"After starting up as a chef in southern Sweden, Petter Nilsson ran a restaurant in Uzès in Provence before taking over La Gazzetta, one of the most influential restaurants in the Parisian neo-bistro trend. As head chef at Spritmuseum, Nilsson combines local ingredients with food traditions and techniques from France, the Mediterranean, and the Nordic countries. Dishes might include ravioli with raw shrimp and verbena consommé; Swedish squid with turnip and grilled lemon; heirloom pies with chestnuts, winter truffle, parsley, and cauliflower; or smoked and grilled salsify with funnel chanterelle and spinach. [$$$]" - Per Styregård
Spiritmuseum / official