A number of days in the past I was on the lookout by means of dining establishments in Stockholm for a upcoming, imagined excursion: for someday, when I eventually head there in individual. One particular of my discoveries, now at the best of my must-pay a visit to record? Agrikultur, a very small 24-seat cafe in a nondescript corner of the city, serving thoughtful compact dishes with elements from Sweden’s farms, waters, and wilds. I was taken with the ground-to-ceiling tiled partitions, rustic stacks of wood, oil lamps on every single desk, and the up-shut-and-private chefs’ counter. (In addition, Agrikultur has received a coveted star for the previous a few several years in the Michelin Information.)

When I emailed with Joel Åhlin, a person of the cooks/homeowners, I was amazed to discover that, right before Agrikultur opened in 2016, the place experienced been “a pizzeria and, ahead of that, an adult movie store with an unlawful strip club in the basement.” Åhlin and co-owner/chef Filip Fastén’s target for the new interiors, in tandem with designer Daniel Östman? “To make the friends actually come to feel like they have been invited home to me and Filip’s for dinner,” Åhlin says. Mission attained. Move inside of.

N.B.: Åhlin and Fastén just lately opened a very little sister cafe, Bar Agrikultur similarly clever, with half-painted walls.

Photography by Niklas Nyman, courtesy of Agrikultur.

1. Hang a muted wreath.

Above: The stately exterior of Agrikultur, with muted tones and awnings. Take note also: the dried-flower wreath hanging on the black entrance doorway.

2. Convey again oil lamps.

Inside the small restaurant, most of the cooking takes place in the efficient little space behind the bar (there&#8
Over: Inside of the little restaurant, most of the cooking normally takes area in the effective little place at the rear of the bar (there’s also a small prep kitchen). For the restaurant’s nightly prix fixe dinners, 4 diners are seated at the tiny chef’s counter where they can view Åhlin and Fastén at work. An personal element we enjoy: glass oil lamps (one particular of our Layout Trends for 2018) at every location.

3. Embrace flooring-to-ceiling tile.

The small kitchen behind the bar (shown here when service is not in session) has simple components: floor-to-ceiling square tile, a charcoal-colored Aga range, and stacks of pots and pans.
Over: The small kitchen driving the bar (revealed right here when provider is not in session) has very simple parts: flooring-to-ceiling square tile, a charcoal-coloured Aga assortment, and stacks of pots and pans.

4. Generate clever firewood storage.

The tile continues into the dining area, where it surrounds a wood-fired oven. Niches in the wall that store cut firewood are both practical and beautiful, mixing rusticity with the glossy tile.
Earlier mentioned: The tile continues into the eating area, the place it surrounds a wooden-fired oven. Niches in the wall that retailer cut firewood are both of those realistic and lovely, mixing rusticity with the glossy tile.

Take note also how essentials are retained at the ready in the smaller place, like the long-managed pizza peel, held in location by two nails. The taps serve still drinking water, sparkling drinking water, and pilsner a compact rack previously mentioned keeps a handful of eyeglasses in quick get to for a pour.

5. Choose note of the tiniest facts.

The tableware is simple but considered. At each place: little wooden knife stands, made out of pine wood by craftsman Erik Mossnelid; hand-blown water glasses by Jennie Olofsson; and (not pictured here) handmade green ceramic cups. &#8
Previously mentioned: The tableware is uncomplicated but regarded. At every single put: minor wooden knife stands, manufactured out of pine wooden by craftsman Erik Mossnelid hand-blown drinking water eyeglasses by Jennie Olofsson and (not pictured in this article) handmade inexperienced ceramic cups. “We serve the very first heat broth in them throughout the chilly time and a chilled soup all through the hotter time,” Åhlin suggests.

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