Fauna is a medium sized place with a modern, stylish feel. Even though every table was filled we were still able to carry on a conversation without yelling. The service is nice and the bathrooms are unisex with shared sinks.  They offer only a tasting menu with optional wine pairings. There are options to add extra courses and/or wine pairings to go with those courses. It would be a meal I would repeat if it were closer and if the Chef Bjørn Svensson wasn’t burned out and closing the place next month.  I’m sorry to tantalize you with this fine soon to be unavailable food, but it is worth noting the chef’s name so we can visit any other places he tries.  

 

We did add both extra courses and chose the wine pairings, which were generous. The meal started with a couple amuse bouche, first a fish roe on a bread crisp that was very mild but fresh tasting and a great start to the meal.

 

The second amuse was mackerel and asparagus which was delicious. The asparagus was slightly crisp and the sauce was velvety and buttery. An extra yum for this one!

 

The first course was a tartar with chicken skin and a Swedish cheese grated on top. The lovage was creamed with a few whole leaves. It was a wonderful blend of tastes and textures and the wine pairing really made the food and wine come alive. A great pairing and course.

 

The lobster was from Scotland and served with small tapioca pearls, celeriac cut in discs and some Thai like seasonings in the broth. It was scrumptious but here the pairing didn’t have the needed acidity.

 

The scallops and leeks were lovely and accented with toasted rye that added a crunch.  The scallops were sweet and fresh and surrounded by an incredible sauce. Another yum here!

 

Next we got our hot sour dough bread which had a really crispy crust and soft doughy center – great. It was served with butter covered with ham crumbles.

 

The perfectly cooked cod was seasoned with horseradish and butter. The sauce was wonderful and everything blended really well.

 

The duck had a hint of anise in the sauce and the most amazing broccoli presentation ever. The heads had been separated and the tiny flowers rolled onto the stem. It was lovely and tasty. The artichoke bits were served fried to a perfect crisp and pureed as well. Another winner.

 

Desserts started with a rhubarb sorbet and yoghurt ice cream along with some solid pieces of rhubarb. The yummy mixture of creamy and chunky mixed well with the icy portion and  blended great with the wine.

 

The chocolate course was mixed with sea buckthorn which was a bit like pomegranate seeds. The chocolate ganache was like a gooey brownie but completely smooth. Big yum here.

 

If you didn’t have enough they brought out a couple more chocolates which were slightly tart on the outside and creamy in the middle filled with elderflower.