Involve all parties in shaping the restaurant
Mikael Svensson belongs to a group of chefs who prefer not to dramatize the issue of sustainability but integrate it into their daily work, wholly and without drama. Pure flavors, high acidity, and various textures take place in this creative gastronomy. Here, it’s above all about following the seasons and protecting the relationships with farmers and producers. On the website, he gives a lot of space to what he calls “partners”— small, independent, and nearby producers who are highly involved in shaping the restaurant. Rational? Yes. Fair? Yes. Should more restaurants do it as well? Yes, without a doubt!
• Serves large, organic proportions
• Follows the seasons
• Uses space thoughtfully
• Rotates roles among staff for greater stimulation
• Brings the whole workforce to visit suppliers