Hygge gastronomy, eat to be happy

It is practiced from Friday to Sunday, preferably in the company of family, friends and couples. Although it also supports activities that we usually carry out alone, such as reading or simply resting. We talk about fun, the lifestyle that comes from Denmark and that has revealed the potential of home in our personal search for happiness. A fashion concept that we can already enjoy in various formats, especially in the field of catering.

Today Summum We give you some clue on how to cook and savor hygge in the most exclusive way.

What is Hygge?

Fun It is a Danish word that could be translated as “warmth”. It appeared for the first time in the language of this country at the beginning of the XIX century and it would derive from a Norwegian word whose meaning is “well-being”. It could also come from hugge, embrace, and still other words that mean from “mood” to “comforting.”

All these paths lead to one word, hygge, which encompasses dozens of concepts that more than understanding, you have to feel. Fun is a noun and a verb, the adjective is hyggelig. And by the way, the correct way to pronounce it is hoo-ga.

How to organize a perfect hyggelig evening

El fun it has a lot to do with food because it is strictly linked to the home. There is nothing less hyggelig than buy a frozen pizza in the supermarket and eat it alone. Friends, family, seasonal ingredients, dishes and especially homemade sweets, handmade bread, hot chocolate while it is snowing or raining outside. This is hyggelig.

The most important detail of any hyggelig evening that is respected is the light. Candles are a must And the lamps, then, we must take into account that the lower the light, the more hygge. You have to choose warm light bulbs, with 1.800 K being the ideal power. Meik Wiking explains it in ‘Hygge. Happiness in the little things’, a beautiful and essential manual of the most fashionable lifestyle of the moment.

Noma, where it all began, opens a new headquarters

It can be said that it all started with Noma. At least when it comes to gastronomy. The rise of the restaurant led by René Redzepi and then located in a warehouse in the port of Copenhagen, it made all of us turn our eyes (and palate) to the north of Europe.

Freshly harvested vegetables and fruits, seasonal and at Kilometer 0, the commitment to the raw, the wild and risky ingredients such as roots and ants set a global trend. In February of this year, Noma reopened its doors with a menu focused on the plant world and in a new place north of the Christiania neighborhood. A new location from which it promises to give a lot of war.

Fäviken, one step away from the Arctic Circle

Well positioned (ranked 57th) on the media list of the world’s 50 best restaurants, Fäviken It is another reference to the Nordic ‘gastrotrend’. This restaurant surrounded by nature and located in an old barley farm is as close as we can get to a Nordic table, as it is located a little further south of the Arctic Circle.

The kitchen, under the command of the chef Magnus nilsson, closely follows the cycles of nature, gathering and hunting. The restaurant also offers its guests the possibility of staying in the building where the restaurant is located. There are only six double rooms and the price is around 250 euros including breakfast.

Pappa Sven, a Swedish corner in Barcelona

Low temperature salmon, wheat, fennel, peas and mint, grapefruit and toasted butter. Reindeer stew with mushrooms, lingonberries and mashed potatoes, marinated venison and Semla, a cardamom-scented bun filled with almond paste and cream. They are some of the specialties of Father Sven, Swedish restaurant located in Barcelona.

Its owner and soul, Nina Olsson – who, by the way, has her own television program on Canal Cocina – draws us a map of Nordic cuisine. “A very typical dish is meat with potatoes and some sauce. The most famous perhaps the meatballs with mashed potato, cream sauce and cranberries, which accompanies almost all dishes with minced meat. Reindeer meat is typical in the north, while on the Gothenburg coast we find a cuisine more focused on seafood.. We eat a lot of smoked, marinated and pickled food, elk and deer meat when it’s in season and lots of mushrooms in the fall. And pickled herring, with potato or Knäckebröd bread (a type of rye bread, flattened and crunchy) ”.

On holidays there is a buffet called Smorgasbord and is part of Pappa Sven’s letter. In this Swedish corner decorated in perfect Nordic style we also find a selection of delicatessens that come from the north, such as herring, salmon and salted liquorice candies. There is also a service of smoked salmon or mackerel on request.  

Sweet ice

Each filtering bag polos gourmetThey are one of the foodie trends of recent years to be most grateful to. Sweet, refreshing and versatile (they can be made with practically any ingredient), the handmade popsicles have led to the arrival of ideas as good as that of Nordikos, a Danish corner in one of the most traditional and bustling streets of Madrid.

Up to fourteen varieties of popsicles are made here every day with ingredients such as rhubarb, arctic blackberry, sea buckthorn, red currant or blueberry. The objective, of course, is the happiness of customers. Behind this project are Jacob, a Danish doctor and entrepreneur, and Vanessa, a Swiss with Italian-Spanish roots, writer and marketing professional. The store, which opened its doors last summer, also functions as a point of sale for Danish delicatessen.

Three TOP infusions to practice hygge

Lov Organic It is an exclusive range of teas and infusions from the Kusmi Tea brand. It is inspired by the way of life of the Nordic countries and by nature: in Danish ‘lov’ means leaf. They are made with spinach, carrot, pear and apple leaves, with linden, chamomile and honeybush (the African “honey bush”) or with hibiscus, cinnamon, cardamom and almond aroma. A nice 100g jar of these mixtures usually costs between 14 and 18 euros.

This brand is so committed to its mission of bringing the hygge philosophy to every home in the world that it has just released a gift pack of three infusions that invites you to practice this lifestyle. It’s about the Løvely Break, with red berries and biscuit aroma, the Løvely Glögg with hibiscus, berries and spices such as cinnamon, cardamom and liquorice and the Almond Rooibos, with almonds and rooibos.

El Skrei, northern flavor

It has become part – little by little, but decisively – of the menu of haute cuisine restaurants. And also from our pantries. We are talking about Scream, the arctic cod, an exceptional delicacy for several reasons.

It is a seasonal productAs every year between January and April, the Skrei leaves the icy waters of the Barents Sea swimming for thousands of kilometers. Your destination is Lofoten Islands, where it comes from and where the Gulf Stream warms the waters several degrees above the usual temperature, thus reaching an ideal environment for spawning. East countercurrent travel modifies the musculature and physiognomy of the Scream, giving its white meat a firm and peculiar texture. exist several cuts of this specimen, the loin being, of course, the most precious of all.

Nordic delicacies within a click

Britta’s Nordic Deli is a gourmet Nordic products store behind which is Britta Vangsted, Danish architect based in Barcelona.

Here we can find all kinds of delicatessen to prepare an authentic meal in the style of the Scandinavian countries. From caviar to wild salmon to different types of marinated herring through homemade breads such as black bread and Viking bread, a type of bread made as it was made hundreds of years ago in Denmark, without flour and without yeast, only with seeds and eggs. Britta makes them herself.

En Barcelona, Orders can be collected in different parts of the city, but they are also sent to the rest of Spain at an additional cost.

The most exclusive breakfast in Stockholm

Coffee or tea, orange juice (freshly squeezed, it goes without saying), waffles, black bread, butter and homemade jams, freshly sliced ​​cheese and ham, vegetables, fresh fruit or seasonal forest fruit, yogurt with homemade granola and egg-based dishes. Is there anything better than an authentic Swedish breakfast in a small luxury hotel in Stockholm?

This is A home, a very exclusive project with only twelve rooms in a building from 1910. Of course, breakfast is served at the table, not buffet, and you can choose whether to enjoy it in the kitchen, the library or, in good weather, in the garden. The keyword is sfeel at home.