I know I’m overdue with this one but life, work and Christmas sort of got in the way. Anyway, better late than never!
In the middle of November my best friend and I decided to go out for one final dinner before the Christmas madness started. We both love food and to try new places so this summer we started a tradition to go out to dinner every now and then. This time we also celebrated her getting a new job and since we had talked about going to The Flying Elk the choice was pretty obvious.
We had booked the table quite late in the week but they still had no problem dealing with my coeliacs disease, which was a huge releif for me. The staff was incredibly friendly and service minded and we spent the entire evening feeling very well taken care of.
My only head’s up will be if you’re like me and have a hearing problem (I’m roughly half deaf on my right ear) is to book an early table as the noice level will rise as the evening goes on.
What about the food? Well, the food is incredible. The dishes aren’t super fancy but everything is cooked well and you can tell that they care about working with good ingredients. Everything on the plate has a point and nothing feels out of place (just the way I like it).
We debated whether to try the tasting menu but in the end we chose to go for just a main course and a dessert. While we didn’t order an entrée we did get an amuse bouche in the form of a little cup of warm, delicious mushroom soup drizzled with chive oil. We were encouraged to really go from the bottom up in order to get the little pieces of mushrooms that were there. It could very well be the best mushroom soup I have had to date and that chive oil on top was a very nice addition as it gave the dish a lighter note.
Mushroom soup with chive oil.
For our main we chose the seared venison that was served with hasselback potatoes, beetroot purée, pickled mustard seeds, roasted almonds, browned butter and a lightly smoked sour cream. I know, it sounds like a lot but trust me, all the elements on the plate matched each other. Not one overpowered the other but you could really taste the flavour of the pickled mustard seeds, almonds, and beetroot as well as the venison. Both the browned butter (a weakness of mine) and the sour cream were lovely sauces that went well with the meat. I’ve actually never had browned butter like this with meat before so that was a new, pleasant experience. They left us the little pan of butter and one bowl each of the sour cream which is always a plus in my book! I like it when I get to decide for myself how much sauce I want (mainly because I never think I get served enough).
Seared venison with hasselback potatoes, beetroot purée, roasted almonds, pickled mustard seeds, browned butter and lightly smoked sour cream.
My friend and I are simple creatures sometimes when it comes to food and when we see the combination of apples, meringue and whipped cream we just can’t say no! So obviously we chose the Eton Mess for dessert. The Flying Elk’s version consists of autumn apple compote (made from Swedish apples, of course), cardamom meringue, caramelized almonds, star anise ice cream and a calvados flavoured mousse. Now, I’m not a huge fan of star anise as the flavour somtimes can be overpowering when not treated right but this ice cream was heaven! Smooth in texture and with only a hint of star anise that worked perfectly with the apples and calvados mousse. I could have done with a little more calvados in the mousse, but that’s just me.
Eton Mess: autumn apple compote, star anise ice cream, caramelized almonds, cardamom meringue and calvados mousse.
The Flying Elk used to be a part of the Frantzén empire but they sold it off together with couple of other ones earlier this fall. The new owners have kept the staff on the floor as well as in the kitchen so the standard is still very high. It’s a popular restaurant as it gets very full as the evening progresses but it never gets rowdy and the quality never goes down. Even though the noice level can get quite high I really like this place and I will definitely go back again.