It's Better to Travel than Arrive?

"To travel hopefully is a better thing than to arrive"

Robert Louis Stevenson, Virginibus Puerisque, 1881.

"Robert Louis Stevenson speaks utter tosh and has

obviously never flown long haul economy class"

Kristy, first ever blog post, 2011.

Monday, August 15, 2011

Restaurant Review : F12, Stockholm

Just back from a fabulous long weekend in Stockholm with my wonderful hubby and our friend Jim.  We walked miles and miles, ate mounds of food, had some very nice drinks and really had a ball!

I'll put out a few different posts on Stockholm, but first I'll do the amazing meal we had at F12 on Friday night.  Jim had done an advance booking and the restaurant itself was absolutely gorgeous.

We decided on the degustation menu and the boys had the wine pairing to go with it.  It was all totally amazing and the staff were brilliant and spoke great English.  As each dish was presented, it was described to us and one of the waitresses pronounced "artichokes" as "archie-cokes".  Well, I could hardly keep a straight face, it was fabulous!  That was the only language slip up the whole night, which is pretty good considering English isn't their first language.

Anyway, I could go through it dish by dish, but honestly, there were so many dishes that it'd take days.  I thought it might be easier to just list everything out below from the copy of the menu they give every diner (along with a book on all the fabulous restaurants of the world).  So, here goes (bonus dishes from the kitchen in italic, degustation dishes in bold, wine flight in normal font):-

Oyster leaf with fennel sorbet
Le Ciste 2008, Domaine Laguerre, Coteux du Languedoc, France

Sweetbreads with hazelnuts and white miso
Carneros Chardonnay 2008, Clos du Val, California, USA

Salma salmon tartare with oyster emulsion and dark rye bread
Tokaji Sec 2007, Kiralyudvar, Tokah-Hegyalja, Hungary

Sauteed artichoke with jus
Kleiner Wald Pinot Noir 2007, Weinbau Wenzel, Burgenland, Austria

Duck's liver with carrot and liquorice loaf
Burg 2007, Marcel Deiss, Alsace, France

Milk poached pollock with crayfish from Lake Vattern and leek
Klostersatz Gruner Veltliner Federspiel 2010, FX Pichler, Wachau, Austria

Wagyu beef 10+ with chanterelles and sauteed onions
County Line Syrah 2007, Radio Coteau, Sonoma, USA

Frozen Fourme d-Ambert with grapes and verjus
White Port NV, Quinta de Baldias, Douro, Portugal

Raspberry yoghurt and almonds (I swapped mine for a peach souffle)
Samling Beerenauslese 2006, Tschida, Burgenland, Austria

What do you think of that?  Amazing, hey?  There were also two bonus pre-desserts, but I can't remember them exactly - there was definitely chocolate involved.  We also had a glorious bread basket filled with the most scrumptious breads and restaurant churned butter AND an amazing starter of teensy little things like cherry macaron filled with duck liver, parmesan puffs and little cones filled with creamy cheese and caviar.

So, all in all, it was seriously fabulous.  It's definitely a special occasion restaurant, and one of those nights that you'll remember for ages.


  1. This sounds amazing...I think I popped the button on my jeans just reading about it?!!! Did you have a favourite?
    Dressology HQ

  2. My fave was the tiny cherry macaron with duck liver - glorious! I could have eaten a whole tray of those (and, if I could have gotten into the kitchen, I probably would have!).


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