47 S 5 th Street The golden glow of flickering candles illuminates Aska’s dark, austere dining room, conveying a dualling sense of warm and cold often found at restaurants in Scandinavia. Swedish chef Fredrik Berselius leads the teams here, plating a minimalist $295 tasting menu that pays tribute to the seasons as much as it does to his Scandinavian roots. Of course, one will encounter wild foraged ingredients and ample fermentation as found in dishes like razor clams with preserved black pine, and one of Berselius’ most beloved courses, poached Norwegian king crab with white beet and pickled ramps, flavored with Swedish dark beer and garnished with flowering dill.How to book: Tock

Of all the restaurants washed up on the city’s shores by the first wave of enthusiasm over New Nordic cooking, the most original, thoughtful and lasting has been Aska. Fredrik Berselius, raised in Sweden, built his own kitchen vocabulary by combining Scandinavian flavors with ingredients farmed or foraged around New York. His intricate, gentle tasting menus show a poet’s feel for fleeting moments and the beauty lurking in nature.

Dinner at double Michelin-starred Aska is a 12-14 course affair that will set you back $298 per person for preparations that incorporate Maine lobster, caviar, truffles, trout and scallops in aesthetically relaxed surroundings.

Fredrik Berselius briefly sparked a New Nordic Cuisine craze at an earlier incarnation of Aska, in a makeshift space that seemed too Brooklyn for its own good. After a long search, the Swedish chef has put down roots in an old warehouse in the shadows of the Williamsburg Bridge, serving his ultrarefined tasting menu in the main restaurant and a casual bar and garden menu as well. I've yet to visit the new spot, but I ate at Berselius's earlier versions of Aska and can safely say that he's one of the more artistic-minded chefs in the city, as well as a guy with acute senses of flavor, texture and flow.

New Nordic cuisine hasn't really swept through New York but there's at least one excellent spot to dine on uber-seasonal Scandinavian fare: Michelin-star-rated Aska (Swedish for "ashes.") Incorporating local ingredients, chef Fredrik Berselius' 12-course tasting menu takes diners on an elegant, flavorful journey through Northern Europe. Make your reservations early, as only ten tables in the converted 1860s warehouse are available each night. (A limited menu of shared plates is available in both the courtyard garden and cellar bar.)47 S 5th Street, Williamsburg

Aska is a restaurant offering a Nordic-inspired tasting menu, meticulously crafted by Swedish chef Fredrik Berselius. Renowned for its remarkable ambience and service, Aska entices with complex dishes that balance delicate tastes and density, from kohlrabi rolls to Danish donuts. The establishment is also noted for its comprehensive wine list and the inclusion of unique elements like a natural yeast starter made from pine cones steeped in sugar water, demonstrating Chef Berselius's dedication to bringing authentic Nordic flavors to the table.

Located in an 1860's restored warehouse building at the edge of the Williamsburg Bridge, Aska is a modern Brooklyn restaurant run by Michelin-starred Swedish chef Fredrik Berselius. Take a culinary journey of Scandinavian flavors in a procession of specially sourced ingredients from the urban farm down the street to local producers across the Northeast. In its new spacious, yet intimate dining room, Aska offers 12-course dinners for $265 a person with the option to add beverage pairings.

We can’t stay away from Scandinavian cooking, even when we’re in the U.S.!. Swedish chef Fredrik Berselius’ tasting menu showcases innovative twists on Nordic classics, such as langoustine with violets, potato pancake with pommes soufflé and a roe emulsion, and their signature mushroom fudge-filled æbleskiver with woodruff syrup. There’s so much “hygge” at this cozy Brooklyn restaurant, as well as a focus on sustainability and great natural wines.

Starting the lineup with two Michelin stars, Aska, which is Swedish for “ashes,” garnered the accolade in 2021. The uber-talented Chef Fredrik Berselius prepares his multi-course tasting in an open kitchen, spotlighting Nordic-influenced, seasonal dishes like pork trotter with sunchokes and apples and birchwood ice cream. This dining experience is intimate; the chef accommodates just ten tables each night in a moody, dimly lit space.

And now — as Adam Platt and Michael Pollan point out in this week’s New York — it’s “a golden age of bread.” Restaurants as varied as Aska, Maysville, and Carbone prove that all dinners benefit from the addition of high-quality carbs. And very recently, something even more unexpected has started happening: Some restaurants have returned to the idea of offering their (excellent) bread free of charge — imagine that.

Aska is the most expensive restaurant in Brooklyn and for a Scandinavian fine dining experience like no other, Aska delivers big time. This two-Michelin-starred restaurant takes Nordic cuisine to an entirely new level, serving a multi-course tasting menu that highlights seasonal and locally sourced ingredients. The plating is as breathtaking as the flavors, and each dish feels like a carefully curated masterpiece.

The list of Williamsburg restaurants kicks off with Aska (47 South Fifth St.), a Scandinavian spot with a tasting menu, at #16. Aska is followed by popular Italian joint Lilia (567 Union Ave.) at #17. Birria-Landia (491 Metropolitan Ave.), which The New York Times lists as in Jackson Heights, also has a location in Williamsburg and secured #18.

Known for its extensive selection of Asian goods and rare ingredients. At Aska, the use of edible flowers and flavorful liquids in each course was consistently impressive. The 14-course tasting menu, accompanied by around half a dozen paired drinks, was enjoyed by the family, with the exception of the first dish (on kelp) and ice cream dessert.

Aska, which is taken from the Swedish word for ‘ashes’, first opened its doors in 2012. At the time, Michelin Star Chef Fredrik Berselius had spent most of his culinary career in New York City. During this first rendition of the eatery, he garnered critical acclaim for bridging his Swedish culinary upbringing with the magic of Brooklyn.

Swedish-born Chef Fredrik Berselius earned Aska (Swedish for ashes) a Michelin star within a year of opening in 2012. Several years later, the Brooklyn restaurant reopened in a restored 1860s warehouse building in a new, two-level space, with a main dining room, garden, and cellar bar. Months later, Aska earned a second star.

As my dining companion on my last visit exclaimed, as we scraped our plates clean, “We just ate the forest!. ” Aska takes ingredients that one doesn’t think of as edible, and creates dishes with flavors that are at once totally unique and seriously satisfying. That might mean fried…

Blanca — a 12-seat restaurant hidden within Roberta’s Pizza — remains one of the city’s most coveted tables, while Aska brings adventurous New Nordic techniques to the Big Apple.

Only two restaurants in the borough have earned the ultra-prestigious two stars so far: Scandinavian Aska in Williamsburg and New American Blanca in East Williamsburg.

Within a year of opening, Swedish Chef Fredrik Berselius earned Aska its first Michelin star and its second when it reopened in a restored 1860s warehouse building.