With an academic background in sustainability and experience from both VRÅ in Gothenburg and Gastrologik in Stockholm, Pearly Teo has finally opened the doors to her own hole-in-the-wall restaurant — Saga in Gothenburg. Japan and Singapore are clear gastronomic influences in the flavors, cooking techniques, and dishes. Yet, when it comes to ingredients, she stays close to home. Here, miso is made from local beans, and she aims to eventually serve shoyu made from Swedish wheat and yellow peas.
• Inclination for suppliers that are sustainability innovators
• Reliance on reusable containers from farmers
• In-season foraging for ingredients
• Strict adherence to recycling
• High percentage of organic ingredients
• Rice and tea are the only imported products