102 32 Stockholm
Phone:- 08 32 2518
Eva and I went to Tennstopet the other evening. Tennstopet is a pub (one of Stockholm’s oldest, dating back to the 19th century) and restaurant; both the pub and restaurant serve traditional Swedish cuisine.
The pub is decorated with traditional pub memorabilia and tartan wall hangings. They also have an extensive range of whiskies on display, that should suit most tastes.
The restaurant is a little more formal; the tables are traditionally laid with white linen tablecloths, napkins and silver cutlery. The chairs are upholstered in red velvet. The room has a high ceiling with wooden beams and chandeliers. At one end of the restaurant is an enormous mirror, with an ornate gilded wooden frame.
The restaurant is intimate, and ideal for a romantic evening or a larger gathering. We dined in the restaurant.
The dishes are traditional Swedish cuisine; and include Skagens toast, herring, blini, beef Rydberg and a variety of game dishes.
In order to see the entire range of food on offer, you should ask for the Swedish menu; they seem to think that English speakers will not wish to try the more traditional dishes, and so exclude them from the English menu. However, don’t let this put you off; the staff will be happy to explain each of the dishes on the Swedish menu.
The welcome from all the staff is warm and friendly. Our coats were taken at the door by the smartly suited doorman. The restaurant staff are friendly, efficient and helpful; they are happy to explain the more traditional dishes.
By way of a contras to the normal bread rolls, you are given a basket of Swedish bread and crisp bread. This, in addition to a plate of butter, is accompanied by a bowl of rich creamy blue cheese; with a flavour akin to Stilton. I would recommend that you resist the temptation to overindulge, as this will seriously ruin your appetite. I had to exert an awful lot of willpower not to take more than a few spoonfuls of the delicious cheese.
I started with Skagens toast; a combination of prawns and red caviar in a rich mayonnaise, served on a slice of toast. The taste was superb, and the dish generous in size. If you want to prepare this dish for yourself, see the recipe in my book “Accountants Can Cook”.
I chose fried bacon with onion sauce for my main dish. This consisted of generous slices of thick cut fatty bacon; fried and served with a white, creamy onion sauce. This was accompanied by plain boiled potatoes. I was delighted with this dish, it was “unctuous” in its richness, texture and flavour.
Eva started with the potato rosti and caviar, served with red onions. The potatoes were crispy and tasty; and combined well with the caviar. She thoroughly enjoyed it.
Eva chose the Viltwallenbergare for her main course. This was a large meatball made with a combination of moose, deer and veal. This was served with a wild mushroom sauce, accompanied by mashed potatoes and lingon berries.
The texture of the meatball was smooth and creamy, the flavour was very rich and gamey. The mashed potatoes, equally rich and smooth, complimented the meal.
Eva was delighted, and filled, by her choice.
The meal, which included a bottle of Pouilly Fume, cocktails and liqueurs, came to 1491SEK before tip.
Tennstopet is a splendid establishment, definitely in my top ten. Make sure you pay them a visit when you are in Stockholm.