"It wasn't even supposed to be a restaurant. In the beginning, Knystaforsen was a retreat for Nicolai and his sommelier/photographer wife Eva and their two young sons. Burnt-out, Tram wanted to dial down after several decades of non-stop kitchens (including nailing the back catalogue of Ferran Adria with Paco Roncero in Madrid), book deals, and TV cheffing. He longed to get away from the city and ended up literally at the end of the tracks in a little village, Rydöbruk, deep in the pristine forest"
"Nicolai found himself so reinvigorated by the ingredients he found walking in the woods and fishing in the River Nissan, which had literally turned the sawmill where they made their home. "I couldn't help but play with this wild natural bounty." Being genial by nature, Tram gradually found himself inviting people over - first friends, then a supper club of sorts. He had, without intention, found his new direction and the restaurant was born."
Knystaforsen began as a private retreat for Nicolai and his sommelier/photographer wife Eva and their two young sons after a period of burnout. The couple converted a sawmill at the end of the tracks in Rydöbruk, set in a pristine forest near the Swedish west coast, and began foraging and fishing locally. Casual invitations to friends evolved into a supper-club and then a restaurant. The kitchen pairs classical technique with wild, exploratory ingredients. The space retains a boho, home-like atmosphere where courses arrive unpredictably, including an intermezzo beside the fire.
Read at CN Traveller
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