Review of LYKKE – by Malin J.

Item: LYKKE
Rating: 5
Author: Malin J.

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LYKKE

28 August 2019

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Unheard nice place for AW, plenty of space, the Fransosen behind the bar is the type reason enough to go here. The drinkers are ambitious, whether you order a GT or a hard sour.

Good breakfast.

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Moa L. Experienced

1 February 2024

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I still give this restaurant 4 out of 5. I actually had much lower expectations based on reviews I've read but I still thought they lived up to good and well-cooked food. We had a package of two courses and took in Jerusalem artichoke soup with scallops and tuna tartare. Tasty, and in my taste...

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Mimmi S. Master

31 December 2019

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Was Unfortunately very disappointed after the last visit to Lykke. Was there last summer and then I felt that this is the best brunch in Stockholm! With service and pleasant impression and great food!... but that's no longer the case.

Was there a couple of weeks ago, Recommended to my sister that we come here when she had her birthday and was thus a December day.
I am the first of the party on site and then stand at the entrance to the restaurant waiting to be placed.... bartenders and waitresses check on me several times but ignored for 10 minutes. Just when I'm about to get the table, the rest of the party arrives.

We sit down and my cutlery is dirty... euw! But think no more about it. We go to get food and then the plate is at the top... dirty. Euw x2! Then yes felt a little what's going on here.

Then the food, am so disappointed. Should we start with the fact that they hardly have any seafood stuff in the winter? Know that it is not season but a shrimp and salmon was all there was, what happened to the skagen rolls for example from last summer? It hasn't done anything if it's compiled with other food but was just thin with stuff. bad with sauces for any dish, bad with dishes.
Meen then it's even sadder that there was hardly any food in front. Some completely cleared barrels, some were just a few things left. Just felt thin and a little dull. There weren't even a lot of people eating brunch on this day, maybe 1/3 of the prime part of restaurants. And yet they couldn't refill? The salad bowl wasn't replenished throughout our stay, all that was left was a few half brown lettuce leaves as well.
Then I really wonder who baked the bread? And how they can even serve them?! It was so dry, and not only lying down dry but kind of just crumbly and dry. I also had to ask them to pick up new bread because they too were out of stock. Took his minutes.

Late... well the ones you ate were good. Good shrimp... too bad the aiolin was out of stock, crispy bacon and potatoes, the chicken and spare ribs... when I think about it, most of it was edible in the hot kitchen. And those aren't really the ones I'm looking for when I was coming here. We wanted a light brunch, which I understood this place as before.

The service was terrible unfortunately, we had all had time to sit and talk and pick up food before they arrived and asked if we wanted a drink. The bubble was okay. They felt very nonchalant and unadorned about either the food or the visitors.

I think the range of food is MUCH better in the summer, then also worth the right price. But paying 325kr for myitt last visit was not worth it. Then I had high expectations... but only had expectations that it would be as good as last.

Listed in: Brunch buffé

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Paladar de Cuba

26 October 2020

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I had previously left a review here that was five-star, but my last visit gives me reason to be so brusque that I need to erase the old judgment. Simply because it's not true. We were three people on a Friday night after work, despite booking a table so we were thrown from the table after one a...

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Frantzén

28 October 2019

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Going to Frantzén is something different from what I have experienced before. From the second you ring the bell down on the street to get in until you come out again.
It's like going into a capsule and visiting a fairytale world where magical creatures have conjured with every bite. Nothing is left to chance.
When we step into the hall and are well received by staff who are, just like us, ordinary people with a faiblesse for food and wine.
They send us into the elevator, which thunders upwards into the carefully decorated town house that is Björn Frantzén's magical world. In the elevator, the lights start to change color and Metallica is playing, we look at each other, me and my love, and giggle with tingling stomachs.
The lounge we are welcomed into is lovely, it smells from home from the crackling fire, and from the open kitchen where the canapés we will soon receive are carefully prepared. We get to choose champagne from a trolley and are served small bites with everything from duck cake to bleak roe and macaron with whipped foie gras. We are invited to come forward and look at today's ingredients with a well-thought-out presentation. Stories about how the caviar we are going to get for the cod has been selected and the live blue lobster from Norway.

Then we get to go on a tour, visit the kitchen and say hello to the chefs. Go into the wine room and feel the bottles that cost more than I earn in a normal quarter.
We enter the restaurant, and get to say hello to the magical creatures that are the evening's staff. We hear about the Swedish birch in the fire over the barbecue that takes place over an open fire. We're going to see everything being cooked, we're going to sit in the middle of the spectacle. The chairs are pulled out and everything that is served is like someone you love hugging you warmly. Every single bite crackles and tastes better than I could have ever imagined food.
The wine's perfect match settles like a silk shroud on the palate.
Then it comes in, the French toast, which is the most magnificent thing I've ever eaten. A perfectly crispy knight, topped with a parmesan cream, small drops of balsamic on top and then a flower of fresh autumn truffle is shaved over. When I take the first bite, first feel the crunch, then the softness and finally the umami fill all my senses, I start crying. It's so good.

When we finally finish in the restaurant and get to go up to the lounge again, we are served an extra dessert of buffalo milk ice cream, then comes the candy cart. Homemade candy with pistachio macarons, cloudberry jelly, pralines and small apple pies, no bigger than a thumbnail. In the elevator downstairs, The final countdown is played

Frantzén's fairytale world is like visiting Charlie and the Chocolate Factory for adults, it's too good to be true and it beats all high expectations. I don't really think we deserve Frantzén, it's too good for this world, but I'm glad they don't know that yet.

Bröd till huvudrätten. – Photo from Frantzén by Malin J. (28/10/2019)

Torsk som kyssts i smörbad. – Photo from Frantzén by Malin J. (28/10/2019)

Grand cru. – Photo from Frantzén by Malin J. (28/10/2019)

Maderia. – Photo from Frantzén by Malin J. (28/10/2019)

Fattiga riddare. – Photo from Frantzén by Malin J. (28/10/2019)

Madeleinekakor i kademummasocker. – Photo from Frantzén by Malin J. (28/10/2019)

Kungskrabba. – Photo from Frantzén by Malin J. (28/10/2019)

Buffelmjölksglass. – Photo from Frantzén by Malin J. (28/10/2019)

Skådespelet. – Photo from Frantzén by Malin J. (28/10/2019)

Lammet, ser du hur saftig den är? – Photo from Frantzén by Malin J. (28/10/2019)