“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

The unique restaurant experience in Stockholm's city centre where all food is cooked over open fire pits. By Per Meurling

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 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.

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.

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.

A magnificent 18th century beast of the railways takes author Per Meurling on a exhilarating journey through Portuguese food, wines, port and more.

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.