A cute little corner restaurant with a decor that makes it feel a lot bigger, this is a great little find in Helsingborg. The Chef has spent time in Japan (apparently) and the tapas is all inspired by food from this region of the country. The seating wraps around the kitchen (which we mistook for the bar which is next to it) and up stairs to some more seats on a balcony landing before 2 glass doors to another restaurant connected to them (all part of the hotel I think ?) Anyway we sat up the stairs so you could look straight down through the glass at the preparation area for the food, a great place to watch the chef at work while getting the ambience of the massive nightclub next door. A really buzzing atmosphere lively and cool. The interior is black, and green lit, so one could say it was inspired by hell ? It certainly has the look of some devil-like livery here and there in the branding. All in all a very modern look and very unique unlike things I have seen so worth a look just for the decor, but is it a gimmick ? No....the chef / cooking team are a talented bunch with some excellent presentation and delicious combinations of food, a lot of it is pre-prepared and cooked on a griddle / in a bain marie or presented cold, and they take a lot of time to present it beautifully. Clearly the taste comes from the preparation in the good ingredients and combinations of flavour.
We chose the diamond menu so we got a good bottle of Champagne (you could choose champagne, white or red) we decided to go for bubbles, and they then presented us with 6 dishes supposedly around the type of wine you chose, although from what I saw of the red drinking table next to us, it wasn't too different at all. The Champagne was good dry and a clean taste. The service is a little touch and go, the waiting staff although polite didn't feel they really had time for us at all, there is only 1 person really in the kitchen (it's tiny bar style) and a waitress helps out in the kitchen and serves along with other waiters. It's an ambitious menu to knock out tapas style over many courses and I feel they probably should have more people in the kitchen to prepare, as we sat through 6 courses and they came out pretty slow towards the end. When you're eating smaller portions like that they need to come out fast, like really fast. However it was only noticeable as the restaurant filled up. They did a remarkable job keeping up with orders from what I saw, but seeing so much of the menu pre-prepared below me, I was surprised they couldn't set up to meet demand in a timely fashion just need even more hands on deck and some more space it seems. The menu ingredients looked fairly basic for a restaurant of this reputation if I am being critical I think the chef with this sort of potential could push the menu further, prepare more and have a wider range of flavours than what was shown, fine dining this isn't, it's tapas so its more informal however the way food is presented and the beautiful garnishes and range of flavours says to me it could go further but I am being overly critical, the food was very good, consistent and tasty, very well cooked and beautifully presented.
Anyway memorable dishes were a pork belly with a sweet sauce, delicious and perfectly cooked, and also a chacuterie (cold meat) dish with a truffle dressing and parmesan shavings.
I asked for some Saki and they have an extensive range so the chef came out and chatted to me which was a nice touch from the hurried service we'd got so far. He recommended an excellent Saki, dry and clean in taste with some floral notes, I really enjoyed his recommendation. The waiters are very busy running around clearly in other parts of the hotel / restaurants connected to this and as such we ended up being served by 3 people all of whom seemed a bit too busy. A few more staff and it would have given me a better feeling about the service and get the dishes out a bit quicker as people are consuming them quicker, I would have left earlier if I could, alas the company and vibe were good so staying longer didn't matter, it's probably a compliment to the food being so tasty that it didn't come out quick enough.
Desert was panna cotta which was a little uninspiring and think they could come up with much better alternatives considering the mains, but the chocolate brandy snap was awesome and delicious.
I would recommend this to anyone visiting Helsingborg, especially for the decor, sit upstairs next to the green glass and watch the chef under the table through the glass, or sit downstairs in the windows and watch the world go by. Great consistent food, speedy basic service in an awesome setting.