Bifångst

08/03/2019

Haven't had time to post, I'm sorry for that, promise to get better at it. Here is todays menu. Please "pinch and zoom" to highlight it.

11/02/2019

One of our dishes right now consists of a cods head, taken apart and grilled on our binchotan konro. Cheeks, forehead, tounge, collar and a light broth of the head carcass. This is one of our core dishes, as it leaves you wondering why you've never thought of asking for the head instead of the fillet at your local fishmonger.

09/02/2019

That days by-catch fish, served with milt, roe and deep fried fish scales. Basically what you would normally discard.

09/02/2019

A play on kaiseki cuisine, we finish with rice okoge as the main course, accompanied by a hot broth made with all the left over fish bones and shells and some pickles we make in house. Okoge is basically the "bifångst" of cooked rice, it is what we in the west would call roasted/burnt bottom scraps, but is actually what flavors our rice and what the Japanese see as the best part.

07/02/2019

So I said some weeks ago that I would start taking reservations for Bifångst, but I got way over my head with things I wanted to do but could not execute properly. It has taken me a while to get a balance into it all as I will do both HOZE and this one at the same time. Anyway. Now I'm happy with the formula and will NOW be taking reservations. I'm so so sorry for keeping you guys waiting. This guy will be on the menu. A cousin to the king crab but from waters out here in the west coast of Sweden, will be served with a egg white and butter sauce.

24/01/2019

Finally getting the menu done after some hectic weeks, sorry if I haven't answered any emails for reservations yet, I want it to be just right before I dive into this no waste menu On Sunday I'll start taking reservations. Promise !
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This is steamed and grilled scallion with caramelized scallion, scallion ash and scallion broth with scallion sprig oil.

07/01/2019

Curing salmon roe sacks with shiromiso for both and bifångst. This container is actually for making tsukemono but works well for this too. I think it will be served as part of our bread serving, inspired by the Russian "ikra" which funny enough sound like the Japanese word "ikura", that translates to salmon roe. coincidence ? I don't think so.

05/01/2019

Änglamat, meaning "angel food", is an old traditional dessert in Sweden where you use old dried up sweet cardamom buns and eat with milk and berries. At bifångst we will serve a freshly curdled warm cream with a lingonberry jam and dried lingonberry powder for one of our desserts.
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For bookings, please PM us or make a reservation at [email protected] ♥️

04/01/2019

Making drafts for the new menu. This is the leg of a ~2,5 year Spanish style cured ham from a Swedish breed called "Linderöd". Her name was Ulle short for Ulrika and will be part of the menu by the end of January. Some new and some previously served courses will be on the menu aswell. Stay tuned for more.

09/07/2017

16/06/2017

Lightly fired mackerel with fresh pine shoots and a dressing made of lacto-fermented jus from unripe strawberries and birch oil. Still got 2 seats tomorrow if someone is interested.