Falstaff Nordics 03/2026

Dear Gourmet

Over the past two decades, the Nordics have become one of the world’s most exciting regions for gastronomy. Travelers now come from across the globe to eat in Copenhagen, Stockholm, Oslo, Helsinki, and many of the smaller cities that have developed remarkable food cultures of their own. The reasons are easy to understand. Few regions have embraced the relationship between food and place with such conviction. The seasons matter here. So do the forests, fields, farms, lakes, and seas. Chefs have learned to look closely at what surrounds them, transforming local ingredients, traditions, preservation techniques, and sometimes forgotten flavors into something distinctly contemporary.
Copenhagen may have been instrumental in putting modern Nordic gastronomy on the international map, but today the story is much bigger – and far more diverse. That is what we want to explore in this issue of Falstaff Nordics. We travel between cities across the North to discover what defines their restaurant scenes today. Some are established international dining destinations; others are only beginning to attract attention beyond their borders. Some are driven by Michelin-starred restaurants and ambitious tasting menus, while elsewhere the real energy may be found in neighborhood restaurants, cafés, wine bars, markets, and a new generation of young chefs.
What becomes clear is just how different these cities are from each other. There is no single definition of Northern gastronomy. Geography, history, culture, and local traditions have given each city its own character – and its own reasons to visit.
We also head to Riga for a long weekend, exploring a city where beautiful architecture, history, restaurants, cafés, and bars make a compelling case for slowing down and staying a little longer. Great food has become a reason to travel in its own right. And across the North, there has rarely been a more exciting time to arrive hungry.

We hope you enjoy the new issue of Falstaff Nordics.

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