Bulot, in Gothenburg, is a Michelin-starred gourmet restaurant offering French-influenced cuisine made from high-quality local ingredients in a simple, relaxed setting.

I had put Bulot on my list of restaurants to try in Gothenburg and was supposed to have dinner there several months earlier on my way back from Australia, but my flight was delayed by 24 hours and I had to cancel at the last minute. But it was only a matter of time, and I finally got to try this restaurant on this trip.

Not to be confused with the Bulot bar located in the market, which offers very good but much simpler cuisine.

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The concept

This restaurant offers French-inspired cuisine based mainly on local fish and seafood.

The setting

Bright, simple, clean, very Swedish.

The menu

The restaurant offers à la carte dishes and a tasting menu, which is what I chose.

The dinner

I arrive at the time of my reservation and am greeted and seated very warmly.

No sooner had I sat down than the menu was brought to me and I was asked if I would like an aperitif. I asked for champagne and was presented with a selection of options.

I’ll choose the Comtes de Champagne.

I chat with the manager, who remembers very well when I had to cancel because I was stuck in Australia.

Service starts quickly.

Evening canapés.

There is a cumin-flavored crayfish dish, cucumber with whitefish roe, and a crispy tart with raw shrimp and dill flowers.

Excellent overall, and I forgot the photo.

Scallops with wasabi, sturgeon caviar, and tomato.

The flesh is excellent quality, firm, and tastes like a wasabi-spiked gazpacho, which slightly overpowers the taste of the caviar, making it almost superfluous.

Bolo do Caco bread with black garlic and kefir butter.

The idea of serving bread almost as a dish comes from Portugal and reminds me of my dinner at Epur in Lisbon.

The bread is warm, you put butter on it and it has a really interesting sweet and salty taste. However, it’s messy and you get butter all over your fingers, but that’s the idea.

Klimp with chanterelle mushrooms, watercress, and Vacche Rosse parmigiano cheese.

Very tasty, with a light Parmesan mousse that adds flavor without being heavy, and you can really taste the mushrooms.

Arctic char with carrots, saffron, and whelk.

The cooking is perfect, the saffron curry tastes slightly lemony to me, which gives it a refreshing touch, and the potato pancake balances everything out.

The whelks also temper the lemony flavor a bit.

Very good and perfectly balanced, fresh and flavorful.

Duck with creamy corn, truffle, and roasted duck jus.

The duck is tender, the creamy corn goes very well with it, but the barbecue sauce, although very good, may weigh down the dish a little.

I had difficulty detecting the truffle flavor.

Silvia cake with blueberry and yogurt sorbet, raspberries, and coconut.

I think the name Silvia comes from wild berries… It’s refreshing and rinses the palate with a delicious taste.

Financier with transparent white cream

I’m not a big fan of cakes in general, but this one is delicious and delicate.

Disaster at the end of the meal: they don’t make espresso! Oh well, I’ll just have to call it a day.

The service

Very professional, friendly, and even human.

Atmosphere

Absolutely quiet, the restaurant was surprisingly almost empty.

Bottom line

An excellent experience thanks to the quality of the dishes, which were refined, light, and full of flavor, the quality of the ingredients, and the very pleasant service, which proves once again that you can be Michelin-starred without being stuffy.

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