2_9_ScanMag_75_April_2015_Text_Q9_MADS_Scan Magazine 1 07/04/2015 21:39 Page 35
beginning. With its roots in the Swedish countryside, Freden’s food is as filling as it is rich in taste and innovation. The traditional Swedish meatballs dish is of course one of the shining stars in the dining room (in fact, when Zorn saved the restaurant, he made sure to fix the dish permanently on Freden’s menu). Other classics will not let even the pickiest connoisseur down. Curing, smoking, pickling, marinating, drying, or however they see fit, the professional and experienced cooks of Gyldene Freden draw inspiration from all over the world while still focusing on lifting the pure tastes of the Nordic region. Salmon, herring, deer, beef and countless other delicious feasts will have you coming back for more. “Since we work with what Nordic nature and land provides us with, we make sure to keep it seasonal,” Moström explains. “We respect and consider what implications our choices have on nature before we make them. This means for example that we make sure as little as possible goes to waste. Therefore it is not unusual for guests to find dishes such as beef brisket and lamb shank on our menu. To cook these particular parts of the animals demands both knowledgeable and skilled kitchen staff which is why we only hire the best people we can find. Because of this, working at Freden is, according to many, one of the highest recognitions you can get as a restaurant professional in Stockholm. We want to give the best there is to our guests, that’s why we need the best there is preparing and serving the food.” A recipe for success it seems, as the customer base of Freden is as loyal as it is well-fed. The location of the restaurant makes it easy for newcomers to find it and experience the culinary delight for themselves. For people looking to experience true Swedish cuisine, there really is no better place than Gyldene Freden. “We have been here, feeding and making people feel good, for nearly 300 years, and we aim to continue doing just that for at least 300 years to come,” Moström says proudly. For more information, please visit: www.gyldenefreden.se
Issue 75 | April 2015 | 35