Fotografiska is one of the most prominent museums in Stockholm, Sweden and its ground floor restaurant - carrying the same name - is one of the most interesting and inviting restaurants in the city.
The museum is located in a building that is over 100 years old. Founded in 2010, Fotografiska is arguably the largest photography museum in the world.
It is there that Paul Svensson, the celebrated Swedish chef, has been offering his clients the most unusual versions of popular Swedish dishes for the last six years.
Svensson’s idea is to change the balance of traditional Swedish recipes to give prominence to vegetables over fish, poultry, or meat. It is about reducing cooking waste to almost zero – as he often uses every single vegetable he has at his disposal.
“Food that can be enjoyed in good conscience” is exactly the concept that Svnesson has been developing during his well-rewarded culinary years.
Svnesson has indeed been awarded for environmentally relevant initiatives, which has not compromised the quality or taste of his dishes and even got his restaurant to be listed among the top Nordic restaurants.
Svnesson has been arguing that the time has come to abandon the notion that more vegetables and less fish or chicken is something that poor people would resort to, adding that using more vegetables in dishes is the way of the future.
As much as Fotografiska is offering its visitors a new take on what makes a photo eye-catching, Svnesson is also challenging the status quo on what makes a dish inviting.
(This article was first published in El Beit magazine)