Chefs across the country are exploring nature, using everything that foraging and local sourcing can provide. It means venturing into new territory, but simultaneously they rediscover traditional, often artisan methods and techniques. The role of the chef has taken a new turn, not focusing only on the work in the kitchen, but spending considerable time finding the best quality produce, and developing close relations with farmers, growers and producers.
Swedish gastronomy also has a tradition of looking outward. The Swedish kitchen would never be in its present position at the forefront of gastronomy without being open to other cultures. Since the 50s, Sweden has welcomed a relatively large number of immigrants from different parts of the world. They have contributed greatly to the development of the gastronomy in terms of produce, techniques and traditions. They have also helped create a healthy and eclectic restaurant scene where an impressive number of cuisines are represented.
As a token of the success of chefs, Sweden has two restaurants on The World’s 50 Best Restaurants list, as well as ten restaurants with stars in Guide Michelin.
Source: The World's 50 Best Restaurants
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