Totally Stockholm 1
Do you think people give more time and put more e
ffort into appreciating physical art? Yes, it does turn out that way. Browsing through a photobook is a completely different experience to going through one digitally, which you can do with ours also. How do you think Fotografiska has changed over the past eight years? Have you changed any of the ways you do things or your methods since you began? Fotografiska is entirely privately financed. So we have [with more money over time] had more muscle to do bigger and bigger things. We feel that every part of Fotografiska becomes better and better with every day that passes. And we learn more all the time. About how we build our exhibitions for example, which is something we’re learned over time, how to create as powerful an experience as possible. And for example, where we’re sitting just now [the restaurant], one can have food and drinks, and that wasn’t here five years ago. Visiting Fotografiska is much better today than when we opened eight years ago. Do you see Fotografiska as a complete experience, that people can come here, browse the exhibitions, get something to eat, have some drinks, make a whole day of it? Yes, our central idea with Fotografiska is to contribute to a more conscious world. It is something we do with our photography as well as incorporated it in everything we do. For example, we now open a new Live Scene in Stockholm, Fotografiska Studio Live, where we mix all sorts of artistic expressions and styles. We are inclusive, it’s in our DNA. And this is a sustainable restaurant, right? Yes, we have a no-waste focus. That’s part of our focus for what we want Fotografiska to be and how we want to affect the world. But we build that on the experience we offer our guests. Food and drink is a part of people’s day. We have a fantastic location here with wonderful views, but we’re a little remote. So when people are here, they’ll want something to eat and drink, so we want to give them that in the best possible way. With a restaurant with a focus on sustainable pleasure, and no-waste, which we apply all over the house. We have a café, a bar, we want to create a situation where people want to hang here. 9 photo: Jenny Hammar photo: Margita Ingwall