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  1. Wine & Food
November 30, 2020

Sturehof AB

By Thierry Dessauve

The team at Sturehof describes this central Stockholm restaurant as a kind of Swedish equivalent of the classic French or New York brasserie. A venue with a long history but a very modern feel, it offers a mix of French and traditional Swedish food— Husmanskost—and French bistro classics, the fish- and seafood-heavy menu featuring both grilled mackerel, vegetables, sour cream, and lemon; and bouillabaisse, croutons, Parmesan and lobster mayonnaise.

To this Sturehof adds a wine list that also wouldn’t look out of place in Paris and Manhattan. Burgundy leads the way on the 600-bin list, with a parade of premiers and grands crus from the likes of J-F Mugnier, Sylvain Cathiard, Armand Rousseau, Etienne Sauzet, and Ramonet, not to mention a big set of DRC. These are joined by similarly broad offerings from classic European producers such as Austria’s Prager and Pichler; the Germans Keller, Wittmann, and Georg Breuer; the “La La” Côte-Rôtie wines of Guigal; and Piedmont’s La Spinetta, Parusso, and Roberto Voerzio. There are intelligent selections of classed growth Bordeaux and grower and Grande Marque Champagne, while California is another strength in a neat and considered compilation of some of the world’s great wine producers.

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