Ateljé Vita Duken at Tornhuset in Umeå, Sweden
Ateljé Vita Duken is a meeting between two master chefs. Per Söderbergh and Mathias Dahlgren have reached through time and place for the memories, flavours and feelings closest to their hearts.
Mathias Dahlgren grew up on a farm just outside Umeå, where craft and food production lived side by side. His first memory of food is a warm glödkaka flatbread with butter, fresh out of the oven, baked by his grandmother.
It is that taste and scent he has reached for ever since, whenever he creates new gastronomic experiences. His work has taken him to Stockholm and its archipelago, and he has now worked and cooked by one of the innermost bays of the Baltic Sea for more than thirty years.
Per Söderbergh also grew up on a farm, on an island in the Stockholm archipelago. His first memory is his mother's biscuits, and his gastronomic work and searching led him in the opposite geographical direction. From the grey rocks, gnarled pines and brackish water of the archipelago to the rich forests, rivers and fields of Västerbotten.
In an almost simultaneous, complementary movement, their lives, memories and places have travelled
in different geographical directions, yet strangely enough towards the same destination. Ateljé Vita Duken.
And it is called an atelier for a reason. This is culinary craft at the highest level. The White Tablecloth is an empty easel and a better dinner.
On the plates, the finest expressions of the archipelago and the Västerbotten forests. Two places that can seem barren, desolate and inhospitable, but which for those who know where to look are surprisingly warm and rich. The taste of the forests, the waters and the soils of each landscape. Soft flavours, with precision and clarity.
The produce speaks for and about the two master chefs. Of tradition and culture, but also of two lives that began in one Sweden and now find themselves in another.
Completed by an ambitious, world-class wine list, dinner at Ateljé Vita Duken is a complete gastronomic experience.
Mathias Dahlgren grew up on a farm just outside Umeå, where craft and food production lived side by side. His first memory of food is a warm glödkaka flatbread with butter, fresh out of the oven, baked by his grandmother.
It is that taste and scent he has reached for ever since, whenever he creates new gastronomic experiences. His work has taken him to Stockholm and its archipelago, and he has now worked and cooked by one of the innermost bays of the Baltic Sea for more than thirty years.
in different geographical directions, yet strangely enough towards the same destination. Ateljé Vita Duken.
And it is called an atelier for a reason. This is culinary craft at the highest level. The White Tablecloth is an empty easel and a better dinner.
Per Söderbergh also grew up on a farm, on an island in the Stockholm archipelago. His first memory is his mother's biscuits, and his gastronomic work and searching led him in the opposite geographical direction. From the grey rocks, gnarled pines and brackish water of the archipelago to the rich forests, rivers and fields of Västerbotten.
In an almost simultaneous, complementary movement, their lives, memories and places have travelled
On the plates, the finest expressions of the archipelago and the Västerbotten forests. Two places that can seem barren, desolate and inhospitable, but which for those who know where to look are surprisingly warm and rich. The taste of the forests, the waters and the soils of each landscape. Soft flavours, with precision and clarity.
The produce speaks for and about the two master chefs. Of tradition and culture, but also of two lives that began in one Sweden and now find themselves in another.
Completed by an ambitious, world-class wine list, dinner at Ateljé Vita Duken is a complete gastronomic experience.