Agnes
76-80
Gastronomy points 2024
Playful but conscientious
Why fix something that isn’t broken? Since our last visit, Emelie Svensson, restaurateur and sommelier, has continued to run her busy, down-to-earth restaurant in a sustainable way. This means that the staff’s well-being is taken as seriously as the ambition to reduce the amount of meat in the menu. The dishes are mainly based on local produce, with elements from both Asian and south European gastronomy intertwined with the Scandinavian tradition, in a way that is never, ever boring.
Sustainability highlights
- Serving less and less meat
- Working a lot with what’s in season
- Prioritizing staff well-being as more important than substantial financial profit
- Maintaining low staff turnover
- Working with laundry services that only use ECO-certified detergents
Information
Head Chef: Oscar Steinauer
Norra Agnegatan 43, 112 29 Stockholm, Sweden
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