Avoiding big suppliers and intermediaries
Nektar is a young, French-inspired wine bar and restaurant that has already made an impression on the Stockholm foodie community. The wine list is characterized by natural wines from Europe and worth pursuing. In the kitchen, large suppliers are disregarded, and small-scale alternatives are favored instead. According to the restaurant, middlemen don’t benefit the business or its credibility. The fewer intermediaries, the better the relationship with those who actually produce the ingredients. The cooking at Nektar is pared-down and simple yet intense and driven by flavor.
• Maintains close relationships with their producers
• Avoids using major suppliers
• Has a wine list of mostly natural wines
• Serves a largely organic menu