Are you looking for an “out-of-the-ordinary” food experience? Then I know the right place for you to go! The Cube!
This summer, June 18th-October 21st, Electrolux is presenting The Cube on top of the Royal Opera in Stockholm. It’s a temporary restaurant travelling the world, visiting cities like London, Milan and Brussels. It’s been rumored that Moscow and Paris is coming up on the tour schedule as well, but so far it’s only rumors.

The restaurant is a tribute to Electrolux’s 90 years work with professional cooking. As a matter of fact, almost half of all chefs with Michelin stars are using Electrolux’s equipment.
They also want to show the variety of equipment they’ve got. From pro kitchen appliances to a regular blender used in your, much smaller, home environment.
And the restaurant is indeed a small place. But that’s part of it’s charm. It’s got 18 seats and a fantastic view over one of the most beautiful places in Stockholm. There you can see the water, The Royal Castle, the Government buildings and lots of other beautiful parts of the city. It’s really something extra. Just like they intended it to be, when they built the travelling restaurants.

I was invited to a press lunch and opening ceremony the 12th of June and it was a perfect day to start business on. The sun was shining and it was a clear blue sky when we took the elevator to the roof of the old Opera house.
We enjoyed the drinks while representatives from Electrolux and The Royal Opera spoke and to declare the restaurant open, the Royal Trumpeteers played a fanfare.
At the same time Stefano Catenacci was preparing the lunch in the small, but hi-tech, kitchen.

But where were we supposed to sit? It turned out, that the small tables in the middle of the room were not tables at all, but the legs for the table which was lowered from the ceiling, completely set already. Nice!

We sat down, introduced ourselves and were then served a really nice three course lunch.
The starter was a variety on scallops, served in it’s shell on a bed of rock salt and see weed. Really beautiful! There were a scallop mousse ravioli, fried scallops, baked cherry tomatoes and a sauce do-die-for, made from the roe.

The main course was a lightly fried pike-pearch on a risotto made from risoni and herbs. It was accompanied by a Parmesan foam and a creamy, yet light, sauce.

The dessert was a small piece of art, a white chocolate mousse with a spruce shoot sorbet. It was a bit tart and still slightly sweet from the syrup the shoots had been cooked in. Very fresh! It was served with a blueberry puré, sugared blueberries, tiny almond cookies and a beautiful, cylindrical nougatine.

With that kind of food, a fantastic view, nice company and an exciting restaurant environment, The Cube really is a different kind of dining experience.

The Cube offers both lunch and dinners and have the best chefs Sweden can offer, like Mathias Dahlgren, Johan Jureskog, Magnus Ek, Stefano Catenacci and Klas Lindberg. You can book your tickets at the website: http://www.electrolux.se/Cube/Stockholm/