“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.
Sunday - Wednesday 9 am - 11 pm
Thursday - Saturday 9 am - 1 am
116 45 Stockholm
Paul Svensson and Chrisftofer Ekman are our creative leaders behind all the food. They are a dynamic team that has always had a fondness for vegetables. Both Paul and Christofer have an impressive history when it comes to restaurants, and a passion for every day environmental issues. Paul Svensson is one of Sweden’s most celebrated chefs, closely involved in our activities as a source of culinary inspiration and a concept developer.
Our chefs´ food philosophy is about putting the vegetables in focus, but also to choose the vegetables with care. Our food is reflected in what season it is and the products we use are locally produced and organic. All of this connected to sustainability.
The drinks we offer may well be locally produced and organic, especially our beer and alcohol -free options.
When it comes to wine and spirits, we are always looking for the perfect drinks from all over the world. An important factor regarding the producers, is that they must have the same thinking towards sustainability as we do, and that they treat nature in a gentle way.
Our kitchen is not particularly inspired by any country or kitchen. Instead, we gain inspiration from nature and the vegetables we receive. The philosophy is based on the use of what nature provides and creating fantastic food out of that giving.
House specialty: Folksy and understandable beverages
Our sommeliers Oskar Lundberg and Christian Gräsbäck-Bystedth both share the philosophy that a beverage should be folksy and understandable. Oskar has worked as a Sommelier at restaurants Trattorian and Oaxen Slip. Christian has previously worked at various restaurants in the Stockholm area including Restaurant Göteborg and Himlen därtill and the two have always loved good drinks but above all, the personal touch with our guests.
They also think that it’s important to share their knowledge to both the staff and guests in a way that makes them feel comfortable. Their focus has always been on finding sustainably produced beverages that fit together with the green focus of our kitchen.
116 45 Stockholm