Aira

Tommy Myllymäki’s luxury restaurant out on Djurgården in Stockholm may not have a pronounced sustainability profile. Still, if you scratch the surface, a clarity and long-term approach to seasonal Nordic produce emerge, often with a technique and flavors that are global. It is aesthetic and taste-driven. The front of house is usually at the same level as the kitchen. And when they are, this is one of Stockholm’s most substantial gastronomic experiences. Aira belongs to Swedish Brasseries, which secures a well-developed strategy for the staff. They offer everything from pension premiums to health benefits and education via their own academy