From the White Guide Nordic 2018:

Upper House Dining, Gothia Towers

Global Masters Level 85
Food rating:36/40
BarBar menuParkingWheelchair accessVegetarian dishesRooms availableUtmärkt och/eller speciellt dryckesutbud (Restaurang)American ExpressMedlem i Visita – Svensk Besöksnäring
Upper House Dining, Gothia Towers

Star-kissed up in the skyscraper

It has been a little shaky at the top of the middlemost of the three Gothia skyscrapers, but now it seems like new Head Chef Gabriel Melim Andersson has his house in order. Even if the place at times seems like an anachronism: a formal fine dining restaurant for business dinners in an era of casual fun dining when food enthusiasts eat on their own dime. You could say that the restaurant passes through a narrow window in time, thanks to a service staff who, in spite of the starched grey uniforms and golden sommelier brooches (yes, all are certified sommeliers) succeed in creating a warm, intimate atmosphere and manage to correctly adjust the tonality to various types of guests. Not that there are so many; it is pretty empty in the large dining room with its glass walls facing out towards the city’s nightly glitter competing for attention with the plates that rain down on the table. The six amuse-bouches are fireworks from the start: the opening quince meringue with sturgeon caviar from Bulgaria sets the standard. Then comes the house’s signature: the small yet highly aromatic slice of fresh mushroom atop a mushroom croquette that tempts in a pas de deux with a blood tartlet, Kalix bleak roe and orange marigolds. That we are in Gothenburg is confirmed by a charcoal-grilled langoustine on a thin rye crisp, served with a crown dill emulsion. It’s almost like Leif Mannerström himself were standing in the kitchen. The bread presentation continues to be one of Sweden’s most entertaining. A brioche is stone-baked with bay leaves, tableside, naturally in the form of the iconic Hönö flatbread. The wine pairings are well chosen, even if the classic top wines, primarily from the United States, which were present here a couple of years ago, are conspicuously absent. The sommelier now shows his skills in the non-alcoholic beverage pairings. The actual tasting menu jump-starts the meal with a delicious brown crab with sour milk, whose mild umami is hidden under a slightly over-worked arrangement of green algae sails. Bonny Doon’s Verjus de Cigare made from the unfermented juice of grenache blanc and mourvèdre grapes supports the dish with its aroma and lively acidity. The evening’s highpoint is the crispy pan-fried cod loin with small pieces of corn under paper-thin daikon slices and flower petals in an herb-split jus, scented with puffs of smoke. A non-alcoholic spätburgunder from Bernard Ott in Austria matches the dish as nicely as the chablis, a 2013 1er cru Forêt with both mineral and floral notes. Next, an “anjou noir”: Maupiti from Clos de L’Elu, with its spicy fruitiness, is a devoted husband to the stylish dove from Skåne served with fermented plum and lilac under red pointed cabbage. Yes, there are a lot of floral displays here, even in the middle of winter. They continue all the way into the sweets, ending with violets and hibiscus. You can choose something from the bar to go with the sweets, but a few of these four scrumptious bites are tinged with alcohol, minimizing the need for liqueur...

To read the whole review go to Buy The White Guide Nordic 2018.

  • Upper House Dining, Gothia Towers

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