Tropicana Sep-Oct 2019 #126 The Wellbeing Issue

Restaurang AG
Despite its seemingly anonymous exterior Restaurang AG
is widely acknowledged as one of the best restaurants in
Stockholm, catering to the city’s many steak lovers. Step
into a former silver factory (hence the chemical symbol AG
in the name) transformed into an industrially chic lair with
dry aged meat in refrigerated display by the entrance and
meat sculptures sprouting in random spaces between dining
tables. “We have the best porterhouse, clubsteak, entrecôte in
Sweden,” says executive chef and co-owner Johan Jureskog
proudly of his steaks, which include local cuts such as an
Östergötland sirloin that had been dry aged for two months
and a 45-day dry aged Angus entrecôte that has been grassand
herb-fed on a family farm in Bohuslän, alongside cuts
from Portugal, Scotland, the United States and Japan.
Working with partners that are mostly family farms that
are big on natural feed and ethical practices means a provision
of rich and full-bodied meat that are naturally tender. The
menu changes with the seasons, with offerings of lamb in
spring time and game meat in winter. “Out of 50 cuts, we
end up with maybe 10 on our list after tasting. Its origins are
important, and we dry age and tenderise the meat ourselves to
get the flavour and quality we want.”
Work up the appetite with a preprandial drink at the
bar followed by appetisers such as juicy wagyu sliders and
vendance roe (Sweden’s first food product to be granted
Protected Designation of Origin status by the European
Union) before the final trophy of a steak.
99 SEPTEMBER/OCTOBER 2019 | TM