Interview: Jacob Holmström of Gastrologik

Jacob Holmström and Anton Bjuhr - founders of Gastrologik  

A good restaurant is an interaction between the kitchen and service, the food and guests, the premises and the interior and dozens of other factors. This is the philosophy of Jacob Holmström and Anton Bjuhr, two young but highly qualified chefs who are responsible for the latest addition to Stockholm's fine dining scene – Gastrologik. This interview is with Jacob Holmström.

What about your cooking is distinctively Swedish?

Well, I would say the fact that we only use Swedish ingredients is a strong factor, and since we only use Swedish ingredients, we follow all the seasons, which seem to be a lot more than four; I mean the season for ingredients is very dynamic! We have to adapt to the climate, and a good way is to look at how people adapted in the old days. Very Swedish, I would say.

Aside from a meal at your restaurant, what gastronomic experiences should any traveler to Stockholm not miss?

There is a lot, but one I wouldn’t miss is the gardens of Rosendal. That’s where a lot of our produce comes from during the warm months. Maybe eat herring at Slussen or Ekstedt on Humlegårdsgatan.

What are your favorite Swedish ingredients?

That changes every day; right now, maybe reindeer from up north or vendace roe.

Why is it that Stockholm has suddenly emerged as such an innovative European food city?

I guess that there is a change of generations within chefs and cooks; the younger generation didn’t accept the fact that we always imported our restaurant culture. We simply created our own Swedish “haute cuisine.”

What other countries and chefs in Europe have been most influential in terms of the way you cook?

A few of the top chefs of France, like Pierre Gagnaire, Pascal Barbot, Michel Bras, I would say.

Beyond Stockholm, please share a few of your favorite restaurants elsewhere in Europe or in other countries.

L'Astrance, Paris.
Momofuku, New York.

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