51. ULIASSI
Senigallia, Italy
52. LEDBURY, THE
London, United Kingdom
53. SA.QUA.NA
Honfleur, France
54. MATHIAS DAHLGREN - MATSALEN (FORMAL)
Stockholm, Sweden
55. IL LUOGO DI AIMO E NADIA
Milano, Italy
56. SPORTSMAN, THE
Seasalter, United Kingdom
57. DIVERXO
Madrid, Spain
58. MAISON PIC
Valence, France
59. SØLLERØD KRO
Holte, Denmark
60. ALAIN DUCASSE AU PLAZA ATHÉNÉE
Paris, France

54

Photo Courtesy of: Mathias Dahlgren

Mathias Dahlgren - Matsalen (formal)
Stockholm, Sweden

SÖDRA BLASIEHOLMSHAMNEN 6
46 (0)8 679 35 84
WWW.MATHIASDAHLGREN.COM

If Rene Redzepi’s cooking is representative of the progressive side of New Nordic cuisine, than Mathias Dahlgren’s serves as a prime example of the classical side. Even the restaurant’s location in Stockholm’s Grand Hotel is a far more formal setting than the edgy dining rooms that typically serve as a backdrop for modern Scandinavian cooking. Centered around the concept of seasonality, Dahlgren’s menu features dishes that are recognizable as being Nordic – like steamed coalfish with a mushroom emulsion and salmon roe – along with more internationally styled dishes, many of which have a whimsical side, like What Comes First, the Chicken or the Egg, a 62-degree egg, cooked for jellied runny-ness, submerged in reduced chicken bouillon and sprinkled with broken chicken-skin cracklings before being finished with shredded parsley and grated black truffle