The Ultimate Meat Tasting Experience in Stockholm

Are you ready to taste world-class meat? A meat tasting with accompaniments for two people in the classic Hötorgshallen in Stockholm, where ERTH’s “Meat Sommelier” will welcome you in the best possible way.

You will taste a total of 600 grams per booking (approx. 300 g per person) of premium beef with different origins, breeds, ages, feed, genders, and dry-ageing techniques.

The meat we serve is the following: three different origins, different feed, gender, breed, and age, making the experience especially interesting.

Ribeye from Scotch Prime in Scotland, most often from farmer Adrian Ivory. The meat is vacuum-aged.

The animals are steers and heifers, approximately 24–26 months old, crossbreeds of Angus, Hereford, and other beef breeds. They graze outdoors for around 7 months of the year, but also receive some extra grain, including by-products from the Scottish whisky industry. Almost enough to give the meat a slightly smoky character!

Sirloin from Blekinge or Småland. This is our own Reserva grading, which means the meat is highly marbled and dry-aged for at least 50 days in our specially imported Dry-Ager fridges.

The animal is a cow, usually between 6–8 years old. The breed is Swedish Lowland Cattle or Swedish Red-and-White Cattle, both classic Swedish dairy breeds. They are mainly grass-fed, but also receive grain supplements to develop more fat.

Wagyu flap steak from Snake River Farms in the USA. The BMS on the Japanese scale is 6–8. The meat is vacuum-aged. The animals are crossbreeds of Angus and Wagyu, giving them the best qualities of both breeds.

The animals are around 3 years old, mainly steers, and have grazed in the state of Washington near the Canadian border. They receive a lot of grass early in the rearing process, but towards the end, the feed becomes increasingly grain-based. Idaho potatoes are also quite commonly included as part of the diet.

As a fun fact, this meat has been served on several occasions by Wolfgang Puck at the Oscars, so if you want to eat like a movie star, Snake River Farms is the way to go.

We offer an exclusive Wagyu tasting with accompaniments for two people in the classic Hötorgshallen in Stockholm. Our “Meat Sommelier” at ERTH will welcome you in the best possible way. You will taste a total of 600 grams per booking (approx. 300 g per person) of premium Wagyu beef.

Japanese Wagyu A5:
The ultimate expression of Wagyu, known for its intense marbling and buttery texture. Raised and dry-aged in Japan according to traditional methods for an authentic taste experience. The A5 classification guarantees the highest quality in terms of marbling and flavour.

Swedish Wagyu from Frönshult Farm, Skåne:
A Swedish interpretation of Wagyu from Frönshult Farm in Skåne. This is our own Reserva grading, which means highly marbled meat, dry-aged for at least 50 days in our specially imported Dry-Ager fridges. The animals are a crossbreed of Wagyu and Holstein from Sweden, mainly grass-fed with grain supplements for extra fat development.

Flap steak from Snake River Farms, USA:
Wagyu of the highest quality, with a BMS of 6–8 on the Japanese scale. The animals are crossbreeds of Angus and Wagyu, raised in the state of Washington near the Canadian border. The meat is vacuum-aged and has been served by Wolfgang Puck at the Oscars, eat like a movie star!

Come and enjoy this unique meat tasting, perfect for meat lovers and connoisseurs. Book your experience today!

Experience truly high-quality meat. With a focus on ingredients and craftsmanship, we serve a carefully composed Steak Tartare Tasting at ERTH in Hötorgshallen. Taste different cuts served in different ways and in three distinct styles. The dishes are enjoyed together with a glass of Champagne.

Great ingredients are essential for creating great food, and steak tartare is meat in its purest form. During a Steak Tartare Tasting with us at ERTH in Hötorgshallen, three different tartare dishes are served, accompanied by a glass of Champagne.

Classic steak tartare
With beetroot, capers, Dijon mustard, onion, and egg yolk.

Asian steak tartare
With soy, pickled chilli, coriander, and crispy rice paper.

Special steak tartare
Tartare of seared topside served on roasted marrow bone with grated truffle.

Throughout the experience, you will gain insight and understanding of what defines great meat, flavour carriers, and textures. This is an experience not only for meat lovers, but for anyone with a passion for food and a strong interest in cooking.