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  • Holy shit.

  • Be careful man.

  • I'm not kidding. Stop, you're scaring me.

  • Munchies Guide to Sweden.

  • New Nordic Cuisine.

  • Back in 2004, Claus Meyer,

  • chef and co-founder of Copenhagen's Noma

  • restaurant.

  • Together with top chefs form the Nordic region,

  • came together to write the new

  • Nordic Kitchen Manifesto.

  • And the food revolution was born.

  • The main focus of the new Nordic is fresh,

  • seasonal, simple, and

  • most importantly, local ingredients.

  • This approach has

  • encouraged chefs to explore new flavors.

  • And Sweden's food scene has exploded in

  • recent years.

  • It's quickly becoming Europe's culinary star.

  • Exciting new restaurants are opening

  • across Stockholm,

  • inspired by the new Nordic philosophy.

  • At Restaurant Ekstedt, Chef Niklas is employing

  • traditional Nordic cooking techniques.

  • Restaurant Ekstedt.

  • Stockholm, Sweden.

  • So, Niklas. Ivar Berglin, Munchies.

  • Yeah. Where are we?

  • Well, you're at my place.

  • Niklas Ekstedt. Owner, Ekstedt.

  • Yeah.

  • This is my restaurant.

  • Yeah. And this is like,

  • kind of like, if you you say flagship restaurant.

  • How many restaurants do you have now?

  • Three But

  • this is your little baby, right?

  • This is my baby, yeah.

  • But this one is a little different,

  • because this one focus on the open fire and

  • the old Scandinavian cooking techniques.

  • So tell me about the,

  • the basics of the new Nordic cuisine.

  • The new Nordic cuisine is basically

  • if you'd like explain it simply,

  • it's like flipping the map upside down.

  • The European map.

  • I mean originally every-.

  • What do you mean by that?

  • Originally, the chefs in, in the Nordic countries

  • used to look south for inspiration.

  • You looked into the like, like French gastronomy,

  • Italian gastronomy, Spanish gastronomy.

  • And then you kind mixed it up a little bit with

  • the Nordic ingredients, and

  • then that was fine dining high-end cuisine.

  • Mm-hm. But in the like,

  • in the mid-90s and the end, end of 90s,

  • there were a few chefs in the Nordic countries that

  • got together and said like,

  • why don't we work 100% with the Nordic products.

  • So they started sourcing ingredients and

  • products only from the Nordic countries, Norway,

  • Sweden, Denmark.

  • So in terms of like the new Nordic Cuisine,

  • we're, we're like, we're more focused on the

  • technical aspect of it than the product aspect.

  • What you wanna do? What do you like,

  • fish, meats?

  • What's your favorite?

  • That's what I want to do.

  • Turbot and lobster.

  • Fish, fish and lobster,.

  • Fish and lobster.

  • Great.

  • We get you an apron.

  • Great.

  • There we go.

  • That felt better.

  • Oh, my god.

  • We don't have a size for you.

  • Oh, you're so-.

  • Oh, well, you didn't do it the proper way.

  • You're so skinny.

  • Is this like the beginning of the show?

  • Isn't that really hot?

  • No, it's not actually.

  • Okay, you wanna compete?

  • Okay.

  • Okay. One, two, three.

  • I think you'll have a heart attack.

  • Ouch. Ahh.

  • You are mad.

  • Oh, yeah.

  • What's that?

  • I think you add about that much, right?

  • Boom, in with you.

  • This is basically how all our cooking starts.

  • Just a cast iron pan.

  • Boom. Into the fire and

  • then we just put in some lobster into the cast

  • iron pan.

  • I just like to move things around like this

  • because it makes me feel like a pro.

  • It's really, oh.

  • See? Try and flip it.

  • Oh, watch out.

  • Let, let, yeah.

  • Ivan, let, you put that up.

  • Hang it up on top of the fire.

  • And now the fish is all yours.

  • Oh, they're in? There?

  • Yeah. When you fry shellfish,

  • it's really, really quick.

  • So you just sear it a bit.

  • And then we hang it up here to give a little

  • flavor from the birch wood.

  • The birch is like the, the original way of

  • cooking in the Nordic cuisine.

  • I wanted the restaurant to be very old style,

  • technically wise.

  • But I wanted the plate to be contemporary.

  • Mm-hm. I wanted the,

  • the plating and the food to compete with the best

  • restaurants in the city.

  • This is the, this is the flambadou.

  • Seriously?

  • Yeah, no joke, this is extremely hot.

  • Oh, it was extremely hot in there.

  • No, no, no, no, no.

  • It's extremely hot in here. No, no, no.

  • This is really. Don't, I mean,

  • I'm not kidding.

  • Okay. Don't burn yourself.

  • Safety first kids.

  • Yeah. Okay.

  • So what we're doing is like we're taking the,

  • the, the tool out of the fire.

  • Mm-hm. And

  • then we adding fat into the, to the,

  • to the glowing metal.

  • All right, sounds yummy.

  • And that, the, the fat will burn and

  • then land on the hay.

  • And the hay will burn down

  • in this meat in the bottom of the hay.

  • Was that a butter?

  • Oh, that's cool.

  • Is there any butter coming out of there?

  • Whoa.

  • Blow it out? It's really warm here,

  • Niklas, come on.

  • This is totally medieval.

  • Oh, I missed the flame.

  • Blow it out.

  • Oh, I've got smoke in my eyes.

  • Don't burn yourself.

  • Oh, blow that one out.

  • I was blowing on this thing.

  • I might have burnt it just slightly there,

  • huh, Niklas?

  • I think it looks delicious.

  • Oh, you cut it.

  • No, you cut it.

  • You do the honors.

  • No, you cut it. Oh, that looks so nice.

  • It's perfect.

  • It's like Swedish sashimi.

  • The flambodou, it's my new thing.

  • I'm getting one for home.

  • So what's different about this restaurant compared

  • to your other restaurants?

  • Well, my other restaurants I tried to

  • make money.

  • Oh.

  • There you go.

  • It always comes down to that.

  • It takes so

  • much longer to run a restaurant like this.

  • It's actually pretty stupid.

  • It sounds stupid, yeah.

  • Can you tell me something that's

  • not stupid about the restaurant you own?

  • The food tastes amazing.

  • Yeah.

  • So, the next dish is the lobster that we

  • cooked earlier.

  • Hm, the one, the one I did.

  • Yep. But I'm not getting

  • the one I did.

  • It is, it is the one you did.

  • Oh, really? Yeah.

  • Mm.

  • This is your lobster with some brioche and

  • turbot with some pickled mushrooms on top.

  • And actually, my little

  • thing there looks pretty good.

  • Taste it.

  • Come on, taste it.

  • See if you like it.

  • A subtle smokiness, isn't it?

  • It's not bad.

  • No. It doesn't punch you.

  • Cuz that's the most the,

  • that's most important point.

  • Both from the,

  • both from the tail of the lobster and, and

  • with the bread.

  • You're having a bread in there as well hanging?

  • Yeah, deep fried in the coaster and pan.

  • Really sweet, the, the mushrooms, huh?

  • Yeah.

  • You're the skinniest guy we've ever had in here.

  • Just throw that, I'm not-.

  • Sorry.

  • Why, you can keep on feeding me.

  • I have no problem with that.

  • But this movement isn't limited to Sweden's

  • capital.

  • It's growing across the country.

  • So my next stop was Koka in Goteborg.

  • Koka. Goteborg, Sweden.

  • Which I'd heard was one of the best

  • restaurants in Sweden.

  • In Goteborg, and being on the west coast,

  • seafood is a big thing.

  • And it's a big thing here as well, right?

  • Johan Bjorkman. Head Chef, Koka.

  • We have like an expression that you dig

  • where you stand.

  • So here is the sea,

  • the sea is just outside the door.

  • So we can get fresh seafood alive every day,

  • and that the quality is super good.

  • Like, people are talking about new Nordic cuisine.

  • Like to make great food, you need to,

  • to take what you have in your area.

  • Yeah.

  • But you're going,

  • you cannot find everything here.

  • But we try to, to take like 30 Swedish miles,

  • and work with that.

  • So we got Ugglarp with the vegetables.

  • And you got the producer of lamb and

  • cheese and milk and everything here.

  • It's all locally sourced.

  • Yeah.

  • I'm just waiting for my first course.

  • So here's the first course on the menu.

  • We got crab.

  • The claw meat is underneath.

  • And we got some thin-sliced carrots, and

  • a, a pate made of crab,

  • flavored with a horseradish, and

  • then frozen.

  • Another hard day at work.

  • Mm.

  • The thing is, this thing is awesome.

  • I mean horseradish usually just like

  • takes over a whole thing.

  • It's just there, like subtle.