Diverse, organic, and preferably locally grown
The guests at Stallet appreciate being presented with both unusual and also surprising fusions of dishes at Mats Engholm's buffet table in the open kitchen. Furthermore the food is always presented with great care. "Colours and arrangements affect the taste a great deal", as Mats puts it.
"The wines I suggest, to compliment the food, tend to appeal to the guests, but sometimes the guest has a special request and I can then usually manage to cater to the individual's wishes", says Mats.
Mats serves organic food as often as possible, preferably locally grown. The food should naturally also be healthy and varied, both during the conference period and over the different seasons. Even the returning guests should experience variation. "The changing of the seasons plays a huge part when I plan my food and I choose to start with seasonal ingredients".
Both food and drink are key elements of the overall concept for a successful conference. "I believe food to be an item of prime importance for our guests when they stay here. I want them to look forward to every meal".
