Gustav Vasa has been a big part of my life since I entered the kitchen in 2006. But now it's time to seek new challenges. That being said, we will serve our final dinner on New Year's Eve 2023.

But before that, I want to honor the past and celebrate the future in the best way I can:

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With good food.

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From the start, my philosophy has been fresh local ingredients. I believe that fine dining is just basic cooking but with a hint of curiosity and courage to try new things. Well, in any case, I've learned most of it through mistakes.

And this is how we build our Last Dance menu. With the flag flying high, holding strong to my philosophy.

In the end, with my final months, I want to focus on my own kitchen and create my own menu.