Quality over quantity
After the pandemic, Adam Dahlberg and Albin Wessman made a change that led to reduced wastage and increased staff satisfaction. The restaurant became smaller and more intimate, raising the service level from handling two reservations per table each evening to just one. Here, staff and producers are kept in close proximity, employees have a collective agreement, and there are close partnerships with suppliers who practice circular farming or raise animals in a responsible way. Through persistent pickling and fermenting, the seasons are extended, and wastage is kept down.
Photo: Malin Fränberg
• Works closely with small, sustainable producers in the local area
• Wants to inspire the industry to create more collective agreements with employees
• Pickles and ferments to preserve and extend seasonal ingredients
• Uses green electricity
• Collaborates closely with several culinary schools