Bar Bulot ★ 4.5
Bar Bulot inside Stora Saluhallen at Kungstorget serves a classic French bistro brunch at weekends, with tartines, oysters, charcuterie and soft-boiled eggs.
Order: ['Oysters with white wine', 'Tartine with pate', 'Croque monsieur']
Make it at home
Ingredients
- 12 Grebbestad oysters (or any cold-water native), tightly closed and live
- For Nordic mignonette: 50ml cider vinegar
- 30ml sea buckthorn juice (or replace with a touch more vinegar plus a pinch of sugar)
- 1 small shallot finely diced
- 1 tsp finely cracked black pepper
- 1 tsp finely chopped dill
- Crushed ice, to bed the shells
- 2 lemons, halved
- A small jar of horseradish cream (optional, controversial among purists)
- Hot toasted Swedish rye bread, to mop
Method
- Scrub the oysters under cold running water. Discard any with broken or open shells.
- Mix mignonette ingredients in a small bowl and set aside for 10 minutes for the flavours to settle.
- Wrap a folded tea towel around one hand. Hold the oyster cup-side down on the towel.
- Insert an oyster knife into the hinge and twist firmly until the joint pops; do not stab through the lid.
- Slide the knife along the top shell to release the muscle, lift away the lid, then cut the muscle from the bottom shell, leaving the oyster sitting in its liquor.
- Set opened oysters on a platter of crushed ice. Keep them level so no liquor escapes.
- Spoon a half teaspoon of mignonette across each oyster. Tip the shell into the mouth in one motion.
- Chase with cold rye toast and a small wedge of lemon between every third oyster.
Tip from the editors. Shucking gloves cost almost nothing and prevent the most common oyster injury; use them until you have opened at least 50 oysters confidently.
Where to eat grebbestad oysters
Grebbestad Oysters in Gothenburg
Bhoga 1 ★ ★ 4.8
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Feskekorka ★ 4.8
Feskekorka (the Fish Church) is Gothenburg's Gothic 1874 fish hall reopened in 2024 after a four-year renovation, housing fishmongers, shellfish counters.
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