Hygienic and capacity measures . Hydroalcoholic gel, gloves, masks... Think right now about go to eat it is at least... confusing? Be that as it may, we will achieve it, there is no doubt about that, and we will adapt to the new regulations without any problem. We have already done it many times. Do you remember when you could smoke in bars? On the trains? Hotels? On planes! Well that.
The hospitality crisis generated by COVID-19 is having two faces. One is the one in which the owners are immersed in ways to keep their establishments afloat, waiting for normality, or that "new normal" reign again to move forward. The other is the one that is stirring (and allowing) the ingenuity of others comes to light.
“In times of crisis only creativity is more important than knowledge ”, sentenced Albert Einstein about that same restlessness that begins to flow in these difficult times and to make way for projects such as Bord för En, in Ransater, Sweden : a country restaurant which shows that, with a little imagination, all this can even make us smile.
this little Rural town used to depend on the local steel factory. When it moved most of its production out of the country, Ransäter suffered a massive unemployment crisis that led its inhabitants to move to other nearby towns and cities. "However, those who stayed survived as Swedes in this area always do: with good humour, a level head and lots of creativity," he jokes. Linda Karlsson who, together with her husband, Rasmus Persson, has opened the first restaurant in the area.
Recently, Ransäter has become a nest of entrepreneurship that even attracts new generations. "I think the attractive combination of cheap rents with jaw-dropping nature, coupled with the wild creek of Klarälven, It's why this small town is suddenly populated with comedians, actors, artisans, artists and yoga instructors."
The inspiration to set up the "restaurant" arose the day Linda's parents invited themselves over to her house. "We hadn't seen them for several weeks. They are both over seventy, so they are in the risk group when it comes to Covid-19. In Sweden there are no restrictions when it comes to the distance we have to keep between us, but there are recommendations that we follow to the letter, "confesses Linda. So when they showed up at her door they received a resounding "no" when it came to crossing it . "Instead, we receive them with the table set in our garden and we prepare dinner for them.
Rasmus started out working under haute cuisine legend Leif Mannerström, but the hustle and bustle of serving 300 people a day just didn't fit his lifestyle. This is how he spent three years cooking for (and with) a dozen children in a school and then working in various restaurants in Barcelona. "Over there I fell in love with the culinary tradition of Spain : spontaneous, with great strength and always with a heart".
The menu of this house it is fixed and is inspired by Rasmus's travels and memories. As a main dish, an ode to a wild night in Barcelona , with sweet corn croquettes and yellow carrot and ginger purée. The starters take us to the east coast of sweden where the chef learned the trade from him, with Swedish-style hash browns, smetana (a kind of sour cream) and seaweed caviar. The dessert is a tribute to the her grandmother's kitchen of her, that she died recently, at the age of 99, with blueberries, gin and sugar from the beets they plant in her garden. "As a child I would spend summers with her, picking them up, cleaning them on her lap and eating huge bowls of berries with ice milk and sugar," he recalls.
In the liquid section, everything has been the work of Joel Söderbäck, known for cocktails Tjoget , recently included in the list of the World's 50 Best Bars. "Joel grew up in this same town, so he has helped us create a menu with drinks made with local and seasonal ingredients," they tell us.
So, if the near future takes you to Bord för En, you already know that there is a lovely couple waiting for you with the table (and that basket with which they deliver the dishes to it) ready for you to enjoy. a conversation with nature and the most homemade and local cuisine.