Book a table - Menu - About Pelikan - Stories - Bars - plug English The heavenly takes time The kitchen at Pelikan will make sure that the home-cooked food stays as close to the sky as possible. The home cooking is the hub of Swedish cooking, he says. It is intended for body workers. But in its modernized form, it will never die even if manual labor disappears. It takes up more and more space in fine restaurants. We will cherish the tradition that was brought to life with chefs such as Tore Wretman and Werner Vögeli in the 60s. It can be said that the home cooking has for centuries used methods that have now become popular in trendy cooking. - The farmer's diet must be sustainable. The food would last over the winter. It was salted, pickled and pickled vegetables. Today's menus often say that the vegetables are pickled. Which is the same as acid. The vegetables are added to one part vinegar, two parts sugar and three parts water. Fixed nowadays for a shorter time. Farm foods such as cabbage pudding and fried, salted herring are not fast food. It is hardly something an ordinary family with children stands up for and fixes an everyday life. We in the kitchen at Pelikan hope to be able to recreate the Sunday dinners that you experienced during your childhood. To create an affordable menu that will be affordable for families with children. Maybe with the favorite pork leg with root mash. Pork leg and golf ball-sized meatballs Pork legs take a long time to cook. To be really tender, it is baked in an oven for a whole night, at a low temperature, ninety degrees. Each tuber is enough for three large portions. And the meat should just fall off the bone irresistibly. Pelican's golf ball-sized meatballs are also handicrafts. It happens that some Japanese company enters the large beer hall and points to a picture of the meatballs in their guidebook. The monster buns are made by hand several times a week. They are a bestseller and the batter is at least fifty kilos each time. The future of home cooking is bright. Young people are more aware of what food quality is than previous generations. And they want to try such foods that they hardly cook at home. Such as Pelican's salty herring that is rinsed for fourteen hours in running water and the next day fried with onions. We have the ambition to refine the home cooking and sometimes surprise with new ingredients. The seasonal spring lamb (which we just removed from the menu) was a long-baked lamb neck and lamb tongue. Those raw materials took a week to refine. They were baked for ten hours in 62.1 degrees. The lamb tongue was salted for three or four days and then boiled for three or four hours. The skin was pulled off and it was broken to get the right crispy surface. The meat is mashed and has a very mild lamb taste. RESTAURANT PELIKAN AB BLEKINGEGATAN 40 116 62 STOCKHOLM PHONE: 08-556 090 90 HOME RESERVE A TABLE MENU ABOUT PELICAN PRESS CONTACT US - BY CEYEBR -