{"id":12075,"date":"2024-07-25T12:21:55","date_gmt":"2024-07-25T11:21:55","guid":{"rendered":"https:\/\/blog.www.luxurygold.com\/?p=11970"},"modified":"2024-07-25T12:21:55","modified_gmt":"2024-07-25T11:21:55","slug":"sweden-sustainable-restaurants","status":"publish","type":"post","link":"https:\/\/www.luxurygold.com\/lg\/sweden-sustainable-restaurants\/","title":{"rendered":"Season’s Eatings: Inside One of Sweden’s Most Sustainable Restaurants"},"content":{"rendered":"

Keen, cultured visitors to Stockholm will almost certainly have Fotografiska<\/a> on their hit list. The museum, that is \u2013 one of the Swedish capital\u2019s top sights, a temple to contemporary photography and an HQ for modern photographers and experts the world over. But not every visitor to the city knows that the building, a former Art Nouveau style customs house, also houses one of Sweden\u2019s most sustainable restaurants.\u00a0<\/span><\/p>\n

Known simply as \u201cThe Restaurant\u201d, it\u2019s helmed by the innovative, boundary-pushing Executive Chef Martin Wall. \u201cMy role here is as \u2018planet keeper\u2019,\u201d says Wall. \u201cI try to keep our philosophy forward-thinking and make sure we do as much as we can, sustainability wise\u201d. Guests on Luxury Gold\u2019s Timeless Scandinavia<\/a><\/span> tour will visit this extraordinary sustainable restaurant during their time in Stockholm\u00a0\u2013 in the meantime, we asked Martin to tell us a little about how he merges a luxury museum experience with a sustainable ethos.<\/span><\/p>\n

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“The Restaurant” Executive Chef Martin Wall<\/p><\/div>\n

The Formula<\/span><\/h2>\n

\u201cThe Restaurant at Fotografiska is plant-forward,\u201d explains Wall. \u201cWe try to push the boundaries and understand nature\u201d. His team is on a mission, he says, to \u201cprove that [sustainable restaurants] can be high-end gastronomy and sustainable at the same time\u201d. With a firm zero-waste policy and seasonally-led ingredients, Wall’s team curates set menus of different sizes \u2013 three or five courses starting with an appetizer of the day, say \u2013 as well as sharp, unusual beverage pairings (one popular selection is \u201cNordic and funky\u201d, featuring some excellent Scandinavan wines and ingredients). \u201cWe normally say that the farmers are the bosses of the restaurant. They decide what\u2019s on the menu \u2013 we want the best, today, from nature,\u201d adds Wall. Dishes might include blue mussels with seaweed and root vegetables, or lamb with cucumber, garlic and caramelised cream. It’s contemporary but appealing; the ingredients are the star of the show.<\/span><\/p>\n

We also think you’ll like: These Are Our 15 Favourite Michelin Star Restaurants in Italy<\/a><\/em><\/p>\n

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A dish at The Restaurant at Fotografiska, Stockholm<\/p><\/div>\n

The \u201cS\u201d Word<\/span><\/h2>\n

Though luxury travellers are more aware than ever before of the need to balance incredible travel experiences with an awareness of impact on the planet, Wall feels the very word \u201csustainability\u201d has perhaps been overused, or lost some of its power in recent years. \u201cSustainable dining has been up and down since the pandemic,\u201d he ponders. \u201cI think the word [itself] is the big problem; it doesn\u2019t have the same effect as before. So we\u2019re more talking about \u2018consciousness\u2019: to be out there and to be aware of what\u2019s going on, to try to keep pushing forward.\u201d<\/span><\/p>\n

What does that consciousness mean to him? \u201cIt\u2019s important for us to be out there, to make people conscious of the world and to show them and guide them to a more sustainable way. It is possible to do it.\u201d To be a thought leader among sustainable restaurants in the region, this could be through highlighting the best vegetables or foraged plants available that month on the menu, or getting creative with zero-waste principles. Initiatives involve using apple cores in desserts or converting onion peelings to compost to nurture future kitchen vegetables.\u00a0<\/span><\/p>\n

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The Restaurant at Fotografiska, Stockholm<\/p><\/div>\n

Award-winning Dishes<\/span><\/h2>\n

The Restaurant at Fotografiska was awarded a Michelin Green Star in 2020, and has maintained it for every year since. \u201cThey introduced the Green Michelin star a few years ago,\u201d says Wall. \u201cIt means we\u2019re acknowledged for our sustainable work.\u201d Venues are awarded these rare stamps of approval for having high ethical and environmental standards, from provenance to suppliers and employing locals, as well as combining culinary excellence with an eco ethos. The team\u2019s forward thinking also won them three circles by the 360\u00b0Eat Guide. \u201cThe 360 Award is big here in the Nordic countries, but it\u2019s all about social and planet-minded sustainability, so it\u2019s a big award for us and we\u2019re so proud to be in it.\u201d While it’s a joy to receive accolades, says Wall, it can also place the burden on the team of keeping such a high standard. But he’s up for the challenge. \u201cIt\u2019s a huge role to take on, to make sure you understand the planet the best to make the gastronomy line up with the future,\u201d says Wall. \u201cMy plan is to [always] be a little bit better tomorrow than today.\u201d<\/span><\/p>\n

We also think you’ll like: The World’s 50 Best Restaurant in 2024 and Where to Find Them<\/a><\/em><\/p>\n

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A post shared by Luxury Gold Vacations (@luxurygoldvacations)<\/a><\/p>\n<\/div>\n<\/blockquote>\n

The Experience<\/span><\/h2>\n

\u201cWhen they come here, guests can expect to be \u2018here and now\u2019,\u201d says Wall of the museum-restaurant space, which occupies a large-windowed, waterfront dining room with \u2013 naturally \u2013 great photography on the walls. \u201cIt\u2019s not all about what\u2019s on the plate \u2013 it\u2019s why it\u2019s on the plate.\u201d Everything presented in sustainable restaurants like his, he says, should be centred around provenance, slow food, zero waste principles and great suppliers. It should represent how great cooking can be done in the age of sustainability.<\/span><\/p>\n

It\u2019s only when asked for his favourite dish of the moment that Wall pauses for thought. \u201cThat\u2019s a tricky one. In Sweden right now, it\u2019s been a long, hard winter, so the asparagus feels like the sun, and the future.\u201d He wants guests to become more conscious of what sustainable restaurant can do, but in the moment, to rest and relax, and be completely present with the food in front of them. \u201cWe proudly present the way of the future, so you can calmly come here and wine and dine. We\u2019ve been doing the thinking, so here\u2019s the place where you can relax and enjoy – we\u2019ve done the work for you,\u201d he says.<\/span><\/p>\n

We also think you’ll like: These Hotels Have the Best Room Service in the World<\/a><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Keen, cultured visitors to Stockholm will almost certainly have Fotografiska on their hit list. The museum, that is \u2013 one…<\/p>\n","protected":false},"author":32,"featured_media":12411,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[51,54],"tags":[214,1128,1126,601,1129,492],"class_list":["post-12075","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine","category-luxury-journeys","tag-fine-dining","tag-new-nordic-cuisine","tag-restaurants","tag-scandinavia","tag-stockholm","tag-sweden"],"yoast_head":"\nSeason's Eatings: Inside One of Sweden's Most Sustainable Restaurants - Luxury Gold<\/title>\n<meta name=\"description\" content=\"The world of sustainable restaurants is still a growing and innovating one. 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