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Paul Svensson at Fotografiska
Paul Svensson is in a renowned chef that focuses on sustainability.
Photo credit: Tove Gustafsson/Paul Svensson

The chefs leading the revolution in modern Swedish cuisine

Swedish cuisine is a story of innovation, led by forward-thinking food creators and chefs working in unique, eco-friendly ways.

The modern Swedish kitchen continues to evolve thanks to a strong community of chefs, all working in individual ways but with many common traits – not least sustainability and creative flair.

Here are the chefs at the forefront of the Swedish gastronomy scene.

Alexander Sjögren, chef at Mutantur
Alexander Sjögren is head chef at restaurant Mutantur in Malmö. Mutantur features a modern Swedish kitchen with a blend of both Nordic and Asian influences.
Photo: Oscar Wettersten/Restaurant Mutantur

Alexander Sjögren, Mutantur, Malmö

Born and bred in Småland, Alexander Sjögren represented Sweden in the Bocuse d’Or international gastronomy competition in 2016 and went on to bag the European bronze medal, before coming 7th at the world final in 2017. Following this career-changing experience, he cut his teeth at renowned Skåne restaurants Mötesplats Österlen and Vendel Ales stenar. Since then, he’s been running his own Malmö restaurant – Mutantur. The epitome of the modern Swedish kitchen, it focuses on seasonal ingredients, incorporated in dishes that blend Nordic and Asian influences – think ox tartare with shimeji mushrooms.

Thomas Sjögren, head chef at Grano
Thomas Sjögren at his restaurant Grano, at Stora Hotellet in Fjällbacka, outside Gothenburg.
Photo: Karl-Johan Magnusson

Thomas Sjögren, Grano, Gothenburg

In tune with modern Swedish cuisine, Thomas Sjögren likes to mix things up. His in-demand Gothenburg restaurant Grano, which opened in 2018, is a high-end but casual affair offering sophisticated sharing dishes, like pizza. Sjögren has made it his mission to upgrade the status of this culinary mainstay with a crisp, thin sourdough base topped with quality ingredients sourced locally and in season, often infused with unexpected spices from across the globe. The sharing dishes adhere to the same formula – you can expect anything from roast cauliflower with truffle and almond to yuzu-flavoured fish tartare with shiitake mushroom. After winning the key Swedish gastronomy competition “Årets Kock” (Chef of the year) in 2015, and being crowned 2018’s winner of blockbuster TV show “Kockarnas Kamp” (Battle of the chefs), Sjögren is a much buzzed-about name, and for good reason.

Florencia Abella
Florencia Abella is head chef at restaurant Ekstedt. The restaurant specialises in Nordic cuisine, with seasonal ingredients and Swedish flavors, cooked over open fire.
Photo: David Back/Ekstedt

Florencia Abella, Ekstedt, Stockholm

Argentina-born chef Florencia Abella served as restaurant Esperanto’s creativity leader before stepping in as head chef at Michelin-starred Stockholm restaurant Ekstedt in 2019. She’d been lending her creativity behind the scenes in their test kitchen since the summer of 2018. Ekstedt’s forward-thinking approach, centred on Nordic cuisine cooked exclusively over an open fire, entirely abandoning electricity and gas – matches that of its head chef. Abella’s take on the modern Swedish kitchen is unique, and the dishes she’s come up with include inventive variants such as filo dough-wrapped Jerusalem artichoke sprinkled with black truffle, topped with a dollop of charcoal cream.

Chef Paul Svensson
Paul Svensson is one of Sweden's foremost chefs with over a decade of experience as a creative leader for top restaurants.
Photo: Håkan Gustafsson/Paul Svensson

Paul Svensson & Elvira Lindqvist, Fotografiska (Museum of Photography), Stockholm

Zero-waste is the watchword in the modern Swedish kitchen of Paul Svensson and Elvira Lindqvist, the eminent chefs behind Fotografiska’s restaurant. Svensson previously worked for celebrity chef Marco Pierre White in London and Mathias Dahlgren at Stockholm’s Bon Lloc, while Lindqvist served as head patisserie chef at the prestigious Operakällaren. Everything on offer at Fotografiska is developed around the raw ingredients available at any given time. Svensson and Lindqvist’s waste-free ‘semla’ – a traditional Swedish cream-filled bun eaten in February and March – created quite a stir. The almond paste of this fika classic was made from leftover almond pulp, while unused cardamom buns were transformed into fresh semla rolls. The same principles apply when you sit down to sample dishes from the ever-changing menu, described as “traditional with an edge”.

In 2022, Paul Svensson left his post as head chef at Fotografiska.

Jacob Holmström and Anton Bjuhr at restaurant Gastologik
Jacob Holmström and Anton Bjuhr are head chefs at restaurant Gastrologik in Stockholm. Gastrologik is an award winning restaurant that have chosen to work exclusively with Swedish produce.
Photo: Gastrologik

Jacob Holmström and Anton Bjuhr, Gastrologik, Stockholm

Jacob Holmström and Anton Bjuhr are the culinary brains behind Stockholm restaurant Gastrologik – an uncompromisingly sustainable venture that has garnered countless awards and a global reputation. Since the start in 2011, they have not deviated from their small-scale local produce philosophy. The pair worked together for the first time in Gothenburg in 2001, before stints in Oslo, Dubai, Seoul and Parisian restaurants L’Astrance and Pierre Gagnaire. At Gastrologik, they work closely with local producers to harvest whatever is available. Given the spontaneous nature of this kitchen, there’s not even a menu. In a country where wintertime is a vegetable-free zone, Holmström and Bjuhr make sure they pickle and ferment enough home-grown produce to last throughout the colder months.

Peter Eriksson and Linnéa Liljedahl at restaurant Linnéa and Peter
Linnéa Liljedahl and Peter Eriksson, in the kitchen of their restaurant 'Linnéa & Peter' in Örnsköldsvik. .
Photo: Izabelle Nordfjell

Linnéa Liljedahl & Peter Eriksson, Linnéa & Peter, Örnsköldsvik

Linnéa Liljedahl studied gastronomy at the University of Umeå and went on to work at a string of top restaurants, including Stockholm’s Aquavit, Landet, Djuret and Paul & Norbert – where she met Peter Eriksson, her partner in life and business. In 2014, Liljedahl – a “Kockarnas kamp” finalist in the 2014 edition of the major TV show – joined forces with Eriksson to set up the restaurant Linnéa & Peter. The Swedish cuisine you can expect here is traditional with a European twist – think entrecote with cabbage and caramelised onion, followed by blueberries with salted caramel and a dollop of yoghurt. Ingredients are sourced locally both in the wild and via nearby food makers and farmers.

Birgit Malmcrona and Johan Backéus at Naturaj
Johan Backéus and Birgit Malmcrona owns the restaurant Naturaj in Sundsvall. Its open-style kitchen lets the guests enjoy the work of the chefs from up-close.
Photo: Rania Rönntoft/Naturaj

Johan Backéus & Birgit Malmcrona, Naturaj, Sundsvall

Johan Backéus and Birgit Malmcrona are the chefs behind renowned Sundsvall restaurant Naturaj, established in 2019. Spanish-born Malmcrona honed her skills at top Stockholm restaurants such as Gondolen, Shibumi and Ichi. At Gondolen, she learnt the art of cooking traditional Swedish food (‘husmanskost’), while her culinary sensibility was given an Asian slant at Shibumi and Ichi. Backéus, meanwhile, was named “Årets Kock 2017” (Chef of the year) and has a CV studded with renowned restaurants such as Lux in Stockholm. Many of the vegetables used in Naturaj’s modern Swedish kitchen are grown in the married couple’s garden, and the duck eggs originate here, too. To boost supplies, the pair and their staff are often found out in nature with baskets in hand, picking mushrooms, berries and herbs. Keen to offer a personal, intimate experience, Naturaj’s Swedish cuisine is expertly cooked in an open-style kitchen, allowing guests to witness the chefs at work.

Malin Söderström at Moderna Musset
Malin Söderström head chef at Moderna Museets restaurang.
Photo: Kulturrestauranger i Stockholm

Malin Söderström, Moderna Museet, Stockholm

Chef and food innovator Malin Söderström is one of Swedish gastronomy’s brightest stars. Having worked at top restaurants such as Paul & Norbert, she was the first woman to join the Swedish National Culinary Team. In 2011, she led the chef line-up behind the Nobel Banquet. Söderström – who was named “Årets Krögare” (Restaurateur of the year) in 2014 and has several cookbooks under her belt – serves as Moderna Museet’s head chef, and also runs another three eateries, including The Fishery and M/S Gustafsberg VII. Her creative take on Swedish cuisine is celebrated for its all-encompassing appeal, with focus on the best ingredients Sweden has to offer. Dishes that sum up her style of cooking include fried fish taco with wild garlic, tomato salsa and shallots.

In 2018, she was celebrated in the culinary bible, White Guide, for her long-standing contribution to Swedish gastronomy.

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Restaurant Mutantur in Malmö

Mutantur in Malmö focuses on seasonal ingredients with a Nordic style and Asian influences. Here is a dish with lightly pickled silver onion with black truffle and a vinaigrette.

Photo: Oscar Wettersten/Restarant Mutantur

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Restaurant Mutantur in Malmö

Photo: Oscar Wettersten/Restarant Mutantur

Restaurant Grano in Fjällbacka

Photo: Thomas Sjögren

Restaurant Ekstedt in Stockholm

Photo: David Loftus/Ekstedt

Restaurant at Fotografiska, Stockholm

Photo: Fotografiska

Restaurant Gastologik in Stockholm

Photo: Gastrologik

Restaurant Linnéa & Peter

Photo: Bianca Brandon Cox

Restaurant Naturaj

Photo: Rania Rönntoft

The female chefs at the top of Swedish cuisine

Current innovations in Swedish cuisine are being spearheaded by a crop of influential chefs.


Fotografiska is Sweden’s largest museum of photography and its popular restaurant was awarded Best Museum Restaurant of the Year in 2017.