EBBE
Scandinavian restaurant · North Franklin Street
1202 N Franklin St, Tampa, FL 33602
Highlights
Scandinavian tasting menu with wine pairings and chef interaction
Scandinavian tasting menu with wine pairings and chef interaction
"Chef Ebbe Vollmer's eponymous downtown dweller isn't your typical Tampa restaurant. Sleek and contemporary with a space dominated by a U-shaped marble bar, it's hyper-focused with just one tasting menu. Scandinavian elements make their way onto the dishes here, hinting at the chef's Swedish background, and the cooking is both clever and confident without superfluous fuss." - The MICHELIN Guide
"Chef Ebbe Vollmer's eponymous downtown dweller isn't your typical Tampa restaurant. Sleek and contemporary with a space dominated by a U-shaped marble bar, it's hyper-focused with just one tasting menu. Scandinavian elements make their way onto the dishes here, hinting at the chef's Swedish background, and the cooking is both clever and confident without superfluous fuss. Artful plating takes center stage in dishes like the beet roulade with a brown butter and black cherry sauce. Fermented white asparagus beurre monté and sautéed spinach make a beautiful base for tender turbot that comes alive with a quenelle of sturgeon caviar. Braised oxtail with seared foie gras and a brunoise of sunchoke is equally rich and tender." - MICHELIN Guide
"Helmed by a chef who also runs a two-Michelin-starred restaurant in Sweden, this Tampa tasting-menu restaurant offers a slightly more compact but still lengthy multi-course experience with more than 14 courses, reflecting fine-dining precision in a condensed format." - BySam Stone
"Chef Ebbe Vollmer's eponymous downtown dweller isn't your typical Tampa restaurant. Sleek and contemporary with a space dominated by a U-shaped marble bar, it's hyper-focused with just one tasting menu. Scandinavian elements make their way onto the dishes here, hinting at the chef's Swedish background, and the cooking is both clever and confident without superfluous fuss. Artful plating takes center stage in dishes like the beet roulade with a brown butter and black cherry sauce. Fermented white asparagus beurre monté and sautéed spinach make a beautiful base for tender turbot that comes alive with a quenelle of sturgeon caviar. Braised oxtail with seared foie gras and a brunoise of sunchoke is equally rich and tender." - Michelin Inspector
"Other restaurant newcomers to seek out around Tampa include Ebbe–Chef’s Counter, a few blocks off the Tampa Riverwalk and where Swedish chef Ebbe Volmer’s seasonal tasting menus are served in an intimate 24-seat space."
