The more difficult it is to get hold of the produce, the greater knowledge and creativity are required from the chef.
The short season requires the kitchen at Fröj to use techniques to prolong the product’s lifespan. While others see this as a limitation, Mattias Åhman sees it as a challenge to make him a better chef. Drying, fermentation, salting, souring, and pickling – the menu is primarily local, sometimes needing to cross borders and look for ingredients in Sweden and Norway. If they live up to their aspirations, they can go far! This will be an exciting restaurant to follow.