Asian techniques, local ingredients
Jatak offers a modern and innovative Asian gastronomy based on local ingredients. This is a small, intimate restaurant where head chef Jonathan Tam and his staff offer two different menus to guests: a smaller one served in the restaurant and a slightly more extensive one for those who choose one of the eight seats along the bar. The staff is happy to share the story behind both the dishes and the ingredients with the guests, who learn, among other things, that the pork comes from a farmer who uses sheep’s wool to ensure that rainwater is preserved in the soil.
Photo: Luca Donninelli
• Large amount of suppliers are local organic farmers
• Seafood comes from Denmark or the other Nordic countries, none are caught using trawling
• Occasional ingredients are purchased from the rest of Europe, but always organic
• Organic leather aprons are custom-produced and made in Sweden