Brutalisten

"Owned and created by German artist Carsten Höller, this intriguing concept restaurant abides by the ‘Brutalist Kitchen Manifesto’. Dishes are labelled as either 'Orthodox Brutalist', 'Brutalist' or 'Semi Brutalist', depending on how far they take the ethos of unadulterated prime ingredients presented with minimal accompaniments, freed from the shackles of unnecessary frippery. The first-rate produce is skilfully cooked with a refreshing emphasis on purity of flavour." - Michelin Inspector

The 38 Best Restaurants in Stockholm, Sweden | Eater

"The team at Brutalisten knows how to focus. Each of the restaurant’s dishes revolves around one primary ingredient, such as diary, chanterelle mushrooms, mackerel, monkfish, mangalitsa pork, or Norwegian langoustines, chosen from the best purveyors, in the optimal season, and prepared in the most technically skilled way. Conceptual artist Carsten Höller opened the place, which he runs with chefs Stefan Eriksson and Coen Dieleman. The menu is built around Höller’s own “Brutalist Kitchen Manifesto,” which encourages chefs to find the pure flavors ingredients undisguised by spices and sauces." - Per Styregård

At His Stockholm Restaurant Brutalisten, Artist Carsten Höller Brings New Meaning to Culinary Minimalism

"Brutalisten, opened by Carsten Höller on May 3, offers an ascetic fine dining experience. The restaurant adheres to Höller's 'Brutalist Kitchen Manifesto,' focusing on culinary minimalism by using only the bare essentials in each dish. The venue features an intimate 28-seat dining room framed by illuminated picture windows and a blood-red leather banquette. Chef Stefan Eriksson leads the kitchen, crafting dishes like roasted quail with salt, Matsutake mushroom, raw oysters, Japanese sea cucumber ovaries, and a variety of birds. The menu emphasizes single ingredients without the distraction of condiments or sides."