Project — Restaurant in Göteborgs Stad

One of the best food experiences to be had in Gothenburg.

The tasting menu and wine pairing felt meticulously planned out and worked very well together.

The atmosphere was nice and relaxed with some non-intrusive music and dim lighting. I deliberately chose the earliest sitting so the restaurant wouldn't be cramped which felt like a good choice in retrospect as it is quite small inside.

The service was excellent apart from some smaller mistakes like spilled wine and a wineglass thas wasn't properly cleaned before being served in. Overall the experience and friendliness of the staff more than made up for this. Any questions on the food or wine they could readily answer. It was also nice to see they took care about the smaller details, like replacing napkins and tidying up the table between courses.

The tasting menu started with a langoustine and yuzu dish. The flavours were very delicate and if anything were maybe a bit too muted. On the other hand starting out in this low-key way meant the you had some time to adjust to the setting and get comfortable, so in the end it was probably very well thought out.

The next dish was one of my favourites, mackerel with shiso and black garlic. I'm always so impressed with the ingenuity and care with which you can prepare simple ingredients and have them taste this complex.

The first wine pairing came with the sashimi of hamashi. An excellent choice of a nice, crisp Riesling and one of my favourite wines of the evening.

The homemade bread and noodles were both very nice but I couldn't finish either because they would have been too filling. I would probably reduce both by half in terms of quantity. The mussel broth that the noodles were served with made all the difference though and made the course worth having.

The pork secreto with Cabernet Sauvignon and ramen broth was excellent and the Vacqueyras wine pairing lifted it to a whole other level.

My absolute favourite of the evening though was the gammel knas cheese paired with the Choya Excellent Umeshu. Such complex flavours! The almondy nuttiness from the Umeshu went so well with the richness of the cheese.

The roasted corn ice cream paired with a Château Haut-Bergeron was an excellent finish to a great evening.

I was so impressed with this; a true food experience in the...

Another restaurant has found that you can charge more for a tasting menu compared to a three course meal. This restaurant has quite decent pricing. The food can best described as Japanese-inspired with lots of soft foams and distilled oils. A lot of preparation has gone into the food. I found some dishes too salty which is fine once in a while, but It would really have been nice to have some starch to reduce the saltiness. The only starch served was a chewy slice of sourdough bread. The sorrel ice cream was very nice, but why serve strawberry jam as dessert. All Swedes go crazy for strawberries in June and the restaurant decides to make jam with an extreme amount of sugar. I think fresh potatoes would go well with the dashi stocks. I keep coming back to starch because I am hungry. Play it safe with some Japanese rice. The venue tries to replicate a faux-fancy nightclub design complete with a red carpet outside the entrance, chandeliers, and almost black wallpaper. I find it quite unpleasant. The service was friendly. I would not come back until the chef finds a more confident and personal style of cooking. There clearly...

It is incredibly worth to eat its full course of 13 dishes dinner at 1150 KR! The food was unique and surprised our tastebuds.

I’ll speak about a couple favourites: Starter cracker with some green stuff - that’s very flavourful with a tint of lemongrass. Asparagus - it goes really well with the white sauce Broth - strong umami mushroom flavours. Not to everyone’s liking but I like the taste. Main - the peanut sambal sauce with meat is so yummy Palate cleanser - light and refreshing

So coming to what’s not great - definitely unlike a Michelin restaurant kind of setting. In fact, all utensils throughout the meal are placed in a metal can, so it lacks the premium service you usually see in Michelin rated restaurants.

Then some people might not like the strong taste. I agree it can be more salty or acidic than usual dishes which numbs the tongue after awhile. But it’s acceptable for me, so it really depends how flavourful you want your food to be.

Overall, I recommend this restaurant if you are...