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After a long wait, the ABBA museum is finally open to the public. .... mon goal - to bring home the Olympic gold in 2016! ..... CDs and the sheet music to all the.
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DINING I N T E R N A T I O N A L

DIN DIN

Welcome to Fine Dining - the place where the world comes together in Sweden

Fine Dining I N T E R N A T I O N A L

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31 ABBA – THE MUSEEUM

EDITORIAL

After a long wait, the ABBA museum is finally open to the public.

NOTICES

33 MELODY HOTEL

ÅNGBÅTSBRYGGAN

A brand new Boutique hotel with designer rooms.

- New restaurant in the ‘Venice of the North’

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STRAWBERRY FIELDS FOREVER

Good for both mind and body.

FLOWERS ON THE TABLE

Roses, and above all rose petals, can be integrated throughout the meal.

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A whole house built to the glory of food.

RENAISSANCE FOR THE SNUG BAR

KROGHUSET HORN HOUSE TAVERN

Our eating habits change with time as do our favourite restaurants.

43 KATRINELUND

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The new Kitchen chef has been selected as a member of the Swedish National Culinary Team.

- THE POTATO´S MECCA

FINE ART & FINE FOOD - ART THE THIEL PALACE GALLERY

The more the problems, the greater the energy, says Monika.

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DELICACIES - In The Tessin Palace

The influence from France and Italy.

Who are the ChAîne des Rôtisseurs The 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.

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EDITORIAL

Welcome To Fine Dining It is perfectly acceptable to forward Fine Dining to friends and acquaintances 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.

Summer and Fine Dining

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t seems that nowadays summer is presented as a time of year where the only cooking that’s done is on a grill. Of course it is not the whole truth, even if we live in the country that consumes

the most meat per capita in the world. Nevertheless there’s a lot of other things going on in Culinary Sweden.

Editor in Chief Ove Canemyr [email protected] Fine Dining/Trendsetter Box 24013, 104 50 Stockholm Editorial Anne-Marie Canemyr, Carl Wachtmeister Catarina Offe Chaîne des Rôtisseurs Art Director Sophie L Slettengren [email protected] English copy Roger Brett [email protected]

For example, new and exciting restaurants are opening up in Stockholm and across the country. New trends are seeing the light of a summer’s day - things like Gastro Pubs, Snugs and Sea Pavilions. In addition to all this, the ABBA museum finally opened its doors and boasts a new hotel, MELODY, and has an excellent licensed restaurant. Edible roses are also on the menu in this issue of Fine Dining, which rounds off with some reviews. We wish you all a great summer with lots of good food & drink.

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

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.

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NOTES

The Royal Couple’s Wedding Breakfast. On June 8th in a brilliantly sunny and beautiful Stockholm, Princess Madeleine of Sweden married Mr. Christopher O’Neill.

Photo:50 kvadrat

After the wedding ceremony the wedding party and guests boarded the antique steamer ‘Stockholm’ and set sail for the Drottningholm Palace where over four hundred people enjoyed a sumptuous wedding dinner created and prepared by the Royal Chef Stefano Catenacci. Stefano had a team of 55 to assist him in the kitchen. Everything ran smoothly, just like it always does when our most seasoned ‘royal chef’ takes charge of the kitchen. The initial plate of delicacies was inspired by the Swedish smorgasbord with a selection of dishes like caviar, pickled herring, Västerbotten cheese and mayonnaise. Everyone enjoyed it, particularly the American guests. To follow, salmon, and then a veal dish with the whole meal rounded off with a Pavlova accompanied by wild strawberries. Princess Madeleine’s idea of replacing the traditional wedding cake with macaroons was an enormous success. Seven hundred macaroons built into a pyramid, was a ’wow’ with all the guests.

Another summer with 50 Square Meters

Photo: Mats Plunger/Stefano

Along with the Nobis group Fredrik Malmstedt will be operating the 50 Square Meters again this summer.

The evening before the wedding, two hundred guests attended a dinner in the beautiful Hall of Mirrors at the Grand Hotel. The brains behind this delicious menu was Mathias Dahlgren, another of our giants in the Swedish culinary world.

Since last autumn the Gotland restaurateur has become co-owner of the Nobis group and Furillen and when it was his restaurant, the 50 Square Meters was put up for sale. “We’ve had some interested parties, but no one wanted to pay enough. So as summer approaches, we’ve decided to press on. It would be an idiotic decision to just chuck the restaurant away in sheer desperation,” says Fredrik Malmstedt. Thus 50 Square Meters will open again as usual the week after midsummer. The restaurant is leased to the same company that operates Furillen and after the summer season will be evaluated and possibly the collaboration will continue.

Photo: Ewa-Marie Rundquist/Kungahuset.se

“We’ll see - right now we’re focusing on one thing. I wasn’t quite finished with 50 Square Meters and running it again this summer feels great. It looks like everything is falling into place; this is my brainchild and I’m looking forward to the summer, ” Fredrik concludes. Source: The White Guide

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NOTES

Grilling at the Photographic Museum This famous museum with its popular exhibits from world-renowned photographers is truly worth a visit, if not several, as new exhibits are constantly being shown. And like many museums nowadays, the Photographic Museum has an excellent bistro, under Chef Paul Svensson. The bistro also boasts one of Stockholm’s most beautiful views. It is located at the top of the building, in the old Customs & Excise house. With its magnificent panoramic windows there are views of Djurgården, the Old Town and Skeppsholmen. For the summer season, ‘Photographic’ has erected a barbecue right on the edge of the dock with the same magnificent views and Paul’s great barbeques. If the museum doesn’t interest you, a visit simply to soak up the ambience is worth the effort. Occassionally entertainment is laid on in the guise of concerts, quizzes, ‘After Art’, dances and stand-up comics. You’ll hardly notice the traffic from the boring Stadsgårdsledning.

Diversions By Sayan Isaksson Published by Terroir English subtitles

Disregard the plain cover. That’s just the way it is. This book, from master chef Sayan, presents gastronomy at its finest. There are no recipes included; Sayan’s excesses are not something that can be created or even attempted by the rest of us. Just enjoy and marvel at Sayan’s personal interpretation of sushi, Friday comfort food, and preparing a lobster like never before. To experience Sayan’s creations properly, with all the senses, you have to dine at his restaurant Esperanto, which has won many awards over the years. The Master class and the Best Restaurant of the Year in the White Guide are just two that pepper an illustrious career. Sayan is not only an excellent chef; he is an aesthete of gigantic proportions, much like a talented singer or artist. The book is written in English which makes it possible for the world to enjoy Sayan’s creations.

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The New National Swedish Culinary Team

The Swedish National Culinary Team is: Isak Wiig, Restaurang Modis, Stockholm Fredrik Larsson, Le Rouge, Stockholm Frida Nilsson, Clarion Hotel Trondheim, Trondheim Joel Englund, Katrinelund Gästgiveri & Sjökrog, Stora Mellösa Sebastian Gibrand, Oaxen, Stockholm Eddy Zippert Karlsson, Swedish Taste, Gothenburg Edin Dzemat, Linnea Art, Gothenburg Helena Henriksson, Tössebageriet, Stockholm Claes Hasselhuhn, Stadshusrestauranger, Stockholm Anders Oskarsson, Nilssons konditori, Oskarshamn Jonas Lagerström, Bölgen och Moi, Oslo Kalle Bengtsson, Ica Maxi bageri, Kungsbacka Fredrik Andersson, West Coast, Gothenburg Elev: Frida Knutsson, Gothenburg Lagledare: Jonas Franzén, Restaurang Modis, Solna The Junior National Swedish Culinary Team culinary team: Lindor Wink, Oxelösund Robert Sandberg, Noma, Copenhagen Eric Seger, Trosa Johan Laiti, Hemmagastronomi, Luleå Sofie Nilsson, Vete-Katten, Stockholm Ludwig Tjönemo, Tyresö Thomas Sjögren, Swedish Taste, Gothenburg Elev: Viktor Ankarberg, Stockholms Restaurangskola, Bromma Lagledare: Peter Jelksäter

Photo: Frantzén

The team consists of eight chefs and five pastry chefs all with a common goal - to bring home the Olympic gold in 2016! ”It’s both exciting and kind of scary,” said Claes Hasselhuhn from the City Hall Restaurant. ”We have a lot to defend, while at the same time we have to start from scratch again.” Isaac Wiig from Restaurant Modis nods in agreement. We look forward to following their progress.

Frantzén alone at restarurang Frantzén The fabulously famous Frantzén Lindeberg tavern, has been renamed. The two successful chefs have gone their separate ways and it is now called Restaurant Frantzén. “I’m not alone,” says Björn Frantzén. “All in all we are twelve chefs in the kitchen cooking for nineteen guests.” Björn is careful to emphasize that all of them contribute to the fortunate guests’ experiences at this unique restaurant. The accolades honouring both Björn and his restaurant were recently corroborated when he was presented with the Chef’s Pub Award and the Chef of Chefs Award - one hundred Swedish chefs voted for their own personal favorites. “It feels like that little bit extra,” says Bjorn. “Chefs are not always so generous with their praise! Even if it’s great, they often just say thanks and leave,” he explains.

Whisky for summer celebrations The trend of towards whisky seems here to stay. Glenfiddich has a fresh new whisky called Rich Oak with summery tones of citrus, vanilla and green fruits. It works well as a flavor enhancer for both sweet and savory summer dishes. Rich Oak with a piece of lemon cheesecake underlines the tangy tones of citrus. Or, as they do on the continent, add a twist of lemon.

Photo: Per-Erik Berglund

The background to Glenfiddich Rich Oak differs from other whiskys in that it is stored in both new American oak barrels and new Spanish oak during the final phase of the maturing process. The American oak contributes vanilla tones and the Spanish casks the citrus elements.

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Ewa Säfvenberg

Grand Hotel’s Riviera Terrace “The Med meets the Salt Lake” has been the guiding principle for work being carried out on the terrace. In particular, with the iron fence from Burman Palace, Grand has created a classic outdoor dining area inspired by the French Riviera. Here, guests can enjoy the southern Europe-influenced menu, resting comfortably in chairs made by Josef Frank and Swedish Tenn (Pewter). The view across the water is charming but if you prefer ‘people watching’ the highways department recently widened the sidewalk into a proper boardwalk. A perfect place to watch the world go by. Behind the iron fence is a lounge and a large bar framed by citrus and olive trees to give a genuine Mediterranean feel to the place.

All of us in Culinary Sweden, led by Rural Affairs Minister Eskil Erlandsson, wish everyone A Very Nice Summer!

Meals on Wheels, A truck loaded with bánh mi The world’s most delicious sandwiches – bánh mi - born when street vendors began filling French loaves with native flavors: like crunchy sour pickles, cilantro, spicy mayo, chilli and cucumbers, topped with marinated pork, chicken, tofu or other tasty meat products. It’s the world’s tastiest sandwich! We have encountered bánh mi in different versions in places we’ve visited around the world, and every time wondered why it’s not available at home Stockholm. “So, we’ve grown tired of waiting and have taken matters into our own hands,” says Christopher Lund, one of the founders of Bun Bun. So far they serve four varieties of bánh mi: braised pork belly, lemongrass marinated chicken, grilled tofu and the classic with three kinds of cold cuts. The focus is primarily on the Stockholm area and is to be found on the streets, at festivals and markets places. The men behind Bun Bun are Kristofer Lund, Anders Gabrielsson and Martin Lagerberg who launched Restaurant Land in 2005 and Färgfabrikens Café (The Old Paint Factory) in 2008.

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Ångbåtsbryggan, Steam Boat Quay A new restaurant in the Venice of the North Photo : Anne-Marie Canemyr

Surrounded by beautiful steamboats, along Strandvägen in the Venice of the North’s Ångbåtsbryggan (Steam Boat Quay), this district in Stockholm has a long history as a nautical museum and is perfectly mirrored here in the waters of the steam boat-densest city in the world.

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he Strand has been a favorite stretch of road for both residents and visitors to Stockholm since the great exhibition of 1897. Now with the Ångbåtstbryggan in place it links history, culture, art and entertainment together. Pelle Johansson and Tommy Lindström are the brains behind

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Strandvägen has been a favorite stretch of road for both residents and visitors to Stockholm since the great exhibition of 1897.

the Steamboat menus which are inspired by the old first, second and third class bills of fare. “What does that entail?” we ask Pelle. “Well, the 1st Class is right here in the lounge and the 2nd Class is for those who prefer to sit outside in the sun enjoying themselves.” “And what about the third class,” we wonder?

“It’s all around you,” says Pelle with a laugh. “Actually, it’s the wine list which is divided into different classes, and the menu offers a variety of luxury snacks such as canapés and duets. We also serve more substantial fare - Steamboat steak and steak á la minute. “ The Interior designer responsible for Ångbåtsbryggan (Steam Boat Quay Restaurant) is Lars Lide-



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the Steamboat menus which are inspired by the old first, second and third class bills of fare

Pelle Johansson Tommy Lindström

gren. Paying detailed attention to that time in history, he has created an inspiring environment where nothing has been left to chance. Even the miniature steam engine can be studied in detail in The Captain’s Bar.

portant period in Swedish industrial history. The turn of the century was its busiest period where no less than 200 steamers plied their trade across Lake Mälaren. Four of these are now moored at Ångbåtsbryggan.

Ångbåtsbryggan really offers a journey back in time. Berthed by the quayside are the S/S Motala Express, S/S Fritiofsberg, S/S Nocturne and S/S Tiffany and all can be viewed while enjoying a glass of champagne. The idea of the pier is to bring to life this im-

The boats themselves can also be chartered, either seagoing or as a ‘chambre separée’ with a magnificent view of the bay.

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Good news for Connoisseurs! This spring you have the possibility to buy rare bottles at Systembolagets online auctions in collaboration with Stockholms Auktionsverk at www.stadsauktion.se. Next auction 10-12 of June starting at 1 pm More information about the auctions at www.systembolaget.se

FineWine_180x240_Fogra39_300.indd 1

2013-05-24 07:46

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Flowers on the table... Text: Carl Wachtmeister

If I say ‘roses’ what’s the first thing that comes to mind? Probably the long-stemmed red roses that you gave your sweetheart on Valentine’s Day. There were roses in the bridal bouquet at the recent Swedish Royal Wedding, signifying love and devotion.

Roses, and above all its petals, can be integrated into the whole meal if desired



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ou may think of your carefully cherished and cultivated roses growing in your garden. Lovers of the great outdoors might think of the wild rose with rose hips. Beautiful to look at, the hips make a good soup and a healthy rosehip syrup. Not so much fin are those large thorny bushes that hook into you when t’s pruning time. Many of us have

a relationship to roses. Having previously worked in the Middle East, I have also encountered the rose in many other unlikely environments such as the bazaars, as a perfume in the form of rose oil or rose water for the face, or candied rose petals as confectionary or for delicate pastries. At home, rosehips and especially rosehip soup and syrup are

Now, we’re heading to Sweden in the year 2013. The project, based in Sweden and Ecuador is a blossoming enterprise that is totally focused on the rose.



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The dinner with a Roses theme, can be rounded off with a dessert of pears and roses.

the by-products of the rose that most Swedish people are familiar with. The Nypon brand is one of the most vitamin C-rich items we can find on home soil. Rose petals are also used in the distillation of some brandies and liqueurs, for garnishing dishes and to enhance the aroma pot pourri. In the Middle Ages monks produced rose honey that was used both as a sweetener and to heal all manner of ailments. But that was back then.

Now, we’re heading to Sweden in the year 2013. The project, based in Sweden and Ecuador is a blossoming (I couldn´t resist ...) enterprise that is totally focused on the rose. I’m talking about Nevado Roses. Today, John Nevado is at the helm, leading the international company started by his father, who initially worked in wholesale in Stockholm. In the late 90s they planted their own farms in Ecuador and this has

now expanded into several plantations. As well as producing stunning blooms, however, they also recognize and place great emphasis on social responsibility to the environment where they cultivate their crops. As in all businesses you do your best to drive your company forward. An example of this is that they not only put flowers on the table but put them on the plate too.



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Roses, and above all its petals, can be integrated into the whole meal if desired - with the initial cocktail, as well as the nibbles and light snacks, as an appetizer with artichokes and roses through to the main course. Why not duck with rose petal jelly? The dinner with a Roses theme, can be rounded off with a dessert of pears and roses. Your imagination sets the limits. It is important, of course, that you maintain a certain balance so that everything doesn’t taste of rosewater. Besides the rose itself, the company has developed other products. Currently they offer rose honey,

and rose-infused salt and vinegar. Considering that it’s a fairly unusual ingredient, some experimentation is in order. To assist its customers Nevado Roses has developed special packaging for what it calls ‘Culinary Roses’, suitable for use in cooking. Customers can however, go to a regular florist to buy the roses, which might seem somewhat odd when you’re actually shopping for groceries. They can also be ordered in advance. Cooking with roses is not so common in Sweden but

but if John Nevado has his way, there will be an improvement on that front. Already, some of our best restaurants are on his list of customers, and there will be more to come. 

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if John Nevado has his way, there will be an improvement on that front. Already, some of our best restaurants are on his list of customers, and there will be more to come. The question is how brave you’re prepared to be on the home front? Instead of lovely roses in a beautiful vase at the next birthday celebrations, why not try cooking with them instead? The answer is probably a compromise – do both! Good luck with giving a wonderful new dimension to the rose… on the plate.

Rose A genus plant of the Rosaceae family, which has about 200 species spreading from subtropical to cold temperate regions. The fruit is known as rose hips. In Sweden there are approximately 20 varieties of wild roses. In its cultivated form it extends back through history thousands of years in countries like Persia, Egypt, India and China. Although modern varieties are mostly grown for their beauty and fragrance, they have previously been of great importance as medicinal plants as well as being mythological, mystical and religious symbols. They also occur fairly frequently in heraldry; for example the English Civil War in the 1400s was called The War of the Roses because both warring factions had roses in their coats of arms. In politics, the rose is also the symbol of a political party. Finally, of course there is the rose in music and literature. One of the most famous is of course Sleeping Beauty...

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Nevado Roses www.nevadoroses.com

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YOUR RECRUITMENT PARTNERS WITHIN FMCG WITH FOCUS UPON IMPORTERS Since 2000, Sikta Urval, a company within the Sikta Group has been a strategic partner in FMCG. Regardless of whether you are seeking staff or you yourself are working within the industry and you want to take a look at something new then Sikta can be your partner. In the initial phase all consultations are free and strictly confidential. Over the years we have contributed i n finding absolute Leaders in their field. We have clients that we been associated with for more than 10 years. We have seen little small operators go on to be industrial leaders within just a couple of years. Part of their success is of course the personnel. We help:

Producers, Wine & Spirits importers / HoReCa & Food operatives. We recruit:

Product managers / Brand Managers / Senior Brand Managers / Account managers / key account managers / Blenders / Managing Directors / Sales and marketing Managers and Others. You can always just contact us. Or let us contact you, email or text me and we will get back to you immediately. www.sikta.se Andreas Flyckt [email protected] 070-725 48 36 direct or vx 08 678 00 00

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Renaissance for the Back Room Snug Text: Catarina Offe

Our eating habits change over time just like our restaurant habits, our preferences and the economy. A clear trend is an increase in eating out and in more varied forms. Some people dine out several times a week and the demand for different kinds of foods has increased.

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t is not enough to go to gourmet restaurants on the weekends and eat pizza during the week. Our trend-conscious chefs and restaurant owners are quick to catch on.

Here in Stockholm, one restaurant that is very popular is the Opera Cellar’s back room Snug. This back room Snug offers limited and intimate seating to a small number of people. The Opera Cel-

lar Snug is well known and has been popular for years. Regulars patrons mingle with the tourists and tasty fare has always graced the menu. Now it has been joined by several like-minded restaurants around Stockholm and even more are on their way. Next door to Mathias Dahl’s Gens luxurious dining room is his Food Bar, as famous and popular as its illustrious neighbor. The food is as close to fine dining as you can get without actually being there. And Mathias, who runs it himself, is omnipresent. Many restaurants have no tables free for those who don’t book ahead. Pontus Frithiof has

recently sold his Pontus By The Sea, and opened up the back room Snug of his main restaurant Pontus instead. The menu features good food, lovingly prepared but with simple ingredients, and served at a fast pace by smiling staff. The award-winning Gastrologik is always full at lunchtime as is the

Speceriet next door. It has a small menu but the food is always wellprepared. This year’s Restaurant Oaxen has acquired their Slipen with Magnus Ek’s interpretation of Swedish bistro food. Tasty, uncomplicated dishes, many of which are meant to shared between two or more diners. Here you can book a table or just drop in. The gourmet restaurant Leij-

ontornet (Lions Tower) converted a number of years ago to the more rustic Animal with its gastro pub Pubology next door. Most of the guests sit at a long table and the hamburgers are supreme. Also the prize winning Esperanto has its Råkultur (Raw Culture) which, as the name suggests, is an interpretation of Sayan Eriksson’s Japanese



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Fördelarna med en bakficka vägg i vägg är att det oftast är samma kök, samma kockar och samma syn på kvalitet om än råvarorna är något enklare.

dishes of the highest standard. The benefits of having a back room snug is that mostly you’re using the same kitchen, same chefs with the same approach to quality, even if the raw materials

are somewhat simpler. The Flying Elk is Frantzén’s new pub, a block away from the luxurious Frantzén’s, and has quickly become a hot favourite for foodies. Luxury restaurateur Henrik Norström’s B.A.R. satisfies all

expectations with its dining concept which is based on simplicity, everyday pleasures and the sea, as well as his Asian-inspired EAT food mall.

Not to be outdone, the Melker Andersson/ Daniel Couets restaurant group offers everything from the highest level in F21 to its fast food restaurant Vigårda, where food is roasted over a large charcoal grill. Easy, fast, healthy and fresh. It doesn´t have to be any more complicated than that.

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Fine Art and Fine Food at the Thiel Palace Gallery Text: Catarina Offe Photo: Catarina Offe, Monika Ahlberg, Ewa-Marie Rundquist

On the tip of the island of Djurgården in Stockholm, lies the Thiel Palace Gallery, a museum that up to now has lived a rather obscure existence. Earlier this year it was renovated and the unique Edvard Munch exhibition has attracted visitors from far and wide. A major contributing factor to this success is the fact that the hitherto modest cafe has been taken over by the renowned Monika Ahlberg, known to many as the face of Rosendahl’s Garden and who has 17 popular cookery books to her name.

“The more problems, the greater the energy,” says Monika.

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A major contributing factor to this success is the fact that the hitherto modest cafe has been taken over by the renowned Monika Ahlberg

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hen Monika takes on something, it’s action stations. Not many days after the inauguration of the Munch exhibition, the Café had to move to larger premises which were formerly the curator’s private residence. “The more problems, the greater the energy,” says Monika. Along with a group of enthusiastic young people, she runs the cafe offering delicious sandwiches, pastries and elegant cakes created in the makeshift kitchen.

“It’s imperative that everything looks good. I would never dream of setting up something that doesn’t meet my standards,” says Monika. She also offers soups and light meals. “In the not too distant future we hope to offer tours of the gallery’s unique art collection along with a good meal.” The Thiel Palace has many rarities in their collections that have never been on display and Monika likes the synergy of fine art, house, garden and food. We can also enjoy the newly launched exhibition of Stockholm fashion photography from the best fashion photographers.



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Monika is a trained dancer but her career in food began many years ago when she used to jog past Rosendahl’s garden. There she ran into food creator Pauls and garden creator Lars Krantz. Somehow Monika became responsible for the garden’s café and in doing so created a brand new cafe culture. Monika was one of the key figures of the 60’s and appreciated good food, a taste for which she developed when toured as a dancer in Italy for a year. She has always had a desire to create but she couldn’t bake - her biscuits looked far from perfect but they were tasty and the guests loved them. Rosendal’s grew and the garden and café quickly became famous throughout Sweden. Monika was at Rosendal’s every day for almost 11 years.

Along with a group of enthusiastic young people, she runs the cafe offering delicious sandwiches, pastries and elegant cakes created in the makeshift kitchen.

“Then one day, I decided I’d had enough,” says Monika. She took a year’s leave of absence, gave birth to twins and never looked back. When I asked why, Monika was a bit hesitant. “It got a little too big,” she reflects. She was more involved behind the scenes than out among the guests. Jams and chutneys were made big batches and sold like hot cakes.



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“I wanted to make striped marmalades and spotted mash,” says Monika, “but there wasn’t the time.” Word got around that Monika was ‘free’ and so she embarked on a new career of delivering lectures, training courses and writing cookery books. Her home has been a cooking studio, photo studio and recording studio. The latest book in her series is a basic cookbook, but it looks like a magnificent work. The recipes are simple, no strange ingredients, and everything looks incredibly tasty. The book quickly became the favourite of young people and is a popular student gift.

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The Thiel Gallery has been nagging her for years, and Monika thought it might be fun again, but not as a job. “I’ve just done what I would have done anyway,” she says, looking as cheerful as always.

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The 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.

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Delicacies in the Tessin Palace Text: Catarina Offe Photo: Catarina Offe

A stone’s throw from the Royal Palace in Stockholm is the Tessin Palace. It was the private residence for architect Nicodemus Tessin the Younger and his family. Tessin is best known as the architect who built the present castle during the late 1600s. He built his private residence at the same time so that he could make use of the skilled construction workers who were building the royal residence.

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eing no stranger to experimentation, his influences came from France and Italy. However, he was careful not to try and outshine the castle itself. In later years his son and heir proved to be a bit of a wastrel and was forced to sell the palace. Since 1773 it has been the official residence of the Governor of Stockholm. The

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current governor is a lady called Chris Heister. Chris was formerly the governor of Västerbotten, in the far north of Sweden, where by her own admission she used to do a lot of fishing and reindeer herding.



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Being no stranger to experimentation, his influences came from France and Italy.

Once in Stockholm, she wondered what kind of raw produce would be available. As it turned out it was not at all difficult. Stockholm has both the mainland and 30,000 islands in archipelago contributing to the region’s local produce. You’ll find skilled dairymen and cheese-makers working with both sheep and goat’s milk. There are microbreweries, animal husbandry, bakers, vegetable growers and fishing operations, both freshwater and salt.

A project the governor is strongly committed to is establishing a permanent fish market in Stockholm, as befits a seaside city. Chris is happy to enjoy the Lake Mälaren roe along with her guests when she is entertaining officially in the grand dining-room of the palace. This used to be the Tessin’s master bedroom. She invites guests from

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The Tessin Palace’s stately décor contributes much towards the dining experience here, making it a memorable occassion. A caviar toast enjoyed in the magnificent parade floor overlooking the perfectly groomed baroque garden turns into an absolute delight.

near and far to enjoy local delicacies. Another cherished project is the city’s involvement in the Archipelago Meat Project. “We need livestock to keep our archipelago open,” explains Chris.

farms within a 100-kilometer radius. The Tessin Palace’s stately décor contributes much towards the dining experience here, making it a memorable occassion.

The Island Fund Foundation for the Archipelago was formed in May 2010. They have available island-grown meat with one hundred percent traceability to 34



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A caviar toast enjoyed in the magnificent parade floor overlooking the perfectly groomed baroque garden turns into an absolute delight. On the ground floor is the summer dining room. These days, and weather permitting, a small buffet of tasty snacks is well laid out for the guests’ enjoyment. Even if it is only those who receive an invitation and get the opportunity to experience it, Stockholmers are indeed fortunate to have a governor with such a strong commitment to the local produce. We look forward with anticipation to the opening of the fish market.

Since 1773 it has been the official residence of the Governor of Stockholm.

PS. Tessin Palace is open to the public twice a year.

The current governor is a lady called Chris Heister and Ella Nilsson

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ABBA The MUSEEUM Photo: Ove Canemyr

Finally. After a long wait the ABBA museum has finally opened its doors on the island of Djurgården in Stockholm. It is within easy reach of downtown by Tram No. 7.

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Once inside the museum, you’ll see an image of yourself as the fifth member of ABBA.

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he red carpet for the welldesigned building that houses the ABBA museum is rolled out all year round. The English Music Hall of Fame is housed here too, with a hotel and the newly opened restaurant Melody Food & Wine. Inside the Abba Museum is a large-store selling a wide range of ABBA memprabilia. There are Buttons and T-shirts, lots of souvenirs, and of course the music – CDs and the sheet music to all the ABBA hits.

experience. Props and costumes, guitars and more. In addition to that, a very knowledgeable and helpful staff. This is the place for ABBA fans from all over the world! Order your admission tickets online to avoid lengthy queues. Kids under 6 go free. www.abbathemuseum.com

Once inside the museum, you’ll see an image of yourself as the fifth member of ABBA. There are many other exciting things to see and touch - it is a very tactile



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Melody Hotel Text: Catarina Offe Photo: Catarina Offe

Right next door to the ABBA museum is the newly opened Melody Hotel, a brand new boutique hotel with designer rooms.

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rewarding and memorable visit to the Abba Museum may require a little preparation before and a little reflection afterwards to allow it all to sink in. It’s always nice to do this over a meal or a drink. Right next door to the ABBA museum is the newly opened Melody Hotel, a brand new boutique hotel with designer rooms. As you enter you are met with an open hearth fire, an in-

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viting bar and cozy Asiatic-style restaurant. Pass the time outside on the spacious terrace enjoying a glass of champagne in the sun. Mamma Mia!

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EN NY GLOBAL KNIV, I EN NY GLOBAL VÄRLD.

www.sundqvist.se/globalsai

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Strawberry Fields Forever Text: Catarina Offe Photo: Catarina Offe, Ewa Säfvenberg

There are studies proving that berries are good for both body and mind. Particularly strawberries, and especially Swedish Ones. Growers and consumers alike agree that the Swedish strawberry is unique. We put it down to the soil, the climate and the many sunshine hours, all of which puts the Swedish strawberry in a class of its own.

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he winter has been very long but our growers have promised us Swedish strawberries in time for Midsummer. So our greatest summer tradition is in safe hands, and although in recent years there has been an increase in technology, there’s still an incredible amount of work done by hand. The strawberries are fine resting beneath the snow but not quite as long as this year. Once they see the light of day the growers have to keep an eye on the thermometer. One frosty night in June could be devastating and possibly spell disaster. To prevent this, double

layers of frost cloth are put on in the evenings and removed again in the morning. By using new cultivation techniques, farmers have worked hard to extend the Swedish strawberry season. Now, the berries will be available from May to October. Despite increased imports, which are often sold at lower prices, a vine-ripened Swedish strawberry is worth every penny. An analysis of the berries can quickly reveal whether they are Swedish or not, so trying to sell relabeled foreign berries won’t be a profitable enterprise for a seller. After several low years, picking yourself is all



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the rage again. Harvesting strawberries is quite a social occasion, and many growers supplement their small farm shops with other produce. Calle Eriksson, president of Berry Council tells me what makes a happy picker - you get red fingers, a pain in the back and you can eat as you go! For KC Vallberg of the Gubbhyllan at Skansen, strawberries are his favorite berry. He predicts a renaissance of the old root cellar, manufacturing jams, juices and pickles to store for years. How about a 2004 vintage strawberry jam packed with flavor and sunshine in a jar? Raspberries are

also one of KC’s favorites and he leaves them hanging on the stalk for as long as possible. Incidentally, raspberry varieties now produce red, yellow and black, and for those with strawberry allergies there are now albino strawberries with none of the red colour but all of the flavour. Daniel Rams, Chef of the Year in 2013, serves pickled strawberries with white meat. Pastry Chef Cecilia Andersson bakes a delectable raspberry jellyroll with pistachio and I myself make my favorite salad with new potatoes, strawberries, spinach and red chilli.

The ultimate accompaniment to strawberries is ,of course, champagne - with tiny bubbles, pink, or with a little sweetness, depending on the occasion and your taste. The sweetness will be a little ‘dirty’, which makes it stand out,” says Mischa Billing, sommelier. And Calle is right again when he says that you’ll be doubly happy when strawberries and champagne are served. Together.

Chef of the Year in 2013, serves pickled strawberries with white meat. Pastry Chef Cecilia Andersson bakes a delectable raspberry jellyroll with pistachio and I myself make my favorite salad with new potatoes, strawberries, spinach and red chilli.

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Nytt Bellman-vin Vila vid denna källa 2009 PRIS: 129 KR (beställningssortimentet) Artikelnummer: 79273

Ursprung: Grignan-les-Adhémar, Rhône, Frankrike Producent: Domaine Saint Luc Druvor: 65 % syrah och 35 % grenache Alkoholhalt: 13 % Importör: BraVin Sverige AB

Alkohol är beroendeframkallande 38

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Kroghuset Hornhuset Text: Catarina Offe Photo: Catarina Offe, Simon Bajada, Linus Flodin

The area around Hornstull’s strand in Stockholm has a new restaurant. A whole house has been built to the glory of food and fine dining. The food is inspired by flavours of the Mediterranean with great emphasis placed on the African coast.



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In 2010 Petter won the Young Chef of the Year competition and went on to victory in the Concours des Jeunes Chefs Rotisseurs

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he architecturally exciting building houses Trattorian Enzo’s restaurant and Horn House Pub, and a French rotisserie and bar at street level. On the first floor is an open area, the ‘square’. Here you can select from a range of rotisserie and side dishes with Mediterranean flavors, with fresh seafood always on the menu. One floor up is the restaurant, with the same standard but with table service and a focus on the dishes. “Here, you should share your food. We like people to eat together,” says Jesper Ahlbom, owner of

Horn House. It’s especially exciting to share a whole fish. Head chef Petter Viding closely monitors the availability of various types of fish and buys what is best on the day. The fish is cooked and presented to be filleted in front of the guests. It’s a great way to show children what a fish really looks like! Both the ‘Square’ and the ‘Tavern’ have great outdoor eating areas and the balcony can seat several hundred guests.



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On the first floor is an open area, the ‘square’. Here you can select from a range of rotisserie and side dishes with Mediterranean flavors, with fresh seafood always on the menu.

On the top floor is a football pub called Enzo. Enjoy Italian cuisine while watching exciting matches on the big screen. At the top of the house is the residents’ Summer Oasis with its lake-view terrace, sun loungers and seating for guests to dine. Behind this entire food concept is Petter Viding, 27 years old and a genuine Stockholmer., for which We are thankful he chose to become a chef after school! His mentor is the world famous chef Tommy Myllymäki. Petter began first at the Julita Inn and then followed Tommy to The Colony in Småland Jönköping, which was immediately named as the rising star of the year in the White Guide. In 2010 Petter won the Young Chef of the Year competition and went on to victory in the Concours des Jeunes Chefs Rotisseurs where he was placed fourth in a close-run competition with more than twenty young chefs from around the world. Petter’s passion is the North African flavors in many of his dishes. Vegetables play a big role in this. Petter carefully selects his suppliers, and works very closely with them. The Italian ingredients



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The Ahlbom family owns the Horn house. It is a family business whose start in the restaurant trade began 30 years ago.

come from Peter’s Food & Wine Handle where you often see Tom, his parmesan supplier. Petter has his own private herb garden up on the terrace. The Ahlbom family owns the Horn house. It is a family business whose start in the restaurant trade began 30 years ago. It may take a while before you’ve tasted your way through all of Petter’s dif-

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ferent dishes and once you think you’ve done it, you can be certain that he’ll change the menu. So if you happen to be in Stockholm then the Horn House is the obvious choice for you.

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Katrinelund Is the Potatos Mecca Text: Catarina Offe Photo: Katrinelund

Roger Helmet is one of the best Swedish chefs, something which is confirmed by visitors from near and far. He has won several awards, amongst them Best Local Chef of the Year and winner of the cookbook world championships.

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t Katrinelund you can enjoy culinary experiences of the highest order all year round at the Sjökrogen Inn. But Roger was not destined to be a chef from the start. He followed the family tradition and became a plumber, which he worked at for some time. As soon as he could decide for himself, he changed tack and trained as a chef. The creative process has always attracted Roger. For ten years he pursued a bohemian existence which included mountaineering and skiing. These intense sports took him around the world and making a living from what he loved was not a major problem at the time. Restaurants are everywhere and most of them are in need of additional manpower. And people need to eat. So besides the enjoyment, delight and thrill of the mountains and the snow, Roger became widely experienced in the world’s restaurants, big and small. preparing food.

“We will be Sweden’s best Inn within five years,” he declares.

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Right now, Roger is extra proud because his chef Joel Englund was recently selected as a member of the New National Swedish Culinary Team.

All good things must come to an end and Roger struck his tent in his childhood town of Örebro, Sweden. It was the year 2000 when he met chef Ronny Persson and sweet flavuors arose as a result of that meeting. “We discovered we shared the same thoughts and ideas about food,” says Roger. He and Ronny Persson started TASTE IT, a catering company with a twist that became very successful. Some time after this Roger received a call from a restaurateur on Katrinelund, who wanted to know how much a good chef would cost. It had never occurred to Roger to work on Katrinelund. On the contrary, he had always heard that the place was chaotic. Still, he heard himself say that he just happened to be free at that time. A year later, and he bought out the business and is now operating as co-owner with his daughter Saga as one of his closest ‘colleagues’. Saga has more experience in the restaurant trade than many adults. She’s just turned four years old, and is in charge of picking dill! Roger has lofty goals for the business. “We will be Sweden’s best Inn within five years,” he declares. And they’re on the right road to achieve that. The White



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Guide gives them very good reviews, the guests as well. Not surprisingly the food philosophy is local and seasonal. Roger is happy in the forest searching for berries and mushrooms and the majority of the vegetables are grown in their own kitchen garden. They are completely self-sufficient for herbs and flowers. “And so we live in the potato mecca of Big Mellösa,” says Roger and potatoes will therefore always come directly from the farmer. What type is best suited to what cooking method is a constant topic of conversation between Roger and his potato farmer. Roger’s favorite ingredients always follow the seasons. During his travels when mountain-climbing, France became his favourite country, both for the mountains, the snow and the food. Right now, Roger is extra proud because his chef Joel Englund was recently selected as a member of the New National Swedish Culinary Team. All of us in Culinary Sweden, led by Rural Affairs Minister Eskil Erlandsson, wish everyone A Very Nice Summer!

Roger is happy in the forest searching for berries and mushrooms and the majority of the vegetables are grown in their own kitchen garden.

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