Category: Uncategorized

2023.12.07

Passande vin till en välsmakande biff. Vår egen Janni Berndt Dahl återvänder, sommelierchef och restaurangchef på Spesso, samt ordförande för svenska Sommelier-föreningen. I detta avsnitt erbjuder Janni sin vägledning om vilken dryck som kompletterar en entrecote bäst. Oljigt, saftigt och smakfullt kött öppnar upp för två alternativ: antingen viner med tanniner eller med fruktig karaktär. Janni har expertisen för att guida dig mot det perfekta vinet. Dessutom utforskar vi aktuella trender och framtida perspektiv inom vinvärlden.

Se hela avsnittet här!

2023.12.01

Once again, our Head Sommelier, Janni Berndt Dahl, is here to teach Viggo Cavring how to pair wine with steak tartare. Line Cook aims to have the host, Viggo Cavring, learn to stand tall as a line cook within a hundred days. He has us at Spesso, among others, helping him become a cook in the end.

Read more and watch all episodes here!

2023.11.30

In part two, Desirée will try to teach Viggo how to make steak tartare with a number of vegetables incorporated into the dish. Our creative chef initially believes this will go better than with lobster ravioli, but we’ll have to wait and see!”

See the whole episode here!

2023.11.28

Next in line to try to school Viggo Cavling in the deep knowledge of the restaurant is our own head sommelier Janni. In this episode, she teaches how to work and think when pairing wine, and what to best pair our lobster ravioli with.

Watch the full episode here!

2023.11.24

Linecook is a series where Viggo Cavling will try to become a linecook in a professional kitchen in 100 days, and we welcomed him to Spesso! There, our creative director Desirée Jaks tries to teach him how to make Spesso’s acclaimed lobster ravioli and it works… well, it works so so. This is the first episode of season two, and a little later in the week our head sommelier Janni Berndt Dahl will also teach him a little about wine and which wine goes best with the pasta dish.

See the whole video here!

 

 

2023.11.22

In central Stockholm, we will, of course, ring in the new year with grandeur, champagne, and splendor. New Year’s Eve on the 13th floor will be something truly special. With a three-course dinner and a view over the entire city, we at Spesso aim to start the new year in the best possible way.

Welcome to make your reservation!

2023.11.13

For the first time in many years, the equally enigmatic and charismatic winemaker, Christophe Cordier from Burgundy, is coming to Sweden to showcase his outstanding white Burgundy wines. On Thursday, November 16th, he visits Spesso for a relaxed evening immersed in Burgundy’s essence. Naturally, he has selected several exciting wines from his impressive portfolio, available both by the glass and bottle throughout the evening. There will also be an opportunity to participate in a ‘mini-tasting’ of selected wines at a special advantageous price for Spesso’s guests. Don’t miss the chance to converse with a modern Burgundy legend and taste world-class wines!

How does it work?
Christophe will be at Spesso between 6:00 PM and 9:00 PM, presenting his wines to all Cordier enthusiasts dropping by. You can drop in at your convenience between 6:00 PM and 9:00 PM and take a seat at one of Spesso’s many spots at the bar. Besides the fantastic wines, there’s an opportunity to savor Spesso’s acclaimed food. Spesso has ensured a selection of dishes that pair exceptionally well with Cordier’s wines. You can also make reservations for tables in both the restaurant and the bar to secure your spot.

Warmly welcome,
Spesso and Christophe Cordier

2023.10.20

Absolutely incredible! Our own Desirée Jaks has been named Chef of the Year 2023 tonight!

Desirée faced four challenges where she had to serve four different dishes, each on six plates. The first final challenge involved preparing a cold dish with lobster. Desirée created a starter with Lobster Claw, dill sauce, tomato essence, celery, and a fluffy lobster emulsion. The second task also required lobster, but this time, a warm dish was to be created. Desirée prepared confit lobster with buttery lobster sauce flavored with chili, spicy carrot cream, pumpkin, and citrus. The third task, known as “cook soup on a nail,” involved making a warm dish with Swedish ingredients for a maximum price of 300 SEK. Here, Desirée served grilled king oyster mushrooms, caramelized cream, autumn truffle, and mushroom broth.

The final task was to create an optional main course with reindeer saddle. The dish was to be warm and include beetroot, reindeer blood, and reindeer tongue. Desirée’s final creation consisted of juicy reindeer saddle, reindeer blood sauce, and reindeer tongue. Juniper-smoked and pickled beetroot, grilled skewer with reindeer tongue and mushrooms, along with a sauce with blackcurrant and flavored cabbage leaves.

Desirée showed remarkable resilience, impressing amidst tough competition and displaying exceptional leadership in the kitchen. She stood out as superior to the other competitors as early as the quarter-finals, securing her well-deserved place in the final. The quarter-finals consisted of two tasks where she first created a dish with bird eggs, algae, and shoreline plants, followed by a dish with mackerel and asparagus.

In a statement to Chef of the Year, Desirée said: “I strive to have an influential role in the industry’s development, where we can promote sustainability throughout the entire food chain and make the industry more attractive for new generations.”

Desirée is, of course, our creative leader here at Spesso, and beyond that, she’s also an important member of the National Culinary Team aiming for the 2024 Olympics. Previously, she was part of the Stockholm Culinary Team in 2016, winning the Olympics in Germany. Between 2017 and 2018, she was part of the Junior Culinary Team, competing in the 2018 World Cup and Nordic Young Chef 2018, which she also won.

A big and heartfelt congratulations to Desirée for her well-deserved victory from all of us at Spesso who have witnessed her journey! Wow!

Read the whole article here.

2023.10.13

Here’s how DI writes about the upcoming qualifying competition where our creative lead, Desirée Jaks, will compete for the title of Chef of the Year 2023. We’re rooting for our very own Desirée Jaks and wish good luck to the remaining candidates.

‘Six previous finalists and two newcomers. It’s indeed a qualified group vying for Chef of the Year 2023, notably considering that one of the newcomers, Desirée Jaks from the restaurant Spesso in Stockholm, won the qualifying competition in June. Second place went to Henric Herbertsson from the Michelin-starred restaurant SK Mat & Människor in Gothenburg.

See the full list and the dishes they qualified with here!

2023.09.28

With a new season comes new ingredients, leading to fresh menu options at Spesso. Game is in full swing, and with a pink-roasted venison served alongside juniper-smoked beetroot, creamed silver onions, and blackcurrant jus with braised venison shin, autumn reaches new heights. We’ve also introduced new starters like our roasted focaccia sandwich with autumn mushrooms, pickled chanterelles, pecorino, and vibrant black truffle.

Definitely worth a visit to Spesso this fall!

Read the full menu here.