Convivium

Alex Fine Dining is located in the heart of Kiruna, in the 'new part' of this Arctic city, where all the buildings once destabilized by intense mining activity have now been relocated. You will be welcomed by Chef Alex Meier himself, alongside his maître, Kevin, who wears a uniform featuring a black apron and a sash. The single, rectangular dining room is warm, inviting, and beautifully appointed with natural materials. Each table is paired with comfortable fabric-upholstered armchairs. At Alex Fine Dining, we enjoyed a beautiful gastronomic experience in a warm and welcoming atmosphere. Alex Meier’s cuisine is modern and refined, built upon ingredients of absolute excellence and a solid, mature technique. Complementing this is a wine pairing program that has been thoughtfully curated to elevate the tasting journey to its fullest potential. We have honored Chef Alex Meier with the Convivium Award of Excellence for the outstanding quality of both his cuisine...

Camp Ripan is located in Kiruna, in the heart of the Swedish Lapland. The resort is incredibly atmospheric - a glowing oasis of light nestled within the arctic chill of the surrounding wilderness. The interiors, with their Nordic vibe, are both modern and cozy. Leaving the spacious lobby behind and passing through the bar and the indoor greenhouse area, you'll find two adjoining square dining rooms—the first of which features an open kitchen. Both dining rooms feature large floor-to-ceiling windows that overlook the snow-covered landscape. Camp Ripan, one of the most charming accommodations in Lapland, stands out for its modern and intriguing 'Arctic' cuisine. Italian Chef Luca Dell'Agnola, who also gained experience in Iceland, is distinguished by his rigorous philosophy centered on sustainability and zero waste, skillfully navigating the Swedish, Sami, and Finnish cultures. His cooking prioritizes organic, farm-to-table products, premium norther...

Camp Ripan @campripan una delle più amene sistemazioni alberghiere in Lapponia, si distingue per una Cucina “artica” moderna e interessante. Lo Chef italiano Luca Dell’Agnola, che ha lavorato anche in Islanda, si distingue per la sua rigorosa filosofia ispirata alla sostenibilità e alla lotta agli sprechi, destreggiandosi con grande sicurezza fra le culture svedese, Sami e finlandese. La sua cucina predilige i prodotti bio a km zero, le pregiate carni della Svezia settentrionale, i frutti di bosco locali e i germogli di propria produzione, trattando con tecnica e sensibilità mediterranea gli ingredienti tipicamente artici che troverete in un menu ricco di suggestioni. Al Camp Ripan abbiamo assegnato il Premio all’Eccellenza di Convivium per la qualità della cucina e dell’accoglienza. Camp Ripan, one of the most charming accommodations in Lapland, stands out for its modern and intriguing ‘Arctic’ cuisine. Italian Chef Luca Dell’Agnola @dellagnolaluca who also gained experience ...

Bang Matbar is located in a brand-new building in a satellite neighborhood of Gothenburg, Sweden's second-largest city. The name Bang originates from the restaurant's first location on Bangatan, where Christoffer Lönnqvist originally started. The restaurant's interiors, both modern and personal, represent the perfect synthesis of the transition from the 'street food' concept to that of 'bar food' - the new frontier of avant-garde dining. Chef Christoffer Lönnqvist personally oversees the service, after preparing each dish in the open kitchen right before your eyes at the counter. The bare wooden tables are set with WMF cutlery and Spiegelau glassware. At the restaurant, we enjoyed a rich and stimulating 'casual fine dining' experience—sophisticated and refined, yet set within a very personal and welcoming atmosphere. Christoffer Lönnqvist's 'Nordic' cuisine is built on contrasts and a quest for flavor, with a sharp fo...

Skrei/Morot/Blåmussla/Harissa Skrei/Carrot/Blue Mussel/Harissa Skrei/Carota/Cozza/Harissa Skrei è il pregiato merluzzo artico stagionale norvegese, pescato solo tra gennaio e aprile, noto per la sua carne bianchissima e soda. La carota è un ingrediente molto usato nelle cucine nordiche in diverse consistenze per la sua dolcezza naturale. L’Harissa conferisce una nota piccante e speziata di origine nordafricana. È un classico esempio dello stile di Christoffer: inserire un elemento internazionale e audace per dare “carattere” a un piatto nordico. Skrei is the prized seasonal Arctic cod from Norway, caught only between January and April, and renowned for its pearly white, firm flesh. Carrots are a staple of Nordic cuisine, utilized in various textures for their natural sweetness. Harissa provides a spicy and bold North African note. It is a quintessential example of Christoffer’s style: introducing an international and daring element to give ‘character’ to a Nordic dish. Bang Ma...

The Sjöö Restaurang is the main restaurant of the Hällsnäs Hotel, a charming residence located on the shores of the lake a few kilometers from Gothenburg, in southern Sweden. The road ends exactly with the property's parking lot. The road ends exactly with the property's parking lot. At the entrance, lots of wood and decidedly Nordic minimalist atmospheres. The vast dining room is characterized by natural materials and large windows that offer a scenic view of the lake, completely frozen in winter. At the Hällsnäs Hotel & Restaurang you can enjoy a Swedish gastronomic experience in an environment of Nordic rigor with the added bonus of a splendid view of the frozen lake from the large windows of the room. Sjöö's cuisine is modern and interesting, prepared using selected ingredients. We promise to test Signum's extensive 18-course menu in the future, which represents the property's flagship. Do you want to post ...

The name "Arburent" for the new "Osteria di Confine" by Federico Costa is a choice that encompasses the philosophy of the restaurant: an Osteria that celebrates the beauty of borders, understood not as separation, but as a union of traditions and flavors, and the multiple family roots of the Chef, who has grandparents from Val Borbera, Tortona, Lombardy and Veneto. The interiors of the venue are the result of a careful, radical renovation of the pre-existing hairdressing salon. The result is warm, welcoming and full of character, with bold but restful colours. Arburent is a pleasant modern tavern with a new generation concept. The cuisine of its Chef and owner Federico Costa is based on selected ingredients, seasonality and attention to detail. Do you want to post your comment? Make yourself the Critic on the Blog! Post your comment: