ivan and me were privileged to experience two of stockholm’s most important chefs:

– stefan eriksson in his restaurant atelier food

– mathias dahlgren in his restaurant matbaren

accidentally they both served us food i really do not like: herring.

but i gave it a try.

the difference a great chef can make is of course great.

that is why they are who they are.

steffan first made the most amazing herring for lunch.

then we visited matbaren and i asked dahlgren for recommendation and he said: herring.

i tried to defend: “well i just had herring for lunch”.

he replied: “you did not have MY herring” and left me no choice.

so it was stefan’s herring for lunch and mathias’ herring for dinner.

i hate herring, but i loved it.

now, after stockholm, if i was mortally allergic to herring i would eat it if stefan and mathias prepared it…

and i would die happy.