It has taken me a long time to write up my meal at Gastrologik as it is a challenge to put an experience like this into words. This pioneering restaurant in Stockholm opened in 2011, a labour of love from young chefs Jacob Holmstrom and Anton Bjuhr. Both men have a background of working in excellent kitchens but wanted to open their own eatery to offer diners a cuisine that celebrated the qualities of seasonal Nordic ingredients.

It was a chilly night when my mum and I stepped inside the small Stockholm restaurant. Gastrologik is located on the corner of a quiet residential street in the Ostermalm district and only seats about 30 guests in the cosy dining rooms. This is a place for keen foodies to relish and enjoy the finest Swedish cooking.

The chefs work meticulously at the open kitchen counter, using various utensils to delicately dress and arrange the dishes. We sat down at the last empty table, and observed our surroundings. The restaurant is clean and minimalist with white walls, oak floor and typically Scandinavian copper light shades, which add a touch of glamour. The menu is similarly stark, open the white menu card to reveal the cheeky message: ‘Let Today’s Produce Decide’, 1295 SEK. And just like that we gave up decision rights for the night and let the kitchen choose our food fate!

We had a vegetarian menu, approximately 13 courses of beautiful, clever and flavoursome food. First campfire bread sticks and Algae broth with lovage in a tiny glass teapot. It was magically evocative of a forest encounter. Smoky bread wrapped around thick twigs and warm comforting broth. Next came a range of intriguing bites, a touch of cheesy sweetness from Goat’s cheese from Lofsta with meringue and apple, a touch of the exotic with the Quail egg marinated in the housemade pea soy sauce. It was evident with each plate that every ingredient was carefully foraged and found from the surrounding environment. Raw mushrooms arranged into flowers with a cream of toasted yeast were exquisite in looks and taste.

Freshly made hot bread was delivered in a hemp pouch with luxuriously thick butter from Kittelberget. Every course was presented in an inventive and creative way. Root celery with nettles was an eccentric pile of contrasting textures and garden tastes. Roasted carrots with onions and truffles from Gotland is a celebration of the humble carrot, the vegetable is treated with such dignity, creating a complex caramelised dish that I loved. Baked egg with ramsons and malt was a bizarre dish, the poached egg was almost jelly-like with intensely flavoured malt sponge and ramsons (a distant relative of the chive).

The sweet courses began with a glass petri dish of circular apple specimens to cleanse and refresh the palate. Smoked beets with hay was perhaps the only course we found a little too bizarre to enjoy, and I noticed our neighbouring table pushing it around the plate too. Unless you adore the distinctive flavour of beetroot this is a tricky dish, especially paired with shards of white chocolate and the hint of hay. Celery root with caramel and whey was a more tempting dessert and we enjoyed the crunchy topping combined with the smooth caramel decadence. Just before we could mourn the end of this exceptional meal, a bowl of pine arrived in which mouthfuls of pine vodka were hidden. The powerful flavours burst in our mouths, like a gasp of tingling cold forest air.

The lovely waiter brought along a wooden box of dried ingredients so we could create our very own blend of herb tea. I didn’t choose the best combination but loved the personalised process nonetheless.

Gastrologik cannot help but inspire diners, with their innovative kitchen ethics and love of produce in the purest form, every meal here is different. The chefs told me that sometimes the menu can even change halfway through the service when one item runs out. So despite reading my detailed review, you never know what will arrive in front of you. Gastrologik offers an exhilarating experience, a culinary journey that I will never forget.

More information and book a table here.