Restaurant
Cafe Piastowska
Tegnergatan 5
111 40 Stockholm
Sweden
Phone (46) (8) 21 25 08
Overview
Eva and I tried out the Cafe Piastowska, a Polish restaurant in Stockholm, the other week.
Ambience
Cafe Piastowska has been in existence for quite a few years in Stockholm and is run by a Swedish gentleman and his Polish wife who have, shall we say, a rather distinctive style and approach to the restaurant trade.
It consists of two floors, the ground floor bar and restaurant area and a basement which is a veritable rabbit warren of nooks and crannies.
The walls were decorated with all manner of knickknacks and artifacts, including Polish imperial flags. Red velour was very much the dominant texture, complemented by the white lace table cloths placed on top of crimson cloths.
We sat downstairs for our meal, then retired upstairs for our coffees and liqueurs.
The atmosphere created by the basement decor and candlelight was very romantic, even though Eva's part of the sofa that she was sitting on collapsed.
You are advised to book, as the owners tend to open and shut when they please. Indeed, the owner was happily going to bar us from entering (even though it was not full) until we told him that we had in fact made a booking.
Menu
The menu was very limited, and only offered soup and three main courses; schnitzel, steak and another dish that I have forgotten.
Service
The service was rather eccentric. When we sat down we were almost instantaneously served a bowl of potato and leek soup, before we had even seen the wine list. It was evident that you had to make sure that you repeated the order to ensure that the staff grasped fully what you wanted.
Rumour has it, that if they don't like you they make it very clear to you indeed.
When we were upstairs, partaking of our vodkas and coffees, we entered into a rather lengthy chat with the owner and his daughter who were sitting on the next table. Evidently we had passed "acceptability" test.
Food
The soup was good, but I found my main course of steak with egg and horseradish to be a little disappointing. The steak not being that high quality, and the potatoes underneath being a little greasy.
Eva managed to persuade them to serve her a blinis to start with. This was rather a bizarre form of blinis, as it came smothered with a variety of ingredients (poached salmon, egg and caviar) and was rather greasy.
Eva chose the schnitzel for her main course, which was rather better than her starter in terms of quality.
The meal, which included a bottle of Chardonnay 3 vodkas and 6 Irish coffees (yes, we "did it large" that night), came to 1340SEK before tip.
Overall Opinion
A romantic, eccentric restaurant; if you want to go out and get drunk in a cosy environment, then this is the place for you. However, don't expect the food to be that exciting.
Tuesday, March 20, 2007
Monday, March 05, 2007
Dolce Vita
Restaurant
Dolce Vita
Kungsholmsgatan 16
112 27 Stockholm
Sweden
Phone (46) (8) 650 60 80
Website www.dolcevita.nu
Overview
Eva and I went to Dolce Vita on Valentine's night, for a rather pleasant and romatic Italian meal.
It is has been quite a while since we have been to the Dolce Vita. When I lived in Stockholm (1996-2000) we often went there. However, this is the first time that we have been back since 2000.
I am happy to report that it was much as I remember it.
Ambience
Dolce Vita has been in existence since 1985, and serves good quality Italian food in a bright and cheerful setting. It used to make rather a fine selection of pizzas, as well as the pasta dishes. However, pizza is now no longer on the menu.
The restaurant is bright, lively, cheerful and busy. You would be well advised to book, especially if you wish to dine there on a Friday or Saturday night.
We were warmly welcomed and promptly shown to our table.
I would also note that despite the fact that the place was full, and the tables were quite close together, we did not feel claustrophobic (the brightness of the decor helped a lot in that respect).
Menu
The menu offered a good selection of Italian dishes (except for pizza) including, steak, veal, chicken, pasta and fish dishes.
Service
The service was very good; efficient, friendly and prompt.
Food
Eva started with the Scampi Piri Piri sauteed in olive oil, paprika and garlic. These were splendid looking fellows indeed, magnificently plump. Fresh and tasty, neither too much oil or garlic had been used to overpower the taste.
I chose the spaghetti bolognese, yes I was a greedy pig! Our waiter warned me about the size of the dish, and even offered me a child's portion.
Needless to say, I chose "adult size".
The dish was as I would have wished it to be; robust, tasty, large and accompanied by a huge bowl of freshly grated Parmesan.
What more could a man ask for to start his meal with?
Eva then chose the veal escalope with Mozzarella in a white wine sauce. She was more than pleased with this dish, the sauce complemented the meat and the cheese was not too rich. The veal was tender and flavoursome, not overpowered by the sauce with added just the right amount of piquantness.
However, the quantity of the dish defeated her (hence the need to summon the doggie bag at the end).
I opted for the fillet steak in a pepper and cognac sauce. Now I have absolutely no complaints about the quality of the meat, it melted in the mouth and was a good sized decently cooked portion of good quality fillet steak. However, I feel that the sauce needed some attention:
1 The pepper element of it was not quite as strong as I would have preferred.
2 The steak was topped with a slab of goat's cheese, which was totally unnecessary and overpowered the pepper sauce along with every other ingredient on the plate.
Polite advice to the chef:
"Lose the cheese, the dish most certainly does not need it"
That being said, I finished the steak (having removed the cheese).
Our main courses came with a very generous bowl of home made saute potatoes, which were excellent and far removed from the sad greasy fries served by many establishments.
The meal, which included a bottle of Mateus Rose, came to 896SEK before tip.
Overall Opinion
A good, fun, cheerful restaurant; we are happy to recommend it.
Dolce Vita
Kungsholmsgatan 16
112 27 Stockholm
Sweden
Phone (46) (8) 650 60 80
Website www.dolcevita.nu
Overview
Eva and I went to Dolce Vita on Valentine's night, for a rather pleasant and romatic Italian meal.
It is has been quite a while since we have been to the Dolce Vita. When I lived in Stockholm (1996-2000) we often went there. However, this is the first time that we have been back since 2000.
I am happy to report that it was much as I remember it.
Ambience
Dolce Vita has been in existence since 1985, and serves good quality Italian food in a bright and cheerful setting. It used to make rather a fine selection of pizzas, as well as the pasta dishes. However, pizza is now no longer on the menu.
The restaurant is bright, lively, cheerful and busy. You would be well advised to book, especially if you wish to dine there on a Friday or Saturday night.
We were warmly welcomed and promptly shown to our table.
I would also note that despite the fact that the place was full, and the tables were quite close together, we did not feel claustrophobic (the brightness of the decor helped a lot in that respect).
Menu
The menu offered a good selection of Italian dishes (except for pizza) including, steak, veal, chicken, pasta and fish dishes.
Service
The service was very good; efficient, friendly and prompt.
Food
Eva started with the Scampi Piri Piri sauteed in olive oil, paprika and garlic. These were splendid looking fellows indeed, magnificently plump. Fresh and tasty, neither too much oil or garlic had been used to overpower the taste.
I chose the spaghetti bolognese, yes I was a greedy pig! Our waiter warned me about the size of the dish, and even offered me a child's portion.
Needless to say, I chose "adult size".
The dish was as I would have wished it to be; robust, tasty, large and accompanied by a huge bowl of freshly grated Parmesan.
What more could a man ask for to start his meal with?
Eva then chose the veal escalope with Mozzarella in a white wine sauce. She was more than pleased with this dish, the sauce complemented the meat and the cheese was not too rich. The veal was tender and flavoursome, not overpowered by the sauce with added just the right amount of piquantness.
However, the quantity of the dish defeated her (hence the need to summon the doggie bag at the end).
I opted for the fillet steak in a pepper and cognac sauce. Now I have absolutely no complaints about the quality of the meat, it melted in the mouth and was a good sized decently cooked portion of good quality fillet steak. However, I feel that the sauce needed some attention:
1 The pepper element of it was not quite as strong as I would have preferred.
2 The steak was topped with a slab of goat's cheese, which was totally unnecessary and overpowered the pepper sauce along with every other ingredient on the plate.
Polite advice to the chef:
"Lose the cheese, the dish most certainly does not need it"
That being said, I finished the steak (having removed the cheese).
Our main courses came with a very generous bowl of home made saute potatoes, which were excellent and far removed from the sad greasy fries served by many establishments.
The meal, which included a bottle of Mateus Rose, came to 896SEK before tip.
Overall Opinion
A good, fun, cheerful restaurant; we are happy to recommend it.
Friday, February 23, 2007
Carveries
Carveries
Myself and a couple of friends were scouring London last night, looking for a carvery in which to stuff our faces.
It seems that they are hard to find, and those that do exist shut their doors very early. One that we visited, closed at 7:00PM and another at 8:00PM
Why?
Simple, the hotels in which these once great institutions are housed want to force their customers to eat in their other more expensive restaurants. All they succeeded in doing, was losing our custom.
Bring back the traditional carvery, that's what I say.
Myself and a couple of friends were scouring London last night, looking for a carvery in which to stuff our faces.
It seems that they are hard to find, and those that do exist shut their doors very early. One that we visited, closed at 7:00PM and another at 8:00PM
Why?
Simple, the hotels in which these once great institutions are housed want to force their customers to eat in their other more expensive restaurants. All they succeeded in doing, was losing our custom.
Bring back the traditional carvery, that's what I say.
Thursday, February 08, 2007
The Surrey Cricketers
The Surrey Cricketers
23 West Street
Croydon
Surrey
CR0 1DJ
Phone- 0208 288 1781
We held my father's post funeral drink and buffet in the Surrey Cricketers yesterday. I was more than pleased with the catering and ambiance.
The pub is one of the few traditional pubs that you can still find in central Croydon, the walls and ceilings are adorned with nick nacks and memorabilia.
It is "V" shaped, and has a games area in one part and a very cosy comfortable lounge area (with leather sofas and a fire) in the "V" part.
There is not a hint of "theming" as practiced by other establishments. The atmosphere of the pub is cosy and inviting.
The landlady, Debbie Brooks, prepared a magnificent buffet for the funeral party which included; sausage rolls, Cumberland sausages, ham sandwiches, smoked salmon sandwiches, prawn sandwiches, egg sandwiches, vol au vents, pork pies, scotch eggs, a variety of quiches, chicken legs, dips, cheeses and coffee.
The food was excellent; it was good quality, freshly prepared, tasty, reasonably priced and more than generous.
I have absolutely no hesitation in recommending the Surrey Cricketers for a drink, or for catering.
My thanks to Debbie for looking after us so well yesterday.
23 West Street
Croydon
Surrey
CR0 1DJ
Phone- 0208 288 1781
We held my father's post funeral drink and buffet in the Surrey Cricketers yesterday. I was more than pleased with the catering and ambiance.
The pub is one of the few traditional pubs that you can still find in central Croydon, the walls and ceilings are adorned with nick nacks and memorabilia.
It is "V" shaped, and has a games area in one part and a very cosy comfortable lounge area (with leather sofas and a fire) in the "V" part.
There is not a hint of "theming" as practiced by other establishments. The atmosphere of the pub is cosy and inviting.
The landlady, Debbie Brooks, prepared a magnificent buffet for the funeral party which included; sausage rolls, Cumberland sausages, ham sandwiches, smoked salmon sandwiches, prawn sandwiches, egg sandwiches, vol au vents, pork pies, scotch eggs, a variety of quiches, chicken legs, dips, cheeses and coffee.
The food was excellent; it was good quality, freshly prepared, tasty, reasonably priced and more than generous.
I have absolutely no hesitation in recommending the Surrey Cricketers for a drink, or for catering.
My thanks to Debbie for looking after us so well yesterday.
Tuesday, February 06, 2007
Bird Flu
Bird Flu
Britain's consumers appear to be, very sensibly, calm in the wake of the current bird flu outbreak in the UK.
Poultry sales in Britain are holding up, despite the outbreak at a farm owned by Bernard Matthews, Europe's biggest turkey producer.
Britain's leading supermarket chains, Tesco, Sainsbury, Asda and Morrison's all reported sales were bearing up well.
However, foreign consumers are not so relaxed. South Korea and Hong Kong have banned British poultry.
South Korea imported about £1.5m in poultry products from Britain last year.
Hong Kong imported 11,400 tonnes of British poultry and poultry products in the first 10 months of last year.
Ireland, Russia, Japan, South Africa and Indonesia have also banned imports of poultry or related products from the UK.
In the wake of the foot and mouth epidemic and mad cow disease of a few years ago, the countryside and farming in Britain has more than had its fair share of problems.
Britain's consumers appear to be, very sensibly, calm in the wake of the current bird flu outbreak in the UK.
Poultry sales in Britain are holding up, despite the outbreak at a farm owned by Bernard Matthews, Europe's biggest turkey producer.
Britain's leading supermarket chains, Tesco, Sainsbury, Asda and Morrison's all reported sales were bearing up well.
However, foreign consumers are not so relaxed. South Korea and Hong Kong have banned British poultry.
South Korea imported about £1.5m in poultry products from Britain last year.
Hong Kong imported 11,400 tonnes of British poultry and poultry products in the first 10 months of last year.
Ireland, Russia, Japan, South Africa and Indonesia have also banned imports of poultry or related products from the UK.
In the wake of the foot and mouth epidemic and mad cow disease of a few years ago, the countryside and farming in Britain has more than had its fair share of problems.
Monday, January 22, 2007
Advice To Chefs
Advice To Chefs
When preparing a hot starter, that contains stuffed mushrooms, it is advisable to cook the mushrooms and not present a dish containing raw mushrooms.
Advice to restaurant managers
Don't try to talk you way out of a faux pas like this, by trying to pretend that the mushrooms were cooked.
When preparing a hot starter, that contains stuffed mushrooms, it is advisable to cook the mushrooms and not present a dish containing raw mushrooms.
Advice to restaurant managers
Don't try to talk you way out of a faux pas like this, by trying to pretend that the mushrooms were cooked.
Country Mushroom Crumbles
Country Mushroom Crumbles
Some free advice to the chef, of an "English restaurant" in Pimlico, who prepared "Country Mushroom Crumbles" for me last week:
The mushrooms in the dish needed to be cooked, raw mushrooms waved under the microwave for 60 seconds do not "cut the mustard".
Some free advice to the manager of the same restaurant, who tried to make me believe that they were cooked and that I don't know about food:
You picked the wrong person to try that one on.
Some free advice to the chef, of an "English restaurant" in Pimlico, who prepared "Country Mushroom Crumbles" for me last week:
The mushrooms in the dish needed to be cooked, raw mushrooms waved under the microwave for 60 seconds do not "cut the mustard".
Some free advice to the manager of the same restaurant, who tried to make me believe that they were cooked and that I don't know about food:
You picked the wrong person to try that one on.
Thursday, January 18, 2007
The Organic Myth
The Organic Myth
Many middle class consumers are now favouring more expensive organic produce above more conventionally, cheaper, farmed produce; as Tesco's results show.
The consumers who buy the "organic" produce are of the belief that no pesticides are used and, as a consequence, the food is better for you.
Several myths here:
Many middle class consumers are now favouring more expensive organic produce above more conventionally, cheaper, farmed produce; as Tesco's results show.
The consumers who buy the "organic" produce are of the belief that no pesticides are used and, as a consequence, the food is better for you.
Several myths here:
- It is not proven that all pesticides, if used properly, are harmful.
- Organic farmers certainly use less chemicals than their conventional counterparts. However, current standards do in fact allow the use of certain pesticides on organic farms.
- Not all produce labelled "organic" is in fact organic, as this article states Cornucopia.
Monday, January 15, 2007
Boozing For Britain
Boozing For Britain
Never let it be said that our beloved MP's do not back Britain, most especially the drinks industry.
Last year our MP's sated their political thirst with over £750K worth of wine for Parliament's bars and restaurants.
That works out at more than a £1K of wine per MP.
Commons bars operate without a licence, and are not restricted to opening hours imposed on outside pubs.
Well done, keep it up lads!
Never let it be said that our beloved MP's do not back Britain, most especially the drinks industry.
Last year our MP's sated their political thirst with over £750K worth of wine for Parliament's bars and restaurants.
That works out at more than a £1K of wine per MP.
Commons bars operate without a licence, and are not restricted to opening hours imposed on outside pubs.
Well done, keep it up lads!
Tuesday, January 09, 2007
Outstanding
Outstanding
My compliments to the staff at Franklins, Dulwich, for their speed of service and customer care.
Eva and I dined there last Saturday, and had another superb meal (see an earlier review here Franklins). During our meal, we managed to drop various knives and forks on the floor three times.
Oops!
Within 15 seconds of the knife/fork hitting the floor, a member of staff had rushed to our table and replaced it with a clean one. They even managed to identify the correct item of cutlery, from the sound that it made when hitting the floor.
Outstanding!
My compliments to the staff at Franklins, Dulwich, for their speed of service and customer care.
Eva and I dined there last Saturday, and had another superb meal (see an earlier review here Franklins). During our meal, we managed to drop various knives and forks on the floor three times.
Oops!
Within 15 seconds of the knife/fork hitting the floor, a member of staff had rushed to our table and replaced it with a clean one. They even managed to identify the correct item of cutlery, from the sound that it made when hitting the floor.
Outstanding!
Tuesday, January 02, 2007
New Year Detox
New Year Detox
Did you overindulge over Christmas and New Year?
Here is a simple, and cheap, detox drink that will help you back on your gastric feet.
Ingredients
-a handful of fresh parsley
-a large chunk of fresh ginger
-one fresh clove of garlic
-one medium tomato
-mineral water
Method
Place all of the above into a highball glass, and blitz
Drink immediately, have it every day for breakfast.
Did you overindulge over Christmas and New Year?
Here is a simple, and cheap, detox drink that will help you back on your gastric feet.
Ingredients
-a handful of fresh parsley
-a large chunk of fresh ginger
-one fresh clove of garlic
-one medium tomato
-mineral water
Method
Place all of the above into a highball glass, and blitz
Drink immediately, have it every day for breakfast.
Wednesday, December 20, 2006
The Organic Con Trick
The Organic Con Trick
I have always been a tad skeptical about the organic food industry, the fact that so many products in supermarkets and restaurants are now labeled "organic" makes me wonder quite where these products are being farmed; given that the majority of farming in Britain relies on chemical fertilisers and pest control.
It should not be ignored that those organisations that sell "organic" produce claim a very hefty mark up for them.
Therefore I was none too surprised to read the following in The Telegraph:
"One of London's most fashionable restaurants, used by film stars and members of the Royal family, has become the first in the country to be fined for falsely claiming that meat used in a number of its dishes was organically farmed.
Julie's Restaurant and Bar was fined £7,500 after its managing director, Johnny Ekperigin, admitted three offences under the Food Safety Act 1990."
Suffice to say, this story coupled with the recent Spanish egg scandal, has not changed my mind about "organic" produce. I continue to buy conventionally farmed produce.
I have always been a tad skeptical about the organic food industry, the fact that so many products in supermarkets and restaurants are now labeled "organic" makes me wonder quite where these products are being farmed; given that the majority of farming in Britain relies on chemical fertilisers and pest control.
It should not be ignored that those organisations that sell "organic" produce claim a very hefty mark up for them.
Therefore I was none too surprised to read the following in The Telegraph:
"One of London's most fashionable restaurants, used by film stars and members of the Royal family, has become the first in the country to be fined for falsely claiming that meat used in a number of its dishes was organically farmed.
Julie's Restaurant and Bar was fined £7,500 after its managing director, Johnny Ekperigin, admitted three offences under the Food Safety Act 1990."
Suffice to say, this story coupled with the recent Spanish egg scandal, has not changed my mind about "organic" produce. I continue to buy conventionally farmed produce.
Tuesday, December 19, 2006
The Nigella Effect
The Nigella Effect
Fans of Nigella Lawson, celebrity cook, domestic godess and daughter of Nigel Lawson, will only be too aware of the effect that her recommendations can have on the availability of ingredients.
In the run up to Christmas, Nigella has been presenting a series of cooking programmes on BBC2 showing her favourite recipes. In one of them she mentioned that a "must have" staple in her kitchen was goose fat. The fat cooks at a higher temperature than other fats, and consequently produces the most succulent and crisp of roast potatoes.
The consequence of her remark has been a veritable panic buying of goose fat, there is now a nationwide shortage of the product.
I should warn you now, Nigella also tipped something else the other day, which is more than likely to disappear from the supermarket shelves just as quickly as the goose fat; disposable aluminium trays. Her view being that, even though it is not environmentally friendly, using a disposable tray for roasting the turkey and the potatoes saves you a hell of a lot of washing up.
Fans of Nigella Lawson, celebrity cook, domestic godess and daughter of Nigel Lawson, will only be too aware of the effect that her recommendations can have on the availability of ingredients.
In the run up to Christmas, Nigella has been presenting a series of cooking programmes on BBC2 showing her favourite recipes. In one of them she mentioned that a "must have" staple in her kitchen was goose fat. The fat cooks at a higher temperature than other fats, and consequently produces the most succulent and crisp of roast potatoes.
The consequence of her remark has been a veritable panic buying of goose fat, there is now a nationwide shortage of the product.
I should warn you now, Nigella also tipped something else the other day, which is more than likely to disappear from the supermarket shelves just as quickly as the goose fat; disposable aluminium trays. Her view being that, even though it is not environmentally friendly, using a disposable tray for roasting the turkey and the potatoes saves you a hell of a lot of washing up.
Thursday, December 14, 2006
Meaty Mince Pies
Meaty Mince Pies
'Tis the season to be merry etc. In keeping with the season, I would like to share with you my recipe for Meaty Mince Pies (a welcome alternative to the sweet variety)
Ingredients
-Puff pastry
-1kg of pork mince
-250g homemade breadcrumbs
-A good handful of fresh finely chopped parsley
-A good handful of fresh finely chopped sage
-A good handful of fresh finely chopped rosemary
-1 egg
-Salt and coarse ground black pepper to taste
Method
Combine all the ingredients (except for the pastry) in a large mixing bowl
Roll and cut circles of pastry to fill a greased mince pie baking tray (this should be enough for 24-30 pies).
Generously fill the pies with the mince mixture
Top off each with a pastry lid
Bake in a hot oven (180-200) for around 20-25 minutes, until golden brown.
Eat.
'Tis the season to be merry etc. In keeping with the season, I would like to share with you my recipe for Meaty Mince Pies (a welcome alternative to the sweet variety)
Ingredients
-Puff pastry
-1kg of pork mince
-250g homemade breadcrumbs
-A good handful of fresh finely chopped parsley
-A good handful of fresh finely chopped sage
-A good handful of fresh finely chopped rosemary
-1 egg
-Salt and coarse ground black pepper to taste
Method
Combine all the ingredients (except for the pastry) in a large mixing bowl
Roll and cut circles of pastry to fill a greased mince pie baking tray (this should be enough for 24-30 pies).
Generously fill the pies with the mince mixture
Top off each with a pastry lid
Bake in a hot oven (180-200) for around 20-25 minutes, until golden brown.
Eat.
Wednesday, December 06, 2006
The Christmas Pick Me Up
The Christmas Pick Me Up
As we are now in the main run up to Christmas, with office parties and other drinking occasions in full swing, I thought that I would share with you my breakfast recipe which is good for the stomach and for protecting against colds.
Ingredients
-Fresh ginger, a one inch chunk
-1 fresh clove of garlic
-A good handful of fresh parsley
-1 medium tomato
Method
Place all the above into a high ball glass.
Half fill with still mineral water.
Blend with a hand blender.
Drink
It helps prevent colds, settles the stomach, eases bloating and rehydrates you.
Drink it everyday.
As we are now in the main run up to Christmas, with office parties and other drinking occasions in full swing, I thought that I would share with you my breakfast recipe which is good for the stomach and for protecting against colds.
Ingredients
-Fresh ginger, a one inch chunk
-1 fresh clove of garlic
-A good handful of fresh parsley
-1 medium tomato
Method
Place all the above into a high ball glass.
Half fill with still mineral water.
Blend with a hand blender.
Drink
It helps prevent colds, settles the stomach, eases bloating and rehydrates you.
Drink it everyday.
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