Stockholm: the European Capital of Gastonomy

In 2023, Stockholm will have the honour of being the European Capital of Gastronomy. An award which, among other things, gives the capital and Sweden great opportunities to put Swedish gastronomy on the world map. The host of the gastronomic year will be none other than the King of Sweden, Carl XVI Gustaf.

By Bjorn Hellman

“In other words, it’s quite a big thing. Hopefully, thousands of tourists will come to Sweden to discover and enjoy our amazing food and drink, much of which will be produced by members of the Swedish Food Federation. Our 800 member companies produce the lion’s share of all Swedish food and drink, and many of them are suppliers to the fantastic restaurants that will be the face of the gastronomic year.

So, if you love delicious, high-quality, innovative food and drink, Sweden is a fantastic destination to explore this year. Thousands of the world’s best restaurants and food producers are standing by, ready to delight and amaze your taste buds.”

Björn Hellman, CEO of the Swedish Food Federation www.livsmedelsforetagen.se

Curiosity and playfulness drives top chef

Renowned chef Mathias Dahlgren is constantly seeking inspiration, learning and developing new concepts. Dahlgren’s latest collaboration with Culimat ensures high quality tools to elevate the culinary experience further, in restaurants and at home.

Before shows like Master Chef on TV and Chef’s Table on Netflix were even a thing, Mathias Dahlgren became a celebrity in the world of food. With some 35 years in the industry, he has managed a number of successful restaurants and been awarded several stars in Guide Michelin. Dahlgren is the only Swede to win the Bocuse d’Or, the equivalent of the World Championship for chefs, and has been named Chef of Chefs (Kockarnas kock) in Sweden no less than eight times.

Of course, a top chef needs high quality tools and since a few years Dahlgren is collaborating with Culimat on a series of frying pans and cookware. The high-quality products can handle the tough use and everyday challenges in busy restaurant kitchens, but are just as suitable for the conscious and curious home cook. “The Culimat range is user friendly and affordable, and makes cooking more fun – I use it in all my restaurants as well as at home,” says Dahlgren.