Niklas Ekstedt opens wine café

By on December 15, 2016

On Christmas Day opens star chef Niklas Ekstedt new wine café Tyge & Sessile its doors. With a focus on natural wine and a location around the corner from Stureplan, the goal is to become an accessible and a bit messy option for both the saved and curious.

The trend of natural wine has mostly bubbled under the surface in Stockholm. This hope Niklas Ekstedt with sommelier Maximilian Mellfors to change with new wine café Tyge & Sessile, which opens its doors the day after Christmas.

The idea of a wine café emerged during Max and my many travels and shifts together on Ekstedt. We lacked an easily accessible and somewhat messy place with a large selection of exciting wines, says Niklas Ekstedt.

With glouglou (sv. klunkklunk) as key words, a term that stands for the unconstrained and cheerful way to consume the often little alcohol weaker and easy-drinking natural wines, they have during the autumn built Tyge & Sessile after their own head. Keeping it small is in line with what is served. Maximilian has a background in performing arts and have found the same feeling of small-scale and be in the moment in the artisanal nature wines.

 
There’s a romantic idea about winemaking that unfortunately does not match the mass-produced reality. We have chosen to focus on wines from growers with soil under the fingernails, but also have good and honest wines made according to more conventional methods, says Maximilian Mellfors.

Something else Tyge & Sessile want to challenge is the image of exciting wine as something inaccessible. This is reflected by the traditional bar has been replaced with a bench where the working surfaces are directed towards the room and the sommelier and guest work side by side. Food menu has been designed with a single goal: Simple dishes which works to a width of wine.

 
That we allow the food accompany the drink is one of the reasons we call it a cafe. There will be a lot of fat, salt and acid, all that ties together food and wine. As a sommelier, it has been amazing to finally adjust the food after the wine, instead of the other way around, says Maximilian Mellfors.
 
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