stockholm - swedish fire
*This entry is filled with puns; apologies in advance. You’ve been warned!
We are sailing through land fragments. If you look at a map, it’s as if a solid piece of earth was dropped on the ground and we are navigating through the shards. Cozy homes sit snug on these tree-filled land morsels. We have arrived in Sweden, home of the dancing queen. Everyone on ship is ready to break into song - Trevor actually does.
With my personal ABBA soundtrack beside me, we head out to take a chance on Stockholm.
The architecture is stunning, regal, and some structures are adorned in gold. With feet on the ground, we feel our way through parts of this city. Interestingly enough, though stunning, the energy is hard to connect with and feels over touristy. Buildings that could tell quite a yarn have been nearly silenced by trends and too many humans. After an hour, we head back to the ship.
This has been the most interesting part of our journey, the feeling of each location. Some we know little about, yet, they surprise and delight, leaving us wanting more. Others we are eager to see, bring no feeling at all. When all is said and done, energy is wildly important, and this adventure is highlighting that fact like a skipping record.
But all is not lost, unbeknownst to Trevor, this Chiquitita booked a Michelin Star night that has been on his bucket list for a decade. Chef Niklas Ekstedt, who fell back to his roots of Nordic cooking, has opened his flame-filled kitchen in Stockholm. Tonight, we dine with Swedish fire!
Ekstedt is immediately inviting, we are seated in a cozy room among ingredients, and warmly welcomed with hot towels. The night begins here with bite-sized creations like roasted hay with dry-aged beef tartar. Not only does it melt in the mouth, it causes one to melt in flavour-ecstasy.
Next, we are led to the heart of the kitchen where several fires burn. An impressive and flame-filled display with oysters is our next bite, and it does not disappoint! The three guests to our left are just as excited to be here, and we discover they are visiting from Xiamen. A conversation over oysters about this adventure and how we were in Xaimen three months ago made the world feel even more intimate.
One last field trip, and we are seated at our table for the night. Wine, fire, and food dance together - the flavours are sensational! Ember baked scallops with pickled spruce shoots, hay-smoked quail with cherries, juniper spring lamb…
We are quickly stuffed, yet, have more to taste. Dare I undo the top button? I do, I do, I do…
After jubilee plums on a sourdough toffee and a mushroom soufflé with woodruff ice cream, we have no more room. Our host is gracious, and we leave minus one dish as we are filled to capacity!
The next afternoon, we depart, still full from this food adventure. Norway is waiting, and Trevor is extra curious about this visit as his biological father, whom he never had the chance to meet, is Norwegian.
