NORDIC: Claus Meyer takes Manhattan

NORDIC: Claus Meyer takes Manhattan

NEWS NORDIC: Claus Meyer, co-founder of Noma, is taking Nordic cooking across the Atlantic. In Grand Central Terminal’s Vanderbilt Hall, he will open a food hall and a brasserie in the spring of 2016.

The plan was approved in 2014, but the preparations have taken time. Grand Central Terminal, and Vanderbilt Hall with it, has landmark status, which means that the hall may not be permanently altered, and the food hall will be housed in movable pavilions and installations. Some New Yorkers have voiced doubts about the plan, citing the loss of Vanderbilt Hall as a flexible space for events, such as an annual squash tournament, and various exhibitions. Some also protested the serving of Nordic fare, instead of more classic New York dishes, in one of the city’s greatest landmarks. However, the eastern end of the hall will still be available for private events, and the popular holiday market will continue. As for Nordic food, Meyer says:

– Nordic cuisine is very much about capturing the local flavor. We’ll work closely with local growers and producers.

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SWEDEN: Jonas Åhman opens Tullhuset in Kalmar

SWEDEN: Jonas Åhman opens Tullhuset in Kalmar

NEWS SWEDEN: Jonas Åhman, the man behind critically acclaimed restaurant Trädgårdsgatan 26, is expanding across the Öland bridge. This spring, he will be moving into Tullhuset (The Toll House) on the mainland.

Jonas Åhman has a quite unique experience on his resumé. For three years, he managed the residence of Swedish Gen. Håkan Syrén, when Syrén held the post of Chairman of the European Union’s Military Committee (EUMC). In Brussels, Åhman organised and cooked luncheons, cocktails and dinners for delegations from more than 40 countries, among them USA, Russia and China.

– I wanted to showcase Swedish culture through food, of course. I would pack the car full of stuff when driving down to Brussels! But there was also so much to be inspired by in and around Brussels. French cooking, having Paris a little more than an hour away, and the districts of Champagne, Burgundy, Alsace…

Away from the hectic kitchen of his restaurant, spending long hours planning the next event, Åhman had time to think – about food, life and what to do next. When he and his family moved home to Sweden in 2012, a plan had formed.

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DENMARK: New restaurant in Aarhus has high ambitions

DENMARK: New restaurant in Aarhus has high ambitions

NEWS DENMARK: Recently opened restaurant Domestic has high ambitions and experienced staff. “We would like to be among the five best restaurants in Aarhus”, says Christian Neve, one of the four people behind Domestic.

Together with Christopher Norton, Morten Rasted and Ditte Susgaard, over 30 years of experience from places like Nordisk Spisehus, Molskroen and Substans has been assembled at Domestic, which opened on the 20th of October.

– The name refers to the fact that it must be relaxing to eat here. The menu will be gourmet, but people should feel welcome and at home. We value organic food, but not fanatically so. Things just taste better if they are produced with consideration for the environment and animal welfare. We will go all in from the start, says Christian Neve.

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DENMARK: Noma Australia sold out within four minutes

DENMARK: Noma Australia sold out within four minutes

NEWS DENMARK: At 10 a.m. AEDT today, Noma opened for reservations at new Sydney pop-up project Noma Australia. At 10.04, every single place had been sold.

The restaurant, located in Sydney's Barangaroo district, will be open for just ten weeks from January 26th to April 2nd. 5600 diners will be served in total. At $485 (AUD) a meal, excluding wine, that means Noma's account has just been topped up with $2.716.000, as all reservations had to be paid in advance. (In Danish crowns, it's around 13 million.)

The actual menu has not yet been revealed, but René Redzepi has been sharing photos on his social media from inspiration trips to Australia, among them mango (see picture) that "looks and tastes just like fresh churned sorbet" and a mud clam he declared to be "the singular best mouthful I've had in Australia". Odds are low both might be served.

For those that didn't manage to secure a spot, it's possible to sign up on the waiting list.


DENMARK: Nordic fusion in Copenhagen

DENMARK: Nordic fusion in Copenhagen

NEWS DENMARK: While in the restaurant world “Nordic” is often used to connote a single cuisine, cooking methods and ingredients can differ vastly between different countries and geographical areas. New restaurant Naert acknowledges this, serving up Norwegian flavors in the heart of Copenhagen.

Danish chef Jacob Burmølle-Jensen spent four years working in Norway, most recently at restaurant Bare in Bergen on Norway’s west coast. During his time there Bare was awarded 79 points by White Guide Nordic. Now he is back in Denmark, and has brought with him a love of uniquely Norwegian flavors and dishes, such as mutton, pinnekjøtt and klipfisk – dried and salted cod. But the fine dining restaurant will be heeding Danish culinary traditions as well, creating a sort of Nordic fusion.

Naert serves six-course lunch and four- or eight-course dinner. Eight courses with selected wines is 1500 DKK. Naert is located at Pilestræde 63.

For more information visit: Naert


SWEDEN: Guests welcome all day at new Gastro

SWEDEN: Guests welcome all day at new Gastro

NEWS SWEDEN: After ten months, restaurant Gastro is finally reopening. At Järnvägsgatan in Helsingborg, with the ocean lapping at the quay across the street and Denmark visible in the distance, guests will be able to enjoy breakfast, lunch or dinner à la carte.

Before Gastro closed, awaiting the renovation of new space in a former bank palace, the restaurant’s fine dining concept held firm in the Masterclass category in White Guide. With new locale, owners Per and Sara Dahlberg are opening up new possibilities – and opening hours. For the first time, Gastro will be open for breakfast and lunch à la carte from Monday to Friday, as well as lunch on Saturday and dinner seven days a week. The space is divided into different zones, from the welcoming cocktail bar and lounge to the grand ballroom chambre separée.


SWEDEN: All about wine: The Winery Hotel

SWEDEN: All about wine: The Winery Hotel

NEWS SWEDEN: At The Winery Hotel, to open in Stockholm in January 2016, it’s all about wine. The establishment will hold wine courses and tastings, serve wine at the restaurant, wine bar and rooftop terrace and even have its own winery – right in the lobby.

Close to the recreational areas of Brunnsviken and Hagaparken – home to part of the royal family – The Winery Hotel will have 184 rooms and a restaurant that seats 160. The restaurant will be wine-oriented, matching dishes from organic and locally sourced ingredients to the wines. The restaurant, open all day, will serve wines curated by wine expert Michel Jamais:

– We want to bring wine, and the culture of wine, to Sweden. That means we’ll have a diverse wine cellar with wines from all over the world – though not necessarily expensive ones. Every three weeks we’ll change focus to a new geographical area, such as South Africa or the Rhône Valley. In one year, we’ll have ‘visited’ the whole world, including more rare wine producing countries including China, India and even Sweden, says Jamais.


NORDIC: World's 50 Best Bars announced

NORDIC: World's 50 Best Bars announced

NEWS NORDIC: On October 8th the World’s 50 Best Bars 2015 winners were announced, with Scandinavia earning a single spot on the list.

As ranked by Drinks International, bars from all over the world were represented – but much of the list was dominated by London and New York, including all of the top five. Artesian in London was named the number one bar in the world for the fourth year running.

Only one Scandinavian bar made the top 50 – Copenhagen’s Bar Ruby was named 34th this year, having spent a year off the list in 2014. In 2014, in fact, no Scandinavian bar was named in the top 50 at all.


SWEDEN: Daniel Müllern opens Villa Strandvägen

SWEDEN: Daniel Müllern opens Villa Strandvägen

NEWS SWEDEN: In the early spring of 2016 Ystad Saltsjöbad expands its culinary offerings together with Daniel Müllern. New restaurant Villa Strandvägen will be “a destination in itself”, promises Müllern.

Österlen, an area located on the southeastern Baltic coastline, is known for its rich offerings from both land and sea, and the small town of Ystad is considered its gateway. In 2015 Ystad Saltsjöbad has won awards for both Spa of the Year as well as Sweden’s Leading Hotel. Daniel Müllern, finalist in Swedish Chef of the Year 2015, has been the gastronomical leader of Ystad Saltsjöbad since 2013. Together with ESS Hotell he has acquired the neighbouring property, where a wooden villa built in 1899 stands.

– We aim to recreate the magic of the early 20th century, at least when it comes to the interior. We’ll plant a vegetable garden and have an outdoor kitchen in the summer. As for the food, Österlen really has it all and the producers are all close by, says Müllern.

Villa Strandvägen will hold seven hotel rooms, and the restaurant will seat 40-45 indoors and as many outside in the summer.


DENMARK: Noma to become urban farm

DENMARK: Noma to become urban farm

NEWS DENMARK: The restaurant world was recently shaken when star chef René Redzepi announced that Noma would be closing after New Year’s Eve service 2016. But it will be resurrected, as something, and somewhere, completely different: An urban farm, in the heart of Copenhagen and on the border of the notorious Christiania neighborhood.

It seems a risky gamble to close a restaurant that since it opened twelve years ago has been constantly lavished with praise, named Best Restaurant in the World (by Restaurant Magazine) no less than four times, and with bookings to match. But Mr. Redzepi has famously steered away from conventions. This new project, which has been planned for three years, is no exception: Where there is currently little more than a graffiti-covered, overgrown decrepit building next to the run-down Christiania area, diners will in less than two years' time find themselves surrounded by the very things they’re eating, grown on the roof, on the land and even floating in the water. Yes, that means that for much of the year, Noma will transform to a completely vegetarian restaurant – a bold move in itself. The grand fermentation experiments for the last two years has been a way to slowly prepare the kitchen for these green months, food coming from the “half kitchen, half mad laboratory” according to Mr. Redzepi. Splitting the year into three seasons, wild game and forest items will be on the table in fall, and fish and hardy greens during the cold months.


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