A midsummer night's dream

Sublime food cooked over open fires in the magical setting of a Swedish summer forest. No electricity. No running water. One night at the countryside cabin hotel Stedsans in the Woods. By Per Meurl

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Until 2003, no foreigner would consider visiting Copenhagen to eat well but what was previously a culinary no-man's land is today a must visit city for any foodie. Curated by Rasmus Palsgård.
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Portugal's iconic dishes, historical recipes, and bountiful natural ingredients are the subject of renewed focus, and at the centre of it all lies beautiful Lisbon. Curated by Miguel Andrade.
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Young, dynamic chefs are returning to Polish traditions and remastering long-forgotten dishes, transforming Warsaw into a hive of culinary innovation. Curated by Olga Badowska.
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Hong Kong

In Hong Kong's 25,000 restaurants you can take your pick from every single global cuisine imaginable. The challenge is simply knowing where to start. Curated by Chris Dwyer.
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the newfie and his crab boil

The story of a Newfoundland-style crab boil on the eastern tip of the North American continent. Follow Per Meurling's encounter with one of Canada's most genuine and terroir-driven chefs.

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Meatballs and smorgasbords have both been swept away by Stockholm's international culinary scene which is pushing "farm-to-table" dining to a whole new level. Curated by Niki Jennische.
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Daniel Berlin

a summer tradition

Österlen flavors and the ability to maximize comfort in a fine-dining context. The story of one of Sweden's greatest fine-dining restaurants told by Per Meurling.

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