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Monday 6 March 2017

Article: Helma and Semla Review

According to Wikipedia the semla was originally eaten only on Shrove Tuesday as the last festive food before Lent. 

However, with the arrival of the Protestant Reformation, the Swedes stopped observing a strict fasting for Lent. The semla in its bowl of warm milk became a traditional dessert every Tuesday between Shrove Tuesday and Easter. Today, semlor are available in shops and bakeries every day from shortly after Christmas until Easter. Each Swede consumes on average four to five bakery-produced semlor each year, in addition to any that are homemade.

KinAdolf Frederick of Sweden died of digestion problems on February 12, 1771 after consuming a meal consisting of lobster, caviar, sauerkraut, smoked herring and champagne, which was topped off by fourteen helpings of hetvägg (semla), the king's favorite dessert.

This was the sweet chosen to represent Finland in the Café Europe initiative of the Austrian presidency of the European Union, on Europe Day 2006.

One of Stockholm’s finest coffee houses calls Wienercafeet designed in a traditional and beautiful Austrian baroque style gives you an ambiance of profoundment.

We love the feeling of sitting in this coffee house and be served with fantastic bakeries and light food.

The bakery is designed with an open glass function and you can see the whole operation in the back.

One of Sweden’s most famous and awarded chef’s calls Peter Nordin and Per Bäckström designed a new twist to the traditional dessert Semla and calls it Hemla. We had the honor to try out both. We could only conclude that both were absolutely fantastic. Some enjoyed the Hemla more and some preferred the traditional dessert Semla instead.

Although the conclusion was that the highest point of this amazing pastry was the almond icing. It provided absolute and fantastic flavors to both of the pastries and stood out from all others that we have tried.

Final Grade Hemla: 4 out of 5
Final Grade Semla: 4,5 out of 5

Written by Alexander Yü
Tasting panel: Sofie Yü, Alexander Yü and Kristian Kull

Restaurant Review: Restaurang Grodan, Stockholm, Sweden

One of Stockholm’s most classical restaurant with an amazing traditional setting. The dining hall provides you with an ambiance of classic luxury and sophistication. During evening and busy periods they also provide seating in their cellar which is with a modern influence with design furniture and décor.

The food is no other than classical and traditional Swedish cuisine. Here you can find some of the best meatballs, seafood and stews Stockholm can offer. However if you get bored with meatballs the restaurant also provides French influences like moule frites, steak minute and steak tartare.

The staff is very professional and the owner greets you almost every day at lunch and some evenings. We adore an owner that puts his heart and soul into hens project.

The steak tartare, in my opinion, is the best in town. It is fantastically balanced and suits a super medium body red wine or a more punchy beer.

We will for sure revisit again!

Written and graded by: Alexander Yü

Final Grade: 4 out of 5