The ambiance of Kung Carls bakficka (Norrlandsgatan 28) is immediately welcoming, characterized by its high arched windows, striking crystal chandeliers, and verdant plant life extending towards the ceiling. The restaurant was nearly at full capacity during our visit. The menu presents a well-considered and appealing selection, encompassing classic dishes like Biff Rydberg alongside European-inspired fare such as Cordon Bleu. A balanced array of fish, meat, and vegetarian options ensures a suitable choice for diverse palates.
Following the waiter’s recommendations, we opted for the Veal Cordon bleu – grilled veal entrecote with emmentaler cream, air-dried ham, red wine sauce & mashed potatoes (225kr), and the Orangeriet – warm beetroot with goat cheese, pine nuts, mustard dressing, sugar snaps and herbs (169kr). We appreciated the waiter’s prompt and knowledgeable responses to our inquiries, as well as his wine pairings: a Rioja (115kr/glass) for the Cordon Bleu and a white Sancerre (140kr/glass) for the Orangeriet.

Grilled veal entrecote with emmentaler cream, air-dried ham, red wine sauce & mashed potatoes. Photo: senses.se
The food proved to be exceptionally flavorful, with the veal entrecote receiving particular praise. However, the 45-minute wait time for our entrées was longer than anticipated.
We considered sampling desserts—pear sorbet and meringue cake were of interest. Unfortunately, after another half-hour elapsed following the presentation of the dessert menus, our appetites had waned. Had the service been more attentive and timely, we likely would have indulged in dessert, which we ultimately chose to forgo.
Overall, we were pleased with the quality of the food, which we found to be both delicious and reasonably priced.
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