Brutally honest nose-to-tail gastronomy
There are few people on the Swedish restaurant scene who know more about ingredients than Stefan Eriksson. At Brutalisten, he’s taken things to a new level and serves food based on brutalist principles — which place a lot of focus on an ingredient and every piece of it is used. The food seems stripped down, but the different cooking techniques are tastefully combined and give the dishes many dimensions. The close collaboration with farmers is part of the restaurant’s DNA and is proudly presented to guests. A manifesto for how the restaurant should continue to make sustainable choices and challenge the industry is in development now — we hope to read it by next year!
• Ingredients take center stage with nose-to-tail gastronomy
• Incredibly close collaboration with farmers
• A leader in challenging the restaurant industry with a manifesto for a sustainable way of working