Week 1: Pig from Ragnarssons Eko

Whole pig, no waste. We celebrate craftsmanship and raw materials with a nose-to-tail approach - from snout to snout.

1. Bread & lard - Lemon butter, fennel.
2. Croquette of pork belly, snout, tail & ear - Browned butter mayo, horseradish.
3. "Fake" noodles - carrots in a rich broth.
4. Tacos on cheek - Salsa on cabbage & celeriac, Supai Fuego.
5. Cornflakes ice cream - Smoked maple syrup, bacon.

Week 2: Beef from Naturgården Vallda

Grass-fed, nutritious and sustainable. We let the whole animal come into its own.

1. Ox tongue tacos - Onion, coriander, Supai Fuego.
2. Gratinated marrowbone - Toasted sourdough bread.
3. Osso Buco - slow cooked beef, sofrito.
4. Organ meatballs - More flavor, more nutrition.
5. Hay & Chocolate Ice Cream - Sea Salt

Why Nose to Tail?

Food is about respect - for the animal, for the farmer and for the land we farm. That's why we only work with producers we trust, like Ragnarssons Eko and Naturgården Vallda. They raise their animals with care, and we take responsibility by using the whole animal. It's not about "eating weird" - it's about making the most of the best there is.

Our pop-ups are an invitation. A chance to taste, talk and discover new favorites. You don't have to be an expert - just curious. Book your place and let us invite you to something you'll never forget.

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