Source: Definitive Drinking Guide
Emil Areng tells us about how he makes the most of the seasons on his menu and how he makes a lot of his own ingredients in-house.
"We do about 4 different menus depending on season, we have long winters in Sweden (6 months) so you have a much stiffer list then, but in the summer all the berries are coming out and you can work with them in a whole new way! We do a lot of infusions on the summer berries that we use in the wintertime, but with a different approach!"
We work a lot with flavours that we have around the corner, because we live pretty close to nature, so we work with things like herbs, fruits, berries. We do classic cocktails with a twist of Umeå, whether we pick them ourselves or buy at market, everything from spruce to arctic raspberries. With spruce we do a syrup, it’s a lovely flavour like the taste of the forest.”
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To continue reading go to Definitive Drinking Guide