We had no particular plan to stop in Umeå. It was like Vaasa on the Finland side: we needed to stop somewhere, and Umeå was there. But when we got there, it was a beautiful, an utterly gorgeous, northern city: large, fast-moving river as so many of them have*, buildings that were charming and interesting wherever you looked. Very walkable. The people were outstandingly friendly and helpful even for the far north.
(I have no idea where this idea that northerners are taciturn comes from. They talk my ear off. They did not appear to talk to Tim in the same way. But to me? Chatterboxes. You cannot get them to shut up. It’s as though they’ve met their long-lost cousin and…oh. Oh. Well. Never mind, that explains that. Seriously, in Umeå alone I saw three people who looked like specific Lingens I know.)
We didn’t have a great chance to explore Umeå; we did not, for example, stay in the hotel in the same building as the library. (See? SEE? Umeå is great.) But one of the reasons I am writing these blog posts is because there are not always English language restaurant reviews of things, and while one visit is not enough to do a proper review, an improper review is better than nothing if you’re searching your phone frantically for “restaurants Umeå.”
So: Rex Umeå. Rex is in a charming brick building–we poked our heads in because the brickwork was lovely and I could read that they had squid for supper that looked like it would be amazing, so it seemed worth finding out what lunch was. The waitress helped me finish puzzling out the lunch menu, and it all sounded great. And it was. It was so great. Transcendently awesome.
At this point in the trip it had been something like a week and a half since I had eaten meat, and something in my little anemic brain said: BEEF RYDBERG. If you have never had beef Rydberg: it is a classic Swedish dish. Here is what you do. You sauté up some onions and put them on a plate. Separately, you fine dice some potatoes and fry them crispy. Put them on the plate also. Separately, you chop up your beef and cook it in a lovely red wine sauce. Put this on the plate also. Fine. This is well enough and I thought it was grand. And then the waitress also brought me an egg yolk, freshly grated horseradish, and some Dijon mustard to mix into the hot red wine sauce to my personal taste, to make it all zippy and creamy and perfectly grand. And at Rex in Umeå, everything was utterly top quality, the horseradish absolutely fresh, perfect, perfect. They also had a little buffet of salad things and bread to go to with this, with plenty of gluten-free options if you needed that, all clearly marked, very meticulous.
Tim had some steak dish in a lovely gravy also. His would have been very nice if I had not been wallowing in beef Rydberg. Then he ate the end of my beef Rydberg because when do I finish anything in a restaurant I mean really. But if I did! This would have been a candidate! Because the polite, friendly people of Umeå are also people who can cook, there at Rex restaurant. So go throw money at them.
There is a ferry that goes from Vaasa to Umeå. I can’t think why you would want that, because the Arctic is so lovely, so very lovely. And this is not quite the Arctic. On the other hand, Vaasa and Umeå are both so great. So I can imagine wanting to bounce back and forth between them. It’s just that the stuff between them is lovely too. I would like more time in Umeå. Next time. Next time. If I’m not firmly installed in the Norwegian Arctic or something.
*This is what the -å means in Swedish cities.
|Originally published at Novel Gazing Redux|