Totally Stockholm 1
BITESIZE Words: Pelle Tamleht, Annika von Sydow G
yldene Freden In early March one of Sweden’s oldest restaurants, dating back to 1722, reopened after a refurbishment where everything from the interiors through to the concept and menu was updated. With a new-found focus on Swedish produce, much heralded chef Filip Fastén wants Gyldene Freden to bring classic Swedish cooking back onto the fine dining scene. “My food philosophy is based on classic Swedish cooking. At Gyldene Freden I want to usher dishes like cabbage pudding, gravlax and herring into the limelight. Dishes that are often deemed to be ‘simple’ and which for various reasons haven’t attained the status they deserve. Food is about memories, and to highlight the natural tastes of the raw produce. It’s not only truffle and bleak roe that should be thought of as ‘good produce’, turnips and carrots are too. Many classic dishes such as cabbage pudding, cod with egg sauce and meatballs have gone through a transformation where heavy cream sauce no longer takes centre stage on the plate”, says Filip Fastén. AVS Urban Deli Cocktailbar in Vasastan Urban Deli are in the midst of a five week campaign highlighting products, producers and people that mean a great deal to Stockholm. Urban Deli shops, bars and restaurants are filled with a large amount of Stockholm-related products and Kersh Kaffe, Swedish Tonic, Kolsvart, Värmdö Bryggeri, PangPang and Stockholms Bränneri are a few examples of the local producers available. “We work with a lot of great producers in our local area and want to highlight them and their good work in support of sustainable food that has been transported over a shorter distance,” explains Sibel Wolff, marketing manager at Urban Deli. Among other Stockholm-related activities during the month is a Stockholm quiz and exhibitions with local artists. To find a complete schedule go to urbandeli.org. PT The Stockholm weeks are on at Urban Deli until April 7. Bar 115, Elite Palace Hotel, Sankt Eriksgatan 115 21 Bar 115, located in the Elite Palace Hotel in Vasastan, opens in mid to late March spearheaded by Eric “Esset” Sandberg, the bartender previously at Mister French and Nosh and Chow. The bar’s focus will be on jazz, luxurious finger food and sustainability. “We are drying left-over fruit from the hotel to use as garnish, using left-over wine for sugar syrup, and using biodegradable napkins and avoiding straws,” Sandberg explains. Tengbom Arkitektbyrå are behind the interiors and they have worked with limestone, leather and wooden panels. The bar will be open Mondays through Fridays from 16:00 until midnight, from noon to midnight on Saturdays and noon to 22:00 on Sundays. PT Photo: Urban Deli Photo: Niclas Nyman