Stockholm Eats: Magnus Nilsson's Korvkiosk

Feb 22

Feb 22 Stockholm Eats: Magnus Nilsson's Korvkiosk

After my coffee break, I headed south on Södermalm island to the Teatern food court at the Ringen shopping mall. The only store open at the time was a supermarket, so I couldn't really judge the mall itself, beyond that it looked pretty sterile with very bright lighting. The food court was another environment completely.

Nominally arranged like a theater, there are some pretty cool seating options in the raised parts, especially for solo diners.

In the center hub were individual stalls offering wood fired pizza, seafood, ramen,... I decided upon a place called Korvkiosk, from the chef Magnus Nilsson. He's the chef of one of a renowned "New Nordic" restaurant in Northern Sweden, and even has one of Netflix's Chef's Table episodes dedicated to him. I read about the place online, and liked how they try to use small suppliers of bread. They might buy lots of flatbread from some bakers, but from other bakers they might buy just a few flatbread per year, when the suppliers might be making a batch for their family. I like the sound of that.

Not surprisingly, Nilsson wasn't there himself, but the cook who took my order and assembled my meal was very friendly and knowledgeable, explaining the whole menu thoroughly in English. He said their Tunnbrödsrulle is their bestseller (tunnbröd is flatbread), and offered three different sausages, a regular one, the bräckkorv flavored with ginger and nutmeg, and the isterband sausage, which he described as having a slightly sour taste. He said he liked the bräckkorv best, so that's what I went for.

The Tunnbrödsrulle is really a whole meal in a wrap! Besides the sausage, there was also mashed potatoes, lettuce, pickled beets, carrots, and cucumbers, crunchy onions, and my optional add-on, shrimp salad! The cook said I could be "like those crazy Swedes" when I ordered it. The pickled vegetables gave it a taste like a banh mi, but I probably would prefer to eat the mashed potatoes and sausage separately as one dish, and the shrimp salad as another dish. Overall, it was a bit much to handle, and the flatbread was rather fragile. I did appreciate the vegetables - they say they strive to make at least 50% of the weight of their products vegetables for a balanced meal.

To accompany the meal, I also picked up a Rhubarb Cream drink from Sthlm brand - made in Stockholm the cook said. It was interesting I guess you could say; I did do a double take when I tasted it the first time. It tasted very flat. Then I finally saw on the label that this wasn't a carbonated beverage. I think it would have been better carbonated.