Restaurant Palett in Stockholm - Vasastan's palette of flavours

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I (Peter) was invited to try the new restaurant Palett in Vasastan in Stockholm, and it was a hit with my taste buds. I won't be surprised if a Michelin star eventually lands here, which will shine on Vasastan's Palett restaurant.

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Restaurant Palett and billiard hall Jolo

I think the crazy crossover mix of really good food and a pool hall under the same roof is brilliant. There has been a restaurant here before, but not with class and it didn't do well. Usually people who play billiards are too geekily focused on the game and forget about everything else, but I hope they can now enjoy the fact that the restaurant is as classy as the sport.

The restaurant has a modern interior and a brand new kitchen. You eat on the street level, and a lot of people pass by on their way to the lower level to play billiards while we sample the delights of the kitchen. I like it when there's a bit of movement around me because it brings me to life.

The chef

Chef Marcus Lindberg Stoltz comes from Wasahof in Stockholm. His thinking is based on the fantastic (to my taste) French cuisine and the best of Sweden. The wild from northern Sweden to the delights of the sea and of course the best from different seasons in our country. Marcus mixes this with spices, wines and influences from around the world, and the result is a delightful flavour journey.

It is very nice when the chef comes to the table and tells us before each dish, what we are going to eat and what he thought about the dish.

A soft start with a Burratina mozzarella with tomato, smoked almonds, spruce nut oil and vinegar powder (veg).

We drank a white Austrian Grüner Veltliner with hints of pear, honeydew melon and lime.

A vegetarian soup that teases the taste buds came in with baked Jerusalem artichoke, leek, mushroom, burnt cream, liquorice and a wonderfully rich mushroom broth.

Restaurant Palett continues its journey

Let's move on to my absolute favourites. I love fish and those who can handle it properly. Hot smoked char as a stump is a really nice way to serve it.

Hot smoked char with grilled cucumber and lemon, almond potato, tomato, sea coral, horseradish and nobis sauce.

One of my favourites is Chablis. The Chardonnay wine with its buttery flavour always goes well with fish. Great choice!

Let's put it in fourth gear and all the flavours on the palette are ready. How about deer fillet made to perfection, with our own homemade smoked wild cheese sausage, butter-fried mushrooms, almond potatoes, red wine sauce, cloudberries and chilli. Insanely good!

With this we drank a Cotes du Rhone from France that is both spicy and fruity at the same time. This is exactly the kind of eating out that takes far too long to make yourself, and doesn't turn out as well as Marcus can make it.

We ended the party with a smooth dessert that just dissolved on the palate. How about a buttery crème brulée, cloudberry, lemon sorbet and smoked almonds? What a tasting menu at the Palett restaurant in Stockholm.

Jolo pool hall

When you are so incredibly satisfied with the entire flavour palette, the place invites you to play billiards after the meal, and why not try it? We go downstairs and there is also another of the owners called Ann-Sofie Löfgren. She is the national captain of the Swedish billiard association and Swedish billiard champion and also European champion, wow!

Ann-Sofie asks if we want to learn the rules of billiards or some tricks that she obviously knows. We want to see her shine and we got that by far, but I had to make a little film because it's impossible to explain.

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