Amadeus Magazine » Food in focus

Food in focus

Through his cookery programme on television, chef Niklas Ekstedt has become a familiar face in Swedish homes. “Food Niklas”, as he is known, attracted around a million viewers for each episode of his series, which will be returning to our screens in August. But where does Niklas get his inspiration from, when he’s not on TV? Amadeus Magazine talked to him about food and travel.

In recent years, the food scene in Sweden, and in many other countries, has been heavily influenced by other countries and cultures. Meze and tapas will soon feel just as “Swedish” as pizza. We’re travelling more and further, exposing ourselves to new gastronomic experiences and influences. The regions which impact on restaurant food in Sweden are constantly changing. We asked Niklas which countries chefs are looking towards this year.

“Right now, Spain is definitely still up there, particularly the Basque region. But Morocco is also a hot destination,” says Niklas.

Spain has several world-famous restaurants and the cuisine is often innovative, combining local ingredients with influences from other parts of the world. El Bulli, 100 km north of Barcelona, has been named the world’s best restaurant for two years in a row. Reservations for the whole year are taken in February, and if you’re not quick enough, you’ll just have to wait until next year – that’s how precious a table at El Bulli is. However, Scandinavia also has plenty of restaurants that are well worth a visit.

“NOMA in Copenhagen is a really good place for people who want a special restaurant experience. This is where I last went on one of my culinary trips,” comments Niklas. “The restaurant has two Michelin stars and has been praised by several European restaurant critics. Helsinki also has a number of interesting new restaurants.”

This summer, Niklas will be busy with his two summer restaurants in Skåne. Niklas i Viken, just north of Helsingborg, opened its doors in May for the fifth year in a row. New this year is Brasseri Niklas in Torekov, another few kilometres north, which opens in June. When the summer season comes to an end, Niklas will be off on his next culinary trip. This time he is off to Michel Bras’ restaurant located in the south of the Massif Central in France. Michel Bras is known as something of a botanist, using around 350 different herbs and plants in his creations. Most are grown locally.

With all the gastronomic experiences you enjoy as a professional chef, is it not easy for them all to get lost in the crowd? Or are there occasions that standout, for better or worse? There certainly are, according to Niklas.