- $130 for Chef Bengtsson’s three-course prix fixe Nordic dinner for two
Chef Emma Bengtsson introduces palates to modern Scandinavian flavor with three artfully plated courses. Choose from dishes such as hay-smoked gravlax, grass-fed lamb complemented by fig jus, and brooks cherry crème brûlée with dream cookies and sesame. Click to see a full menu of available courses.
How It Works
Reservations may only be made at times available on Groupon. You may select “Buy & Book” to book at purchase, or book later by following these steps:
- Purchase deal.
- Visit “My Groupons” or tap the mobile app to make a reservation.
- Select day and time online to secure reservation.
- Show up for your reservation and mention your name and the word “Groupon” to the host—they’ll be waiting to welcome you.
At Aquavit, Midtown's hip yet timeless champion of Nordic cuisine, each dish's appearance falls somewhere between a Scandinavian nature scene and a work of modern art. That's thanks to chef Emma Bengtsson, who worked at two Michelin-starred restaurants in Stockholm before taking the reins in Aquavit's kitchen. She applies a delicate, imaginative touch to every bite, creating visually stunning plates decorated with sprigs of fresh herbs, fragrant emulsions, and mounds of glistening caviar.
From the Press
- Bengtsson's high-minded take on Scandinavian cuisine has won admiration from the folks behind the Michelin Guide, who upgraded the restaurant's rating to two stars in 2014.
- Saveur has spotlighted Aquavit's signature cocktails (which feature house-made aquavit, the herbaceous Scandinavian spirit from which the restaurant takes its name).
- Refinery29 named Chef Bengtsson's Arctic Bird's Nest dessert one of The 8 Craziest Dishes In NYC You Must Try.
- Even the decor at Aquavit is pressworthy. New York magazine notes the spot's unique butcher-block tables, 60s-era chandeliers, and orange-cone chairs "of the type you might see in the executive lounge of an excessively posh Scandinavian airline."
Timeless Nordic Flavors, Modern Presentation
Chef Bengtsson is known for her surprising preparations as well as the top-quality Scandinavian ingredients that she features. Here are a few ingredients diners may encounter, plus notes on how they may be presented:
|Gravlax—salmon cured with salt, sugar, and spices—is ubiquitous in Scandinavian dining. Bengtsson elevates gravlax by smoking it over hay or pairing it with watermelon and hovmästar sauce.||Aquavit celebrates herring, a staple in Nordic cuisine, with a month-long herring festival. Diners can try five types of the fish on a sampler plate with peanut potatoes.|
|Aquavit's foie gras isn't revolutionary—brooks cherries and shallot marmalade serve as classic foils for its luscious texture. But the rye crisps served alongside this delicacy lend it a distinctly Nordic flavor.||Lingonberries are the unofficial berries of Scandinavia—and the official berries of the sovereign nation of IKEA. These tart berries find an even higher purpose, though, when served with Bengtsson's swedish meatballs alongside cream sauce and brown beech.|