A lot of fine dining can be quite pretentious, like a molecular lab, a lesson in deconstructive thinking or very uptight. This is not what you will experience at Gastro. Gastro is relaxed, genuine cooking, authentic ingredients in a friendly ambience. That probably explains why they have a lot of regular guests.
Gastro was started in 1998 by Chef Patron Per Dahlberg and his wife Sara Dahlberg. Per was almost brought up as a restaurateur as his family ran the Grand Hotel Helsingborg on the seaside not far from his present restaurant. In 1999 he was joined by Head Chef Karl Bengtsson, a friend since over 20 years. Chef Patron Per Dahlberg used to work in the kitchen, but since a long time Head Chef Karl is the one who has the main ideas and thoughts behind the food. Per of course takes part in development of the menu, but he is also serving and discussing with regulars and seamlessly creating a good ambience. Both of them are passionate about food and developing their knowledge, both in travelling, having guest chef visits and Karl also works at other places during the summer when the restaurant is closed. They also try to promote good cooking for the future generation by having cooking classes for children and letting them then serve a three-course for their families. They have also published a childrens gourmet cookbook – praiseworthy, indeed.
Together with their professional staff, they run one of Southern Sweden’s best restaurants. It is situated in the seaside town of Helsingborg which is about an hour north of Copenhagen.
The restaurant has both a bistro part, bar and a fine dining part on the same premises. They are in separate parts but quite close together making the atmosphere relaxed and lively. The menu is nowadays more casual in the previously more strict fine dining section with several medium sized dishes to choose from. Instead of fine dining the restaurant likes to call its new concept fun dining. The wines have a broad mix so you will get the chance to taste wines from around the world.
The food is neither unique nor extreme in any way. The tastes are classical and modernly interpreted, such as langoustines with leeks and a little moss for crunch. The ingredients are there to be seen and enjoyed by the eyes, be it fried shrimp, scallops or lamb. The result you enjoy is really the fruit of over a decade’s continuous evolution based on high-class, if possible local, ingredients cooked with focus on clear delicious tastes. Enjoy!
Written by Joakim & Andy