I tried a few dishes from Volta in SoMa the week they opened in December in a couple dinners. Volta is a new Scandinavian/French restaurant from chef Staffan Terje and the team that runs Perbacco and Barbacco. Perbacco is one of my favorite restaurants so I was keen to give it a try. I went in their first week open so take these impressions with a grain of salt.
Raw radishes with herb butter, which is apparently a typical French appetizer. Ask for some bread to spread the leftover butter on.
Matjes herring with brown butter, potatoes, trout roe, and some greens ($15). I liked this. Quite sweet, almost like herring candy. The brown butter added a rich caramel-y and nutty flavor.
Skagen ($18) - Like an deconstructed open faced shrimp sandwich. Small shrimp around chunks of toasted brioche bread with a dill horseradish sauce and whitefish roe. Didn’t really come together unfortunately. The shrimp were a little chewy and the brioche had a bit of an odd stale texture.
Köttbullar ($24) - Swedish meatballs with mashed potatoes in a nice rich gravy, pickled cucumbers, lingonberry jam. Lingonberry jam had a few whole lingonberries. This was good if a little expensive, though my price expectations may be unfairly affected by Ikea. Mashed potatoes were very buttery.