Chefs and restaurants

A new generation of Swedish chefs are making their mark on the global gastronomic arena. Although the capital, Stockholm, is leading the way, other cities like Gothenburg and Malmö have vibrant restaurant scenes. Also, some of the most intriguing and personal expressions of Swedish gastronomy can be found in restaurants far away from the cities.

  • Magnus Nilsson at Fäviken Magasinet, Jämtland
  • Mathias Dahlgren, chef and owner of the restaurant

Magnus Nilsson at Fäviken Magasinet, Jämtland

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

Frantzén/Lindeberg – Three Dishes from vdKG Design on Vimeo.

MD All Episodes from Mathias Dahlgren on Vimeo.


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