Ebbe–Chef’s Counter
Minimally processed foods that are locally sourced and sustainably produced: those are the hallmarks of a meal at this tasting-menu only restaurant from Michelin starred Swedish Chef Ebbe Vollmer. Eating here is an intimate experience, with diners tucking into either a 5-course tasting menu or an 11-course degustation, at a marble bar surrounding an open kitchen filled with hard working chefs. Menus change seasonally but may include beet roulade with a brown butter and black cherry sauce; turbot and sturgeon caviar with fermented white asparagus beurre monté and sautéed spinach; or braised oxtail with seared foie gras and a brunoise of sunchoke. It’s very fancy, but not intimidating (or murderous like Ralph Fiennes in “The Menu”).
Minimally processed foods that are locally sourced and sustainably produced: those are the hallmarks of a meal at this tasting-menu only restaurant from Michelin starred Swedish Chef Ebbe Vollmer. Eating here is an intimate experience, with diners tucking into either a 5-course tasting menu or an 11-course degustation, at a marble bar surrounding an open kitchen filled with hard working chefs. Menus change seasonally but may include beet roulade with a brown butter and black cherry sauce; turbot and sturgeon caviar with fermented white asparagus beurre monté and sautéed spinach; or braised oxtail with seared foie gras and a brunoise of sunchoke. It’s very fancy, but not intimidating (or murderous like Ralph Fiennes in “The Menu”).
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