INCLUDING CONTEMPORARY ROMANTIC GASTRONOMY
The latin name “Aloë” roughly translates to “unknown origins” which illustrates the broad geographic variety of ingredients and inspirations that make up the menu. Sometimes perceived to be against the grain of Nordic Cuisine, as we do not focus on local produce, ecological or at all represent any form of Scandinavian cuisine. We chose to work with the best produce wherever it comes from. Always highlighting quality ingredients married in intense but delicate flavor compositions. DANIEL HÖGLANDER
Silvermedalist in Bocuse d’Or 2001 with Henrik Norström. Also winner of both the 2002 Culinary World Cup in Luxemburg and 2004 Culinary Olympics in Erfurt with the Swedish national cooking team. Most notably co-founded the now two star Michelin restaurant Esperanto in 2005. NICLAS JÖNSSON
Previously worked at Mattias Dahlgren and Kitchenchef at Lux when awarded a Michelin star. Started the lunch restaurant Crispy Duck Café which proved to be the foundation for what is now Aloë.
