Gastronomad #10 July-August 2012

Gas·tron·ø·mad 

Copenhagen | Paris | Madrid # 10 | July - August 2012 

FoodieStockholm 

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Photo: Tine 

CØNTENTS 

EDITOR martin weiss 

ASSISTANT EDITOR 

mette lassen 

DESIGN 

gema pastor 

INTERNATIONAL 

CORRESPONDENT EDITOR 

maria canabal 

CONTRIBUTORS 

s.v., anna hansen, bic 

ENGLISH TRANSLATION 

tania groth 

C O N T A C T 

contact@gastronomad.eu 

BØN·APPETIT 

The Future of cooking 

Home grown veggies on the rise 

Chefs tips 

SØLID 

Saffron 

Bardot 

Black & Salma 

PASS·PØRT 

Stockholm 

Chef & Sommelier 

YØU 

Inspirational quote of the month 

GASTRØ·CULTUR 

Sergiology 

Helsinki 

Gas�tron�ø�mad is not responsible and does not necessarily hold the opinions 

expressed by its contributors 

Gas�tron�ø�mad ne peut être tenu responsable des opinions émises pas ses 

collaborateurs. 

Gas�tron�ø�mad no se responsabiliza de las opiniones expuestas por sus 

colaboradores. 

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BØN·APPETIT 

The future of cooking 

Electrolux asked some of the world’s most influential food critics and chefs where to go if one is 

looking for the next big thing within the culinary world. The answer is... 

Top 4 Trends 

To get the lowdown on what really goes on in the world of top tier cooking a survey was conducted 

among the members of the World’s 50 Best Restaurants Academy (*). We asked them what they 

thought would be the dominant trends for the coming two years. Among the respondents amost 60 

percent thought local focus is going to continue to be the number 1 trend. In second place came 

bistro styled restaurants followed by slow food and street food, was placed in as fourth. 

“I think that the trend is to feel closer to nature. Not to transform to much in the product, but to create 

it to give it in a kind of simplicity to the guests, so you can feel really good taste of the products. I 

think that the future trends is probably very close to whas is happening” says Anne-Sophie Pic, winner 

of the World’s Best Female Chef award 2011. 

Chefs vs. Critics Beef 

Although most of the participants in the survey seemed to be of one mind there were some differences. 

As an example luxury restaurants only rated as the fifth most important trend overall. But, interestingly 

enough, both chefs and restaurateurs rated luxury restaurant as the third most important 

trend. Among the food critics however, luxury dining didn’t even make in to the top five. 

(*)The people who select the Worlds’ 50 Best Restaurant list. 


�: Gastronømad | �: Electrolux

A taste of history | Le saveur de l´histoire | El sabor de la historia 


BØN·APPETIT 

Scandinavia rule the plates 

When asked the most influentail food trends are coming from Scandinavia seems to be cooking up 

the coolest dishes at the moment. Danish top restaurant NoMa being selected as the wordl’s best 

restaurant three years in a row is clear sign that food is hot in the cold north. Simplicity and fidelity to 

the ingredients seems to be a sign of things to come since the second mos influential cuisine is the 

Japanese, having the aforementioned qualitites in common with Scandinavian style cooking. But the 

“new” world cuisines aren’t the only ones with a bright future. The cuisine perhaps most associated 

with great culinary art of them all, the French is ranked as the third mos important trendsetter. 

Total 

Local 59,1 % 

Bistro-style 35,8% 

Slow food 21,5% 

Street food 17,5% 

Luxury 16,4% 

Home cooking 15,0% 

Molecular 

gastronomy 

9,1% 

Other 8,0% 

So... the answer is “a Scandinavian bistro style slow street food restaurant with Japanese influences 

focusing on local ingredients”. 

6 Gas�tron�ø�mad


BØN·APPETIT 

Home grown veggies on the rise 

The next big thing is vegetables, and preferably from your 

own garden 

Vegetables is the next big thing 


�: Gastronømad | �: Electrolux 

René Redzepi, chef of Restaurant NoMa (world’s best restaurant for the third year in a row) told us that vegetables 

are going to be the trend ingredient number one. With meat having been in focus lately things seem 

to be about to change. 

“For me I think we are going into a period where people are going to eat a lot more plants and vegetables 

and they are going to begin using those type of ingredients more and more. They will then discover that they 

don’t need to depend so much on animal protein to feel fulfilled and happy”.



BØN·APPETIT 

Local vs. Organic 

The battle for popularity between local and organic food has been raging for some time now. However, it 

seems as if local focus is winning over organic food. 

This is despite the fact that locally produced food isn’t necessarily better for the environment or the producer. 

Among the respondents 55 percent that say locally produced ingredients are going to be the main trend in 

the coming years, the same figure for organic food is 25 percent. 

Lately more and more fair trade products are made available in our local grocery stores. This might be a 

trend on the rise among consumers but the restaurant business doesn’t seem to be picking up on the good 

cause. Only 2.6 percent of the respondents consider fair trade production to be a major trend in the coming 

two years. 

Local Garden 

Chef Sang-Hoon Degeimbre (L’air du Temps, Belgium) also puts focus on vegetables, having his own production 

of vegetables in a local garden. The garden is being kept and cared for by one of his team members 

and the daily yield dictates much of what is being served during the day. 




BØN·APPETIT 

Chefs Tips 

Joachim Wissler 


�: Gastronømad | �: Electrolux, Rohan Kelly 

Quote: 

“I think that local products will get attention also in Germany. I also think that we will move in the 

direction of the Asian kitchen.” 

Tip drawn from quote: 

Local is going from trend to lifestyle. But local doesn’t mean you have to stick to one type of food.

Sven Elverfeld 

Interview | Entretien | Entrevista 

Quote: 

“I think that the environment of the product will become important. I also think that we have to go 

back in time and see what we did in the past.” 


Use old techniques to try something new. 


BØN·APPETIT 

Alex Atala 

Quote: 

“Maybe heritage will be deeper in our senses and can be the next step. I am talking as a Brazilian 

chef. 

Sometimes when I serve Amazonas flavors to someone, what I try to show to them is not only a new 

flavor, a single flavor – I try to show them that there is something behind.” 


Let your flavors be a part of the local story and lift the heritage. 


Anne-Sophie Pic 

Interview | Interview | Entrevista 

Quote: 

“I think that the trends are to feel closer to nature. Not to transform the product too much, but to 

recreate it and serve a sort of simplicity to the guests.” 


Make your guests feel closer to nature by enhancing simple ingredients. 


BØN·APPETIT 

Peter Gilmore 

Quote: 

“It begins with the grower, the farmer. If they are really passionate and they care if their products and 

their products are beautiful, you do not have to do that much to it, you really just have to enhance 

those flavors.” 


Get to know your butcher, your grower, your farmer. You will get better information and first pick of 

the best ingredients. 


René Redzepi 

Interview | Interview | Entrevista 

Quote: 

“For me I think we are going into a period where people are going to eat a lot more plants and vegetables 

and they are going to begin using those type of ingredients more and more. They will then 

discover that they don’t need to depend so much on animal protein to feel fulfilled and happy”. 


Experiment with the vegetable world to surprise your guests – there is more to it than tomatoes. 


BØN·APPETIT Interview | Interview | Entrevista 

Massimo Bottura 

Quote: 

“I think that people will, increasingly explore the world through food and through cooking.” 


Food is a reflection of society. Make food a main attraction on your vacation trips. 


RAMLÖSA. 

SWEDISH WATER 


SØLID 

Saffron 

Safran / Azafrán 

It is the world’s priciest spice, 

with a rich history dating back 

more than 2.000 years and 

spanning several cultures. But 

saffron can be something of a 

mystery to even the most inthe-know 

gourmets. 

Dishes with saffron are common 

in Mediterranean and Middle 

Eastern countries. The minuscule 

red pistil injects a luxury 

colour and sharpness to Moroccan 

tagines, Spanish paellas, 

Marseille bouillabaisse and 

Iranian soups. Andrew F. Smith, 

a food historian and editor of 

the The Oxford Companion to 

American Food and Drink, says 

recipes using saffron to colour 

bread and create bright frosting 

for cakes were common in the 

19-th-century American cookbooks. 


C’est l’épice la plus chère du 

monde, avec une histoire passionnante, 

qui remonte à plus 

de 2.000 ans, et commune à 

plusieurs cultures. Mais le safran 

est avant un tout un grand 

mystère, y compris pour les 

gastronomes les plus avertis. 

Les plats avec du safran sont 

principalement préparés autour 

de la Méditerranée et au Moyen- 

Orient. Le minuscule pistil rouge 

teinte d’une couleur précieuse 

les tajines marocains, les paellas 

espagnoles, la bouillabaisse 

marseillaise et les soupes 

iranienness. Andrew F. Smith, 

historien de l’alimentation et rédacteur 

en chef de The Oxford 

Companion to American Food 

and Drink, indique que les recettes 

pour pains à base de safran 

ou pour effectuer des glaçages 

brillants pour des gâteaux, 

étaient monnaie courante dans 

le XIX S. dans les livres de recettes 

américains. 

�: S.V. | �: europesaffron 

Es la especia, más cara del 

mundo con una historia fascinante, 

que se remonta a más 

de 2.000 años, y común a muchas 

culturas. Sin embargo, el 

azafrán es sobre todo un gran 

misterio, incluso para los gastrónomos 

consagrados. 

Los platos con azafrán se preparan 

principalmente en el Mediterráneo 

y en Oriente Medio. 

El pequeño pistilo da un tono 

rojo precioso a los tajines marroquíes, 

a la paella española, 

a la bouillabaisse de Marsella y 

a las sopas iraníes. Andrew F. 

Smith, historiador de la alimentación 

y Editor de The Oxford 

Companion to American Food 

and Drink, indica que las recetas 

con azafrán para elaborar 

panes o para hacer glaçages 

brillantes a las tartas eran comunes 

en el siglo XIX en los libros 

de cocina americanos.

Seasonal | De saison | De temporada 


SØLID 

“Saffron takes time and effort 

to understand. It’s not like other 

spices where you just sprinkle 

it on food to flavour it. And it’s 

not something you can use by 

instinct, so home cooks and 

even some chefs may not necessarily 

be able to appreciate 

it” says Pat Willard, author of 

“Secrets of Saffron”. 

Indeed, incorporating the spice 

in recipes is a fine balancing 

act. Usually, just a pinch 

- around 50 pistils - is all that is 

needed to infuse a dish with this 

piquancy. Adherents swear that 

just the right amount elevates 

certain cuisine from ordinary to 

extraordinary but caution that 

overdoing it will result in a bitter 

taste. 


“Il faut du temps et des efforts 

pour comprendre le safran. Ce 

n’est pas comme les autres 

épices, où il suffit de les saupoudrer 

sur les aliments pour 

les parfumer. Vous ne pouvez 

pas l’utiliser à l’instinct. Que 

ce soit à la maison, pour une 

cuisine de famille, ou dans un 

restaurant, ce n’est vraiment 

pas facile de l’appréhender” 

explique Pat Willard, auteur de 

“Secrets de Safran”. 

En effet, intégrer cette épice 

dans les recettes est un geste 

qui doit maîtriser parfaitement le 

dosage. Juste une pincée - environ 

50 pistils - est largement suffisante 

pour insuffler l’essence 

du safran. Les experts indiquent 

que la quantité juste élève un 

plat d’ordinaire à extraordinaire. 

Mais attention, restez prudents, 

si vous exagérez la dose il donnera 

à votre plat un goût amer et 

métallique. 

“Se necesita tiempo y esfuerzo 

para entender el azafrán. No es 

como otras especias, que sólo 

necesitan ser espolvoreadas 

sobre los alimentos para darles 

sabor. No se puede utilizar instintivamente. 

Ya sea en casa, 

en una cocina de familia o en 

un restaurante, no es fácil de 

dominar” dice Pat Willard, autor 

de “Secretos del Azafrán”. 

De hecho, la integración de 

esta especia en las recetas es 

un gesto que debe tener una 

dosificación perfecta. Por lo 

general, sólo una pizca - alrededor 

de 50 pistilos - es suficiente 

para infundir la esencia 

del azafrán. Los expertos dicen 

que convierte un plato ordinario 

en un plato extraordinario. Pero 

tenga cuidado, sea moderado, 

si exagera la dosis dará al plato 

un sabor amargo y metálico.



SØLID 

It’s rarity and expense make 

the fascination with the zesty 

seasoning all the more intense. 

Originally from the Middle East, 

saffron was cultivated in the 

Mesopotamia Valley (Iraq). Today 

it is also grown in Kashmir, 

Spain, Italy, Morocco, Greece, 

France and Pennsylvania, where 

it was brought over by the 

Dutch in the 18 th-century. 

It still is cultivated in just a handful 

of regions because the crocus 

sativus, or purple flower, 

from which saffron comes, 

needs a very dry climate and intense 

heat to flourish. 

It takes three weeks in the fall for 

the buds to sprout and blossom 

into radiant, full-ledged, flowers. 

The filaments sold as saffron 

are the dried stigmas from the 

middle of the plant. 


Sa rareté et son prix le rendent 

fascinant. Son goût deviendrait 

presque plus intense. Originaire 

du Moyen-Orient, le safran était 

cultivé en Mésopotamie (actuellement 

l’Irak). Aujourd’hui, 

il est également cultivé dans 

le Cachemire, en Espagne, en 

Italie, au Maroc, en Grèce, en 

France et en Pennsylvanie, où 

il a été introduit par les Hollandais 

au XVIII S. 

Il est encore cultivé dans très 

peu de régions parce que le 

crocus sativus, ou fleur de crocus, 

qui contient les précieux 

pistils, a besoin d’un climat très 

sec et d’une chaleur intense 

pour s’épanouir. 

Il faut trois semaines à l’automne 

pour que les bourgeons 

fleurissent et s’épanouissent. 

Les filaments de safran que l’on 

retrouve à la vente sont les pistils 

séchés extraits du milieu de 

la fleur. 

Su rareza y su precio lo hacen 

fascinante. Su gusto se vuelve 

casi más intenso. Originario de 

Oriente Medio, el azafrán se 

cultivaba en Mesopotamia (hoy 

Irak). En la actualidad, se cultiva 

también en Cachemir, España, 

Italia, Marruecos, Grecia, 

Francia y Pensilvania, donde 

fue introducido por los holandeses 

en el siglo XVIII. 

Se cultiva en muy pocas zonas 

debido a que el crocus sativus, 

o flor de azafrán, que esconde 

los preciados pistilos, necesita 

un clima muy seco y un calor 

intenso para florecer. 

En sólo tres semanas en otoño, 

los brotes florecen y se abren. 

El azafrán que compramos son 

los pistilos secos que se extraen 

del centro de la flor.



SØLID 

It takes 5.000 flowers to produce 

one ounce of the spice, so it 

is understandable that Persian 

saffron sell for 150 Euros per 

ounce in stores. 

Highly valued today, saffron 

was even more treasured in 

past centuries and is the centrepiece 

of several stories throughout 

the history. For example, 

in Nuremberg, the main city 

in the 15 th-century for goods 

entering Europe from the Mediterranean, 

merchants who attempted 

to add marigold petals 

to the strands and sell them as 

pure saffron were charged with 

violating the “Safranschou code 

of adulterating saffron”. 

They were thrown into jail and, 

in some cases, executed. Pirates 

who attacked merchant 

ships coming into Venice stole 

saffron and left behind gold because 

the spice was considered 

more valuable. 


Il faut 5.000 fleurs pour produire 

une once, il est donc facile à 

comprendre pourquoi le safran 

perse est vendu au prix de 150 

euros l’once. 

Même s’il demeure onéreux de 

nos jours, le safran était encore 

plus précieux autrefois et il a été 

l’objet de beaucoup de convoitises. 

Par exemple, à Nuremberg, 

la principale ville dans le 

XV S. pour les marchandises 

entrant en Europe via la Méditerranée, 

le règlement concernant 

le safran était très strict. 

Les marchands ayant ajouté 

des pétales de calendula aux filaments, 

altérant ainsi le safran 

pur, violaient le code Safranschou. 

De ce fait, ils étaient jetés 

en prison et, dans certains cas, 

même exécutés. Les pirates 

attaquaient les navires marchands 

vénitiens afin de voler 

le safran, tout en délaissant 

l’or, car l’épice à l’époque était 

encore plus précieuse que le 

métal jaune. 

Se necesitan 5.000 flores para 

producir una onza, esto explica 

el precio de más de 150 Euros 

por una onza de azafrán persa. 

Aunque hoy en día es caro, el 

azafrán era aún más valioso en 

siglos pasados y fue extremadamente 

codiciado. Por ejemplo, 

en Nuremberg, la principal 

ciudad en el siglo XV S. para 

las mercancías que entraban 

en Europa procedentes del Mediterráneo, 

el reglamento sobre 

el azafrán era más que estricto. 

Los comerciantes que añadían 

pétalos de caléndula a los filamentos, 

alterando así el azafrán 

puro, violaban el código 

Safranschou. En consecuencia, 

eran encarcelados y en 

algunos casos incluso ejecutados. 

Los piratas atacaban los 

buques mercantes venecianos 

para robar el azafrán, dejando 

de lado el oro, porque el azafrán 

en esos momento era más 

preciado que le metal amarillo.



SØLID 

The price is astronomical, the 

taste isn’t easy to describe and 

you can’t use it intuitively; Yet 

these very characteristics make 

saffron an indulgent, almost 

provocative culinary gem. 

Wild about saffron 

Each variety of saffron offers 

subtle differences of flavour: 

Persian 

The crème de la crème of saffron 

has a deep red colour, potent 

flavour and a dry and crunchy 

texture. 

Kashmiri 

The quality and colour is very 

similar to Persian, but the crop 

is comparatively limited. 

Spanish 

The texture is softer compared 

to other kinds, and the threads 

tend to have a yellow tinge. 

Greek 

Produced in Greece and Macedonia, 

the spice imparts a 

strong flavour and colour to dishes. 

Pennsylvanian 

Grown in Amish country in small 

quantities it can be hard to find. 

It also has a milder taste. 


Son prix est astronomique, son 

goût n’est pas facile à décrire et 

la maîtrise est exigée pour son 

utilisation… Ces caractéristiques 

font du safran un joyau 

culinaire presque provocateur. 

Tout sur les safrans 

Chaque variété de safran offre 

de subtiles différences de goût: 

Persan 

La crème de la crème du safran, 

il a une couleur rouge foncée, 

une saveur puissante et 

une texture sèche et croquante. 

Cachemire 

La qualité et la couleur est très 

semblable au Persan, mais les 

récoltes sont petites. 

Espagnol 

La texture est plus douce par 

rapport à d’autres variétés et 

les filaments ont tendance à 

avoir une teinte jaune. 

Grec 

Produit en Grèce et en Macédoine, 

il est fort en saveur et en 

couleur. 

Pennsylvanien 

Il est cultivé dans le pays Amish 

en petites quantités et il n’est 

pas facile à trouver. Il a un goût 

assez doux. 

Su precio es astronómico, su 

sabor no es fácil de describir y 

es necesario ser experto para 

usarlo... Estas son precisamente 

las características que convierten 

el azafrán en una joya 

culinaria, casi provocadora. 

Todos sobre los azafranes 

Cada variedad de azafrán ofrece 

sutiles diferencias en el sabor: 

Persa 

La crème de la crème del azafrán, 

tiene un color rojo oscuro, 

un sabor fuerte y una textura 

seca y crujiente. 

Cachemir 

La calidad y el color es muy 

similar al persa, pero las cosechas 

son pequeñas. 

Español 

La textura es más suave en 

comparación con otras variedades 

y los filamentos tienden 

a tener un tinte amarillo. 

Griego 

Producido en Grecia y en Macedonia, 

es fuerte en sabor y 

color. 

Pensilvania 

Se cultiva en la región Amish 

en pequeñas cantidades y no 

es fácil de encontrar. Tiene un 

sabor dulce.



SØLID 

Bardot – ice-creams, California 

Everyone loves ice cream in their own way and for their own reasons. 

We love it for its ability to transport us to other places and other times. 


�: BIC | �: Landor 

One mouthful, and the moment ahead of it becomes infinitely better than the moment behind it. 

No matter which way you look at it, our relationship with ice cream runs deep, and we take it to a 

whole new level.



SØLID 

Bardot is a love you can take anywhere. 

A love that can hold anything…and can be for anyone. 

A love that is at once hidden and then suddenly revealed. 

This is a place where food and emotion become one. 

Where ice cream is a muse and to receive it is to have a moment of inspiration. 

At Bardot, we don’t sell ice cream bars. 

We sell Love. On a stick. 

PS: Branded tell-tale names (« Forbidden fruit », « French Kiss », « Heart of darkness », Acapulco 

love ») and with a kid’s collection, Bardot ice creams are packaged in specific wrappings, enabling 

conservation for up to 8 hours. 




Black & Salma �: Tine 








PASS·PØRT 

Gastro-travels | Gastro-voyages | Gastro-viajes 

Stockholm: A must visit spot 

for an avid foodie 

Stockholm: visite obligée pour les foodies curieux | Estocolmo: 

visita obligatoria para foodies curiosos 

�: Maria Canabal | �: Tania Groth, Louise Billgert, Tomas Oneborg, Wolfgang Kleinscmidt, Joel Wåreus 

When it comes to restaurants, street-food, markets and cocktail bars, Stockholm is undoubtedly one 

of the most dynamic cities on the European foodie scene. 

This summer, head for the city of a thousand islands, where you can enjoy the almost constant 

daylight and the authentic flavors of Sweden. Tempted? Follow us and discover some of the 

favorite addresses of Stockholm. 

Quand il s’agît de restaurants, de street-food, de marchés et de bars à cocktails, Stockholm est sans 

aucun doute l’une des villes les plus dynamiques de la scène foodie européenne. 

Cet été envolez-vous vers la ville aux mille îles où vous profiterez d’une lumière diurne pratiquement 

continue et des saveurs authentiques de la Suède. Tenté? Suivez-nous et découvrez les meilleures 

adresses des stockholmois. 

Cuando se trata de restaurantes, street-food, mercados y cocktelerias, Estocolmo es sin duda 

alguna una de las ciudades más dinámicas de la escena foodie europea. 

Este verano, ponga rumbo a la ciudad de las mil islas, donde podrá disfrutar de la luz del día casi 

permanente y de los auténticos sabores de Suecia. ¿Se deja tentar? Síganos, le enseñamos los 

lugares preferidos de los estocolmeses. 


PASS·PØRT 

Ostermalms Saluhall 

At Gastronømad we loved this 

market – located in a wonderful 

1888 building - filled with fresh 

produce, meat, fish, artisan bakeries, 

cheese specialties, seafood 

counters and much more. 

From the salt vendor to the 

chocolate shop, all is wonderful 

to visit. The vendors are happy 

to show off their products and 

they will give you little pieces for 

tasting. Don’t miss Anderssons 

Fågel & Vilt’s smoked reindeer 

heart and moose salami. 

Enjoy yourself as you stroll 

among stalls of cheese, takeaways 

and much more. This is 

the absolute perfect place to 

shop and to bring home with you 

some delicious and very tasty 

Swedish cuisine. 

The market gets very busy at 

lunchtime! Smaklig måltid! (bon 

appetit!). 


Chez Gastronømad nous avons 

adoré ce marché - dans un magnifique 

bâtiment de 1888 – qui 

propose des fruits et légumes 

frais, de la viande, du poisson, 

des boulangeries artisanales, 

des fromages, des fruits de mer 

et bien plus encore. Du vendeur 

de sel à la boutique de chocolat, 

tout est intéressant à visiter. 

Les vendeurs sont heureux de 

montrer leurs produits et vous 

feront déguster leurs spécialités 

avec plaisir. Ne manquez pas 

Anderssons Fågel & Vilt pour le 

cœur de renne fumé et le saucisson 

d’élan. 

Passez un agréable moment 

en vous promenant entre les 

étals de fromage, de plats à 

emporter et bien d’autres. C’est 

l’endroit parfait pour faire du 

shopping et rapporter un peu 

de gastronomie suédoise à la 

maison. 

Le marché devient très animé 

à l’heure du déjeuner. Smaklig 

Måltid ! (bon appétit). 

http://www.ostermalmshallen.se/ 

En la redacción de Gastronømad 

adoramos este mercado, 

en un precioso edificio de 1888, 

que ofrece todo tipo de productos 

frescos, carnes, pescados, 

panaderías artesanas, quesos, 

mariscos y mucho más. Del 

vendedor de sal a la tienda de 

chocolate, toda la visita es interesante. 

Los vendedores están 

encantados de enseñar sus 

productos y les harán probar 

sus especialidades. No se pierda 

Anderssons Fågel & Vilt y su 

corazón de reno ahumado o el 

salchichón de alce. 

Tómese el tiempo de pasear 

entre los puestos de queso, de 

comida para llevar, etc…Es el 

lugar ideal para comprar productos 

típicos de la gastronomía 

sueca y llevarse un recuerdo 

sabroso a casa. 

El mercado se llena durante 

el almuerzo. ¡Smaklig måltid! 

(buen provecho).



PASS·PØRT 

Hötorgshallen 

The first market Hötorgshallen, 

was established on this site in 

the 1880s. Take the escalator 

down and find specialties 

from around the world: herring 

sandwiches at Kajsas Fisk, a 

hamburger at Izmir Turkey, ratatouille 

sandwiches at La Gazelle. 

To sample some special 

Swedish specialties visit Bondens 

Matbod and Melanders 

Seafood. 

Just in front of the market there 

are stalls that sell fruit and vegetables. 

Swedish berries and 

various mushrooms are ubiquitous 

and are of unsurpassed 

quality. 

Jamie Oliver adores this market 

where one can find all the 

flavors of the world! 


Le premier marché d’Hötorgshallen 

se trouvait sur ce site 

dans les années 1880. Désormais, 

prenez l’escalator et 

descendez pour retrouver des 

spécialités de partout dans le 

monde: sandwich aux harengs 

à Kajsas Fisk, un hamburger 

turque à Izmir, sandwich de 

ratatouille à La Gazelle. Pour 

déguster les spécialités suédoises 

rendez-vous à Bondens 

Matbod et pour les fruits de 

mer, direction Melanders. 

Dans la place juste devant le 

marché, des étales vendent des 

fruits et des légumes frais. Les 

baies suédoises sont omniprésentes 

et les champignons de 

toutes sortes sont d’une qualité 

inégalable. 

Adoré par Jamie Oliver, vous 

trouverez dans ce marché 

toutes les saveurs du monde! 

El primer mercado Hötorgshallen 

se situaba en este lugar en 

los años 1880. Ahora, tome la 

escalera mecánicay baje para 

encontrar especialidades de 

todo el mundo: sándwiches de 

arenque en Kajsas Fisk, una 

hamburguesa turca en Izmir, 

sandwiches de pisto en La Gazelle. 

Para degustar especialidades 

suecas visite Bondens 

Matbod y para los mariscos 

vaya a Melanders. 

En la plaza justo delante del 

mercado, varios puestos venden 

frutas y verduras. Las bayas 

suecas y los champiñones 

y setas son de una calidad insuperable. 

¡Jamie Oliver adora este mercado 

en el que se dan cita todos 

los sabores del mundo! 

http://www.hotorgshallen.se/

Albert and Jacks 

At first, when we realized they 

had four shops in town, we had 

doubts about the authenticity of 

the establishment (we the light 

chain-store). 

These doubts fled however 

as soon as we tasted their organic 

leavened bread. Excellent! 

Around town you will, of 

course, find places offering the 

traditional cinnamon pastries 

(Kanel Buller) but those of Albert 

and Jacks are incomparable. 

Baby food and muesli? 

Here, as with everything in the 

shop, the emphasis is on quality 

and simple ingredients. This 

is our favorite place for one (or 

two!) Fikka’s (a Fikka is a typical 

Swedish coffee break and it 

is always accompanied by pastries). 


Au début, quand nous avons 

compris qu’ils avaient quatre 

boutiques en ville, un petit 

soupçon de «non authenticité» 

s’est installé. 

Ils se sont enfuis dès que 

nous avons goûté leur pain 

bio au levain. Excellent. Bien 

entendu, partout en ville vous 

trouverez des viennoiseries à 

la cannelle (Kanel Bulle) mais 

celles d’Albert and Jacks sont 

inégalables. Et que dire des aliments 

pour bébé et du müesli? 

Ici l’accent est mis sur la qualité 

et les ingrédients simples. 

C’est notre endroit favori pour 

un (ou deux!) fikka (pause café 

typiquement suédoise toujours 

accompagnée de gâteaux). 

Al principio, cuando nos dimos 

cuenta de que tenían cuatro 

tiendas en la ciudad, tuvimos 

dudas sobre la autenticidad de 

este sitio. 

Nuestras reservas se desvanecieron 

cuando probamos el pan 

a base de masa madre. Excelente. 

Por supuesto, por toda 

la ciudad encontrará bollos de 

canela (Kanel Bulle), pero los 

de Albert and Jacks son incomparables. 

¿Y qué decir de 

los alimentos para bebés y del 

muesli? Aquí, lo primordial es la 

calidad y los ingredientes sencillos. 

Esta es nuestra dirección 

favorita para una (¡o dos!) fikka 

(pausa típica sueca con café 

acompañado de bollería). 

http://www.albertjacks.se/Albert_Jacks/catering_bageri_tartor_frukost_lunch_mm_av_Albert_%26_Jacks.html 


PASS·PØRT 

Matbaren 

Located in the Grand Hotel in 

Stockholm, Mathias Dahlgren, 

the most prestigious of all Swedish 

chefs, shows a modern and 

contemporary touch in his “Bar 

Food” (Matbaren). Described by 

the chef as a Nordic bistro, the 

wine selection is excellent and 

the portions not too big. Try one, 

two or more dishes in the bar or 

at one of the small tables overlooking 

the sea. Salma salmon, 

soya marinated tapioca and 

smoked reindeer, Langoustines 

from the Swedish East coast, 

Broccoli, summer truffle, parmesan 

squash, asparagus, Cod 

and condensed meat, Blueberry 

muffins and Chocolate-nougat 

tiles. Balanced, lightweight, technical 

and above all, full of 

flavor. Dahlgren’s bistrot is the 

ideal place for a nice lunch overlooking 

the harbor and the royal 

palace. Natural and modern. 

We love it! 


Situé dans le Grand Hôtel de 

Stockholm, Mathias Deahlgren, 

le plus célèbre chef suédois, 

offre dans son «Food 

Bar» (Matbaren) une carte 

moderne et contemporaine. 

Décrit par le chef comme un 

bistrot nordique, la sélection 

de vins est excellente et les 

portions pas trop copieuses. 

Essayez un, deux ou plusieurs 

plats au bar ou assis à l’une 

des petites tables avec vue sur 

la mer. Saumon Salma, renne 

fumé et tapioca au soja, Langoustines 

de la côte suédoise, 

Brocoli, truffe d’été, parmesan 

et courge, Asperges vertes, 

morue et jus de viande, Madeleines 

aux myrtilles et Tuilesnougat 

de chocolat. Équilibré, 

léger, technique et surtout plein 

de saveur. Le Bistrot de Dahlgren 

est le lieu idéal pour un 

agréable déjeuner avec une 

belle vue sur le port et le palais 

royal. Naturel et moderne. On 

adore ! 

Södra Blasieholmshamnen, 8. Stockholm 

http://www.grandhotel.se/en/explore/mathias-dahlgren/matbaren 

http://www.mathiasdahlgren.com/ 

Situado en el Grand Hotel de 

Stockholm, Mathias Dahlgren, 

el más prestigioso de todos 

los chefs suecos, ofrece en su 

“Bar de Comida” (Matbaren) un 

espacio moderno y una carta 

contemporánea. Calificado por 

el propio chef como un bistrot 

nórdico, la selección de vinos 

es excelente y las raciones no 

demasiado grandes. Pruebe 

uno, dos o varios platos, en la 

barra o en una de las pequeñas 

mesas con vistas al mar. 

Salmón salma, reno ahumado 

y tapioca a la soja, Cigalas de 

la costa este sueca, Brócolis, 

trufa de verano, parmesano y 

calabaza, Espárragos trigueros, 

bacalao y condensado de 

carne. Magdalenas de arándanos 

y Tejas-turrón de chocolate. 

Equilibrado, ligero, técnico 

y sobre todo lleno de sabor. El 

Bistrot de Dahlgren es el lugar 

ideal para una agradable comida 

con vistas al puerto y al palacio 

real. Natural y moderno. 

¡Nos encanta!



PASS·PØRT 


Sturekatten 

Climbing the stairs in this building 

to access this coffee shop 

you might be tempted to think 

that you are entering a private 

home. This is a timeless place, 

set in a nineteenth-century 

bourgeois apartment. In this 

dollhouse you will enjoy a delicious 

cappuccino with a pastry 

at teatime. It is the perfect place 

for a romantic rendezvous 

or to read your favorite book 

ensconced in a rocking chair. 

In the summertime there is also 

service in the courtyard. It is an 

oasis of peace. 


En montant les marches de 

l’immeuble pour accéder à ce 

café vous aurez l’impression 

que vous allez chez quelqu’un. 

Il s’agit d’un endroit hors du 

temps, installé dans un appartement 

bourgeois du XIXe. 

siècle. Dans cette maison de 

poupées vous pourrez déguster 

un délicieux cappuccino avec 

une pâtisserie à l’heure du thé. 

C’est l’endroit idéal pour un rendez-vous 

en amoureux ou pour 

lire tranquillement votre livre 

préféré confortablement installé 

dans une rocking chair. En été, 

le service a lieu également dans 

la cour. Un véritable havre de 

paix. 

Riddargatan, 4. Stockholm. 

Al subir las escaleras del edificio 

para acceder a este café 

pensará que se dirige a una 

casa particular. Este es un lugar 

intemporal, situado en un 

apartamento burgués del siglo 

XIX. En esta casita de muñecas 

disfrutará de un delicioso 

capuchino con un pastelito a la 

hora de merendar. Es un lugar 

perfecto para una cita romántica 

o para leer su libro favorito 

instalado cómodamente en una 

mecedora. En verano, también 

sirven en el patio interior. Un 

remanso de paz. 


PASS·PØRT 

Restaurant AG 

Are you an incarnated carnivore? 

Then this place is for you. 

It is located on the second floor 

of an industrial building. The first 

thing you notice upon entering 

the restaurant is an XXL fridge 

with glass doors which displays 

the curing of meat. This foreshadows 

what will prove wondrous. 

As a starter choose between 

Kalix roe (bleak roe), so typically 

Swedish and so good, crab 

fried with garlic or the amazing 

Iberic ham. And the main 

course – meat…of course! The 

Porterhouse steak for two will 

surprise you with its flavor. The 

burger “Jureskog Style” with 

Danish “Sorte Sara” cheese, 

Entrecôte “Grand Cru”, perfect, 

perfect, perfect. All accompanied 

by salad, parmesan 

cheese, cherry tomatoes 

and sauce bearnaise. A bottle 

of Penfolds Bin 707 (Cabernet 

Sauvignon, with good balance) 

and you are in paradise. 

The bar to the left, the restaurant 

to the right, an open kitchen and 

an overall relaxed atmosphere. 

In a country where 15% of the 

population is vegetarian, chef 

Johan Jureskog’s bet was bold. 

AG is more than a steak house. 

It is one of the best restaurants 

in town. Come and enjoy! 


Etes-vous un carnivore assumé? 

Ce lieu est pour vous. Situé 

au deuxième étage d’un 

bâtiment industriel, la première 

chose que vous allez trouver en 

arrivant au restaurant est un 

réfrigérateur XXL servant à la 

maturation de la viande. Cela 

laisse présager les merveilles 

que vous allez déguster. 

Pour les entrées choisissez entre 

les œufs d’ablette de Kalix 

(bleak roe), tellement suédois 

et tellement bon, les crabes 

frits à l’ail ou le superbe jambon 

ibérique. Le choix pour le plat 

principal… de la viande bien 

entendu! Le Porterhouse steak, 

pour deux personnes, vous surprendra 

par son goût. Le burger 

«Jureskog Style» avec du 

fromage danois «Sorte Sara». 

L’entrecôte «Grand Cru», parfaite, 

parfaite. De la salade, du 

parmesan, des petites tomates 

et de la sauce béarnaise 

l’accompagnent. Une bouteille 

de Penfolds Bin 707, (cabernet 

sauvignon, avec un bon équilibre) 

et vous serez au paradis. 

Bar à gauche, restaurant à droite, 

cuisine ouverte et ambiance 

très cool. Dans un pays où 15% 

de la population se déclare végétarienne, 

le pari du chef Johan 

Jureskog était osé. AG est 

bien plus qu’un restaurant de 

viande, c’est l’un des meilleurs 

restaurants de la ville. Venez en 

bande vivre l’expérience. 

http://www.restaurangag.se/ 

¿Es Vd. un carnívoro que asume? 

Este lugar es para Vd. Ubicado 

en el segundo piso de un 

edificio industrial, lo primero que 

encontrará al llegar al restaurante 

es una nevera XXL para 

curar la carne. Esto presagia 

que va probar maravillas. 

En entrante elija entre las huevas 

de sombrío de Kalix (bleak roe), 

tan típicamente suecas y tan ricas, 

los cangrejos fritos con ajo 

o el fantástico jamón ibérico. En 

plato principal… carne ¡por supuesto!. 

El bistec Porterhouse, 

para dos personas, le sorprenderá 

por su sabor. El burger “Jureskog 

Style” con queso danés 

“Sorte Sara”. Entrecôte “Grand 

Cru”, perfecta, perfecta. Servida 

acompañada de ensalada, queso 

parmesano, tomates cherry y 

salsa bearnesa. Una botella de 

Penfolds Bin 707 (cabernet sauvignon, 

con un buen equilibrio) 

y estará en el paraíso. 

Barra a la izquierda, restaurante 

a la derecha, cocina abierta 

y un ambiente desenfadado. En 

un país en el que 15% de la población 

se declara vegetariana, 

la apuesta del chef Johan Jureskog 

fue atrevida. AG es más 

que un restaurante de carne es 

uno de los mejores restaurantes 

de la ciudad. Venga a disfrutarlo 

en pandilla.



PASS·PØRT 




PASS·PØRT 

F12 

Located at the Royal Academy 

of Arts, Danyel Couet’s restaurant 

is a place where you will 

immediately feel comfortable. 

Decorated in neutral tones with 

a touch of Scandinavian design, 

you will literally be spoiled 

by the staff in the warm atmosphere. 

The chef’s style is traditional 

and innovative at the same 

time. It is inspired by the classic 

techniques of French cuisine 

but uses excellent Swedish 

raw materials. Many dishes 

are completed in front of the 

customer, which adds an extra 

touch to the thought that one 

will have a wonderful evening. 

We recommend the blind tasting 

of five wines and the tasting 

menu which is an extraordinary 

symphony with unique fish and 

crayfish. Upon leaving the establishment, 

pause a moment to 

admire the swans swimming in 

the Baltic, in front of the restaurant. 

Fabulous dinner. Raised to 

the power of 12. 


Situé dans la Royale Académie 

des Arts, le restaurant de 

Danyel Couet est un endroit 

où l’on se sent immédiatement 

à l’aise. Décoré avec des tons 

neutres et des touches de design 

Scandinave, vous serez 

littéralement chouchouté par le 

personnel, dans une ambiance 

paisible. 

Le style du chef est traditionnel 

et innovateur à la fois. Il 

est très largement inspiré par 

les techniques classiques de 

la cuisine française mais il 

fait appel aux excellentes matières 

premières suédoises. 

Beaucoup de plats sont finis 

en salle devant le convive ce 

qui ajoute une touche supplémentaire 

à l’idée que l’on peut 

se faire d’une soirée réussie. 

Nous vous recommandons la 

dégustation à l’aveugle de cinq 

vins et la symphonie du menu 

dégustation avec des poissons 

et des langoustines hors pair. 

En sortant, admirez les cygnes 

qui voguent dans la Baltique, 

devant le restaurant. Un dîner 

Fabuleux. A la puissance 12. 

http://f12.se/en 

Situado en la Real Academia 

de las Artes, el restaurante de 

Danyel Couet es un lugar donde 

se sentirá inmediatamente 

cómodo. Decorado en tonos 

neutros y con toques de diseño 

escandinavo, será literalmente 

mimado por el personal, en un 

ambiente cálido. 

El estilo del chef es tradicional 

e innovador a la vez. Se inspira 

en las técnicas clásicas de 

la cocina francesa pero utiliza 

las excelentes materias primas 

suecas. Muchos platos se finalizan 

delante del comensal, lo 

que añade un toque extra a la 

idea que uno puede hacerse de 

una noche maravillosa. Le recomendamos 

la cata a ciegas 

de cinco vinos y la sinfonía del 

menú degustación con pescados 

y cigalas extraordinarias. 

Al salir, admire los cisnes que 

nadan en el Báltico, delante del 

restaurante. Una cena Fabulosa. 

Elevado a la potencia 12.



PASS·PØRT 




PASS·PØRT 

BARS 

Stockholm is considered one 

of the cities with the best bars 

in the world. Constantly inspired 

by London and New York, Stockholm 

is currently leading the 

trends. 

Located in an American cajun 

restaurant, Marie Laveau Bar 

is a favorite of the young. Live 

music and bourbon-based cocktails 

by Jimmy Dymott, Bartender 

of the Year 2010, is probably 

the key to the success of a place 

which is always full. A change 

of style, now toward the bar Le 

Rouge, where, in an interior of 

warm red velvet like a painting 

straight out of a Toulouse-Lautrec, 

bartender Andrés Leon will 

make for you the best absinthe 

cocktail in the city. It could not 

be otherwise! 

The two nineteenth century 

brick buildings that houses the 

Hotel Nobis Guldbaren hide a 

lounge with ultra-sophisticated 

design. Ask Robbie Radovic for 

a cocktail of strawberries and 

basil smash. He will recognize 

you as an expert and serve you 

your drink in a jam jar. So chic! 


Stockholm est considérée comme 

l’une des villes avec les meilleurs 

bars du monde. Inspirée 

en permanence par Londres et 

New York, Stockholm est à la 

tête des tendances. 

Situé dans un restaurant américain-cajun, 

le bar du Marie 

Laveau est le lieu de rencontre 

préféré de la jeuneuse. Musique 

live et surtout les cocktails 

à base de Bourbon de Jimmy 

Dymott, bartender de l’année 

2010, sont sans doute la clé 

du succès de ce lieu, toujours 

plein. Changeons de registre 

et direction au bar Le Rouge. 

Dans une ambiance en velours 

rouge, directement sortie d’un 

tableau de Toulouse-Lautrec, 

Andrés Léon vous fera le meilleur 

cocktail à base d’absinthe 

de la ville. Il ne pouvait en être 

autrement ! Les deux bâtiments 

en brique du XIX S. qui abritent 

l’hôtel Nobis cachent le magnifique 

Guldbaren au lounge ultra-sophistiqué 

et ultra-design. 

Demandez à Robbie Radovic 

un cocktail fraises et basilique 

smash. Il reconnaîtra en vous le 

connaisseur et il vous le servira 

dans un pot de confiture. So 

chic! 

http://marielaveau.se/ 

http://lerouge.se/le-bar 

http://www.nobishotel.se/goldenbar-sv.html 

Estocolmo está considerada 

como una de las ciudades con 

los mejores bares del mundo. 

Inspirada constantemente por 

Londres y Nueva York, Estocolmo 

está actualmente liderando 

las tendencias. 

Situado en un restaurante 

americano-cajun, el bar Marie 

Laveau es el lugar favorito de 

la juventud. La música en vivo 

y los cócteles a base de Bourbon 

de Jimmy Dymott, bartender 

del año 2010, son, probablemente, 

la clave del éxito de 

este lugar, siempre lleno. Cambiemos 

de estilo, dirección al 

bar Le Rouge. En un ambiente 

de terciopelo rojo, salido de una 

pintura de Toulouse-Lautrec, 

Andrés León le hará el mejor 

cóctel de absenta de la ciudad. 

¡No podía ser de otra manera! 

Los dos edificios de ladrillo del 

siglo XIX que albergan el hotel 

Nobis esconden el Guldbaren 

con su lounge ultra-sofisticado 

y ultra-design. Pídale a Robbie 

Radovic un cóctel de fresas y 

de albahaca smash. Reconocerá 

el amateur que Vd. es y se 

lo servirá en un tarro de mermelada. 

¡So chic!



PASS·PØRT 

Hotel Skeppsholmen 

This hotel is situated in absolute 

calm surroundings on a 

quiet island in Stockholm. And 

the surprising thing is that you 

are in the middle of town! Your 

neighbors will be the Museum 

of Modern Art, the Swedish Museum 

of Architecture and Benny 

Andersson of ABBA. 

Located in former military barracks 

(1700), which housed the 

Royal Marines Charles XII, it is 

a wonderful blend of past and 

present. Carefully restored, the 

building is protected and here 

you can enjoy the contemporary 

design by Claesson Koivisto 

Rune: amazing lamps in each 

aisle, beautiful photos and unique 

furnishings. 

The grounds are beautiful, and 

if time permits, you can here 

enjoy a wonderful Swedish 

breakfast, generous and delicious. 

The staff is very attentive 

and helpful and we enjoyed the 

small touches, like the amenities 

made by Byredo the oldest 

Swedish “perfumer”. Discreet 

luxury, charming and green, it 

is the very best Stockholm has 

to offer. 


Cet hôtel se trouve sur une 

île paisible à Stockholm, dans 

un calme absolu. Et le plus 

étonnant est que vous êtes au 

centre-ville ! Vos voisins seront 

le Musée d’Art Moderne, le Musée 

suédois d’architecture et 

Benny Andersson d’ABBA. 

L’hôtel est situé dans une ancienne 

caserne militaire (1700), 

qui abritait les Royal Marines 

de Karl XII, et est un beau 

mélange d’ancien et de nouveau. 

Soigneusement rénové, 

le bâtiment étant classé historique, 

vous pourrez profiter du 

superbe design contemporain 

signé par Claesson Koivisto 

Rune: des lampes incroyables 

dans chaque couloir, des photos 

superbes et des meubles 

uniques. 

Les jardins sont magnifiques et 

par beau temps, vous pourrez 

y prendre le petit-déjeuner suédois, 

qui est généreux et délicieux. 

Le personnel est très attentif 

et nous avons beaucoup 

aimé les amenities, signés par 

Byredo, le plus ancien «parfumeur» 

suédois. Du luxe discret, 

charmant et éco-labellisé, 

notre meilleure adresse à Stockholm. 

http://www.hotelskeppsholmen.com/ 

Este hotel está situado en una 

tranquila isla de Estocolmo, con 

calma absoluta. Y lo sorprendente 

es que ¡usted está en 

el centro!. Sus vecinos serán 

el Museo de Arte Moderno, el 

Museo Sueco de Arquitectura y 

Benny Andersson de ABBA. 

El hotel está situado en un antiguo 

cuartel militar (1700), que 

albergaba a los Marines Reales 

de Carlos XII, y es una buena 

mezcla de pasado y presente. 

Cuidadosamente restaurado, el 

edificio está catalogado, podrá 

disfrutar del diseño contemporáneo 

firmado por Claesson Koivisto 

Rune: lámparas increíbles 

en cada pasillo, bellas fotos y 

mobiliario único. 

Los jardines son preciosos, y, 

si el tiempo lo permite, podrá 

disfrutar en ellos del desayuno 

sueco, generoso y delicioso. El 

personal es muy atento y nos 

gustaron mucho las amenities, 

firmadas por Byredo, el “perfumista” 

sueco más antiguo. Lujo 

discreto, encantador y ecológico, 

nuestro mejor consejo para 

Estocolmo.



PASS·PØRT 






PASS·PØRT 

Chef & Sommelier 

Chef Sasu Laukkonen and I 

arranged to meet in a forest in 

the center of Helsinki to pick 

wild herbs. He arrived wearing 

a big smile and carrying a large 

(huge!) bag, accompanied by 

Johan Borgar, the sommelier of 

the restaurant. Noticing my surprise 

(I was rather envisioning 

“foraging” many miles from Helsinki, 

surrounded by trees and 

moose) and he said quite naturally: 

“You’ll be amazed what we 

find here. At first when I opened 

the restaurant, I thought about 

planting a garden with aromatic 

herbs ... but then I realized 

it was not necessary”. We have 

our “harvest” all around us. 


Le chef Sasu Laukkonen me 

donne rendez-vous dans la forêt 

du centre d’Helsinki afin de 

ramasser ensemble des herbes 

sauvages. Il arrive joyeux, avec 

un grand (enorme ?) sac accompagné 

de Johan Borgar, le sommelier 

du restaurant. Devant ma 

surprise, je me voyais en plein 

«foraging» a des kilomètres de 

Helsinki entourée par les élans, 

il m’indique tout naturellement: 

-“Vous allez être surprise de la 

quantité de choses que nous allons 

cueillir ensemble. Au début, 

lors de l’ouverture du restaurant, 

je voulais créer un jardin 

avec des herbes aromatiques… 

mais… finalement, nous n’en 

avons pas besoin. Nous avons 

tout autour de nous”. 

�&�: Maria Canabal 

El chef Sasu Laukkonen me da 

cita en un bosque del centro 

de Helsinki para ir a a recoger 

hierbas silvestres. Llega sonriente, 

con una gran (enorme?) 

bolsa, acompañado por Johan 

Borgar, el sommelier del restaurante. 

Al darse cuenta de 

mi sorpresa, me veía mas bien 

“foraging” a muchos kilómetros 

de Helsinki, rodeada de alces, 

me dice con toda naturalidad: 

-“Le sorprenderá todo lo que 

vamos a encontrar aquí. Al principio, 

cuando abrí el restaurante, 

pensé en plantar un huerto 

con hierbas aromática... pero… 

me dí cuenta que no era necesario”. 

Tenemos todo a nuestro 

alrededor.”

Restaurant | Restaurante 


PASS·PØRT 

It was wonderful! This includes 

the “Finnish asparagus” that 

grows in the wild here in Finland. 

It vaguely resembles a 

green palm bonsai and has a 

strong taste of chlorophyll. “We 

spent a lot of time gathering in 

the forests and we have close 

everyday contact with our producers” 

says the chef. 

When he opened Chef & Sommelier 

in 2010, Laukkonen established 

his own “manifesto”: 

A kitchen that is 100% natural, 

organic, local and seasonal. Or 

otherwise explained, all that 

comes out of our kitchen can 

be served to his three year old 

daughter. It is a kitchen of love, 

inspired by the book of recipes 

from his grandmother ... but 

that is not the only thing. There 

is something daring in their 

creations that makes them totally 

irresistible. An example? 

“Finnish forest marinated shiitake”. 

Part of the appetizers. 

Promising! 


La cueillette ? Impressionnante. 

Notamment les «asperges» finlandaises 

sauvages, sorte de 

palmier bonsaï ressemblant vaguement 

à des asperges vertes 

avec un goût de chlorophylle 

bien présent. «Nous passons 

beaucoup de temps à faire la 

cueillette nous-mêmes dans la 

forêt. De même, le contact avec 

nos producteurs est quotidien. 

Nous savons parfaitement d’où 

vient chaque ingrédient» indique 

le chef. 

Lors de l’ouverture de Chef & 

Sommelier en 2010, Laukkonen 

a établi son «manifesto» 

bien à lui: une cuisine 100% naturelle, 

bio, locale et de saison. 

Ou expliqué autrement, tout ce 

qui sort de sa cuisine peut être 

mangé par sa fille de trois ans. 

Une cuisine du cœur, donc, qui 

s’inspire de la boîte à recettes 

de sa grand-mère… mais pas 

seulement. Il y a un côté déluré 

dans ses créations qui les 

rend totalement excitantes. Un 

exemple ? “Forêt de shiitakes 

bio finlandais marinés”. Le plat 

est présenté en apéritif. Prometeur!. 

¿La “cosecha”? Impresionante. 

Incluyendo el “espárrago” salvaje 

de Finlandia, una especie 

de palmerita bonsái, vagamente 

parecido a un espárrago verde, 

con un fuerte sabor a clorofila. 

“Pasamos mucho tiempo en los 

bosques y el contacto con los 

productores es cotidiano. Sabemos 

perfectamente que origen 

tiene cada ingrediente”, dice el 

chef. 

Cuando abrió Chef & Sommelier, 

en 2010, Laukkonen estableció 

su propio “manifiesto”: 

una cocina 100% natural, ecológica, 

local y de temporada. 

O explicado de otra manera, 

todo lo que sale de su cocina 

se lo puede dar a su hija 

de tres años. Una cocina con 

amor, que se inspirada en la libreta 

de recetas de su abuela... 

pero no sólo. Hay algo atrevido 

en sus creaciones que las 

hace totalmente irresistibles. 

¿Un ejemplo? “Bosque de shiitakes 

ecológicos de Finlandia”. 

Forma parte de los aperitivos. 

¡Prometedor!



PASS·PØRT 

In a country where most fish is 

discarded and throw back into 

the sea and where only salmon 

is considered noble, he caused 

a scandal when he included 

“discarded fish” on the menu 

of his gastronomic restaurant. 

Not surprising however by this 

generous chef. His philosophy 

knows no hierarchies. Humility, 

simplicity and ethics dominate 

a kitchen and living room where 

you will be pampered by the 

staff. 

The flavors are pure, the 

xanthan has no place here. 

Dishes are seasoned with a 

good dose of freedom and 

Scandinavian design. It is a 

unique experience in Helsinki. 

But one will have to be patient. 

The restaurant can only seat 

twenty-five people and the rumor 

quickly spread about “the 

little restaurant serving creative 

Finnish cuisine in the Ullanlinna 

neighborhood”. 


Dans un pays où la majorité du 

poisson pêché est rejeté à la 

mer, seulement le saumon est 

considéré comme un poisson 

noble, il a fait scandale lors qu’il 

a mis à la carte de son restaurant 

gastronomique du «poisson 

rebut». Pas surprenant de 

la part de ce chef généreux. Sa 

philosophie ne connaît pas les 

hiérarchies. L’humilité, l’éthique 

et la simplicité dominent la cuisine 

et la salle, où vous êtes 

choyé par le personnel. 

Ses goûts sont purs, point de 

xanthane ici. Il assaisonne ses 

plats avec une bonne dose de 

liberté et de design scandinave. 

C’est une expérience unique 

à Helsinki. Mais vous allez 

devoir vous armer de patience. 

Le restaurant ne reçoit pas 

plus de vingt-cinq convives et le 

bruit s’est rapidement propagé 

sur “le petit restaurant qui sert 

une cuisine créative finlandaise 

quartier Ullanlinna”. 

En un país donde se descartan 

la mayoría de los pescados capturados 

en el mar, sólo se considera 

pescado noble el salmón, 

provocó un escándalo cuando 

incluyó en la carta de su restaurante 

gastronómico “pescados 

desechados”. No algo que nos 

choque por parte de este chef 

generoso. Su filosofía no conoce 

jerarquías. La humildad, la 

sencillez y la ética dominan la 

cocina y la sala, en la que será 

mimado por el personal. 

Sus sabores son puros, la xantana 

no tiene cabida aquí. Sazona 

sus platos con una buena 

dosis de libertad y de diseño 

escandinavo. Es una experiencia 

única en Helsinki. Pero 

tendrá que ser paciente. El 

restaurante solo puede recibir 

veinticinco personas y el rumor 

se extendió rápidamente sobre 

“ese pequeño restaurante que 

sirve cocina creativa finlandesa 

en el barrio de Ullanlinna”.



Alcohol abuse is dangerous for health, drink responsibly. 

L’abus d’alcool est dangereux pour la santé. Sachez consommer et apprécier avec modération. 

El abuso de alcohol es peligroso para la salud. A consumir con moderación. 


YØU Inspirational quote of the month| | La phrase du mois | La Frase del mes 

“When we lose, I eat. When we win, I eat. 

I also eat when we’re rained out”. 

Tommy Lasorda 

“Quand nous perdons, je mange. Lorsque 

nous gagnons, je mange. Je mange aussi 

quand tout est interrompu à cause 

de la pluie”. 

Tommy Lasorda 

“Cuando perdemos, como. Cuando ganamos, 

como. También como cuando se interrumpe 

todo por culpa de la lluvia”. 

Tommy Lasorda 

Leave your comments in our blog ! 

Laissez-nous vos commentaires sur notre blog ! 

Déjanos tu comentario en nuestro blog! 

www.gastronomad.eu 



Sergiology 


�: Mara Grimm | �: Tony Le Duc 

On 18 June, Sergio Herman has presented his magnum opus: Sergiology. The master chef created 

the book/art object together with two of the best photographers in Europe: food photographer, Tony 

le Duc and portrait photographer, Stephan Vanfleteren. 

Sergiology is much more than a traditional cookbook. It documents the sources of inspiration and 

the creations of one of the best chef in the Benelux. Sergio Herman: “Sergiology relates to everything 

that made me what I am today, including some of my big sources of inspiration such as citrus 

fruit and the sea but also the work of artists such as Anton Corbijn and Luc Tuymans, designers 

such as Studio Job and Piet Boon, my peers including Rene Redzepi and Marco Pierre White and 

my wife, Ellemieke, of course”.

Books | Livres | Libros 



Audio device 

The interviews with the people in the book were conducted over a three-year period. Readers can 

use the audio device and headphones supplied with the book to listen to these interviews. As you 

look at the photos in the book you can hear these people talking about their life and work, as if you 

were visiting an exhibition and given an audio guide with information about the work on display. 

Sergio Herman also talks about the creative process of the dishes which he devised especially for 

this book. About what it feels like when you come up with something new and the constant pressure 

to innovate and be original. But he also discusses his private life: his youth, his children, Ibiza and 

the Zwin nature reserve. Finally Herman also elaborates on his much-discussed plans for the future. 

Recipes and diagrams 

In addition to the audio interviews Sergiology contains over 50 recipes, each consisting of four or 

five separate preparations. The recipes have been made more accessible thanks to diagrams, and 

have been completed with 60 basic recipes. Readers thus can regale themselves with 250 different 

preparations, which they can use, in combination or individually, to create their own amazing dishes. 

Limited Edition & sale 

The book and audio device have been packed in a luxury box, covered with black linen. The Dutch 

edition has been limited to 2,000 copies while the English edition is limited to 500 copies. What 

makes this book so unique is the online sale: fans can order the copy of their choice at www.sergiology.com. 

The book will also be available from a select number of book stores. 





Facts & figures 

• Sergiology is supplied in a linen box. The box contains an 8-colour printing, eggplant-edged book 

with 360 pages, and a black linen hardcover as well as an audio device, headphones, and a USB 

stick. The edition for the foreign market contains a separate booklet with a translation into French 

and German. 

• Sales price: €195 (excl. shipping when ordered online). 

About Sergio Herman 

Sergio Herman (1970) is the chef and owner of Oud Sluis in Sluis, Zeeland (NL). This restaurant was 

awarded three Michelin stars and is ranked in 21st place on the prestigious San Pellegrino World’s 

50 Best Restaurants list. Herman also owns restaurant Pure C in Cadzand, the Netherlands. In 

2013 he will open a third restaurant, called La Chapelle, in Antwerp. Delicate sour notes lend a light, 

airy dimension to his dishes. Herman’s great sense of beauty has also led to several collaborations 

with artists in other disciplines including the tattoo king Henk Schiffmacher, Sofie Lachaert and the 

designers of Studio Job. 

About Tony Le Duc & Stephan Vanfleteren 

Tony Le Duc, publisher and preferred photographer of Oud Sluis, photographed the dishes in Sergiology 

whilst Stephan Vanfleteren was in charge of the portraits. The fact that these two photographers 

each have a different style creates the right contrast: Vanfleteren’s raw black and white photos 

and the light pared down style of Le Duc’s photos come together in a fascinating visual composition. 

Designer Nej De Doncker provides the right graphic balance. 




Alcohol abuse is dangerous for health, drink responsibly. 

L’abus d’alcool est dangereux pour la santé. Sachez consommer et apprécier avec modération. 

El abuso de alcohol es peligroso para la salud. A consumir con moderación. 



Exhibits | Expositions | Exposiciones 

Helsinki World Design Capital 

2012 

�: Maria Canabal | �: HWDC, Rauno Träskelin 

Helsinki together with cities of Espoo, Vantaa, Kauniainen and Lahti is the World Design Capital 

2012. 

Before you begin your adventure this summer in the World Design Capital, download the Smartphone 

application (http://wdchelsinki2012.fi/en/app). You will find that the official program includes 

over 300 activities! One of the richest since the initiative has existed. It must be said that design 

is part of the Finnish lifestyle. Design is everywhere, in the galleries, shops, cafes and fine dining 

establishments. Take a look at the link “d’Arianne” that we established for the foodie that you are! 



Abattoir 

It is probably the main food attraction of the World Design Capital. A food and design meeting place 

will be open to all in the Tukkutori Wholesale Market in Helsinki. The market will be open for four 

months. Farmers Market style markets, PopUp restaurants and design events will bring together 

people who are interested in food and urban culture. 

We have visited the space in June (work in progress!) and the reburbishing looks very promising. 

The red-brick buildings designed by Bertel Liljequist were originally built to house the Helsinki Abattoir 

in 1933. Most of the buildings are protected, and the area they form is earmarked on the plans 

for the retail trade. The other parts of Tukkutori will remain in use by the wholesale trade and food 

and drink production. Development of the Abattoir area retail trade is designated as one of the main 

aims in the City of Helsinki food culture strategy. 

The Abattoir area will develop in the future to form an active extension to the city’s other stylish cultural 

facilities, such as the Cable Factory, Korjaamo, and Suvilahti. The area will be an approachable, 

laid-back concept appealing to all the senses, which will be a certain source of the city’s finest specialities 

and which will also enable active participation. When planning the operation, models around 

the world have included the Meatpacking District of Manhattan and Kødbyen in Copenhagen. 

In the Greater Helsinki area, the most active forefront of culinary culture is currently represented by 

residents who are urbane, thirty-something in spirit, and themselves create and change urban and 

food culture. Good examples are the internationally noted Restaurant Day, the We Love Helsinki 

events, and the ever-increasing PopUp restaurants and events. The main target group of the Abattoir 

area will also be these pioneers, who have created completely new ways of generating culture 

and influencing their own environment. 

Tukkutori in Helsinki is an agency of the City of Helsinki, which lets premises and plots of land to 

wholesalers, as well as food hall and market traders. The Tukkutori services include a wholesale 

meat hall, freezer plant, wholesale greengrocery hall and a wholesale greengrocery market. 

Date: September–December 2012 

Website: www.heltu.fi 

Place: Customs market, Työpajankatu 2, Helsinki 





From oven to table – Finnish design cast iron for the kitchen 

The cooperation between the Karkkila Ironworks Museum Senkka and the Rosenlew Museum will 

display Finnish design kitchen and household cast products from the 1950s to 1990s. It is the work 

of Finland’s leading designers. 

Date: 10.9.–31.12.2012 

Place: Museum of Technology, Helsinki 

Website: www.tekniikanmuseo.fi 





Designing eating 

Designing eating is a cooperation between ceramic artist Karin Widnäs and chef Kari Aihinen and 

his kitchen staff, cooperating on the 75th anniversary crockery for the Ravintola Savoy restaurant. 

The design will be based on the daily changing menu compiled by master chef Kari Aihinen for the 

restaurant’s anniversary year. The crockery manufacturing process and the meal portions will be 

documented. 

The crockery which will be designed and manufactured on the basis of meals created by the Finnish 

master chef, is an example of the possibilities that small-scale Finnish production can achieve within 

the catering trade. The crockery comprises unique numbered plates, to be introduced on 9 January 

2012. The crockery will also be displayed in the glass case in the entrance hall of the Ravintola 

Savoy. 

The unique restaurant environment of Ravintola Savoy, which was designed by Alvar Aalto, demonstrates 

his appreciation for arts and crafts. The anniversary crockery and menu will be part of 

the comprehensive artwork design. 

Date: Starting from 9.1.2012 

Place: Helsinki 

Website: www.karinwidnas.fi 





The form of good taste 

Elanto bakery started its production in Helsinki in 1907, and quickly became the largest bread baker 

in the capital region. Elanto’s oat bread was a popular product, which was created in 1960 and was 

produced all the way until 1984. Now the classic product of Finnish food design has made a comeback 

thanks to new technology. 

Elannon Näyttämö theatre is celebrating its 90th anniversary with the premiere of the Leipätehtaan 

naiset play (engl. Bread factory women), written by Pirjo Toikka and directed by Hanna Ryti. 

It is a story about a young woman who begins work at a bread factory. The story was kindled by interviews 

of previous employees, and has some connection to real life events, including reference to 

an international bread competition. The era is strongly depicted in the script, echoing the beginning 

of modernisation and triumph of technology. Performances are held on Saturdays from 8 October 

2011. 

Date: Throughout 2012 

Website: http://www.hok-elanto.fi/index.php?id=7467 





Youth food festival 

Young people in the capital area will organise various themed food culture events. They will plan the 

evening including the table setting, decorations, menu as well as the programme. This will enable 

young people to learn new skills, find out about organic and local food and to take into account food 

aesthetics. In addition, it will support the mutual interaction between young people and adults. The 

project is a part of the ‘Young people and design’ entity. 


Place: Helsinki 

Information: Cultural Producer Mari Alamikkelä, Helsinki City Youth Department, +35840 334 2095 

Helsinki design menus 

The chefs with their teams at the Kappeli, Kaarna, Salve, Zetor, Virgin Oil Co., Stone’s and Belge 

restaurants have developed a unique Helsinki Design Menu for each restaurant, emphasising 

among other things local foods, the Finnish way of life and responsibility. Each restaurant has its 

own theme for the menu. 


Place: Kappeli, Kaarna, Zetor, Salve, Stone’s, Virgin Oil Co., Belge; Helsinki 

Website: www.belge.fi, www.kappeli.fi, www.ravintolakaarna.fi, www.zetor.net, www.ravintolasalve. 

fi,www.stonespub.fi, www.virginoil.fi 

Information: Development Manager Santeri Uusitalo, +358 10 766 0667, santeri.uusitalo@sok.fi 

Form and taste 

The major aspects of the exhibition are objects and spaces related to culinary art: food preparation, 

eating, growing, everyday fare, feast, cafés, tearooms, food as an art form, preservation, etc. 


Place: The Granary, Fiskars 

Other: The exhibition is part of Fiskars Design Village 2012 

Website: www.onoma.org/fi/nayttelyt/ 

Turn table - The urban garden 

Turn Table – The Urban Garden is a cultivation and activity oasis right in the middle of Helsinki, 

within the railwaymen’s niche of the old engine sheds. The disused engine turn table will act as a 

framework for a modern greenhouse and a cultivation activity oasis for the city. The undertaking 

includes a greenhouse, grain bins and a summer cafe with patios, diverse cultivation activities, 

workshops, voluntary work events as well as market, food and cultural events. 


Place: Pasila, Helsinki 

Website: www.kaantopoyta.fi 

Information: Jaakko Lehtonen, +358 





And the list goes on: the barista competition of the year, beat lunch (the famous break where you 

eat and dance came from Sweden), honey in the roofs, the day the restaurant (where anyone can 

sell food, made by themselves, in public places), for all gardens (gardens planted in cities Gigabox 

capacity of 100 kg of soil), How much water do you drink (an excellent initiative that takes place 

every Tuesdays in a cafe to talk about the problem of drinkable water), the exhibition “taste and 

form” which will link between culture and food, homeless bus selling food and local ecological .... It’s 

now or never to go to Helsinki to take advantage of the many activities related to the culinary arts. A 

final recommendation: “Solar Restaurant”. 

You missed London or Stockholm? It does not matter, August 4 Chef Antto Melasniemi starts his 

pop-up restaurant again. 

In cooperation with Catalonian designer Martí Guixé, Antto will re-create a pop-up restaurant that is 

built of huge mirror-like solar cookers. Restaurant customers can watch their food being prepared. 

Introduced for the first time at Milan Design Week, a top restaurant operated by solar power is on 

display at Helsinki’s Kalasatama district for 10 days in August. The Solar Kitchen has been travelling 

around Finland all summer and has already been set up in Turku, Rovaniemi, Mäntyharju and Oulu. 

In the autumn, Solar Kitchen will be moving on to Stockholm. The uncertainty of Finnish weather 

conditions guarantees that meals will be unique and enjoyable. Depending on the amount of sunshine, 

the restaurant prepares everything from steak to salads, and plans are changed if the weather 

turns rainy or cloudy. Quick decisions are made depending on the conditions, and customers are 

sure to have a communal experience. The Kalasatama restaurant is open on sunny days from noon 

to 3 pm on 4-14 August. The lunch menu changes daily and is priced at EUR 15. 

Helsinki… more foodie than ever!

Gastronomad #10 July-August 2012

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