Fotografiska

“A sustainable gastronomy which leaves a good aftertaste for both human and nature – now and in the future”.

Our restaurant started with an idea of sustainability, both for the environment and for the people we work with. We wanted to create a restaurant where the focus is on vegetables instead of animal protein, to prove that vegetables serve perfectly as a main ingredient. At Fotografiska, we create dishes by cooking a vegetable in the best suitable way and then flavour it with vegetables or protein.

With a focus on greens, sustainability and local produce we try to leave as little impact as possible on the environment, but at the same time raise awareness among our customers on how to act sustainably in our every day life.

We have no traditional menu, but instead we offer a vivid food experience for all senses. Simple ingredients of high quality are hand picked around the corner according to the season. They are cooked and combined based on colour, form, aroma and texture. You simply choose a green product, a taste and perhaps something from the animal kingdom as a complement. 

The starting-point for our menus is the change of seasons. It means we try to avoid unnecessary transportation and use organic products as much as possible. We work together with carefully chosen suppliers and our preference is always for Swedish raw ingredients.

House recommendation: We recommend our baked yellow onion with mushrooms, Jerusalem artichokes and truffle, just to show how a simple ingredient as onions can be transfomed into a delicious course.