Dagens Industri has published an article about Michael Andersson and his new venture at Stureplan, with the grill in focus. The article highlights how Andersson, with his background from the Chef of the Year competition, is now opening a restaurant where fire is at the heart of it all.
“With us the grill will certainly be in focus, but not everything will taste grilled.”
– Michael Andersson
The article describes how Sperling & Co will combine classic cuts with modern techniques, featuring dishes prepared over open flames and influenced by flavors from around the world. It also emphasizes that the restaurant spans two floors and is characterized by dark-stained ash and leather, with an interior designed by the architecture firm Dinell Johansson.
