All Things Nordic #17: 'Nordic Food & Cooking'
All Things Nordic #17: 'Nordic Food & Cooking'
Your Digest from Scandinavia and the Nordic Countries
This issue is dedicated to the Scandinavian and Nordic Countries’ food industry, from restaurants to innovative cooking manifestos
Summary: Restaurants at the end of the world | ‘Our man in Stockholm’: from running man to restaurateur | ‘Ruissalon Maininki’ in Turku | Restaurant ‘Noma’ will close at the end of 2024 | Food of the Faroe Islands | Frantzén (Stockholm) | ‘New Nordic Kitchen’ in Denmark | Finlands Svenska Måltidsakademi (Finlands Swedish Food Academy) | The ‘Brutalist Kitchen Manifesto’ and ‘Brutalisten’ (Stockholm) | Icy Sweden turned into wine-making territory | ‘Norm Architects’ studio has completed ‘Äng’, a restaurant in Ästad Vingård | The ‘New Nordic Food’ Manifesto | Oslo: the city renews itself with new museums and sustainable cuisine | Greenland’s traditional cuisine | ‘What the Denmark’ podcast: ‘New Nordic Cuisine – how can Denmark have the best restaurants in the world?’
Restaurants at the end of the world
We follow Chef Ziska on a rather extreme gastronomic journey that takes us from Torshavn (Faroe) to Ilimanaq (Greenland)
‘Our man in Stockholm’: from running man to restaurateur
Tom Chamney, a former professional athlete who found love and a new career as a restaurant owner on Sweden‘s west coast
Canadian reality tv series ‘Restaurants on the edge’ experts travel to Turku, Finland’s oldest city and former capital, to meet first-time restaurant owners of ‘Ruissalon Maininki‘
Restaurant ‘Noma’ will close at the end of 2024
Three Michelin stars Copenhagen‘s restaurant Noma will close at the end of 2024 to reinvent itself as a food laboratory
Restaurant KOKS is a two star Michelin restaurant, which is a remarkable feat for a restaurant operating out of a farm house on the remote Faroe Islands
A truly immersive experience that you won’t forget in a hurry: the restaurant is set over 3 floors, ring the bell and enjoy an aperitif while the day’s luxurious ingredients are explained
‘New Nordic Kitchen’ in Denmark
Copenhagen has become a world capital of gastronomy and with it the whole country: today, Denmark is a world model, with the ability to do research and innovation in a difficult but sensitive field such as food and wine
Finlands Svenska Måltidsakademi (Finlands Swedish Food Academy)
The ‘Finlands Swedish Food Academy’ was established in 2020 with the ambition to promote the food and drinking culture for the Swedish speaking population in Finland
The ‘Brutalist Kitchen Manifesto’ and ‘Brutalisten’ (Stockholm)
A Brutalist cuisine restaurant in Stockholm, in analogy with the architectural current, offers programmatically elementary dishes. The concept is by Carsten Höller and a manifesto defines its rules, in line with the principles of Brutalist architecture
Icy Sweden turned into wine-making territory
As the climate warms due to global heating, and with up to 23 hours of summer sun to ripen innovative varieties, commercial wineries are booming in Sweden
‘Norm Architects’ studio has completed ‘Äng’, a restaurant in Ästad Vingård
Danish studio ‘Norm Architects‘ has just completed Äng, a Michelin-starred restaurant in the middle of a meadow in Ästad Vingård, one of Sweden’s largest vineyards
The ‘New Nordic Food’ Manifesto
The ‘Nordic Kitchen Manifesto’ was conceived and formulated in 2004 and summarised in ten points on purity, season, ethics, health, sustainability and quality
Oslo: the city renews itself with new museums and sustainable cuisine
…the most exclusive experience is at the tables of ‘Maaemo’, which has earned three Michelin stars thanks to its entirely organic choice of herbs, spices, fish, small fruits and meat
Greenland’s traditional cuisine
Greenland’s traditional cuisine is heavily influenced by the country’s harsh climate and geography, as well as its history as a hunting and fishing society
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