New Nordic Cuisine

‘Simple, natural, seasonal, local, proud of its (geographic maybe more than historical) roots’: that’s the Scandinavian way to go back to their origins, and sometimes to design new routes and go in new directions. Titti Qvarnström, the first female Swedish chef to get...

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Chocolate Barena: Geomorphology of a Dessert

It doesn’t happen very often that you sink your spoon into a micro landscape made of chocolate and hazelnut crumble, chocolate mousse and ice cream, creamy coffee, seaweed and samphire, macho tea powder (and seasonally enriched with sea purcelane and radish flowers)…...

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