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Today, Brinken is a full-scale restaurant with 22 seats. Smaller parties are placed on real chairs in the bar, and in the summer you can also sit at a table on the sidewalk outside, just like in southern Europe. On the Swedish traditional seasonal menu you will find meat, fish and vegetarian. The food is served as side dishes, where two dishes is equal to one portion. You get to choose yourself how to combine dishes like salmon tartar with mustard dressing and 63-degree egg, sherry marinated duck fillet with pickled prunes and pumpkin purée, braised pork belly with pickled red onion and sweet potato purée, or Farmhouse pâté with red onion marmalade.
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Since the restaurant is small, it’s not possible to fry in the open kitchen. But being limited to one oven and one sous vie has made the cooking more creative instead. And more interesting to look at:
“From the bar you get a perfect view of the cooking process,” says Isabella, who is responsible for the food.
Peter’s expert area is drinks – coffee and beer. Instead of recommending a wine to the dishes, Brinken has chosen to combine them with beer. And to challenge the typical pilsner and lager you see everywhere, Peter chooses Swedish beer from local microbreweries. Some of them so small that the guests haven’t heard about them.
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