Mathias Dahlgren creates next generation vegetarian cuisine at Rutabaga

February 13 will mark the opening of Rutabaga – a brand new restaurant by Mathias Dahlgren. At Rutabaga, Dahlgren will build his vision of future cuisine featuring world class lacto-ovo-vegetarian dishes. Guests can expect a warm and welcoming restaurant experience in a relaxed and vibrant, high-tempo environment.

After 10 years of operation, Mathias Dahlgren closed his eponymous Matsalen restaurant at the Grand Hôtel on December 22 last year to make way for his new restaurant concept Rutabaga on the same premises. Here, the innovative green cuisine ideas that embrace tastes from all over the world will be given free rein.

“Creating new experiences is a driving force for me and I have been longing to look to the future with old and new guests. We have all the conditions for creating the next generation of absolutely world class lacto-ovo-vegetarian cuisine here and now – fresh produce, knowledge and interest. With Rutabaga, we want to take the lead in exclusively green cuisine, craved by everyone, whatever the occasion,” says Dahlgren.

The menu is characterised by top quality fresh produce along with an openness to cuisine from all over the world, new flavours and innovations. Much of the menu consists of dishes that can be shared, combined or eaten one by one. New types of drinks will be developed in a chef-bartender synergy.

During the winter, the premises was rebuilt to create a warm, vibrant environment that encourages both table reservations and spontaneous visits. The restaurant is white with matte black details and combines separate table seating with a long table shared by all. The warm atmosphere will open the door to unexpected experiences in an easy-going and uncontrived environment that accommodates both fun and laughter as well as intimate conversations.

“Running through Rutabaga’s concept is a golden thread of contemporary luxe, which in my eyes is characterised by quality, accessibility and flexibility. In a time when many meals are eaten alone at home, Rutabaga will be a vibrant place that paves the way for encounters, whether it’s an evening with a large group of people or simply savouring a glass of wine and a bite to eat on your way home from work,” says Dahlgren.

The rutabaga is one of the few vegetables to originate from Sweden, and is hence known as a swede in the U.K. In North America, France and Italy it is called a rutabaga, which is an interpretation of the original Swedish name Rotabagge.

Rutabaga will open its doors on February 13 at SödraBlasieholmshamnen6. Table reservations can be made from January 24 at www.mathiasdahlgren.com

For more information please contact:
JohannaSörstrand, Ibeyostudio 
johanna@ibeyostudio.se
+46 705177888