Restaurang AG in Stockholm beckons with some of the country’s best entrecôtes, club steaks and porterhouse steaks

RESTAURANG AG

Steak lovers will find their Eden in this 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 grass- and 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.