food art anarchy at its finest
“Ladies and gents, this is a funeral. We’re putting meat to the grave for the next four hours, so please be quiet and follow us.” Standing outside the park of pavillons erected for the 1873 Worl
Humble flames from the North
The unique restaurant experience in Stockholm's city centre where all food is cooked over open fire pits. By Per Meurling
The age of vegetables
Vegetable season at the world's most famous fine dining restaurant. A story of mould tacos, bee larvae and the simplest petits fours ever served.
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.
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.
There will be Cacio e Pepe
The quest for the best "Cacio e Pepe" and Italian simplicity unearths a surprising added ingredient with a happy pasta ending told by Per Meurling.
Next stop Duoro Valley
A magnificent 18th century beast of the railways takes author Per Meurling on a exhilarating journey through Portuguese food, wines, port and more.
A path defining dinner
From student flats and fish pies to razor clams served on horseradish ice. A food experience that instilled a new sense of purpose told by Per Meurling.