We want to offer you a unique way of experiencing Stockholm through its food. We believe that sharing good food can bring pure happiness and that one of the best ways to understand another culture is to eat its food.
Är du själv en riktig matnörd som tycker om att stå i centrum? Vi expanderar och söker fler guider. Läs mer om arbetet som matguide.
Food guide and chemistry student at KTH
I am madly interested in everything food related: flavors and how our senses work, preparation methods, ingredients, cultural aspects, chemically, technically...everything! I'm what you would call a true food nerd! I also love to convey my interest and to exchange experiences with others.
Food made with love, passion and knowhow. Dishes prepared consciously from a clear idea, where flavor and quality ingredients are central.
During a study break, I began working at Stikkinikki - a chain of gelato cafés where they make their own organic ice cream. There, I developed a true passion for food-craftsmanship, wonderful ingredients and for creating unexpected yet delicious flavor combinations. Furthermore, I realized how much chemistry actually is involved in cooking. At Stikkinikki I was also responsible for all the ice cream tastings, which led me to discover how fun and rewarding it is to impart knowledge and passion to others. Thereafter, I began guiding for Food Tours Stockholm, in 2013.
Food guide, chef, author, dietitian and conversational therapist
With my extensive background in food, it is natural for me to share with my Food Tour guests what is my greatest love, infatuation and passion in life - the good food. As a wise chef once told me, "After Love, There Will Always Be cuisine".
I love raw food! Two of my favorite examples of this are sashimi made from “Salma salmon” and freshly ground beef tartar made from high quality meat.
Born by the stove and learned how to walk between the tables at my parents' restaurant. After culinary school and education in journalism, I became a food writer, and starred in most of the major Swedish newspapers. Author of 27 cookbooks, participates regularly in newspapers and TV.
Founder and food guide
Since I can remember, I have always had a passion for good and well-prepared food. When travelling, both in Sweden and abroad, local food experiences have been the most memorable highlights of my trips. My mission is to show the quality, diversity and the inventiveness of the Stockholm food scene.
Swedish traditional food (husmanskost) is very close to my heart but I also have a soft spot for much of what the different Asian cuisines have to offer. Generally, I love genuine, well cooked food that tastes good!
I have been running businesses within experience and service sectors for over 20 years. I was born and raised in Stockholm. I started Food Tours Stockholm in 2013, something that I've dreamed about since I experienced a food tour in Bangkok more than 10 years ago.
Food guide and recipe reviewer
All the knowledge I have acquired about food during my professional career is great to have as a foundation when guiding Food Tour guests. My special interest is Swedish and Nordic food.
As a child I got to help my grandmother frying freshly caught Baltic herring on the iron stove. This was when I first gained my interest in fresh and seasonal produce. I prefer to eat according to the season, because I love to long for food cooked from ingredients when they are at their best.
Food and service has been my livelihood throughout my professional career and I have been a food writer for over 20 years. I am specialized in Swedish and Nordic food and also devote myself to scrutinize recipes for magazines, recipe databases, and book publishers. I have been guiding food walks since 2014, and Food Tours since 2015.
Good food embellishes life! My aspiration is to get more people inspired and discover all the fantastic things Stockholm has to offer. For me, food is a complete experience. You eat with all your senses and many of my best memories are dining experiences.
Functional food, because I have always had a great interest in and curiosity about food, nutrition and health. I eat delicious food but not only to get full, but also to feel well. "Let food be your medicine and medicine your food" as Hippocrates said.
I have a varied background in media and communication, but by coincidence I slipped into the guiding profession and love it!
It is on the basis of accumulated experience we can evolve to live well. Understanding culinary tradition increases awareness about the value of food. Understanding other cultures culinary traditions gives insight into human existence, utilization of and adaptation to its surroundings. I explore food and food culture with a hope to highlight the value of food on an existential level, but also from a life-enriching point of view.
A handful of sichauanpeppar, a handful of chili and something fermented and anything goes.
Sinologist focusing on Chinese cuisine. Great interest in fermented food in general and alcohol production in particular. Member of Jiuxian, Society for the dissemination of Chinese alcohol culture in Sweden.
After living in nine different countries spread across the globe (Europe, America, Asia, the Middle East and Africa), I see myself as a citizen of the world. An essential part of any journey is the encounter with other people and cultures, wherein there's a strong connection to food. Trying new flavors has always been important to me and being able to share these experiences with guests on a food tour is great fun.
I like almost all kinds food - and drinks! A well composed gourmet dinner, a picnic on the rocky shores of Bohuslän or food from exotic countries can all be absolutely amazing meals, even though they are completely different. And although I love both lobster and fillet of lamb, one of my all-time best dining experiences were simple grilled skewers served with sauce out of a plastic bag, at a roadside stand in Asia.
I grew up with a genuine interest in food and as a child the whole family often made food together on weekends. We worked our way through cookbook after cookbook, cover to cover, one recipe after the other. Already from young age we travelled a lot and I was always encouraged to try new dishes. My interest has since intensified, especially during the years living abroad where I had the opportunity to experiment with a plethora of exotic ingredients and spices.