This is giving back Swedish food the flavor it originally had.

Loved that. All throughout my childhood cooking on coals have been the norm. And I agree that dishes cooked on coals have that distinct aroma that adds toward more pleasant eating experience indeed. Much more having such remarkable woody scent of twigs typical in Scandinavia.

That place is so cool.

Excellent!

Chef is a genius

Anyone else who recognizes the Chef from Alex' Meatball Series? :)

Only in the 'developed' First World that most have lost this pleasure of simplicity that nature provides or has provided for thousands of years. People living in poorer developing countries still rely on coal and wood for kitchen fuels; some out of necessity and others out of choice.

live in the south of sweden but oboy it would be a dream to work there for me atleast im working on my familes newly open restaurant where im the pizz boy. i cook with fire and i just love it

Wonder which restaurang going to be open there is a black out🤣

dope

My mother cooked and baked bread over a peat fire, as did all bean an tí then

Pumpkin grilled on fire is just something else. The meats.. the truth is that you just get used to everything, so it just taste better only if you eat it every couple months. The fish is also on another level, always worth, no matter how often, lamb.. I am bias cose I love it in every way. I agree with the chef, taking the fire out of the cooking it was just a convenience, is safer, but in terms of flavour the progress toke us backward. Should this cooking method be back on fashion? that would be a lot of smoke. Depending from wind direction, you can smell a nice bbq from more than half a mile.

Have used dung? Some cultures burn dung.

This how Vikings must have cooked

Historically, when's the last time a restaurant cooked food over an open fire?

Did he use a metal spoon with caviar?

Why is this guy talking like he's the first one to ever do this 😂 Argentine chefs have been cooking like this for centuries lol. I know this even though I'm from Southeast Asia

Come to my grandma and you see that on a daily basis

I would expect the lighting also be done by candles or torches with a proper ventilation.

I wonder how much consideration he has given to the coatings on some of the metal high temperature cooking utensils he uses. I saw some galvanized screen in there at one point. Also, I would be terrified to use the "cheap" strainer over an open flame. No telling what Chinese alloy and corrosion resistant coating it has. In addition, I hope he's checking for toxins that some of the grasses and other fuel sources may give off during the burning process. Coming from the bbq business, these are things to consider. If he has thoroughly vetted all these items, he needs to mention it. It's a huge threat that citizens need to know about. Many "healthy foods" being prepared out there in ways that are actually poisoning folks.

Lennox Hastie does it better!

I bet the reality is it tastes just ok.

Save me the philosophy.

OK, the food should be good but it is a bit pretentious. He is using a wood burning stove to cook with pans, what's the point. It is environmentally really bad to burn wood when he could just have a gas stove.

Don't cut trees