In the old Swedish East India Company wharf that is today, Sjömagasinet.
Text and Photo © JE Nilsson, D Neikter Nilsson and CM Cordeiro 2012
This spacious wooden log house that today houses the restaurant, Sjömagasinet, was once a wharf belonging to the Swedish East India Company (1731-1813). The restaurant has in the past years seen a change of hands between Guide Michelin Chefs, from Leif Mannerström to Ulf Wagner, where no doubt, the personalities of each at the helm comes right through to the dining experience.
What Wagner has done with this Christmas table is to challenge the very idea of which traditional Swedish foods make it to the julbord and how those dishes were presented, up to and including making a symphonic combination of tastes in sections of food. So as long as you stayed within the same general area at the table, any dish within arm’s reach would complement each other in flavour. As such, self-serving guests would not ruin their own meals unsuspectingly by adding something out of the place to their selection. How the complementing and sophisticated flavours from the various dishes could be blended over from one dish to another within reach was one of the remarkable features of this Christmas Table.
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