OCTOBER 2019 DINING DESIGN · Among all of Formex’s hundreds of exhibi-tors and thousands of...

DINING&DESIGNI N S C A N D I N A V I A

OCTOBER 2019

Welcome to

Fine Dining & Design

- the place where

the world comes

together in Sweden

2

FINE DINING & DESIGN

CONTENTS

3 EDITOR’S DESK4 NOTICES12 GOURMETGATAN NYBROGATANNybrogatan has transformed into a really tasty street

18 WHEN THE END IS NEAR If the coffee onboard ran out, the end would be near

25 THE MONRAD FAMILY Their welcoming attitude the Monrad’s express is unique

32 CONGRATS TO CHEF OF THE YEAR MARTIN MOSES Craftsmanship in the competition led to very even scores

38 A CROW ON THE MENU Crow has been on the menu for a long time…

41 CULINARY OLYMPICS 2020 – CLOSER Latest news…

44 ARLA TASTE OF THE YEAR 2020 – will be the strongest taste trend next year

47 WELCOME TO THE BIOSPHERE You’ll be shaken by the threshold effectsr

49 RESTAURANGLABBET Ambition of being the world’s most sustainable restaurant

53 CHAINE DES RÔTISSEURS 60 YEARS Enjoy seeing and reading about the party

56 ARLAS NORDIC PLUS PROJEKT 58 EXPORT CHEF Read more about Olli Johansson, Young Chef of the Year, and his cameo in Tuscany

59 COMPETITIONS AND AWARDS

18 35 47 5325

WHO ARE THE CHAÎNE DES RÔTISSEURSThe Chaîne des Rôtisseurs is an international gastronomic society for both professionals and amateurs , with roots that stretch back to the year 1248. The society is represented in about 70 countries and has more than 25000 members worldwide. From its headquarters in Paris the organization is headed by President Yam Atallah In 1959 the Balliage de la Suéde was founded by amongst others Tore Wretman. In Sweden there are 14 associations, so called Balliage (Bailliwicks) which is individually responsible for its own program of activities. Coordination, administration and international contacts are taken care by a national committee under the leadership of Bailli (Grand Bailiff ) Délègue. One of the society’s strong points is the international membership which allows them to make use of the fantastic network and offers possibilities to take part in any event at all, wherever and whenever over the whole world.

http://www.chaine-des-rotisseurs.net

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FALL IS HERE – EMBRACE IT…

Yes, Fall came this year, too. Even though Summer hung on for a long time, all the way into late September. But we didn’t have any real heatwave this year, so our wine producers have yet another unique year to file away and take into future consider-ations. What that means in terms of wine history, we’ll have to wait and see when 2019 vintages are released.

Something that is approaching is enjoying all the goodies that this great year for mushroom brings. The pots have already been taken out of the cupboards, and soon the hunt for the most organic meat - game meat - begins. We start this issue of Fine Dining with a walk on Nybrogatan, or Gourmet Street as it is now called. There are a number of restaurants just a few steps away with all the world’s food repre-sented. Following that, we pass the pen to Carl Wachtmeister who tells about his local region Skåne.

Then, we travel north to Stockholm and Djursholm, meeting the Monrad family who run a lively, well-visited restaurant both for lunches and dinners. Catarina Offe went by for a tour and relates this restaurant family’s background and future plans.

Chef of the Year finals are completed, this time at Globen’s Annexet. Read this edi-tion of Fine Dining and find out who won and much more.

Tennstopet is one of the really old, if not to say antique, Klara district restaurants, which had to move out of the central parts of Stockholm in connection with the demolition of much of the Klara district. Read more about what happened on the site since the move and what was left of the interior.

Read more about the new exciting arena Restauranglabbet, which rents from KTH’s premises at Valhallavägen in Stockholm, and is an innovation project. Exciting, right? We take a look at ARLA’S 202 Taste of the Year, which according to their own Taste Council, 2022 will see acidity as the biggest taste trend next year.

Svensk Tenn’s exhibitions are always interesting from a design perspective, but the latest is about carbon dioxide emissions, meat consumption, palm oil, norms, plastics, ethics and economics, themes explored by Eric Ericson and Lars Arrhenius’ climate exhibition based on the Beijer Institute’s research and supported by the Svensk Tenn Foundation.

Very exciting read.

Then we follow Chaine des Rotisseur’s 60-year celebra-tion in Sweden, followed by more new and exciting tips from ARLA.

As per usual, we begin rounding off with competitions and awards relevant to our branch, concluding with book reviews.

EDITORIALS

EDITOR IN CHIEF

Ove Canemyr

[email protected]

Fine Dining/Trendsetter Box 24013,

104 50 Stockholm

EDITORIAL

Anne-Marie Canemyr,

Catarina Offe

Carl Wachtmeister

ART DIRECTOR

Sophie L Slettengren

[email protected]

ENGLISH COPY

Todd Bünger

Would you like to be associated in Fine Dining? Tell us about your

products or services. Newly opened or new designs,

new foodstuffs and so on. Contact: [email protected]

+46 70 794 09 87

Cover photo: Anne-Marie Canemyr

Welcome To Fine Dining

It is perfectly acceptable to forward Fine Dining to friends and ac-

quaintances that are interested in Fine Dining.

Let us know about interesting events, meetings and so on at

[email protected]

We cannot take responsibility for unsolicited material. Feel free to quote us but always reveal your

sources.

OVE CANEMYR

Editor-in-Chief www.finedining.se

PS Let us know about friends and acquaintances who you think would like to receive a copy of Fine Dining

mailto:[email protected]

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FINE DINING & DESIGNNOTES

Fine Wines very own homepage

w w w.f inewine.nu Here you’ll find the last 4 editions of Fine Wine.

THE BUTTER KNIFE THAT STANDS ALONE

Among all of Formex’s hundreds of exhibi-tors and thousands of objects, one item I re-ally fell for was Bosign’s butter knife, a knife that stands on its own. It is a steady knife available in small and large sizes, in both sol-id wood or stainless steel, and stays where you put it.

DOM PÉRIGNON P2 2002

Every Dom Pérignon vintage is the result of a balance between the year’s conditions and the Dom Pérignon spirit. Dom Pérignon champagne is created from the most pres-tigious vintages, and Plénitude is an exercise in perfection. The vintage is a map for how a vintage can present itself in all its glory over every maturation stage. Dom Pérignon P2 2002 is a champagne allowed to age and develop over 17 years. “The natural, regal conditions enjoyed by the grapes harvested in 2002, have been helped by the additional years aging, and as a result, they are heaven-ly,” says Vincent Chaperon, Chef de Caves at Dom Pérignon.

NEWS FROM SKULTUNA

Designer Luca Nichetto conveys a trip through Mexico with the design of his candle holders Streamers, which can be compared to Central American mod-ernist architecture. The candle holders consist of a series of geometric objects composed and combined in different variations, where marble meets shiny brass, creating a dialogue between these elegant materials.

STADSHUS RESTAURANTS TO EXPO 2020 IN DUBAI

Convention center restauranger och Stadshus restaurants will be respon-sible for all of the event and banquet operations on the Swedish pavil-lion at the World’s Greatest Show, Expo2020, in Dubai. “Working abroad in a new setting will be an exciting challenge, as the employees’ knowl-edge and experience from the Nobel Banquet, among other things, will come in handy. The theme for the Expo 2020 is “Connecting Minds - Cre-ating the Future”. The exhibition has three areas: Opportunity, Mobility and Sustainability. The Swedish pavilion will be located in Sustainability, which fits. All restaurants in the group work actively on sustainability is-sues and are either Nordic Eco or KRAV certified. The assignment includes spreading Swedish gastronomy every day and delivering world-class din-ing experiences regardless of size,” says CEO Maria Stridh. “The menus in Dubai will reflect the Swedish theme, The For-est. Stockholm’s Stadshuskällaren applies the theme “In the forest. In the city.” which focuses on Swedish raw ingredients from forests, lakes, mountains, meadows and the sea. The raw ingredients permeate the whole experience, the quality and feeling we will bring with us to Dubai. We are pleased to spread Swedish gastronomy in the world,” says Maria.

Expo 2020 will take place October 20th, 2020 – April 10th, 2021

http://www.finewine.nu

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SEASONAL TASTES

Within the framework of Taste of the Year 2019, Arla, together with the taste doctor Johan Swahn, has presented twelve unique taste palettes, one for each trendy hot raw ingredient. The purpose is to help food creators to try new flavor trends and easily see which flavors fit together. The taste palettes have also been the basis for recipes developed by Viktor Westerlind and Cecilia Andersson.

Autumn’s Taste is Brassicaceae, traditional heat in a new disguise

Horseradish, wasabi and mustard on the menu with traditional Swedish heat with Asian surprises. Brassicaceae or cruciferous plants are a large fam-ily with many members including horseradish, wasabi and mustard. Horse-radish and mustard have their place in Swedish cuisine, while wasabi is al-most exclusively served for sushi. It is exciting to rediscover and use them in a new perspective. Horseradish No boiled cod without grated horseradish and sliced butter and no smoked leg of mutton without whipped horseradish. Horseradish is an obvious part of Swedish cuisine but can be seen in a new light. The hot root is claimed to have health properties and fits well with flavors such as apple, peanuts and seafood.Wasabi Genuine wasabi is both difficult to grow and difficult to get hold of. For those who succeed, a wonderfully refreshing taste sensation awaits. Like horseradish, the flavor of the wasabi is volatile and is enjoyed as fresh as possible. Wasabi fits well with butter, cream, but also with banana and avocado.Mustard Mustard comes in several varieties that have unique flavor proper-ties. From sweet and mild to bitter and sharp. Mustard seeds are heated to get a nutty tone and are an absolutely great flavoring in dairy-based sauces, for example.Previous flavors during the year:Winter’s Taste: pepperSpring’s Taste: chiliSummer’s Taste: rhizomes

More about taste school and other inspirations can be found at https://kund.arla.se/aretssmak/

https://kund.arla.se/aretssmak/

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THE WOKE UP CALL – FOOD INDUSTRY TRENDSSource: Food&Friends

Right now one can see six trends, but eter-nal ones.

• Experience: High-quality food halls have coveted the simpler food courts which are a mere memory. At food halls, good chefs work with high-quality in-gredients served on porcelain and with good wine in. Some food establish-ments have merged with, for example, education, yoga, gym or something that provides more than food

• Taste: Asian cuisine is hot but new with Japanese curry, Chinese pancakes and new influences from the Philippines and Taiwan

• Convenience: The food is made possi-ble to eat anytime and anywhere with-out plate and cutlery, it is served rolled, in a pinch or piece. Classic dishes are also converted to the new serving format

• Health: a confusing collection about what is health and not, depending on who can ask. The very latest is intrave-nous infusion as a vitamin refill, cure for a hangover, aging and impotence, and for well-being in general

• Loxal: Seasonal control has taken on a new dimension as we choose to grow wasabi, quinoa and durum wheat at home rather than import. We eat more mushrooms and lichen is in the entrance

• Ethics and sustainability: Big questions not only about what and how we eat, but how we can eat to make the earth feel better, can we improve the world through our choices? Yes! The food has developed our conscience. Many pubs do something more at their restaurant like educating newcomers in the cook-ery, cooking for the homeless, cooking new food to be thrown, or like Massimo at the world-famous Osteria Francescana in Modena, who invites the community’s children of misfortune to a three-course dinner in the church. José Andrés is the first in the food sector to be nominated for the Nobel Peace Prize for his work on food supply in disaster areas

FORMEX: SEASONAL TRENDS

It matters is to value products in a new way, appreciate the beauty of everyday objects. The style goes towards stripped-down interiors “Less is more”. Choose fewer but better things and think in terms of limitation and awareness. Sustainability is no longer a trend but has gone on to a perpetual non-trend.

Eclectic Scene is a decorative scene full of contrasts and opposites in color and pattern, but also different eras. A sober feeling in mate-rials and continued interest in plants and animals, especially felines.

Now age The moon fascinates and newness, nomadic life and non-traditional beliefs interest. “Back to Nature”. We use original methods, want to create from scratch and whittle our own butter knives. Folklore inspires again.

THIS IS WHERE YOUR MILK IS MADE – CLEARLY MARKED ON THE CARTON

Now, it’s even clearer that Arla’s fresh milk comes from local farms. The packaging has a declaration from which part of Sweden the milk was produced.“For consumers, it’s important and comforting to know where their food comes from. Arla Ko® milk has always been 100% Swedish and now we make it even more clear and easy for them to choose milk from their region. What comes from home simply tastes best,” says Kris-tina Hammerö, Arla’s Milk Category Manager.

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Loka Brunn’s newly rebuilt Water Salon opened in September, and is a modern spa inspired by the countryside’s ponds, water lilies, forests and waterfalls. The water lounge overlooks Lake Norra Loken and has several new hot springs, a large indoor pool, a new gym and a soothing relaxation room. Magi-cal Bergslagen has been lifted into Loka Brunn’s new spa with inspira-tion from beautiful Murstensskogen around the corner. Mia Spendrup, CEO and Marie Dahlgren, Vice Pres-ident, brought the architect there and said “this is how we want it” and that is exactly what they got. Loka continues to focus on food, drink and health.

FRANTZEN SELLS AND OPENS SOMETHING NEW

Björn Frantzén is always on the move, now with possibly the biggest change in his history. Frantzén-gruppen has decided to sell The Flying Elk, Corner Club, and Gaston in Gamla Stan. Instead, Frantzén continues to expand abroad in, among other plac-es, Shanghai and Bangkok in 2020. The current res-taurants in Hong Kong such as The Flying Elk and Frantzén’s Kitchen, and in Singapore also need to get their due their fair share of Björn’s attention, even though they are successful on their own due to eminent on-site management. Singapore’s Zen, a copy of the three-star restaurant in Stockholm, is run by Swede Sanna Risberg who previously

worked at Frantzén. She wanted to see an international standard and what it means and work with people from other cultures. It seems that Sanna has found just the right thing.Here at home, the group’s largest investment has been made since Frantzén and opens Astoria on Nybrogatan in Stockholm next year. According to Björn, it will be the largest and last restaurant opening, and if you start from Björn’s favorite concept, a French bistro, preferably bombastic, then we can guess what will come in the Astoria House.With operations a little anywhere in the world, Björn and his family can real-ize another dream and move abroad, the question is just where. California, London or elsewhere.

BERNS’ BREAKFAST CLUB

Berns is a popular breakfast destina-tion for both Stockholm residents and international guests, and offers a magnificent breakfast in an amazing environment below the chandeliers.Berns’ classic and generous hotel breakfast has now been updated, including more ecologic, local-ly-produced and healthy alterna-tives. The breakfast offers a lot of vegetarian dishes, fruits, greens and juices, all together with classic breakfast mainstays. Every item on the new breakfast menu is careful-ly-balanced, well thought out, and based on locally-produced raw in-gredients.

LOKA BRUNN CREATES THE BEST SPA EXPERIENCE FOR THE FUTURE

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ULRIKA BRYDLING AWARDED KARIN FRANSSON’S 2019 MENTORING PRIZE

Ulrika Brydling has been awarded the Karin Fransson Mentoring Prize in 2019. The prize aims to reward mentors and role models who lift and develop female chefs and are awarded by the Restaurant Acade-my in connection with the final of the Year Chef competition.

NOTES

ARLA LAUNCHES THE WORLD’S FIRST CLIMATE-NEUTRAL DAIRY ASSORTMENT

The organic Arla farmers are now leading the way by further raising de-mands and objectives to reduce the climate footprint on their own farms. At the same time, they climate compensate for the emissions that cannot be eliminated. Thus, for the first time, consumers are given the opportunity to choose a whole dairy range with a net zero climate footprint, which at the same time offers the many positive values that organic production already provides, not least for the conservation of biodiversity. The launch is another step on the road towards Arla’s sustainability ambition, that all dairy produc-tion should be climate neutral by 2045.

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En äkta Ripasso

Ripasso innebär en andra jäsning på skalen från Guerrieri Rizzardis två amarones som är högt premierade och fl era gånger har utsetts till en av världens bästa Amarones.

Resultatet blir en elegant Ripasso, torr, med kryddig doft och inslag av mörka bär som körsbär, torkade rosor och härlig fatkaraktär.

Art nr: 75810 || Pris: 130 krArt nr: 75810 || Pris: 130 krArt nr: 75810 || Pris: 130 kr

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RESTAURANT NEWS

POCKET CAFÉ BY PONTUS

Pontus Frithiof’s popular concept Pocket by Pontus is expanding, now with a French bistro- café-concept, Pocket Café by Pontus in the en-trance of the DN building. Pocket Café by Pontus has generous open-ing hours on weekdays and the menu includes baker Pelle’s good pastries, sandwiches and salads, as well as hot options and takeaway dishes. In the near future, they’ll even be open on Saturdays for an-yone who wants to buy fresh bread for their weekend breakfast, have a snack or a good lunch.

SAYAN ISAKSSON OPENS UP AT BERNS

Sayan Isaksson opens the doors to a new restaurant in Berns, in the same magnificent premises as Berns Asi-atiska. The aim is to open the new restaurant in early 2020, and the food focus is based on the Thai prov-ince of Isan, where Sayan himself comes from. The cooking is based on a charcoal grill that is placed cen-trally under the crystal chandeliers in the classic dining room with seat-ing all around, so that guests can be part of the actual food preparation.

COPINE AT ÖSTERMALM

Together with Jonathan Mattsson, restaurant duo Jim Hammargren and Jacob Nermark Hjelm have created a Mediterranean-inspired restaurant. Copine is like a girlfriend of the restaurant in Vasastan and is described by the pair as a “French woman who loves the food culture throughout southern Europe and the Mediterranean.” The menu de-sign is based on the classic three course menu.

PUNK PROYALE AT COCO & CARMEN

The neighborhood restaurant Coco & Carmen is kind of an institution on Östermalm in Stockholm, that is happy to emphasize how they up-hold their traditions. It’s said that it is the royal family’s favorite pub. Now the Punk Royale gang is tak-ing over, so it might be a little less punk and a little more royal. The strong crowd of regulars should feel at home while being introduced to new favorite dishes from Punk Roy-ale. The new owners want to safe-guard the heritage of the tavern but have ambitions to develop a slight-ly more international menu. Duck liver, caviar and vodka dishes from Folkungagatan may knock back classics like toast Skagen.

SEKT

There are so many things to discov-er in German cuisine, and that is exactly what you can do at the new Sekt restaurant. They serve German food that most people are probably not familiar with, such as southern German flammkuchen (German piz-za), maultaschen (German pasta), unique German wines, and, natural-ly, sekt, Germany’s answer to cham-pagne.

PAUL AND TAREQ OPENS UP RESTAURANT

Paul Taylor Lanthandel want to cre-ate their own cycle of food and raw materials, including a restaurant and vegetable shop in Sundbyberg. Of course, everyone is welcome, but first and foremost, the ambi-tion is to be a local concern. “We will sell things that are grown near-by or from our own balcony, which we have relation to.” The restaurant prepares what they sell and other ingredients that would otherwise be thrown away. The “circular food” is grown, cooked and composted in continuous cycle. The eminent chefs ensure that the food is good, maybe even tastier than the original.

THE SHIP

Gävle’s renowned restaurant Skep-pet (The Ship) is being resurrected by pub duo Anders Mårdäng and Camilla Skoog. Restaurant Skeppet is one of Gävle’s oldest restaurants and part of the enchanting Cen-tral Hotel since the 1940s. In 2005, large portions burned down, and the restaurant was missed. Anders and Camilla open a new and modern ver-sion of Skeppet with uncomplicated dishes focusing on Scandinavia with influences from Spain, France and Italy. It will be a modern restaurant with classic ancestry that is associat-ed with us and the high quality that the pubs want to stand for.

SALES INCREASE AND BANKRUPTCIES DECREASE. THE NUMBERS ARE CURRENTLY POINTING UPWARDS FOR THE RESTAURANT IN-

DUSTRY, AND THE THE PUBS IN STOCKHOLM CITY SEEM TO BE DOING REALLY EVIDENCED BY A 12% INCREASE. FOR THE COUNTRY

AS A WHOLE, THE AVERAGE IS 8%.

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GOURMET STREET NYBROGATAN TEXT: CATARINA OFFE PHOTO: CATARINA OFFE, ÖSTERMALMSHALLEN

AFTER MANY YEARS OF BEING ÖSTER-

MALMS IN STOCKHOLM MOST SHOP-

PING STREET, NYBROGATAN HAS BEEN

TRANSFORMED INTO A REAL TASTE

STREET. THE FEW CLASSICS THAT STILL

HOLD THE STAND HAVE BEEN JOINED BY

SOME DELICIOUS PIECES.

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The street starts at Dramaten and runs up to Valhallavägen. To the left is the Soap bar, a prom-inent bar hang for a younger au-dience. But certainly there are that number of burgers and classics on the menu if you get hungry. In the corner above, the Theater Grill has been home ever since Tore Wretman’s time and in a couple of years has become hip again. On the tiny outdoor dining area you always see a familiar face. On the menu are luxuries such as cavi-ar, onion and oysters, entrecote served from silver wagon and raw beef mixed at the table. Across the street is another classic, the fami-ly-owned Italiano since 1989 and there are those who take their Sat-

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urday lunch there every week for years. Behind a huge building, the new Astoria House is taking shape. In one of the corners lay pizzeria Capri, closed since the future of the house began to become un-certain and missing by many. The pizzas were the best in town, just like the pasta dishes and the ser-vice staff went on roller skates. Next year, Björn Frantzén will open his brasserie here, his biggest and last new start according to himself. It’s going to be French and hungry. Opposite is Asian Pong with, as we say, one of the country’s best Asian buffets as well as à la carte and a pleasant cocktail bar. The Pong app simplifies both ordering and payment. Then there is the new Schmaltz, an ambitious hole in the road with extra everything on the small surface, bistro, bar, cafe and deli, all in high class. Well-visited is also the neighbor new Ciccio´s who took their inspiration mainly from Little Italy in New York. On the other side of the street is Koh Pnangan, which after a couple of fantastic years at Södermalm with cows ringing every day, has also settled on the eastern side of town. Equally popular and well-at-tended with only Thai staff in the kitchen, a well-stocked menu of Asian dishes and a heart-breaking

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AFTER MANY YEARS OF BEING ÖSTERMALMS IN STOCKHOLM MOST SHOPPING STREET, NYBROGATAN HAS BEEN TRANSFORMED INTO A REAL TASTE STREET.

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home decor from Thailand with great effort. The restaurant wants to offer a mini-holiday, a little trip to paradise. The latest pub open-ing is Nobis Pizzeria Giretto with delicious pizza with quality ingre-dients and vibrating feeling. All fourteen oven-baked pizzas are on the menu and among the of-

ferings are offered lots of delica-cy stuffings such as truffle salami, zucchini salsa, smoked salmon and pesto genovese, and tasty pizza experience, something out of the ordinary. Up at Östermalmstorg is the temporary market hall which has become as popular as the old one, which is being restored slow-ly. The hall’s dining options are full throughout the hall opening hours. Lisa Emlqvist, Texas Long-horn, Tysta Mari and Nybroe but-ter bread attract their specialties. In January, the old hall will reopen with a larger area, more shops and more restaurants. Four of them will be one floor up overlooking the bustling life of the bottom floor. In addition, all traders have a small bar counter to hang on when the crowds have lessened. Other res-taurants are located on the street level, which is open later than the hall. Hotel Diplomat stands for a new hotel with a windowed court-

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IN ADDITION, ALL TRADERS HAVE A SMALL BAR COUNTER TO HANG ON WHEN THE CROWDS HAVE LESSENED. OTHER RESTAURANTS ARE LOCATED ON THE STREET LEVEL, WHICH IS OPEN LATER THAN THE HALL.

15


yard and its own restaurant Dag-mar. After a block without eating anywhere, the eateries take over again. Ten years ago, Mathias Ljungberg, from Tössebageriet, opened the most delicious little restaurant rue Pont Noveau. After a couple of years of success, how-ever, Mathias missed his baked rolls and buns, and a whole new restaurant was started. The guys in the Bockholmen group opened Nybrogatan 38 with their new concept that would be copied by many. The generous open-ing hours invite you to breakfast, lunch and dinner and a little in be-tween and whenever you pass by it is full. The outdoor dining area is open all year round with warm sheepskin and heat lamps in the winter and in the summer extend-ed to a porch that occupies the entire street. Two doors down are the little sister Spanjorskan with Spanish specialties you might en-joy, like on a short trip to Spain. On the other side of the street, Hotel Mornington has a library in the lobby that invites long-term seating and a secret backyard which is open depending on the weather, where you can go with your breakfast, drink, or one of the

THE LATEST PUB OPENING IS NOBIS PIZZERIA GIRETTO WITH DELICIOUS PIZZA WITH QUALITY INGREDIENTS AND VIBRATING FEELING

Ú

16


good books from their 8000-item library. Östermalm’s Sausage Spe-cialist is proof that you don’t need to go to the pub to eat well. The family-run kiosk has lots of sausag-es, breads and homemade sauces and sauerkraut. The sausage ki-osk has been named the Sausage Kiosk of the Year by the Sausage Academy this year, and here the queues are long both late and late. Restaurant Nyko, which has gone from cafe to restaurant, ends the street’s gourmet selection which

also contains a few smaller places. Guests attract guests so even the lesser-known keep good quality to match their neighbors. And if you would prefer some cheese and bread at home at the kitchen table, sourdough bakery Fabrique and cheese shop Andreouet are close by to serve your needs. But most probably it will be hard to resist your hunger and curiosity of Nybrogatan’s restaurant offerings.

GUESTS ATTRACT GUESTS SO EVEN THE LESSER-KNOWN KEEP GOOD QUALITY TO MATCH THEIR NEIGHBORS.

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17


En äkta Ripasso

Ripasso innebär en andra jäsning på skalen från Guerrieri Rizzardis två amarones som är högt premierade och flera gånger har utsetts till en av världens bästa Amarones.

Resultatet blir en elegant Ripasso, torr, med kryddig doft och inslag av mörka bär som körsbär, torkade rosor och härlig fatkaraktär.

Hälften av alla som drunknar har alkohol i blodet.

Art nr: 76191

Aftonbladet, dec 18

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ohol

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%, 7

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279 krPris:

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MEININGER 2017

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18


WHEN THE END IS NEAR…TEXT & PHOTO: CARL WACHTMEISTER, KIM PAULIN

YEARS AGO, I WORKED AS A CHEF ON A SMALL SHIP. MY SOUS-CHEF AND WINGMAN AND I SERVED TWENTY OR SO CREWMEM-

BERS EVERYTHING THEY NEEDED TO SURVIVE. I LEARNED EARLY ON WHAT THINGS WERE MOST IMPORTANT. IF FRESH FOOD RAN

OUT, THINGS WERE BAD.

ÚÚ

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If the rest of our food reserves ran out, things got worse. But, if we ran out of coffee, the end was near. And that’s the way it is even today. People can manage being without some things, but not their coffee. And FYI, it’s not a laughing mat-ter. Kind of like arguing with bitter customs officers or policemen in foreign countries. You learn quick-ly what is or is not OK.

Coffee is so much more than just one thing. It is many things. Taste, appearance, and don’t forget its aroma. As someone living close to

Helsingborg, the risk of being ex-posed to the latter is pretty high. For anyone traveling along Ängel-holmsleden (one of the major roads leading into Helsingborg), just before the road’s name chang-es to Hälsovägen, you will definite-ly be attacked by the seductive smells of coffee. The reason for the ambush is simple and consists of six letters - Zoégas.

CARLOS AND MARIA FOUNDED ZOÉGAS IN HELSINGBORG IN 1886, A FEW YEARS AFTER THE TWO MET. IN ADDITION TO LOVE FOR EACH OTHER, THEY ALSO SHARED ANOTHER PASSION - GOOD, DARK ROASTED COFFEE.

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Despite its exotic-sounding name, Zoégas was founded as a Swedish company. It started off in Helsing-borg and is still there to this day. However, the company has been run by current owners Nestlé Sver-ige AB since the mid-1980s. I had the opportunity to visit them, where I met Linné Lind and Ola Persson. Ola is Zoégas’ Master Ba-rista. But let’s begin with a look back in time…

A LITTLE HISTORY

Carlos Zoéga was born in Sweden in 1850, but emigrated to Brazil around 1871, where he began trading coffee. After about ten years, he moved back to Sweden and settled in Landskrona. There he met his Maria, who started her entrepreneurial career selling ap-ples on the square in Ängelholm and later ran her own photo stu-dio. Carlos and Maria founded Zoégas in Helsingborg in 1886, a few years after the two met. In addition to love for each other, they also shared another passion - good, dark roasted coffee. Carlos

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AT THE TURN OF THE CENTURY, BOTH THEIR BUSINESS AND RESIDENCE WERE MOVED TO THE PROPERTY ON DROTTNINGGATAN WHERE ZOÉGAS CAFÉ & BUTIK STILL REMAINS.

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chose to specialize in dark roasted coffee because he thought that dark roasted coffee beans tasted better than other coffees available on the market during the 1880s.

”I hereby publicly announce that tomorrow we will open the Coffee, Sugar, and Tea Shop at Kullagatan 27…”

…is what was in the papers for their opening on November 30th, 1886, when Zoégas in Helsing-borg was founded, laying the ba-sis for the good coffee we enjoy today. The shop was situated on the street level, below floors of apartments. The coffee roaster was placed in the attic where the raw coffee was also stored. Soon, however, the roastery was moved down into the basement.

After only a short time as a family, they suffered a number of adver-sities. Carlos’s mother died, then Carlos himself went the same way and, later, also the little son that Mary gave birth to passed away. That would probably have been too much for most people to han-dle, but not Mary. She had a child to take care of and a business to take care of. She went from cafe to cafe in Helsingborg and marketed her and Carlos’ life’s dream - good, dark roasted coffee. The business took off and Maria’s efforts and success were a fact. A few years went by, and Zoégas steadily grew

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into a prosperous business. Ma-ria married the pastry chef Johan Svensson, who became involved in the company. They welcomed their son Rudolf who took over Zoégas in 1940 and ran the com-pany well into the 1960s.

“CREATING A COFFEE BLEND CAN IN SOME WAYS BE COMPARED TO COMPOSING MUSIC”

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At the turn of the century, both their business and residence were moved to the property on Drot-tninggatan where ZOÉGAS Café & Butik still remains. The year 1903 became a milestone in the com-pany’s history. That was the year that Mollberg’s Blend was creat-ed, and fifteen years later, in 1918, Horn’s Blend was created, which is now called Skånerost. Both were groundbreaking coffee blends at the time that are still popular al-most a century later. To boot, they are the best sellers on the mar-ket today. As an aside, Mollberg’s Blend was developed for the Hel-singborg’s enchanting Hotel Moll-berg. The coffee knowledge that Carlos Zoéga brought from Brazil formed a backbone for the busi-ness that has since developed for generations.

THEY ALSO HAVE “WARMLY RECOMMENDED BY ZOEGAS”. IT IS A QUALITY STAMP THEY GIVE TO CAFES AND RESTAURANTS THAT THEY FEEL MEET A NUMBER OF REQUIREMENTS.

“Creating a coffee blend can in some ways be compared to com-posing music”

…is how Rudolf Zoéga described the magic of producing coffee. In the early 1950s, operations were moved to Ängelholmsvägen and a completely newly built facility with one of Europe’s most modern roasteries, the same facility where the company operates today. We can also note that Maria Zoéga, her entrepreneurial spirit and the belief in the coffee craft she shared with Carlos, and later Johan, gives us so many people to thank for Zoégas’ fantastic coffee that we can still enjoy today.

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ZOÉGA TODAY

Coffee is not as regional as it used to be. Not infrequently, you now bring your favorite coffee when you move. If it’s not available at your local coffee shop, there’s al-ways the internet. The market that dominates is sales in stores. The appeal of coffee is also a bit of a double-edged sword. On the downside, coffee is often used as a lure to attract customers. The product loses something in terms of status. The upside is a bit the same thing, but the other way around. That coffee is such an at-tractive and popular product that can affect customers. Plus and minus. Beyond grocery shopping, Zoéga has chosen not to cooper-ate with, for example, fast food chains or gas stations. They want to personally manage quality and price. For professionals, the com-pany has its “Out of home”. There are special products for all types of

roasters, but also support through good advice and training about how to best program the ma-chines to get the best taste. They also have “Warmly recommended by Zoegas”. It is a quality stamp they give to cafes and restaurants that they feel meet a number of requirements. Currently around 30 businesses. Places where you can have a good coffee experience and an outstanding cup of coffee.

This is a broad subject, and unfor-tunately, I only have as many lines at my disposal. To be continued, in other words. To conclude, cof-fee for the Swedes is just like the weather. Something everyone has an opinion about. However, cof-fee probably wins in the end, no matter what. You can put up with most things in miserable weather as long as you have enough coffee. But if you ran out, the end would be near...

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Historien om Bolla tog sin början 1883 när restaurang ägaren Abele Bolla saknade viner av god kvalitet att servera gästerna på sina restauranger runt om i Valpolicella. Abele tog saken i egna händer och vinerna blev snabbt populära.

Bolla var också de första att sälja ett vin betecknat Ama-rone och på 130årsjubileet lanserade man därför Amarone Riserva “Le Origini” (originalet) som en hyllning till detta. Le Origini tillverkas bara vid exceptionellt bra årgångar.

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THE MONRAD FAMILYTEXT: CATARINA OFFE PHOTO: CATARINA OFFE AND MONRADS

AT ONE END OF DJURSHOLM’S SQUARE IS A RESTAURANT/DELI/BAR WITH GENEROUS AREAS, OPEN FROM SEVERAL DIRECTIONS

AND A COZY VERANDA THAT CAN BE USED INTO THE FALL. THE DESCRIPTION MAY MATCH ANY NUMBER OF PLACES, BUT THE WEL-

COME FEELING CONVEYED HERE BY THE MONRAD FAMILY IS UNIQUE.

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Johan, a fishmonger, is most comfortable behind his well-stocked fish counter, while Lina keeps an eye on the entire restau-rant. “Sometimes I’m like a fly on the wall and follow the plate’s path from start to table, and enjoy the facial expressions I see when the guests take their first bite,” says Lina. It’s obvious that the food is good, you can see it on guests fac-es. Several of their children work professionally in the business and the only ones who do not physi-cally participate in the restaurant operation are the dog and the cat. But they certainly contribute to the well-being of the family as pets usually do. Monrad’s is tru-ly a family restaurant, and that is exactly what Lina and Johan are most proud of in their brand. Their

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JOHAN, A FISHMONGER, IS MOST COMFORTABLE BEHIND HIS WELL-STOCKED FISH COUNTER, WHILE LINA KEEPS AN EYE ON THE ENTIRE RESTAURANT.

names are on the windows and they are always on site.

Both Lina and Johan grew up in Djursholm and went to the same schools. But at the time, nothing more than that. Unbeknownst of their future lives together, Jo-han worked at Lisa Elmqvist’s fish counter and later became a skilled fishmonger himself, while at the same time, Lina carried and cleared tons of plates at the res-taurants where she worked during all of her school years. But Lina wanted a “real” profession and is a certified teacher. “I was a good teacher, but teaching was too con-fining for me.” Lina missed the ac-tion of working in restaurants and

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decided to return to it. That’s when Lina and Johan met.

Monrad’s started in the square al-most twelve years ago in a small-er room a bit away on the same square, but grew so fast that it be-came too crowded after only a few years. When the current premises suddenly stood empty after a gro-cery store closed, Johan and Lina saw their opportunity. After a com-plete renovation, it was time for Monrad’s to occupy the larger spot where they now live and operate.

High quality permeates everything, anything else is im-possible if you want to stay in a rel-atively small area like Djursholm. However, rumors have spread and so lunches are full. Many come from the northern parts of Great-er Stockholm, but a number of guests from the inner city visit Monrad’s for their lunch. They say that In addition to the good food, it feels calm and relaxing. Pricing is well in par with what you get and “Meal of the Day” costs slightly more than what you could get at a hotdog stand. It won’t be hard to choose where to go. Going to dinner at Monrad’s doesn’t take longer than going from one neigh-borhood to another in the inner city, and you get a completely dif-ferent atmosphere to boot. Even restaurant colleagues are happy to

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HIGH QUALITY PERMEATES EVERYTHING, ANYTHING ELSE IS IMPOSSIBLE IF YOU WANT TO STAY IN A RELATIVELY SMALL AREA LIKE DJURSHOLM.

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take a trip to Monrads, check out what’s going on, exchange expe-riences and taste something new in a curious way, like a collegial exchange. The deli’s main attrac-tion is Johan’s fish counter. Johan personally filets all of the fish by hand, which are purchased from carefully-selected suppliers, and he is widely known for his salted salmon, and before the weekend it is filled with extra seafood. The fish counter is complemented by a small but careful selection of meat, at least ten kinds of ready-made food, a tempting cheese coun-ter and good condiments on the shelves. The top three are home-cooked salmon, ready-to-eat food and shellfish. The welcoming bar is situated in the middle of the room, and the restaurant is never empty, not even the usually quiet hours between lunch and dinner. The restaurant serves a lunch-of-the-day, and dinner dishes are served daily. Johan carefully cuts the fish portions before the chefs take over, and their vision of zero

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wastage is paramount in Mon-rad’s vision. Before dinner, the staff tastes all the food on the evening’s menu and the sommeliers bring appropriate wines. If something is not perfectly perfect, it is changed immediately. Thirteen chefs are led by head chef Peter Olgar, who brings the seasonal ingredients every day from the farm in Norrtäl-je to his kitchen at Monrad’s.

Beyond the guests’ field of view is a giant catering kitchen and large as small orders replace each other in a competing stream. Some go to a private jet, Djursholm Cas-tle is served regularly, parties at home with catered food have in-creased, a large number of wed-ding guests are allowed to enjoy Monrad’s meals, and they even deliver Christmas dinner to half of all households in the municipality.

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A DREAM THAT WILL HOPEFULLY BE REALIZED THIS COMING SUMMER. A SLIGHTLY MORE DISTANT DREAM IS TO OPEN A “MINIMONRAD’S” ON FANTASTIC MALLORCA.

Although Johan and Lina are al-ways on hand, they still have room for dreams. One is to reopen a pub in Sandhamn, where they started their success story, a dream that will hopefully be realized this com-ing summer. A slightly more dis-tant dream is to open a “MiniMon-rad’s” on fantastic Mallorca. “But then the children have to take over first, we’ll never hand over to a stranger,” says Lina. “I love coming to work every day,” she continues, and although the family is some-times vulnerable because of their constant presence, they love their regulars. And they hope the group of regulars increases, no matter where they travel from. Having regulars demands constant sur-prise. Everything has to be as good or better than yesterday and the constant development keeps the staff on their toes and they love it, which is why thirteen chefs like to work here. Although it is quite ob-vious that Lina and Johan would prefer to stay around, a profes-sional alternative for Johan could be as an architect. He designed the entire restaurant. As for Lina, may-be the travel industry. But neither will happen unless they count on future trips to Mallorca, of course.

So, whether you come as a regular, dinner guest, deli customer or, like many, a visiting sailing vessel, it always feels safe to know that the owners are only a shout away.

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T R E N D S E T T E R

G L O B A L

C O M M U N I C AT I O N C O M M U N I C AT I O N

+46 707 94 09 87

[email protected]

mailto:[email protected]:[email protected]

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CONGRATS TO CHEF OF THE YEAR MARTIN MOSES TEXT: CATARINA OFFE PHOTO: OVE CANEMYR

THE CHEF OF THE YEAR COMPETITION HAS BEEN HELD EVERY YEAR SINCE 1983 AND HAS VARIED OVER THE YEARS. SOMETIMES THE

RAW MATERIALS HAVE BEEN SECRET, SOMETIMES NOT, OR AS A MIX, LIKE THIS YEAR.

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CHEF OF THE YEAR MARTIN MOSES

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THE TASK FOR THE DAY WAS TO PREPARATION TWO DISHES FROM A SECRET

RAW INGREDIENT BASKET, PIKEPERCH AS THE MAIN INGREDIENT AND PASSING

A TEST IN RAW MATERIAL KNOWLEDGE WHERE THEY HAD TO NAME 40 RAW

INGREDIENTS.

rial knowledge where they had to name 40 raw ingredients.

The finals regularly included sever-al different competition moments that put the finalists’ knowledge and experience to the test. The fi-nalists only knew what two of the events were ahead of time. They would have to both prepare the dishes they had presented, and also carry out several tasks during the competition period such as

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From the beginning, they were almost always on the more lux-urious side except the year when the chefs were shocked by some-thing as trivial as pork loin. But that was then; this year potatoes are on the competition menu. In addition to usually presenting a dish worthy of being served in a fine restaurant, the competitors have also had to cook, for exam-ple, school food and street food. Since last year, new elements such as knowledge in raw ingredients and cooking techniques have be-come part of the competition and place even higher demands on the chefs’ skill. Registration for this year’s Chef of the Year was made last spring by submitting a recipe and a picture of the starter, middle dish or main course. Hundreds of professional chefs answered the call. A jury with some of Sweden’s top chefs anonymously picked 24 submissions. The qualifying com-petition which included several different competition moments began in June.

The submissions were prepared, and 16 chefs went on to the day when the chefs competed for the 8 final spots. The task for the day was to preparation two dishes from a secret raw ingredient bas-ket, pikeperch as the main ingredi-ent and passing a test in raw mate-

making sausages - not just one or two but many, and they all had to be exactly the same size.

On the last day, the eight had turned into four: Martin Moses and Ola Wallin from Gothenburg and Daniel Müllern and Alexander Sjögren from Skåne. The Stock-holm chefs were conspicuous by their absence.

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The final day’s elements were partly the preparing the famous dish with potatoes and quail with sauce /jus/ herbs à part, and the secret element that contained oys-ters and broccoli.

All the competitors were very skilled and focused, resulting in very even scores. The jury of Swe-den’s chef elite, two female mas-ter chefs from Spain and Slovenia who adored the special food of Nordic food, and the competition’s patron Prince Carl Philip all had to make difficult choices, and a lot of really good food to taste, accord-ing to the Prince.

ALL THE COMPETITORS

WERE VERY SKILLED

AND FOCUSED,

RESULTING IN VERY

EVEN SCORES

This year’s Chef of the Year title was taken home by Martin Moses to a roaring round of applause, lots of hugs and a teary-eyed audience. Chef of the Year 2018 David Lun-dqvist happily handed over the title, which for Martin in the com-ing years will offer experiences, as-signments and meetings nobody could dream of ahead of time.

Moses comes from the one-star restaurant SK Mat & People in Gothenburg. Other competitors included Ola Wallin who finished second in the finals, Henrik Her-bertsson, Young Chef of the Year 2018 and member of the National Culinary Team, and several prom-ising chefs. The restaurant’s owner is renowned Stefan Karlsson, who is also jury chairman of Chef of the Year. Only the best can produce so many promising chefs through strong commitment, support and coaching. And if there’s anywhere you should go for a good dining experience, obviously SK Food & People is the place to go.

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CROW ON THE MENU TEXT: CATARINA OFFE PHOTO: CATARINA OFFE, TENNSTOPET

STOCKHOLM’S CLASSIC RESTAURANT TENNSTOPET, ON THE WELL-KNOWN CORNER OF ODENGATAN / DALAGATAN, HAS BEEN AT

THE SAME ADDRESS SINCE 1965, WHEN IT WAS MOVED FROM THE KLARA DISTRICT WHICH WAS THEN AFFECTED BY THE DEMOLI-

TION FEVER OF THE TIME. TODAY, MOST OF THE PROPERTIES IN THAT AREA HAD PROBABLY BEEN RENOVATED INSTEAD OF BEING

TORN DOWN.

Tennstopet is perhaps the res-taurant that has made the biggest contribution to Swedish cultural life, and the move did no harm, on the contrary. The restau-rant has a long and sometimes riveting history of ups and downs

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and so close that it was at one time invited to its own wake. But the tavern rose up again to the delight of all of their guests and will surely remain on the Stockholm map of restaurants for a long time.

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Crow has been on the menu for a long time and former owner Gun-nar Ekdahl proudly carried on the tradition and was often himself involved in hunting crow. “The crow should be nice crow that live in the forest and they only do that when they are young,” he said. An old adage says “Crow is shot on snow or eaten on the fly”. Equally proud is newly appointed CEO / cellar master Jimmie Rundqvist, although the crow is now served on the spring menu for only one day in early April. Cellar Master is a suitable title, Jimmie thinks, it fits well with the tavern. The owner

CROW HAS BEEN ON THE MENU FOR A LONG TIME AND FORMER OWNER GUNNAR EKDAHL PROUDLY CARRIED ON THE TRADITION AND WAS OFTEN HIMSELF INVOLVED IN HUNTING CROW.

group Stockholm Krogbolag, with several restaurants on its list, had long sought to buy Tennstopet, and seven years ago when Ekdahl after almost 40 years at Tennsto-pet retired, the dream became a reality. After a time of mixed rule, the owners realized that the Tenn-stopet needed a very responsible person. They got hold of Jimmie who just took a breather in her long pub life. Who fits better than a Cellar Master with a past at Riche, Opera Cellar, Grappe d´Or, KB and Villa Pauli. In addition, he knows

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hotels from his time with Scandic and events from the Hamburg Stock Exchange. At Tennstopet, Jimmie’s task is primarily to man-age the cultural heritage and, secondly, to change slowly when needed. However, preserving can be just as hard work as renewing and changing. Everyone knows exactly how it should be and both dishes and serving are exposed daily to the guests’ review. Mostly encouraging, but critical if any-thing goes wrong. While Tennsto-pet, and its classic menu and loyal and experienced staff feel safe as a self-playing piano, hard work is put in every day. And every day here is a full day, both for lunch and dinner.

Here, they serve timeless classics in their original form that taste just as good as they are always have, no modern twist is neces-sary. Dishes like Biff Rydberg and SOS butter, cheese and herring, are standing on the menu and the favorite Kalvlever Anglais is not to be forgotten. At the same time, this year’s shifts are followed by screech, hare, crow, lamb and asparagus, and after the summer there will be crayfish and game. As classic as the food is, the decor that originated from the time with the old division into first and sec-ond class, now dining room and

HERE, THEY SERVE TIMELESS CLASSICS IN THEIR ORIGINAL FORM THAT TASTE JUST AS GOOD AS THEY ARE ALWAYS HAVE, NO MODERN TWIST IS NECESSARY.

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bar of equal quality. A small pub is the only thing that has been add-ed in recent years. Here artists, ar-tisans and media people hang out with their representatives and one dining room wall boasts a gigantic painting by recently deceased art-ist Peter Dahl.

Just before the Christmas holidays, the pub will be closed for a short period for a renovation, but when it opens again no major differenc-es will be seen. Only the worn out flaws are going to be fixed and guests will feel just at home as be-fore. And the staff will have a ren-ovated kitchen for the benefit of both them and the guests.

Tennstopet has plenty of regulars, some more demanding than oth-ers, but they always nice to deal with. Some eat the same meal at each visit, year in and year out,

BUT CLASSICS ALSO FOLLOW THE PASSAGE OF TIME, AND RECENTLY THE NEIGHBORING PREMISES ON ODENGATAN, WHICH WILL BECOME TENNSTOPET’S NEXT EXPANSION, HAVE BEEN ACQUIRED.

while others like to follow the var-ied offerings of food calendars. At the same time, they have tries to attract younger patrons, like the 25-year-olds, who often meet up here. Jimmie’s chef friends and residents are also well represented among the guests.

But classics also follow the passage of time, and recently the neighbor-ing premises on Odengatan, which will become Tennstopet’s next ex-pansion, have been acquired. The concept is not quite clear yet, but the idea is Tennstopet 2.0 with an open kitchen and its own menu, but with the possibility for guests to walk between the two sides still being able to order some classics from the menu.

It should be exciting to see how the guests will receive the new concept, it is conceivable that some will remain at their home table while others spend their time a little everywhere. And of course, Jimmie hopes for more new guests, something that will definitely happen..

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http://www.vinia.se

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THE SWEDISH NATIONAL CULINARY TEAM’S COMPETITION SCHEDULE HAS BEEN RELEASED FOR

CULINARY OLYMPICS 2020 – CLOSER

THE CULINARY OLYMPICS BEGINS ON THE 14TH OF FEBRUARY, 2020, IN STUTTGART, GERMANY, AND THE SWEDISH TEAM IN

FULL SWING WITH TRAINING AND PREPARATIONS.

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Beginning already this past spring, Team Manager Fredrik Andersson, together with the com-munication agency Food & Friends, worked to develop a competition theme for the Swedish team that will permeate everything that is done until the awards ceremony on February 19th.

THE COMPLETE SWEDISH CULINARY TEAM 2019.

TEAM MANAGER:

Fredrik Andersson

TEAM CAPTAIN:

Jimmi Eriksson

KOCKAR:

Anders KarlssonDaniel HaynesHenric HerbertssonLudwig TjörnemoAnders Isaksson

HEAD PASTRY CHEF:

Kasper Kleihs

KONDITORER:

Sebastian PetterssonAnton Husa

COMMIS:

Matilda EwaldhHanna ClaessonMatilda Pylkköö

The theme that 2020 will take the Swedish national team to gold in the Culinary Olympics is: CLOSER.

Last year’s theme ”Curious by Na-ture” suited the Swedish team who took gold at the Culinary World Cup, which raises expectations for Stuttgart exponentially. Using the CLOSER theme, the team hopes to take their prestation to the next level, and grab a gold in Stuttgart, too. The theme will be prevalent in everything from their competition menu, training, sponsor coopera-tion, and most of all, in the actual competition.

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”The theme CLOSER truly sums up the things that drive us. We want to get closer to the raw ingredients, the producers, the heart and the flavors. To get closer to perfection, simply put. Something we believe is achieved by examining every small detail and constantly trying to de-velop and improve. With the tough competition in the Culinary Olym-pics, the details are crucial,” says Fredrik Andersson, Team Manager, Swedish Culinary Team.

Working from a theme is no longer part of the Culinary World Olym-pics’ rulebook. But many teams still work that way. The theme is a good precondition for creating a consistent theme/idea through-out the competition process, something that is judged.

Food in the CLOSER theme is not the only thing that will be noticed. The past few months have seen the Swedish Culinary Team talk

SHORT INFO ABOUT THE CU-LINARY WORLD OLYMPICS:

Culinary World Olympics begins February 14th, 2020, in Stuttgart, Germany. 32 teams will compete in two fields: Chef’s Table and warm kitchen. Chef’s Table, which occurs on the 15th, requires teams to pre-pare six finger foods, of which four are cold, two warm. A show plate with three types of fish, three gar-nishes three sauces, and a salad, a vegan appetizer, a main dish using saddle of lamb and lamb shoulder, a dessert with both warm and cold elements, and finally, three petit fourer. All of these in less than five hours.

The team will compete on the 17th in warm kitchen, which entails an appetizer, main dish and dessert ac-cording to special pre-determined rules that are similar for each com-peting country. The entree should contain seafood, the main course should contain something from the butcher and the dessert should contain hot and cold elements. They have to prepare 110 copies, in six hours, where 10 randomly se-lected dishes go to the jury.

SCHEDULE CULINARY OLYMPICS:

1-2/10 The team’s chefs visit Norrland in search of the best raw ingre-dients

7-8/10 The chefs travel along the West Coast, searching for shellfish and seafood

19-23/10 Training and prep in the team’s practice facilities at Elektrolux Professional in Stockholm



4-8/1 Training and prep at Santa Maria’s headquarters in Solna


1-5/2 Dress rehearsal in a kitchen built according to competition standards at Absolut Company in Liljeholmen

about the Big Team in social me-dia. This includes more than 100 producers, sponsors and partners who work with the team on a daily basis.

”Sponsors and partners are just as important for the end result as how well we prepare the food. We have a big team where every single partner plays an integral role At the same time as we want the Swedish peo-ple to get to know us in-depth as a team, we also want to draw peoples’ attention to the “Big Team,” who normally work behind the scenes as producers, sponsors and partners. CLOSER is a perfect prerequisite for getting closer to everyone, and for being able to show what a huge commitment is behind the whole competition process. We are noth-ing without all the people who sup-port us,” concludes Andersson

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http://www.vinia.se

44


ARLA: 2020’S TASTE OF THE YEAR– ACIDITY IS THE STRONGEST TREND FOR THE COMING YEARTEXT & PHOTO: ARLA

THE RESULTS ARE IN. A RECENT REVIEW PERFORMED BY ARLA AND THE NEWLY ESTABLISHED TASTE COUNCIL OF THE MOST

IMPORTANT TASTE TRENDS SHOWS THAT ACIDITY IS THE MOST IMPORTANT TREND FOR 2020. THIS YEAR IS THE SECOND YEAR IN

A ROW THAT ARLA PRESENTS TASTE OF THE YEAR, A TOOL THAT MAKES IT EASIER FOR PROFESSIONALS TO INTERPRET AND USE

FOOD TRENDS.

Last year, Arla launched the Taste of the Year for the first time, which is a combination of trend tension and flavor/taste tools that help food creators interpret and apply current trends. The response from the industry was positive, and this

year Arla presents an extended concept which, in addition to taste palettes and recipes, also contains a unique acidity taste chart pro-duced in collaboration with Johan Swahn, PhD in Sensory Science.

DURING 2020, WE WILL EXPLORE AND EXPERIMENT MORE WITH ACIDIC TASTES THAN EVER BEFORE.

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- ”Combining trend tension with in-depth knowledge of the role of dairy products as a

flavor carrier feels both important and fun. We’re pleased with the positive reception Taste of the Year received from chefs and confection-ers and it’s rewarding to be able to contribute to enhancing the taste of the industry. In addition, this year we have established a Taste Coun-cil that has helped us produce this year’s edition of Taste of the Year, says Inger Myresten, Marketing Manager at Arla Pro.”

ACIDITY IS 2020S TASTE OF THE YEAR

During 2020, we will explore and experiment more with acidic tastes than ever before, according to a joint Arla and Taste Council study. Jimmi Eriksson (Chef of the Year 2016), Sebastian Pettersson, Anders Isaksson and Fredrik An-dersson, all members of the Swed-ish Culinary Team all participated.

For the first time ever, acidity has been mapped from a sensory-se-mantic perspective by Arla, to-gether with PhD in Sensory Sci-ence Johan Swahn. Along with salt, fat and sweetness, acid is one of the most common and impor-

tant flavors in cooking. Never-theless, the use of sour flavors for many is limited to vinegar or lem-on. To get more people to discov-er a whole world of acidic shades, Arla together with Johan Swahn have mapped and defined 10 nu-ances of acidity: citrus, sweet, fruity, berry, floral, herbal, dairy, umami, salt and bitter.

A special tool developed by Arla, which is available on their website, www.kund.arla.se allows you to read more about each individual nuance and find examples of how they can be used to explore acidity in cooking.

http://www.kund.arla.se

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http://www.visitstockholm.com

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WELCOME TO THE BIOSPHERETEXT & PHOTO: CATARINA OFFE

It’s not about a design collab-oration or a new product, but about carbon dioxide emissions, meat consumption, palm oil, plas-tics, norms, ethics and economics, themes that are explored in the artists Eric Ericson’s and Lars Ar-rhenius’s climate exhibition based on the Beijer Institute’s research supported by the Svenskt Tenn’s Foundation. The artists have cre-ated an educational, ingenious

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SVENSKT TENN’S EXHIBITIONS ARE ALWAYS INTERESTING FROM A DESIGN PERSPECTIVE, BUT THE LATEST ONE

FEELS REALLY SPECIAL.

and at the same time deeply se-rious exhibition that describes the state of the earth and what we humans can do to save the world. The section on threshold effects will shake you. The artists like to express themselves a little pointed so that the facts will stick in your mind, and their claim that when the average temperature of the earth has increased by five degrees, we no longer need a bar-

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becue to grill feels macabre and scary. As for plastic, we learn that it is a “durable” material that takes six hundred years for nature to break down. It wasn’t exactly the sus-tainability aspect society expect-ed when everyone first welcomed plastic with open arms.

At the same time, in the autumn, the Tea Lounge serves a carefully composed menu of predominant-ly plant-based ingredients like vegetables, berries and legumes. The menu is composed with in-spiration from the EAT Lancet re-port, the first of its kind that de-picts what needs to be done to enable the food industry system

to promote both people and the environment on a global level. As always in the Tea Room, the food is prepared with organic ingredi-ents and the menu is seasonal to best take advantage of the items the season has to offer. The big ad-justment, which may sound small, but which plays a big role, is that beans are found in both bread and pastries. One of the clearest pieces of advice from the report is that we need to eat more beans, both for the sake of the environment and for health. In order for them to be good, useful and durable, beans need to be treated with creativi-

ty in new uses and in recipes that previously did not include beans and legumes.

Every weekend, a well-composed breakfast is served, containing both sweet, salty and sour tastes. An early variation of a classic af-ternoon tea where the scones are replaced by a coarse croissant with arugula, herb cream from chick-peas and marinated peppers, and with a raw bean chocolate fudge to finish.

A perfect start to the weekend with a clear conscience.

THE ARTISTS HAVE CREATED AN EDUCATIONAL, INGENIOUS AND AT THE SAME TIME DEEPLY SERIOUS EXHIBITION THAT DESCRIBES THE STATE OF THE EARTH AND WHAT WE HUMANS CAN DO TO SAVE THE WORLD.

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RESTAURANGLABBETTEXT: OVE CANEMYR PHOTO: ANNE-MARIE CANEMYR

RESTAURANGLABBET IS THE NAME OF A NEW RESTAURANT ON KTH’S CENTRAL CAMPUS JUST ACROSS FROM ÖSTRA STATION. A

NEW RESTAURANT OPENING IN STOCKHOLM IS NOT REALLY THAT BIG OF A DEAL. HOWEVER, THIS PARTICULAR RESTAURANT IS

VERY SPECIAL – THEIR AMBITION IS TO BECOME THE WORLD’S MOST SUSTAINABLE RESTAURANT.

MARIA VON EULER

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The restaurant, or should we say the pub project, is led by Marie von Euler, who is a teacher and supervisor in the department of integrated product develop-ment at KTH. The team behind the restaurant thus has two industrial designers, two reputable chefs, a material expert and an economist. Fine Dining made dropped in and met Maria von Euler and asked her how she would describe the pro-ject herself.

”We see Restauranglabbet as an innovation arena where we ex-plore how sustainable and circular a complete restaurant system can be, if you include all the parts that affect restaurant operation. That means raw materials, water, waste, furniture, technology, etc. It’s a platform for all industries and re-search areas that are part of or tan-gent to a restaurant. That’s why we want to bring together academia and business and become a play-er who pushes the sustainability issue forward together with, pri-marily, authorities and organiza-tions. We will keep the door open for other universities and colleges seeking to collaborate with us. At KTH, it’s KTH Innovation that sup-ports us, and our “living lab” is fol-lowed by Martin Sjöman at Grean Leap who is also at KTH. Miguel Mendonca Reis Brandao at SEED is also involved and we are in the process of working closely with the KTH Food Sustainability Net-work.”

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“In our world, it will be the func-tional and financial margin of error that gives us room to test, fail and redo and do right. In this way, we can collect lots of valuable data that will benefit both researchers and the industry in finding new technologies, studies and innova-tions.”

Another of the initiators of the Restauranglabbet is Johan Gott-berg, who started the restaurant K-märkt in Garnisonen.

The price tag for the food served is therefore determined here or there based on the weight of what is on the plate.

Restauranglabbet is open 08-17 Monday-Friday. Lunch 11-13.30. Various types of events can be hosted here on request in nearby premises.

For more information, visit

www.restauranglabbet.se

”WE SEE RESTAURANGLABBET AS AN INNOVATION ARENA WHERE WE EXPLORE HOW SUSTAINABLE AND CIRCULAR A COMPLETE RESTAURANT SYSTEM CAN BE, IF YOU INCLUDE ALL THE PARTS THAT AFFECT RESTAURANT OPERATION.

http://www.restauranglabbet.se

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T R E N D S E T T E R

G L O B A L

C O M M U N I C AT I O N C O M M U N I C AT I O N

+46 707 94 09 87

[email protected]

mailto:[email protected]:[email protected]

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CHAINE DES RÔTISSEURS 60 YEARSTEXT: CATARINA OFFE PHOTO: CATARINA OFFE, EWA SÄFWENBERG

THIS YEAR MARKS THE 60TH ANNIVERSARY THAT THE INTERNATIONAL GASTRONOMIC SOCIETY HAS BEEN IN SWEDEN. THE RE-

NOWNED TORE WRETMAN WAS ONE OF THE FOUNDERS.

More than two hundred members, including foreign guests from ten countries, gath-ered in Stockholm to enjoy good company and high-quality food and drink for four days. Thursday evening started with a beautiful and tasty buffet at Fredrik Eriksson at the Nationalmuseum. Fredrik loves seasonal ingredients and it was well-reflected in the con-tents of the buffet. The next day the members were spread out at various member pubs for lunches with a cultural element. For ex-ample, a tour of the City Hall that preceded the lunch at Stashuskäl-laren where the chefs, including Magnus Åkerström, Chef of the Year 2017, offered the Nobel Din-ner’s main dish from 1959, chicken

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MORE THAN TWO HUNDRED MEMBERS, INCLUDING FOREIGN GUESTS FROM TEN COUNTRIES, GATHERED IN STOCKHOLM TO ENJOY GOOD COMPANY AND HIGH-QUALITY FOOD AND DRINK FOR FOUR DAYS.

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in gelé, in a modernized version to suit today’s taste. Others went for a walk in the Old Town and lunched at Den Gyldene Freden, and Abba enthusiasts sated their appetites at the museum at Djurgården with subsequent visits to Oaxen.

Friday night was spent at the Op-erakällaren with a classic menu à la Stefano Catenacci, and Saturday started with a dubbing ceremo-ny where new members received their bands and older merits of varying ranks. The highlight of the anniversary was the Gala Dinner which was enjoyed at At Six with two of our most knowledgeable and successful Young Chefs of the Year, Jimmi Eriksson (2013) and Andreas Edlund (2011), who put together a modern and innovative menu of crayfish and venison. At Six’s own pastry chef Isabella West-ergren was responsible for the del-icate finish.

A traditional member meeting was held on Sunday morning and ended with a classic Wallenberger. Completely satisfied and happy members then began to depart, looking forward to next year’s meeting in Gothenburg, which then will celebrate 60 years in Chaine’s pleasant atmosphere.

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We are passionate about good food, quality drinks, ingredients, high-class culinary arts, and

sharing this passion with like-minded people. These are things that connect the members

of Chaîne des Rôtisseurs, the world leading gastronomic society for both amateurs and pro-

fessionals. All of Chaîne’s memberships are personal and we offer two different categories:

a professional membership, which requires that the member works with food or drink as a

professional at one of our affiliated restaurants or hotels, or as a non-professional with a

burning interest for food and drinks.

Chaîne des Rôtisseurs is an international society with roots dating back to the 1200s in

France. Chaîne’s headquarters is located in Paris and the society is represented in about 90

countries and has over 25,000 members. This society established itself in Sweden in the

1950s with the help of Tore Wretman and is well represented throughout the entire country,

from way up in the north to the most southerly point. We welcome everyone who shares

our passion for gastronomy connected with friendship and community. We want to warmly

welcome you to a global society with shared interests in dining and beverages.

www.chaine.se

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ARLA PRO INFORMERAR

ARLA’S NORDIC PLUS PROJECT TEXT & PHOTIO ARLA PRO

NORDIC CUISINE HAS SPREAD LIKE A FIELD OF RAMSON INTO BOTH SMALL AND LARGE CUISINES BUT EVEN THOUGH THE TREND

HAS LEFT ITS MARK ON THE MENU IN RECENT YEARS, THERE IS STILL PLENTY TO EXPLORE AND PICK IN THE KITCHEN TO IN-

CREASE SALES AND BECOME A LITTLE MORE PREMIUM.

The Nordic plus concept is about making small changes to dishes and parts of dishes that you already cook in your kitchen. In part 1 of the concept we have collected our most classic sauces, and based on them, added Nordic techniques and flavors to increase profitability. It’s pretty easy, just think Nordic plus.

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THE NORDIC PLUS CONCEPT IS ABOUT MAKING SMALL CHANGES TO DISHES AND PARTS OF DISHES THAT YOU ALREADY COOK IN YOUR KITCHEN.

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CLASSICS

The sauce is perhaps the most im-portant component of the plate, which is why it is extra important to keep track of the classics. This is where you can find versions of Swe-den’s most useful/used sauces from professionals like David Lundqvist, Chef of the Year 2018, and Jimmi Eriksson, Chef of the Year 2016. You will find everything from the belov-ed cream sauce to our now Nordic classic bearnaise sauce.

+NORDIC

After mastering the basics, all you have to do is make them better so you get more out of your dish. Us-ing Nordic techniques, tastes and ways of working, you will take your sauce to the next level. Imagine a butter sauce or bearnaise from fried butter.

WORK SMART

Those of us that come from the Nordic countries have a long his-tory of making the most of what is available. A diverse climate has made us professionals in fermen-tation and smoked foods. And that’s exactly what Nordic Plus is all about, small things that make a big difference. Utilizing this con-cept, you will find 5 smart and easy ways to think and work that increase sales, just by using things you already have.

For more information visit

https://kund.arla.se/inspiration/kunskap-rad/restaurang-storkok/nordic-plus/

JIMMY ERIKSSON OCH

DAVID LUNDQVIST

https://kund.arla.se/inspiration/kunskap-rad/restaurang-storkok/nordic-plus/

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Since Fabian is a fan of the Ital-ian countryside, he stayed for some time after the appearance to “play” a restaurant, if it would be possible to start and run a restau-rant in the winery more steadily. Lunches and closed dinners were

EXPORT CHEFTEXT: CATARINA OFFE PHOTO: CATARINA OFFE, TERRENO, PETTER BÄCKLUND

VIA RESTAURANT ROT TOGETHER WITH LUQAZ OTTOSSON, FABIAN OLLI JOHANSSON, THEN THE YOUNG CHEF OF THE YEAR 2019,

CAME TO MAKE A SWEDISH-ITALIAN CAMEO IN 2018 AT THE SWEDISH-OWNED VINEYARD TERRENO IN TUSCAN GREVE IN CHIANTI.

successful, and the farm decided to invest in a restaurant kitchen. Fabian was commissioned to plan and start the kitchen for this year’s season together with Swedish Culinary Team colleague Amanda and Francesco from Florence.

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The starting point was to use lo-cal ingredients from Greve in Chianti and Tuscan gastronomy, which together with Scandinavi-an gastronomy became a menu that has gained much apprecia-tion from all the food guests who visited Terreno during the season. Fabian became a big fan of Franc-esco who has Tuscan cuisine in the backbone and received many tips and tricks that are only pos-sible on site. The hardest thing in the beginning was the language barrier, but Francesco mastered some English and the rest resolved with imagination, single words and body language. Chefs around the world always find a common language where gestures are an important means of communica-tion. Once at home, Fabian says it definitely won’t be the last time he works abroad. His advice to chefs who want to do the same: Take the chance.

It is easy to get caught up in Tus-cany’s adorable landscape, but for those who have the desire, there are pearls both to the north and south. The province of Brescia is located a little north of Milan, bor-dering Lake Como and clinging to the southern slopes of the Alps. The cheeses from here have an un-mistakable taste of the plants the Alpen fields offer the summer cat-tle. The rice from the Milano plain is cooked with care and is prefer-

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ably spiked with the area’s bubbly and a hearty slice of lamb salami.

Brescia’s wines are also character-ized by its geographical location. The climate is not so hot, but the effect of the sun on the steep slopes, here and there a seventy percent slope, is very intense. Fran-ciacorta is a charming little wine district and the sparkling Francia-corta wine, produced according to the classic champagne method, is Italy’s best sparkling wine.

The beautiful Bignotti vineyard in Valle Camonica has amazing wines and their very own waterfall that will take your breath away. That alone is worth the trip. Andrea Bignotti brought the 16th Century vintage back to Life again in 1997, and a year later came the first bot-tle of Camunovin in the now well-known and popular series Cultivar delle Volte. The farm’s Brut Spar-kling Wine “Blanc de Blancs” has an intense aroma of wild flowers, is dry and crispy, and is of course best enjoyed with the noise of the impressive waterfall. Several red, musty wines are well suited to the wide range of meat products in the area, including the many vari-eties of lamb. Brescia and its alpine villages definitely deserve a visit.

And it would be extra exciting if a Swedish chef made his way there and spiced up the British restau-rant menu with elements of the Scandinavian technicians who have so successfully made Terre-no’s food appreciated. Take the chance, as Fabian says.

THE STARTING POINT WAS TO USE LOCAL INGREDIENTS FROM GREVE IN CHIANTI AND TUSCAN GASTRONOMY, WHICH TOGETHER WITH SCANDINAVIAN GASTRONOMY BECAME A MENU THAT HAS GAINED MUCH APPRECIATION FROM ALL THE FOOD GUESTS WHO VISITED TERRENO DURING THE SEASON.

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COMPETITIONS & AWARDS

SWEDISH CHAMPIONSHIP FOR FOOD TRUCK-SM OCH SWEET FOOD One Friday in September, 80 food trucks and food trucks with exciting flavors from around the world rolled into Kungsträdgården for the food festival Sth-lm Street Food. 47 Food Trucks competed in the Food Truck Swedish Nation Championships and the Winner was En Bohuslänsk Deli from Orust with their roasted brioche with seafood. All of the trucks competed in at least one of the categories: burgers, food in hand/bread, food on plate and vego/vegan. The category winners then went on to the final.

360°EAT GUIDE The new 360°Eat Guide is the Nordic hotel and restaurant guide that takes gastronomy, service and sustaina-bility into consideration. Among the 250 restaurants considered, 80 have been nominated in ten categories, including best restaurant, chef, light-house, hospitality, young chef, hotel, waste, action, green and experience. The testers eat and taste and inter-view chefs and restaurateurs on sev-eral issues related to sustainability. Most restaurants have welcomed the assessment and virtually every star restaurant in the Nordic countries is included.

FLEET’S CHEF OF THE YEAR The first Fleet’s Chef of the Year com-petition has been decided. The idea behind the competition is to raise the status of Navy chefs while also help recruiting. Chefs from ships in the 4th Navy Fleet competed before a competition jury. The mandatory task was to prepare a classic Wallen-bergare meal including the appro-priate accompaniments and condi-ments. The second task was to freely create and prepare a dish from the secret box containing crayfish and root vegetables. The winner was Patrik Lovchitz, and the plan for the future is to expand the competition, including even more participants.

They don’t compete in food and service just for the sake of competition. The individuals listed below are knowledgeable pro-fessionals in the restaurant branch and they can be found at the renowned adresses that keep the same level of quality and professionalism. It is worth the time finding out at which restaurant they work and when they are working.

WORLD SKILLS, WORLD CHAMPIONSHIPS FOR WORKING PROFESSIONALS TOOK PLACE IN KAZAN, RYSSLAND

In total, the Swedish Occupational Team took one silver, three bronze and six ”Medallion for Excellence” in different occupational categories.Former finalist of the competition Young Chef of the Year William Brittsjö from Gothenburg compet-ed in the category of chef and was awarded “Medallion for Excellence”. For William, the competition is very much about developing a dish he can feel proud of, and he has been training for eight months.

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THE WORLDS 50 BEST Landing somewhere on the list of 50 Best Restaurants is considered to be one of the most prestigious recognitions, alongside Guide Michelin. Björn Frantzén and his restaurant Frantzén have made a giant leap from 65th place in 2018 to 21st this year. France, Denmark and Spain hold are at the top of the list, and among the ten best, Spain and France have the most. It’s exciting that two restaurants from Peru also are near the top of the list.

LILY BOLLINGER FINAL The results are in for this year’s Lily Bollinger Award competition. Maja Hempel from Thörnströms Kök in Gothenburg can proudly call herself Sweden’s best female sommelier.

Maja competed with Victoria An-dersson and Mio Bloom for two days in six different theoretical and practical parts with a couple of mo-ments where the finalists were on stage at the same time.

The starting field was stronger than ever, and the final was extremely close.

The Lily Bollinger Award was estab-lished in 2002 to stimulate compe-tition for female sommeliers and to honor the memory of the legendary champagne icon Madame Lily Bollinger, who for several decades competed on men’s terms to pro-duce the world’s best champagne.

SWEDEN’S BEST VEGOCHEF Photo: Mattias Högberg

Fredrik Kämpenberg has become the country’s best vego chef in the Nordic region’s first plant-based food com-petition, Plantable Cooking Contest. His dish was called “Nordic tempeh” - “Swedish summer” - and the jury for the skagen presented in a magical sphere and a tempeh at elite level.” Fre-drik Kämpenberg competed against five other finalists. Second place went to Verena Kemena and Third Place was awarded to Oskar Persson.

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PONTUS IN THE AIR

For the second year in-a-row, Pon-tus Frithiof’s operation Pontus in the Air och Brasserie at Arlanda Air-port was nominated in the branch competition Airport Food & Bever-age Awards. In the category, they received praise from the renowned jury. There was no profit for Pontus in the Air och Brasserie, but of all the nominees in the category “Best Casual Airport Restaurant”, Pontus in the Air was acclaimed by the FAB Awards eminent jury. “We are very proud and happy about the jury’s praise. It is a win in itself and a proof that what we do is right and that we are one of the premier airport restaurants with our range of food, drink and service,” says Pontus.

WORLD FINAL FOR 2019’S YOUNG CHEF OF THE YEAR

Fabian Olli Johanson from Restaurant Rot on Gotland has competed with 20 other chefs from all parts of the world in the world finals in Calgary, Canada. Canada took home the gold medal, England took silver and Austria bronze.The competition task was to compose and prepare a three-course menu from a basket of secret raw ingredients: pike, shrimp, quail and cuts tri tip from Canadian black angus. Zucchini, pumpkin, peach and saskatoon ber-ries were also included.Fabian’s menu was well composed and tasty with an especially appreciated appetizer. However, a couple of mistakes in the kitchen made Fabian miss the podium. The competition jury consisted of three kitchen judges and sev-en taste judges from all over the world, including Björn Persson from Restau-rant Koka in Gothenburg from Sweden.Of course, the competition means a lot to everyone who competes, is a good start for upcoming competitions and a springboard into the chef elite. Most have found some colleagues who have become their extraordinarily good friends.

FABIAN’S MENU *

Tortellini filled with pike and shrimp mousseline and buttered tomato velouté

*Herb-fried tri-tip with pumpkin, zucchini and “foam

on coat” and quail sauce*

Caramelized hazelnut cake with peach, saskatoon berries and dark chocolate parfait

RESTAURANG TEKNISKA BY PONTUS

Restaurant Tekniska by Pontus can proudly claim its second KRAV certi-fication star. 50 % av the restaurant’s ingredients are KRAV-approved, which means they are guaranteed as being good for both the environ-ment and health.

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OCTOBER 2019 DINING DESIGN · Among all of Formex’s hundreds of exhibi-tors and thousands of...

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