Curiously blurring the lines
Perhaps better than any other restaurant, Namu has succeeded in introducing Korean cuisine on a broad front in Sweden. It’s, therefore, both a significant and courageous choice to dare and largely depart from using Korean ingredients while also trying to keep the soul of the original cuisine. Approximately 70 percent of the raw materials are locally sourced; sesame oil is mixed with 50 percent rapeseed oil, and kimchi is just as easily made with Swedish pumpkins when in season. Less meat and fish, more plant-based dishes — in line with the Korean cuisine.
• Makes use of everything, such as bones, rinds, and more, as ingredients in soups and juices
• Serves uncommon parts of fish, such as cheek
• Works towards zero waste, weighing and measuring leftovers, even from guests’ plates
• Uses chefs’ coats made from recycled fabric