At the end of February, Malmö welcomes two ambitious new restaurants under one roof. In the newly renovated Börshuset, just steps from Malmö Central Station, “Como” and “Margaux” open their doors. Leading the culinary venture are two chefs whose friendship began while working side by side at Stockholm-based restaurant “Lux” many years ago.
With restaurant Aloë on pause in 2025, co-owner Niclas Jönsson is embarking on an exciting new chapter, joining forces with chef Mikael Björkman to lead the kitchens of two distinct restaurants in Börshuset. Together, they bring their combined culinary expertise from Stockholm and introduce a bold new presence to Malmö’s gastronomic landscape.
After beginning renovations on the historic building Börshus in Malmö, dating back as far as 1862, in 2024, Mikael Strinnhed and his wife Maria, having just been offered management of the venue, began considering the right person to lead the kitchen of the soon-to-be-reopened space. Their vision became clear early on. As long-time guests of Aloë and Rino’s, previously co-owned by Niclas, their first choice for culinary leadership was obvious. When Niclas received the call, the timing proved serendipitous, as he was already looking for new opportunities. After discussing the project with his long-time friend and previous colleague Mikael Björkman, one chef soon became two.
Both Niclas and Mikael bring extensive experience from acclaimed kitchens. In addition to Aloë, Niclas Jönsson has previously worked at restaurants such as Lux and Bon Lloc. Mikael Björkman’s background includes Vong, Nobu in London, and several Stockholm institutions including Riche, Lux, and Vassa Eggen. He has also run his own ventures, Agnes and later Le Petit Cochon.
It was during their time at Lux that the two first got to know each other, building a professional relationship that soon developed into a friendship spanning more than 15 years. A friendship that has now brought them back to the joy of working side by side once again.
Despite coming from kitchens with different culinary styles, Niclas and Mikael are fully aligned in their philosophy: to create food from the heart. In practice, this means cooking dishes they genuinely enjoy themselves, with a strong emphasis on maximizing flavor and drawing inspiration from a wide range of cuisines and regions.
They also share the same vision for the kind of restaurants they want to run, which may be the key reason their collaboration has felt so effortless from the start, even as both continue to commute weekly from their homes in Stockholm to make it a reality.
Although Como and Margaux will operate as two distinct restaurants with individual concepts, they will share a unified kitchen. Como will focus on contemporary cuisine, expressed through refined small plates highlighting bold seasonal flavors, creative techniques, and elegant contrasts. The flavor influences draw primarily, though not exclusively, from Spain, France, and Asia.
Margaux, by contrast, will offer a more traditional à la carte experience inspired by French cuisine, where timeless dishes are given a playful edge. Both restaurants place strong emphasis on local ingredients and Scandinavian flavor profiles.
Building relationships with local producers is something both chefs see as an important and ongoing journey. Over time, these collaborations will become increasingly integrated into both menus. Particularly at Como, where the smaller format allows creativity to evolve in close dialogue with the ingredients.
Niclas notes that the small-plate format at Como enables the team to work with greater flavor intensity.
These dishes allow the flavors to truly be fully expressed in a single bite, something that would often feel too intense in a traditional main course.
The wine program reflects a similar philosophy, balancing classic and modern expressions where contemporary winemaking meets tradition.
What makes Como and Margaux particularly compelling is the duality of the experience. Two distinct restaurant identities coexist within the same space, separated not by walls but by atmosphere and design language. While both venues offer a relaxed ambience blending Nordic craftsmanship with furniture produced by local artisans, differences emerge through materials, tableware, textures, and color palettes.
Behind the scenes, the kitchen remains unified, while each restaurant maintains its own culinary focus.
Como and Margaux officially open on February 26, beginning with dinner service and introducing lunch the following week. While Margaux will operate primarily as a reservation-based restaurant, Como will offer a more spontaneous experience, with most tables available for walk-in guests. An outdoor seating area is also underway, with plans to welcome guests in time for spring.
For Niclas and Mikael, the anticipation now centers on the opening itself. Establishing routines, welcoming guests, and seeing how the restaurants are received. Above all, they look forward to continuing their shared journey in the kitchen.
