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!
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
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!
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.
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!
The Krogkommissionen has listed Spesso as one of Stockholm’s absolute best rooftop bars:
“A lush outdoor bar with a high, urban ambiance, DJs, and a feeling of hovering right above the heart of Stockholm.”
Big congratulations to our own Culinary Lead, Desirée Jaks, for her brilliant performance in the Chef of the Year 2023 qualification. She received the highest score among all participants in the final qualifying competition. We’re incredibly pleased to have you as an integral part of our team and we’ll be rooting for you all the way until the final on October 19th. Best of luck!
Read the full press release and about the other participants here!
“This modern Italian spot quickly became a favorite when it opened its doors a few years ago. The stunning view and the sense of New York throughout the atmosphere are additional reasons to venture here,”
This writes Winetable in their article listing the top 5 best restaurants for a wine lunch. We think it’s pretty cool!
We’ve had the honor of securing the 10th spot on Livets goda Top 20 – Sweden’s best restaurants.
“Italian honesty with elegant skill and an international metropolitan vibe from a fantastic view over Stockholm’s rooftops.”
We thank you for the kind words and take pride in our team and chefs who work together to create a memorable dining experience and an environment that feels relaxed and stylish.
Thank you for this wonderful accolade!
Johanna, Desirée, and Nils are three of many talented chefs at Spesso. Right now, the trio is gearing up for prestigious competitions, with Johanna and Desirée in the Culinary Olympics and Nils in the Young Chef of the Year contest.
Johanna serves as the Pastry Chef at Spesso and has been part of the team since its opening. Both Johanna and Desirée have previously competed in the Culinary Olympics and are now back to represent Sweden in Stuttgart 2024.
“It feels incredibly exciting and it’s a great honor to be a part of this. It’s one of the biggest competitions in our industry. Being able to represent Sweden is a dream come true!” Johanna shared with us when we had the chance to meet her.
Nils is one of Spesso’s youngest stars. He left Linköping to pursue his culinary career here in Stockholm. Now, a year later, he’s one of the six finalists in the Young Chef of the Year competition.
“There have been many late nights here at Spesso, before and after service, preparing myself for the competition. I know how to cook, and I believe in the quality of what I do. The challenge will probably be not to stress out and get nervous,” Nils explained.
Congratulations to them all!
