Mathias Dahlgren Matsalen

Great experience when we tried the cellar room, dining between all beautiful wines. The 4 course menu included a small starter, a light main then cheese and ice-​cream. Sounds simple but marvelous, a classic, authentic way of cooking that made us all happy.

Way to complicated and way too expensive for what you get. Reminds me of the fairy tale The emperor’s new clothes, it is popular but someone have to say the truth. SEK 12 000 for a dinner for four with pairing wine is not worth it. The room is dull painted dark grey and that does not enhance the experience.

Tried the 8-​course menu without wine pairing with my uncle and aunt. The flavors were very well thought of, they explode with a richness and freshness in your mouth. Loved the seafood served on a slab of ice and the dessert was just to die for. We ordered a bottle of wine and it was also really good. We were sitting, eating, drinking, laughing, talking, and enjoying for approximatelt four hours. Prices came out to more or less 2000: — per person.

Exorbitant, but exhilarating.

Get a seat at the bar without reservations. Very good!

It has a Michelin star but it didn’t impress me.
Primarily because I thought the food was very strange.
The chef if truly an artistic creative genius but all the dishes weird in presentation and taste.
One dish I complained to the waitress that I just did not like the taste of it.
It’s difficult to explain the dishes because they are so complex.
Maybe they work for local Swedes.
Price wise, there were was only prix fix and only a 5 course menu and an 8 course menu starting about $ 125 per person sans wine.
The only patrons were like us; tourists. No locals. That should say something.
Total cost of the meal per person, $ 315.00
However, the Bistro next door seemed to be hopping with locals so, that might be interesting.

We had the fortune to meet Mathias Dahlgren and his GM Daniella Illerbrand a couple of years back. With the rise of Rene Redzepi and Noma, there’s now a larger focus on the world of Nordic cuisine. Before that, someone that lived in the states like me could only imagine while watching Claus Meyer (who is behind Noma), Andreas Viestad, Sara La Fontanue and Tina Nordström on the show «New Scandinavian Cooking». Im glad to now be able to experience food in that part of the world where I have no real references to. Chef Dahlgren, his «Natural Cuisine» which is strongly regional but has slight hints of global influences came to us as follows:
Canapes:
Cod Croquettes fried in Sourdough
Scallop, Soy, Ginger Emulsion
Fois Gras, Carrot, Liquorice
Bread:
Spiced Cheese with Herbs, Fromage Blanc, Local Butter, Whipped Bacon Fat
Main:
Pumpkin, Truffle & Parmesan
Langoustine & Pigs Cheek
Pollack, Mushrooms & Egg 63c
Venison, Yellow & Red Beet
Goat Cheese Cake, Tonka Ice Cream & Red Berries
Some things I could relate to, some were alien. However, they were all delicious. Daniella actually talked with us a long while about how Nordic movement is progressing and how things like the Tonka bean (a south American/​Nigerian native) get incorporated into said cuisine. Anyone care to point out some Scandinavian cuisine in the SF Bay Area to me? It’s definitely under represented and now that I’ve tried it Im curious to educate myself to more.