Salinity - product cook

These are our heroes. Hear them talk

Choose: Choose a chef bellow to view their wonderful recipes:
Bengt: Bengt Sjöström from restaurant Linnéa in Gothenburg gives away Swedish Gravad Salmon the New Way
Paul: Paul Cunningham from The Paul/Tivoli in Copenhagen shares his Local rabbit grilled with langoustines from Læsø
Pekka: Pekka Terävä from restaurant Olo in Helsinki teaches how to cook Langoustine and Jerusalem Artichoke salad with Jerusalem Artichoke Foam.
Karin: Karin Fransson at Hotel Borgholm on Öland gives a starter we promise you your guest's hasn't tasted before

Watch the chef show:

Cooking with Falksalt.

Our chefs are our heroes.

We listen to them because they represent deep rooted tradition and knowledge paired with artistry and ingeniousity. They give us constant feedback and advice and we would like to pass it on to you. Feel free to try out any of their recipes. Some of them are really simple, some are more complicated. If you don’t wish to attempt them yourself, you’re always welcome to visit their restaurants. Maybe we’ll meet there?

Bengt

Bengt, the owner of restaurant Linnéa in Gothenburg tells us how you can make Swedish Gravad Salmon in a new, exciting fashion.

Paul

Paul from the Paul, and with several stars in the Guide Michelin, teaches us how it is possible to make Rabbit grilled with Langoustines.

Pekka

Pekka, co-owner of Olo in Helsinki uses Nordic raw materials to tell us how Langoustine and Artichoke makes a terrific salad

Karin

Karin Fransson – a trendsetter in the Swedish kitchen. There are few Swedes who have such great influence on the Swedish kitchen as Karin Fransson – from Germany.