Totally Stockholm 1
Behind this incredible ambitious launch lies many
hours of work. In the kitchen, head chef Martin Steen is in command. He has been part of the kitchen team for 12 years. Martin spends at least 60 hours per week in the kitchen at Leijontornet, in addition to which he finds time to be a father to small children and a mountain climber. How does this new guise of Leijontornet feel to you? It’s great, it gives us the possibility to raise ourselves to a completely new level. Which is natural, when you go from having four restaurants to one. Before Leijontornet, all the food for Tweed, Djuret, the Burgundy and La Niña came from the same kitchen. It will be something completely new, now that we get to focus on just the one restaurant! You have been here for a long time, despite people in the restaurant business usually changing workplaces as often as they change underwear. What makes this restaurant so special that you have decided to stay on for so long? I have always felt pride in working here! I originally came here because of Michael Einarsson, the previous head chef, we worked together at Skebo Herrgård. When he called and asked if I wanted to work here, I had no hesitation. I have learned so much from him over the years. It felt like an honour when he moved on and asked me if I wanted to step into his boots as the new head chef. And this place is so unique, in that it has changed shape so much, but in a natural way. It has gone from one restaurant to three to four and now back to one and I have been here through all of those developments. Plus my role has been a bit modified to suit my life situation as a father with small children, and in that way given me the possibility and the energy to be creative. I have to say that I never tire of the Johannes Kinch Martin Steen things that’s constantly happening here. For good and for bad, it never becomes a boring routine. Behind the bar at the well-loved cocktail bar Tweed stands bar manager Johannes Kinch. He has been in charge at Tweed for seven years. Kinch has previously competed in flair bartending competitions, where he has won ten Swedish championships in a row, and came third in the World Championships (where 52 countries participated). He’s great with both liquor and service. Before his shift for the night begins, Johannes takes a facetime call with his children, talks about their day, and wishes them good night. And then he can talk to me. How would you describe the new Tweed? What makes Tweed such a unique place, that lives on year after year? I believe Tweed is a bar that has stood the test of time, Tuesdays through Saturdays, just because we have such an incredible and extensive range of offerings. We have over 550 different products - a lot of everything, gin, tequila, mezcal and more. With that diverse range, it’s easy for our guests to find something they like from our substantial liquor and cocktail menus. Plus, I hope our cocktails are pretty good! And what makes Tweed a place you have wanted to stay at for so long? I think this place is unique in itself, especially with the level of 9