We seek inspiration for our metropolitan cuisine in our immediate surroundings and historic or local traditions, but also new gastronomic phenomena that we are surrounded by everyday. Modern cooking techniques mixed with classic – both Swedish and international – methods are used to extract the maximum gastronomic results from each of our ingredients. This is the fourth phase: Stockholm Multi- Technique.
“I thought that Castello del Poggio’s Brachetto was very interesting. It had a really special mouthfeel: sweet, fruity and also a bit tannic. This is a wine I could definitely work with in our restaurant.”.
Martin Heed
Restaurant Manager
Pubologi
Aromatic grapes
The Art of Pairing Wines with Food
Guests
Erin Stockton
Sommelier – Gaston Vinbar
Kent Johansson
Sommelier – Gastrovin
Daniella Lundh
Sommelier – Agrikultur
Hanna Wessman
Sommelier – Frantzen
Frida Hansson
Sommelier – Babette
Carl Troedsson
Sommelier – Hantverket
Hans Weinefalk Larsson
Sommelier – Oaxen
Martin Heed
Sommelier – Pubologi
“1999 Aristos Sauvignon was the best of the day. These lunches are just perfect, with so many talented sommeliers, where everyone gets to talk about their taste and experiences and their own view on wine and I always learn. I look forward to the next STL!”
Kent Johansson
Sommelier
Gastrovin