Ceviche Masterclass at Eatery Social in Skanstull

I was at a great Ceviche Masterclass event at Eatery Social Skanstull this week. I was invited by Fanny who runs foodieguidestockholm and it was a lovely dinner with a lot of other nice people.

When we got there, we started of with some Guacamole & Tostadas and a glass of sparkling while we waited for the rest to arrive. Then we went out to check out the terrace that will open 1 of June and be open on Tuesday to Saturday 14:00-22:00. The things I liked about the terrace was it is not super big and has a cozy feeling to it. And it is located in such a central part of the two, but you can’t really feel it, instead it feels cozy and quite instead of a busy city vibe. At the terrace they will serve food and drinks. We where also informed that the hotel (Clarion Hotel Stockholm) that this restaurant and terrace is located at will open its own garden in 11 of June. The garden will provide berries, herbs and spices to the restaurant.

After that it was time to move down to the restaurant again to see chef Johannes Stålhammar making us our first Ceviche called Nikkei. It contained tuna, avocado, tomato, queso, chili, coriander, tostadas and wonton and to that we were served a frozen margarita and it worked great together.

Then it was time for Ceviche Vieiras that contained scallop, green tomato, cucumber, jalapeno and leche de tigre.

When it was done it was time for one of my favorite things we got served and it was the Tostada de Verde (roasted corn, mushrooms, beans, chili, coriander & avocado)

After all that it was time for the meat, Parrillada (Grilled swedish ribeye, anticuchera, pimento de padrones, pico de gallo, rocoto mayonnaise, sweet potato fries)

And to finish it all of we got Postres de Chocolate (Dark chocolate mousse, passionfruit sorbet, salted caramel sauce, corn) and that was not all we also got a skull made of dark chocolate to.

All the food was great, but the Tostada de Verde and the dessert was my favorites of the evening.

The restaurant has it influences from north, central and south America together with Sweden. And some focus on the menu is food that is easy to share and for you to be social while you are there. With that said you don´t have to be if you don’t want to, you can just sit and enjoy the view. Marcus Samuelsson has the role of creative chef and has put his touch on the restaurant.


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