One of the most exciting new restaurants in Stockholm to open up in 2016 is definitely Agrikutur. Focus on locally sourced produce, reduced protein, set menus and wellbeing for both guests and staff – it almost ticks too many boxes in being the trendy restaurant. But Agrikultur manages to balance all that great and feels totally right.
One of the most exciting new restaurants in Stockholm
The venue is a familiar one for those who have frequented the restaurant scene in Stockholm in the last couple of years, Jon Lacotte’s small restaurant Chez Betty was the previous tenant and just as at the predecessor, the wood fired oven is still very much the heart of the restaurant. The smell of Birchwood from the oven is the first thing that greets you when you enter, and the forest is very much present in the decor as well, where Birchwood is piled along the walls providing a really nice and intimate atmosphere.
Each evening, the restaurant seats just 24 people in two seating’s. The menu is set; with about 4-5 dishes and a couple of amuse bouche depending on the produce availability that specific night. The main thing about the food is that the focus is rather on the vegetables and the greens in the dishes. This does not mean that the menu in itself is purely vegetarian, but just that the amount of protein has been reduced and the main produce in the dish are the vegetables. And they really shine. The dishes are clever, well balanced and beautifully presented. And above all, tastes great – not for a second you will think of how little of the classic proteins there is in each dish. I think this really is the future of cooking, learning to master the vegetables that are around us. And of course, it comes with the additional benefit of keeping down the costs for the produce, and in turn we as customers’ get a truly great meal for a price tag that is significantly lower.
The dishes are clever, well balanced and beautifully presented
The guys behind the restaurant are Filip Fastén and Joel Åhlin, where Filip won the Swedish chef of the year award in 2014 and has previously worked at two star restaurant Frantzén and Joel was the head chef at Tjoget. But not to be forgotten, Lina Ahlin who was awarded the Karin Fransson mentor price, an award given to the most talented young female chef, in 2016. They do not only care about the planet and sustainability, they are equally interested in the well-being of the employees and everyone who works at Agrikultur. This has also lead to that the restaurant is only open between Monday to Friday.
The smell of birchwood from the wood fired oven is the first thing that greets you
The food is really well executed, mainly cooked in the wood fired oven. And that puts a bit more on the chefs in terms of execution, and for the most part they deliver. The flavours are really interesting, the presentation is beautiful and the food is truly delicious. The service is attentive and relaxed, all in all Agrikultur provides an experience that just leaves you longing for the next visit.