We all know we should be more sustainable, but still almost all fine dining is centred around the protein. Fotografiska is breaking away from this traditional thinking. Here the centrepiece are plants, be it fruit or vegetable. The plants should of course be organic farmed and preferably local. Paul Svensson is the Executive Head Chef, and he is the mastermind behind Fotografiska’s sustainable and tasteful plant-based dining. Paul is known from television in Sweden, but he also has a long track record and has worked for among others Marco Pierre White, starred places like Bon Lloc and F12 in Stockholm and came fifth when representing Sweden 2003 at Bocuse d’Or.
So expect dishes here centred around a multitude of plants from celeriac, potato, black salsify, kohlrabi, bolero carrots, to winter pears, lingonberry, the list just goes on and changes with the season. Paul together with experienced Executive Chef Christofer Ekman, Head Chef Björn Ensegård and their team in the open kitchen prove that plant-based dining can be delicious, and that we can leave out animal based protein. But do not despair, for those who crave their meat there is a selection of organic sides from the animal kingdom.
The menu is based around smaller cold, warm and dessert dishes and recommended is to pick around four for a meal. Magnus Leveaux, the Restaurant Manager, and his crew run a friendly relaxed service. The interior mirrors the service and the food; with recycled glasses, honest thick tables and an unpretentious, but well-designed interior by the design bureau Space Copenhagen.
The restaurant has one of the most beautiful views over Stockholm which can be enjoyed through the large panoramic windows. It is situated in the top floor of Fotografiska. Fotografiska itself is worth a visit. It is acknowledged to be one of the world’s premier photography meeting places.
So if you want to discover eating some wonderful tasting plants, Fotografiska is the place to go. The museum is open late and closes when the restaurant closes so remember to leave some space before or after the meal to also delight your visual senses.
Written by Joakim
