Tryne till knorr

Awesome food, quiet place for a business dinner. Great host and chef. Excellent choice of wines. Different from bastard, though same, if not higher level of quality. Love it.

Superb tasting menu with the most interesting wine pairings. Super helpful and friendly service. Sweet small place. Even the bread was to die for. Mandatory when in Malmo.

This is cute!
I really like the concept of this restaurant, local and seasonal dining.
I’m really hoping that my below par experience here had to do with just that, lack of exciting local and seasonal food.
Our party all had the 400SEK, 5 course tasting menu, half of us the meat, half the veg. Not sure if the chef misunderstood the order but the meat tasting menu was ⁴⁄₅ the same as the veg. And the food was mainly roots baked or fried in butter.
Tasty, tiny, overall disappointing.
The best item on the menu, that we tried, was the Salmiac macaroon. That was so yummy!

My excitement for Tryne till knorr is maybe a little biased. After all, my girlfriend and I were hungry from a long stroll through Scaniaparken and Ankarparken (boasting the tallest building in Scandinavia and some of the most sustainable urban design for dock living imaginable) and our limbs were frostbitten from a spontaneous dive in the cold Baltic sea when we stumbled across this tiny gem in Gamla Staden.
There was something extremely enticing, almost irresistible about the lighting and atmosphere of this place, a culinary beacon in the cold September dusk of a middle-​sized Nordic city.
Semi-​vegetarians, we were lucky enough to enjoy four great vegetarian dishes, since, as we learned from Agnes (one of the managers), the menu changes daily and may very well place a greater emphasis on meat products.
What followed was a celeberation of a light modern vegetable-​centered cuisine, rounded off by liberal use of berries, herbs and local dairy products such as yoghurt and cheese.
Agnes started us off with sauteed beetroot sprinkled with melted brown butter and green tomatos garnished with raspberries and a skyr-​like yoghurt. Next were cubes of warm local goat cheese (from the Scania province, Sweden’s southernmost province) with roasted yellow and purple carrots and turnip. I would have never thought that turnip can be so rich in flavor (I used to only like it pickled).
This was followed by leek (Agnes: ‘long onion’) with yoghurt and blackberries, seasoned with dried parsley leaves and rosemary blossoms. I have never tasted parsley with such a spinach-​y flavor. Next was a Savoy cabbage, steamed to perfection and topped with a big chunk of cheese that tasted like Västerbotten cheese (a hard milk cheese very popular in Sweden) and a fried egg — an extremely simple, but ingenious composition. The dessert was a Swedish sugar cake (sma kakor), a boisterous blast of fruit and vodka. This dining experience was completed by a nice lager from a nearby Swedish microbrewery (whose name I cannot remember). All in all an almost surprisingly good introduction to Swedish cuisine. We didn’t check out the wine list, but I hear it contains a very original selection of wines at affordable prices.

Newly opened nose to tail eating restaurant Tryne till Knorr (basically means Nose to Tail in Swedish) is a real hit and a welcome addition to the dining scene in Malmo. The owners Agnes and Robin are aiming at providing high quality food at affordable prices. I believe that he has a background working at Mistral in Stockholm and Agnes worked for Drop Coffee.
I visited one of the their first nights and despite it being a Tuesday evening and they were just having their second evening service the place was half-​full. It is not large, seats around 25 people, but still good to be a Tuesday and opening without any marketing.
The service was friendly and welcoming and I was quickly seated and introduced to the menu — basically there were two options a 4 course tasting menu or the a la carte with ‘mid-​sized’ dishes. I went for selecting my own dishes and started of with a very good carpaccio and then followed it with an excellent flavorful chuck steak (in Swedish ‘högrev’). It is perhaps not one of the more common as a steak as it may not be the most tender piece of meat. What it does however have is plenty of flavor so when it has been hung for as long as this one had it is tender enough to eat and just bursting with flavor. One of the better steaks I have had so that in itself was worth the trip. Finished with a nice chocolate truffle, mixed with nuts, covered in cream and sea buck-​thorn granite. Splendid finish to the food part of the meal but one of the evenings highlights were yet to come. The coffee here is also great and most of it is from Drop Coffee (a small Stockholm based coffee roaster) but this evening they also had a nice Geisha Esmeralda (for those of you who know what that is you know that is great, for the rest just trust me when I say it is among the best coffees you can have). Agnes (one of the owners) is an expert at making the coffee so it was brewed to perfection. All in all a great evening and I cannot wait to return. Next time I also want to explore the wine list a bit as it seemed both interesting and affordable (saw some very nice champagnes on there).