Utan tvekan den bästa kebaben jag ätit i Stockholm, dock är konkurrensen inte direkt mördande. Personalen är glad och trevlig, köket (och kebabrullarna!) är häftigt att beskåda och såväl kött som bröd håller hög kvalité. Stort plus för goda sötpotatispommes, ett minus för att kebaben blir lite för stor för att få in alla smaker i en tugga. Vidare upplevde även en viss avsaknad av kebabsås, även om det kanske är som att svära i kyrkan i detta kebabernas Mecka. Detta ställe är dock helt klart värt att vallfärda till!
Utan tvekan den bästa kebaben jag ätit i Stockholm, dock är konkurrensen inte direkt mördande. Personalen är glad och trevlig, köket (och kebabrullarna!) är häftigt att beskåda och såväl kött som bröd håller hög kvalité...
Solid lunch sometimes limping slightly in the gastronomic quality. Big plus for the rich salad buffet and private room-feel of the space behind the kitchen.
Bun Meat Bun ("BMB") is slightly different from the other in the wave of hamburger restaurants that washed over Stockholm in recent years. It's easy and very good. BMB is trying not to deliver a menu of umpteen different burgers and shakes, but has a solid selection of four burgers and four shakes. Simplicity.
At my first visit was, unfortunately, some call the loaves the Sun has, as is well known, their spots, but at the later sampling turns out to have been an exception that proves the rule. Nice. Fries and dippsåserna takes me to the seventh heaven, but it is perhaps also not its purpose. My concern is about being able to buy a BMB very good Burger at a very good price, without having to stand in line at a rainy Odenplan in 45 minutes. Something they really succeed.
The co-founder of BMB, Stefan Falk, drove past Sweden's best hamburger blog-www.hamburgare.org. For those of you who have not yet walked across this complete guide to hamburgemakeriets secrets is the blog a must. Even BMB's co-founder Mattias Wall, is a pioneer in the hamburgevärlden. In 2011, he stood as the winner in the Gnarly Heads Ultimate Burger contest. It is precisely these two gentlemen behind the helm feels reassuring, to say the least.
The trip out to Farsta can feel long. But press into you two pieces of Bunburgers (which you should be doing, they are affordable and very good) so you'll at least be able to enjoy the lovely lunchslummer on the journey back to the city centre.
Bun Meat Bun ("BMB") is slightly different from the other in the wave of hamburger restaurants that washed over Stockholm in recent years. It's easy and very good. BMB is trying not to deliver a menu of umpteen different burgers and shakes, but has a solid selection of four burgers an...
Swedish Hamburger kitchen ("SvHK") end up decorating wise in the category confused New York-wannabe. The bare brick walls and the copper bar, cut at a moderate price with bench backs covered with skins from the restaurant's protagonist-the cow. However, the colours associated SvHK's trademark-the Swedish dala cow-that is far too clever to be used only as förstutrappsinredning. The sumptuous 100-percent-satisfaction guarantee-sign gives a promise of money back by reverse lunges will give at least the impression that SvHK has a sincere desire to make a good Burger, which is promising.
In the long queue at peak times by the time the visitor can browse among a dozen laminated menus containing SvHK's range of Burger. Which consists of different variations of their standard Burger, cheese burger Oh Sweet Cheesus, mushroom Burger Forest keepers, chèvreburgaren Chevrolét and this month's Burger (at the time of writing a pecorino-Burger named Picolo). Go here for the first time, Merchant (standard Burger with lettuce, onion, tomato, salad dressing, cheese, smoked bacon and 180 g of meat) inmundigas to get a good entrance to the index. Ölutbudet is extravagant and perfect for anyone wishing to get into the mist of ölprovningens Holy purpose. For those who appreciate Ale is available here at resources exploitation can make you reach promillenivåer on par with Estonian truck driver in Värtahamnen. If the alcohol does not attract offered a certain variety of milkshakes (as well as content quality varies). Fries and dipping sauce must, now, be purchased separately if you are not visiting during lunchtime. Churlish.
The staff is nice and attentive. Wanted a medium rare is entered into the order with a smile. If the place is not crowded (which it tends to be) usually staff carry out Burger to the table. Otherwise, is obtained when paying a food Pipers (for lack of a better word) that beeps and flashes when the food is ready, which usually take place within a reasonable period of time.
After eating at SvHK about twenty times, I note that the only constant is change. At my first visit about a year ago I had a hallelujah-experience far beyond the ordinary. Given that i was in transportation anywhere in the upper layer of the hamburgarnas seventh heaven, I can not reproduce the experience more closely. Misty result of köttsaft, drivel and good luck pops up in my head. The only thing I can say with certainty is that it was my best burgarupplevelse – ever. Then, I returned to SvHK in my right mind uses about twenty times. Bread, lettuce, onions and tomatoes tend to be of consistently high quality. However, what is of more variable quality is stekningen of the flesh. Sometimes lovely dark pink, sometimes on the verge of överstekt. SvHK's French is, in my view, a high standard. Two different kinds of välfriterade fries served in a miniature neatly frityrkorg.
SvHK leaves no one disappointed. On the other hand, their pledge of a 100-percent satisfaction is perhaps a little overly ambitious, albeit nicely. Hamburgers, however, is definitely worth the trip out from the inner city and you will when the kitchen has a good day, you can look forward to a full-featured experience. The final mark lands on 8 Burger out of 10.
Swedish Hamburger kitchen ("SvHK") end up decorating wise in the category confused New York-wannabe. The bare brick walls and the copper bar, cut at a moderate price with bench backs covered with skins from the restaurant's protagonist-the cow. However, the colours associated SvHK'...