NORDIC: Dan Barber is awarded the Global Gastronomy Award 2016

NORDIC: Dan Barber is awarded the Global Gastronomy Award 2016

NEWS NORDIC: Celebrated food philosopher, turning farm-to-table upside down – for the tenth year running, White Guide proudly presents the Global Gastronomy Award. The distinction is awarded to a chef or another gastronomical dignitary of international stature at the apex of his or her orbit, serving as a role model and inspiration within contemporary gastronomy, taking it forward – and beyond.

Global Gastronomy Award 2016 – in collaboration with Electrolux:
Dan Barber, Blue Hill, New York, USA

“For sharing his deep insights into the challenges we face regarding food sustainability and for his many initiatives to retrieve lost flavor treasures and conceive of new ones. Long celebrated as the father of the farm-to-table movement, he has realized that the current approach to local ecological sourcing is not enough to secure health and wellbeing – for us or our habitats. We need to rethink our entire approach to food, based on nature’s own laws and cycles. It is not about nostalgia – but strict science.”


  • Worth trying

    Daniel Berlin Krog i Skåne Tranås

    Global Masters Level 92
    Chambre separéeParkingTables outsideWheelchair accessVegetarian dishesAmerican Express

    We’re pretty sure that the general health of the Swedish populace would improve if doctors could prescribe visits to Daniel Berlin. The experience has been fine-tuned even more this year and, without sacrificing the friendly and familiar hospitality, they have sneaked in several small attractive service elements. The outdoor pause, for example, has been expanded to a small buffet around fire baskets and kerosene lamps where the cooks feed us small flavour-packed Brussels sprouts from a stalk just taken out of the garden and sweet chestnut pancakes with leeks and ramson capers. But we are getting ahead of ourselves. After the welcome at the farm by the Berlin clan, Sweden’s most service-minded restaurant manager Ellinor Lindblom kicks off the show at 18:30 sharp. Come on time, because everyone eats in the same sitting. The cavalcade of snacks is brilliant, with a mix of new and old hits. The thin wafer with wildfowl liver mousse and its subtle cinnamon dusting is still one of the yummiest things that has been served in Swedish restaurant history. But there are also new favourites like “the lobster sandwich” topped with dried umami-intense lobster bullion; the little tribute to Skåne in the form of a yeasted pancake with vinegar pork and an icy, fast-melting disk of frozen horseradish cream; and the bright green sorbet egg made from frozen Aroma apples and wild sorrel. The bread serving proves that Berlin’s crew knows when to make things complicated and when to respect simplicity. The bowls contain goat and cow’s milk butter from Vilhelmsdal. No more, no less. But what butter! We could live for a week on that butter and the plump, honey-sweet, four-grain bread. The traditional homage to the artist of the season (Lena Nilsson with underwater-inspired art) is a composition of raw shrimp, tangled seaweed, beets, and pressed rhubarb, eerily well balanced with an intense seafood sweetness, with dill oil to bind the dish together. The charcoal-grilled celeriac with its broth made from Prästost cheese is still here, but returning visitors get a variation in which the same root vegetable is served as a beautiful mille-feuille with opal plums, and smoked wild boar jus. The cod is prepared to iridescent perfection and served with a slightly smoky, frothy butter sauce, onion, and apple. Simple. Obvious. Intelligent. And terribly good. After the break, there’s laughter and fraternization (how often do you get to talk with your fellow diners at top restaurants?), and the wild duck comes in. Heart, breast, fillet, and fried tongue. It comes with a few dabs of slightly different sauces, but they feel almost superfluous once we sink our teeth into the bird. Berlin has mastered game like no one else. The meat is cooked with extreme precision in order to maximise the bird’s deep, muted, iron flavours. The desserts are worth a chapter of their own. First a lukewarm cream of Amandine potatoes is paired with a tart chokeberry sorbet and ground elder oil. An unlikely smash hit. Less unpredictable, but oh-so-irresistible is the combo of ice cream, salty meringue and rosemary caramel. Then it’s off to mother Berlin’s greenhouse where the Kenyan coffee beans are first pressed with the Aero Press and then served with a thin tuile of local bean-to-bar chocolate – just as acidic and intense as the coffee. The second cup is much milder, V60-brewed with the same beans – ingenious. It is served with a nourishing and comforting, warm rosehip soup and ice cream poetically flavoured with whitebeam buds.

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The Nordics

The Nordics

By White Guide

The Nordic countries are a geographical and cultural region in Northern Europe and the North Atlantic...


The White Guide Nordic app is here!

The White Guide Nordic app is here!

WHITE GUIDE NORDIC: Our beautiful, easy-to-use, complete White Guide Nordic app is here – and it’s free. Read reviews of all the top 300 restaurants in the Nordic countries, browse by city, country or name, or use the interactive map – perfect for travel.

The 2016 edition of the White Guide Nordic was launched a week ago, and is the only restaurant guide to completely cover all of the best Nordic restaurants, including those located in places less traveled. This year’s edition is expanded both in number of restaurants and regions covered, and now includes Greenland and the Faroe Islands. You’ll find reviews of, points awarded to and information on every restaurant, our newsfeed with independent reporting on Nordic restaurant news and a map for interactive browsing or finding restaurants near you.

Right now, we are offering the app for free. It is available for iPhone and iPad and can be downloaded here


SWEDEN: Top restaurants celebrated at the White Guide Gala

SWEDEN: Top restaurants celebrated at the White Guide Gala

NEWS SWEDEN: At the White Guide Gala, held today at the Royal Opera in Stockholm, awards in several categories were handed out in connection with the release of this year’s White Guide Sweden.

Extraordinary performances and achievements were celebrated, together with a special person: the restaurant guest. The latter by focusing on the overall experience – without diners, neither restaurants nor restaurant guides would be here.

Here is the list of this year’s winners and award recipients.


Noma is the best restaurant in the Nordics 2016

Noma is the best restaurant in the Nordics 2016

WHITE GUIDE NORDIC: The second edition of The White Guide Nordic was launched today in Helsinki. More than 200 journalists and restaurateurs took part in the event. The new guide covers the 300 best restaurants in Denmark, Sweden, Norway, Finland, Iceland, the Faroe Islands and now Greenland.

Just as last year, the evaluation of the restaurant scene has resulted in a Top 30 list. The list is topped by Noma in Copenhagen, making this their second year as the highest-scoring Nordic restaurant; one more accolade in their long list of achievements. The following restaurants are new entries on the Top 30 list since last year:

This year the guide covers 54 restaurants in Finland, 56 restaurants in Norway (including Svalbard), 92 restaurants in Sweden, 85 restaurants in Denmark (including Greenland and the Faroe Islands) and 17 restaurants in Iceland. This edition also gives a sneak peek into the gastronomy of the Baltics in an appendix on 25 Estonian restaurants produced by Flavours of Estonia according to the White Guide’s testing criteria.


White guide Nordic 2016 – The Top 30 Nordic List

White guide Nordic 2016 – The Top 30 Nordic List

WHITE GUIDE NORDIC: The first number in the numerical pair to the right of each restaurant specifies the number of food points out of a possible 40. The second number indicates the -restaurant’s total out of 100 possible. Restaurants rated as International Masterclass and Masterclass are ranked according to their food total and then their overall total.

  1.  1. Noma Copenhagen, Denmark 39/97
  2.  2. Fäviken Magasinet Järpen/Åre, Sweden 39/96
  3.  3. Geranium Copenhagen, Denmark 39/93
  4.  4. Daniel Berlin Krog, Skåne Tranås, Sweden 39/92
  5.  5. Esperanto Stockholm, Sweden 38/94
             Restaurant Frantzén Stockholm, Sweden 38/94
             Gastrologik Stockholm, Sweden 38/94

White Guide serving up the Nordics – once again

White Guide serving up the Nordics – once again

WHITE GUIDE: The best restaurants in the Nordics will be revealed on Monday, November 16, when the second edition of The White Guide Nordic is launched. This time we’ve upped our game. The book covers more than 300 restaurants in the ­Nordic countries, and we’ve travelled to new corners of the region to find the best ­places to recommend for your next trip. These new areas include Ilulissat and Nuuk in Greenland, Rovaniemi in northern Finland, and Akureyri and the ­Westman Islands in Iceland.

This year the guide covers 54 restaurants in Finland, 56 restaurants in Norway (including Svalbard), 92 restaurants in Sweden, 85 restaurants in Denmark ­(including Greenland and the Faroe Islands) and 17 restaurants in Iceland. This edition also gives a sneak peek into the gastronomy of the Baltics, in an appendix on 25 Estonian restaurants, produced by Flavours of Estonia according to the White Guide’s testing criteria.

All restaurants are rated and grouped by country, category and location. The launch of the White Guide Nordic 2016 edition will be held in Helsinki on November 16th and will be sold through established channels, in addition to being distributed via partners. Besides the printed guide, e-book and the website, it will also be available as an app, available from App Store from November 17th.


FEATURE: Small taquería, big names – meet Rosio Sanchez

FEATURE: Small taquería, big names – meet Rosio Sanchez

FEATURE: Who is getting top chefs from around the world come to Copenhagen to make tacos? That would be Rosio Sanchez, a young with a mission: To bring authentic Mexican flavours to Europe and to make it available to anyone.

Paco Méndez, Shinobu Namae, Fabian von Hauske, Jorge Vallejo, Zaiyu Hasegawa, Kris Yenbamroong, Mario Espinosa. All are names of chefs from top restaurants around the world who have made their way to Copenhagen this summer. What do they have in common with chefs Lisa Lov, Matt Orlando, Lars Williams and Jonathan Tam? Well, they have all spent a day making tacos at Copenhagen market hall Torvehallerne.

Why? They are all friends of Rosio Sanchez.

She opened her taquería Hija de Sanchez in June, and people have been lining up since day one. The day I meet her is no exception, even if the lines are not nearly as long as on the opening day, when they reached all the way to the road 50 meters away, Sanchez tells me.
– The first day was fun, but it was also a disaster. People waited about an hour in line and then twenty minutes to get their food. We had too many menu options, and the lines got longer and longer. We had an idea of how we were supposed to work and what our system of tickets should be. But things never play out the way you think. I’d only been working in restaurants, never in a taquería. So how would I know?, says Sanchez.

Read full article


White Guide Global Gastronomy Award 2015 to Magnus Nilsson of Sweden

White Guide Global Gastronomy Award 2015 to Magnus Nilsson of Sweden

WHITE GUIDE: For the ninth year running, White Guide proudly presents the White Guide Global Gastronomy Award laureate. The distinction is given to a creative chef of international prominence, who is at the apex of his or her professional orbit and who has become an example and inspiration within and for contemporary gastronomy. This is the first time a Swedish chef receives the award.

Magnus Nilsson awarded the White Guide Global Gastronomy Award 2015

“A Northern light gleaming far and beyond”

White Guide Global Gastronomy Award 2015 - in cooperation with Electrolux.

Magnus Nilsson, Fäviken Magasinet, Järpen:

The jury’s motivation: “For having developed a truly unique and personal gastronomy, gleaming as a Northern light far and beyond, extracting the innermost secrets of his local woods, fields and waters, with the deepest understanding of his terroirs, their potential and margins of sustainability, with the doorway ajar to the parallel universe of microbiology, all delivered in a stunning restaurant culture bridging history and future, local with global, science with art – seasoned with poetry and humour.”

Fäviken Magasinet is located in the Northern part of Sweden, close to Åre, Sweden’s foremost winter sports destination. The restaurant at the resort-like Fäviken estate is housed in an old dairy farm. Since opening in 2009, the restaurant has gained international fame for its ultra-local gastronomy and is now ranked #19 on the World’s 50 Best Restaurants list.


Molskroen in Denmark is among the best Nordic restaurants

Molskroen in Denmark is among the best Nordic restaurants

NEW TEST: Due to a technical production error, the highly acclaimed Danish restaurant Molskroen did not make its way to the printed edition of the White Guide Nordic 2015, when the guide was published in December.

This, in spite of the fact that the Jutland based establishment features at a comfortable 87th place in the list of the best restaurants in the Nordic countries with a solid 77 points total, 32 food points.
The full review of Molskroen can be accessed through the ebook and in the soon-to-be-launched White Guide Nordic app, together with the review of its next door brasserie style Molskroen Strandhotel. Or you can read it right here:

French connection moves south

After Michel Michaud left Ruth’s Hotel in Skagen, there was a collective sigh of relief when he announced he was only moving a bit further south to run the kitchen at Molskroen’s beach hotel. Thus Denmark’s restaurant scene kept one of its great legends as an active proponent of French gastronomy. Since the autumn of 2014, Michaud has also taken up the gastronomic reins at Molskroen’s main restaurant as well as the beach hotel brasserie. Lasse Paulsen is still the head chef but the cooking is informed by Michaud’s uncompromising expression of classic French styles.


What’s cooking up north?

What’s cooking up north?

WHITE GUIDE NORDIC: The now legendary New Nordic movement was a fresh approach to everything: the ingredients chefs used, how they sourced them, how they cooked them – or not – and how they presented them. But behind the hype is a rich mosaic of traditions, local variations and individual cooking styles.

(This is an extract - you can read the entire article in The White Guide Nordic Book)

By White Guide’s publisher-editor Lars Peder Hedberg.

When the Copenhagen-based Noma made its trial appearance at Mandarin Oriental in Tokyo in early 2014, it was a roaring success. Savvy Japanese diners couldn’t get enough. And Noma’s René Redzepi wanted more of Japan. It was true love. So, for two months in the beginning of 2015, the entire restaurant is relocating to Tokyo, this time without the Nordic foodstuffs, but only the mindset.
Extremely fresh (as in “live”) and its opposite, rotting (as in “fermented”), are two of the many elements that contemporary Nordic and traditional Japanese cuisine have in common. This gastronomy is not for the faint of heart, but for those who dare to venture outside their comfort zones.
        Leading Nordic chefs, such as Copenhagen’s Jakob Mielcke at Mielcke & Hurtigkarl, have been inspired by Japan for years now. In Sweden the fusion is especially palate- and eye-catching, where leading restaurants such as Restaurant Frantzén, Oaxen Krog, Mathias Dahlgren, Gastrologik and Fäviken Magasinet all, in different ways, meld Swedish and Japanese techniques and traditions. But the best place to enjoy Swedish-Japanese fusion is at Sayan Isaksson’s triple-unit establishment in Stockholm – the fine dining Esperanto (ranked Best Restaurant in Sweden 2013 and 2014 by the White Guide), the innovative restaurant Råkultur, and the casual izakaya, Shibumi.


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