served dishes such as asparagus and fried rice paper. I could hardly get further away from the rustic slow cooker of the Jämtland forests. But one day I wanted to go back to my roots. How should I behave? I was 33 years old and lost. In the eyes of the media and the general public, I was "Mat-Niklas", a fiery TV chef with no real merit. It was time to do something big. I wandered around our summer cottage on Ingarö in the Stockholm archipelago and pondered, like a discouraged character in some black and white Ingmar Bergman roll. I could stand motionless for long periods and just glare at the trees. Only later did I realize that I had not seen the forest for all the trees. Literally! I should have set up a grill that summer, but it never came off. Instead, I cut down some of the birches I had bled on, so that I had firewood. Then I built a fireplace, one I made with my parents in the mountains as a child. The fire became the family's kitchen that summer and was on almost all the time. Usually I grilled on grill, but one day I could not wait for the embers so I threw a cast iron pan into the flames. It hissed and crackled on his forehead. What power, and what taste! I finally felt like I was on the trail. The idea of an analog fine dining restaurant began to emerge in me, a place where everything was cooked over the fire, as in the old days. My biggest headache: was it practically possible? Back home in town again, my first chef Gustav Otterberg and I went together to the Royal Library and devoured cookbooks from the 18th century. To our delight, we found fantastic instruction books for how Swedish cooking went before the breakthrough of electricity. I decided that my new restaurant "Ekstedt" on Humlegårdsgatan would be a tribute to this time but also to my upbringing and my Jämtland heritage. Ekstedt opened in November 2011 in central Stockholm, then with a fire pit, wood stove and wood stove. Many said I had made it too difficult for myself. But since that day, I have continued to make it harder and harder for me and my team. Because that is exactly what makes us better. And we also have a stone age micro, a smokehouse and more fireplaces today. We continue to immerse ourselves in techniques from the past and learn from a past cuisine. Smoky warm greetings, Niklas Ekstedt Our menu 6 dishes BJÖRKELDAD potatoes, crab and dill DRIED deer, roe and kolgrädde HÖFLAMMAD steak, greens and salsify juniper smoked pike, cabbage and knotted wrack COAL-FIRED pork cutlet, chanterelles and kolrabbi wood oven almond cake, blueberry and apple Menu 1090: - Wine Package 890: - / Non-alcoholic beverage package 490 : - Cheese serving 105: - 4 dishes DRIED roe deer, roe and char cream SINGLE RICE SMOKED pikeperch, lace bowl and tuber tongs CARBONED pork chop, chanterelle and kohlrabi WOOD-BAKED almond cake, blueberries and apple Menu 890: - Wine package Alcohol 690 : - Profiles Niklas Ekstedt, restaurateur Rodrigo Perez, chef Helene Söderberg, restaurant manager Gustav Johansson, sommelier Bordsbokning Bokningarna öppnar 1 månad framåt i tiden. För sällskap större än 6 personer görs bokning via mail eller telefon. Vi har kapacitet för sällskap om max 8 personer. Vi serverar enbart fasta menyer, därför ber vi er att vänligen att informera oss innan gällande matallergier. En middag på Ekstedt tar cirka 2,5-3 timmar. Om du inte får en bekräftelse på din bokning vänligen kontakta då restaurangen. För övriga frågor gällande ert besök samt information om allergier maila oss på: info@ekstedt.nu. Vi erbjuder unga och ambitiösa kockar under 25 år 50 % rabatt på vår stora meny, tisdag till torsdag. Begränsat antal platser. Är du under 25 år så maila och berätta var du jobbar och vad du vill få ut genom ett besök hos oss. info@ekstedt.nu och berätta var du jobbar och vad du vill få ut genom ett besök hos oss. &amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;lt;p&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;gt;Din webbläsare kan inte hantera frames.&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;lt;/p&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;gt; Kontakt Öppettider Tisdag–torsdag från 18.00. Fredag från 17.00 Lördag från 16.00 Söndag & måndag stängt Kontakt Tel: 08-611 12 10 Vi svarar i telefonen från kl 14.00 dagar vi har öppet. Mail info@ekstedt.nu Presentkort Vi säljer presentkort på plats på valfritt belopp. Tisdag–lördag 14–16 och efter 18. Jobba med oss? Ansökningar skickas till jobb@ekstedt.nu Hitta hit Humlegårdsgatan 17 114 46 Stockholm Stureplansgruppens policyer Press För pressfrågor av svensk press var god kontakta: info@ekstedt.nu För internationell press var god kontakta: sarah@saucecommunications.com För pressbilder: press.stureplansgruppen.se Vi använder cookies för att ge dig den bästa upplevelsen på vår hemsida. Samtycker du till användandet av cookies?JaNejLäs mer Revoke Cookies