Mistral

Eating at Guide Michelain starred Mistral is a religious experience. Just look at the menu. The wild leaves and flowers were picked from the forrest nearby and the taste is amazing. This is art on a very high level. I also loved the cheese aged in cider and the rolls of chocolate with hazelnut/chocolatecake. The rolls felt like a mix between leader and barque in the mouth and the taste is exciting.
If you want to drink nonalcoholic beverages I really recommend the teamenu.

I am also really impressed by the philosophy and the passionate attitude at Mistral. One example of their philosphy is the heartful thanks to the small cultivators, farmers, fishermen, winemakers, artisans and other suppliers that the young chefs Björn Vasseur and Fredrik Andersson cooperate with.
The perfect simplicity in every little detail is very inspiring.

Menu spring 2009
Zucchini from the garden with vanilla, lemon, sage fried bread and shellfish jus
Dried potatoes with lavender and browned butter, creamy farmhouse egg and bleak roe in yoghurt
Beet root And rAw shrimps under melting lardo with chives and wild sorrel
Raw langoustines with milk skin, wild leaves and flowers and shredded Brazil nuts
Lukewarm lightly salted pike-perch with dried beets in hibiscus and cocoa and garden sorrel
Young garlic from the garden with stevia, sprouted almonds, olives and a 25 year old balsamic vinegar
Farm house chicken with fried porcs tongue, seabuckthorn marmalade, salmon roe and almond milk to drink
Matured cheeses from france
Creamy potato with vanilla and olive oil, almond sorbet and fleur de sel
The gardens Zucchini with caramel, almond icing, dates and raw lemon ice cream

From the menu
Mistral is as much a restaurant as a philosophy and a passionate attitude that we share with a number of small cultivators, farmers, fishermen, winemakers, artisans and others. Without these alliances, Mistral wouldn’t exist. That’s why nothing makes us happier than the fact that so many want to help take the experience even further.

Our heartfelt thanks to Martin Fellkvist and Frida Thörn at Skilleby Biodynamic Farm, Harald and Sonja Speer at Uppmälby Sanda Poultry Domta Hagby Väddö Local Dairy Gårdarnas butik ("the farmers’ market"), Franska Kvalitetsviner ("French Quality Wines"), Grande Bouteille, Anja Hynynen, Calle Forsberg, Nortiva and HägerFredlund advertising and design.