Stockholm restaurant Gastrologik
Over the past few years there has been an inordinate amount of attention surrounding the cuisine and Chef talent of Scandinavia, and rightly so.
From Redzepi’s temple of Nordic Modernism , Noma, through Thor’s thunder-and-lightning Orange, to Nilsson’s pastoral Faviken, there’s something extremely exciting going on in Sweden, Denmark, Norway, and Iceland.
Since last year one of the hottest tables in those parts has been that of Chefs Anton Bjuhr and Jacob Holmström at their Gastrologik restaurant in Sweden’s Stockholm. Their original take on farm-to-plate is head and shoulders above most who preach such practices.
GFR caught up with them before another busy evening…
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Edinburgh-born/Toronto-based Sommelier, consultant, writer, judge, and educator Jamie Drummond is the Director of Programs/Editor of Good Food Revolution… And we’ll be publishing a little interview with Gastrologik’s talented Sommelier in the coming weeks.
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