Denna webbsida använder cookies. Genom att fortsätta att surfa på webbplatsen utan att ändra din webbläsares cookie-inställningar samtycker du till vår användning av cookies.
The Cube by Electrolux, a unique dining concept celebrating 90 years of professional expertise, arrives in Stockholm. For just four months, it will crown the Royal Opera House in the heart of this beautiful capital city.
This is a once-in-a-lifetime opportunity to watch some of Sweden’s top chefs, who are supported by Electrolux in their kitchens every day, cook for you and 17 others in an unforgettable setting, with views of Stockholm Palace across the river.
Watch the videos
Discover what it’s really like to visit The Cube by Electrolux. See exclusive pictures taken inside this unrivalled venue that will change Stockholm’s summer skyline.
Showcasing our Scandinavian design heritage, the minimalist interior marries pure white with dark wood. The semi-transparent structure offers guests, both from inside and the outdoor terrace, an exclusive outlook over the islands of the city.
Each chef has created a special menu exclusively for The Cube by Electrolux in Stockholm. These are tightly guarded secrets. But, on the day, they’ll be revealed as these chefs skilfully prepare world-class dishes made from locally sourced ingredients, right in front of you.
Almost half of Europe’s Michelin-starred chefs use Electrolux appliances in their restaurants every day. And a select group of these will be at The Cube by Electrolux in Stockholm creating meals from the freshest, locally sourced ingredients.
Some of Sweden’s best chefs, including Mathias Dahlgren, Johan Jureskog and Magnus Ek and Stefano Catenacci will be joined by Klas Lindberg, Swedish Chef of the Year 2012. Each will present a unique menu inspired by the season and setting and demonstrate the crafting of every delicious dish.
Meet the chef's
With positive reviews from the press and praise from all our our visitors, this was a successful celebration of our 90 years of professional expertise. And this experience has gone into our new Inspiration Range - developed for professionals, now adapted for you.
“His success is probably down to his natural eagerness, enthusiasm and his inventive approach when it comes to anything to do with food.”
Klas Lindberg, Chef of the Year 2012, is proud of his Småland roots. His interest in cooking began at an early age, and he has come a long way since his first job on the Christmas buffet at L`Arpège in Paris. His meal preparations are well-planned and simple, and his dishes are strong on taste.
Klas has worked with Electrolux Professional since his time at the well-reputed PM & Vänner restaurant in Växjö. As a member of the National Culinary Team, Klas has increasingly collaborated with Electrolux and he, for example, he trained for the Chef of the Year competition in the Future Kitchen at the Electrolux Head Office in Stockholm
18 to 21 June , 25 to 28 June, 10-19 Aug, 14-27 Sept
“When Johan Jureskog waved his magic wand over AG, expectations were high. When he opened up the doors to the meat temple, these expectations were fulfilled. Seldom have so many Stockholm residents eaten so much well-hung entrecote in such a short period as the spring of 2011”
* closed for midsummer 22-24 June
Johan Jureskog started as a kitchen manager at Rolf Kök in 2001, which he later took over with his friend Klas Ljungqvist. Johan started setting trends and, together with Klas they renew the Restaurang AG. The focus is on meat, with different origins and degree of tenderness.
As a member of the Swedish National Culinary Team, he took gold medal at the World Championships in 2002 and in the Olympics in 2004. It was during this period he started to collaborate with Electrolux Professional, as well as restaurants Rolfs kök and AG:s.
5-7 Sept, 9-13 Sept, 28 Sept-17 Oct
“Magnus Ek is a perfect representative of the modern chef – a cross between Carl von Linné, a field biologist and a poet interested in food.”
– Dagens Nyheter
By the age of 9, Magnus Ek knew that he wanted to be a chef, and completed his training when he was 18. After working at several different restaurants in Stockholm, Oslo and Copenhagen, he opened Oaxen krog in 1994.
Magnus started collaborating with Electrolux in 1997 when he became a member of the Swedish National Culinary Team. As one of the pioneers of using an induction cooker, he chose the Electrolux Thermaline for his kitchen at Oaxen. After running Oaxen for 17 years, Magnus and his wife are now opening a new restaurant on the island of Djurgården in Stockholm.
20 to 26 August
“Matsalen is, quite simply, the best of reborn Swedish culinary tradition. Expensive admittedly, but an enriching and unforgettable evening. Mathias Dahlgren wears his awards with pride”
– Svenska Dagbladet
Mathias Dahlgren has been interested in food for as long as he can remember. His food philosophy is based on the natural kitchen, with natural ingredients and tastes. In1997 he won Bocuse d’Or – so far, the only Swede to win that award.
Mathias chose to work with Electrolux Professional in the opening of Bon Lloc, and continued with his concept at Grand Hôtel, in Matsalen and Matbaren. Both establishments have been awarded stars in Guide Michelin.
7 to 9 August
"the most thrilling meal I’ve eaten in a long time"
Guy Diamond, Time Out
Two Michelin-starred chef Claude Bosi moved from France to the UK in 1997, to the Overton Grange Hotel in Ludlow, Shropshire, winning them a Michelin star in 1998. After two years, Claude, along with his wife, opened Hibiscus, which was awarded its first Michelin star in 2001, followed by a second in 2004. In 2007 the restaurant relocated to London’s Mayfair where they continue to be supported by Electrolux in their kitchen everyday.
27 Aug-4 Sept, 8 Sept
“Diners are here looking for a taste of the past, but are certainly not looking for outdated, conservative cooking. Kitchen manager Stefano Catenacci gets the balance exactly right”
Stefano Catenacci started his career at the age of 14 at his parents’ Italian restaurant “Caina” in Stockholm. Since 1996 he has been kitchen manager at Operakällaren and has been responsible for all banquets and gala dinners served at the Royal Palace of Stockholm including the wedding banquet for Crown Princess Victoria and Prince Daniel Westling. He has also been a co-owner of Nobis AB, parent company to Operakällaren, since 2001.
The kitchen of Operakällaren contains equipment from Electrolux Professional, which is also supplier of equipment to the new kitchen at Stallmästargården, part of the Nobis Group
29 June - 1July
A renowned French chef, Bruno Oger’s food offers taste, passion, pleasure and imagination, inspired by Mediterranean flavours and local produce.
Entrusted with the kitchens of the Majestic Hotel at the age of 29, Bruno went on to win Two Michelin Stars whilst in charge. Opening up his first restaurant in 1997, the prestigious Villa Archangel achieved the rare feat of leaping directly up to two Michelin stars and is a stalwart of elegant Cannes dining.
This is an image summary...
The Royal Opera House, Stockholm