EXAMPLE PAGE - MAGAZINE - LIVING - Flipbook - Sida 21
PHOTOGRAPHY BY DONNA RICHMOND
anchovy aioli, shouldn’t work. Such a
battery of strong flavours should be
fighting a noisy and bloody battle to
the death in your mouth. But Mando
has them working together, helping
each other glide deliciously over your
tongue - it’s a proper work of art.
fashioned Swedish favourites for the
regulars who used to patronise the
restaurant before she took it over.
The old regulars are in for a treat Mando’s take on this dagens regular is
magnificent. The patty is not brittle
like the meat-tinged pumice stones
you often get thrown on your plate.
It is succulent. The taste and texture
are like the finest beef tartare
marbled with beetroot and capers
and flavoured so tenderly it leaves
a sigh on your palate. This Beef
Lindstörm (left) gives fusion a good
name.
Nordanå Gården is only open for
lunch at the moment.
And it’s not a buffet. It’s a proper
restaurant and the food is very
reasonably priced. Book it now.
Seriously, BOOK. IT. NOW.
The best is last, though. A miraculous
rejuvenation of that hoary old
Swedish dagens staple, Beef
Lindström. Mando says she always
wants to feature a couple of old-
https://nordanagarden.se
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