The latest addition to the Falstaff family made its debut at the Grand Hôtel Stockholm on November 28, showcasing the superlative standards and world-beating innovation of the Nordics' culinary scene to thunderous applause.
The latest addition to the Falstaff family certainly made a big impression: Amid 250 exclusive VIPs, the very first issue of Falstaff Nordics was greeted amid enthusiastic applause at the Grand Hôtel Stockholm on November 28. As moderator Mathilde kicked off the proceedings following caviar by 1920 Engros, canapés by Bord Bia, and a cheese station by Arla Unika, Falstaff publisher Wolfgang Rosam was joined by Tove Oscarsson Henckel, Editor-in-chief of the new magazine, to proudly present the latest food, wine, travel and lifestyle magazine for Denmark, Sweden, Norway, Finland, Estonia, Latvia, and Lithuania – a gateway to the wide world of gastronomy that also celebrates local excellence. Wolfgang Rosam opened the event with following words:
I’m truly honored to be standing here in this wonderful room today — holding our new magazine, surrounded by our team, and energized by the passion that drives this project. And I can feel that same passion in all of you. There’s a real sense of momentum here tonight — a moment we’ll carry forward.
For Henckel, this was the culmination of an ever-increasing presence in Northern Europe that started with an annual Restaurant Guide that made its debut in 2024: “For the past two years, Falstaff has published its guide to Denmark’s best restaurants. Now we are following up with the Nordic magazine, and in the coming years, you will see us partnering on more events and building a strong community with our readers.”
Guests were then seated to enjoy their first course, courtesy of Team Mathias Dahlgren: Scandinavian sashimi of wild salmon from Norrsundet, scallop from Hitra & venison from Östergötland with cucumber, trout roe, vuzu, horseradish.
It was then time to honor the best cocktail bars and wine bars in Sweden with Falstaff Nordics' very first awards ceremony! The first award went to Le Hibou at Bank Hotel for the Best Hotel Bar, followed the Grand Hôtel Stockholm's very own Cadierbaren, which was honored as the Best American Bar; the Best Newcomer went to Embla Trygg of A bar called Gemma, while Erik Andersson of Röda Huset was crowned Bartender of the Year.
In addition to the winners of Falstaff Nordics' inaugural awards, Björn Frantzén received special recognition as Restaurant Personality of the Year: With three restaurants holding a total of nine Michelin stars, he remains one of the Nordics' most effective culinary ambassadors, carrying his signature style from Stockholm to the world. Here's what he had to say at the exceptional chef said in his thank-you speech:
What an event! You've gathered the culinary scene here, that's quite an achievement! I have been very fortunate to have staff members that have been with me for many years. They helped me to keep the DNA in the restaurant and keep pushing boundaries at the same time. It comes down to staff and personalities, so I have certainly been very lucky.
Following the awards ceremony, it was time for the second course by Falstaff's 2025 Chef of the Year for Sweden, Florencia Abella: Juniper smoked reindeer with beetroot and black truffels. Champagne Palmér Leth, Oregon and Washington wines, and Hendricks gin help keep the party lubricated, alongside several premium Austrian wines from Tement, Salomon, Malat, Leth, Pichler-Krutzler, and Schwarz, along with several contributions from Copenhagen's NOLO Collective.
After the official launch and cover reveal, the celebration ended on a high note with desserts by Guillaume Vilallonga; Anna Lannström accompanied the proceedings on the piano, providing a fitting soundtrack for the festive occasion.
The successful launch of Falstaff Nordics only underlined the amazing variety and supreme quality that Scandinavia and the Baltics bring to global cuisine; we can't wait to see what's in store!
Route