Pumpkin Nordic “Ceviche” with sea buckthorn & Espelette, roasted cabbage bouillon & marinated cabbage, cilantro & ginger. Soft crystal tartelette made of Swedish vinegar “ättika”. The milk skin egg, filled with baked egg & horseradish emulsion. Crispy pumpkin ring stuffed with chantarelles and caramelized onion & topped with browned butter cèpe foam served with a beurre blanc flavored with star anise, funnel chantarelle and vinegar. Pumpkin spice cake served warm with my childhood memories, caramel apples & pumpkin compote, passionfruit gel and vanilla ice cream.


What characterizes Jimmi the most is his open mind, constantly active. Born in Stockholm, he still lives there today, but after having moved around a lot. After training as a chef in a hotel high school, he worked in Austria, Italy, the Caribbean, England… He also worked at the Lilla Ego restaurant in Stockholm. He […]