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Consistent is how I would describe our lunch at Mathias Dahlgren’s Matbaren last fall. There was nothing overly dazzling or concerning, but more than anything, everything felt very steady; an underlying confidence in both the front of house service and the food that was served to us.
Should I have been surprised by this? Most likely not, as the man steering the ship has quite the cooking chops to back it up – starting with winning the Bocuse d’Or in 1997 and having two restaurants in Stockholm with Michelin stars, Matbaren having one star and the adjoining Matsalen with two more.