"Want to patent that right"

Jacob Davidsson, a chef with a background at notable establishments like Adam/Albin and Omaka, is bringing his culinary vision to the newly opened Slussporten. Davidsson, who previously served as head chef at Omaka, is now leading the kitchen at the new venue.

Davidsson harbors ambitions of creating a "stökig matbar," which translates to a lively, perhaps slightly chaotic, food bar. He also expressed a particular fondness for garlic oil, highlighting its versatility and flavor-enhancing qualities. Additionally, he aims to elevate the status of homemade blood pudding, suggesting a desire to revive or re-imagine traditional dishes.

When asked about his Friday evening plans, Davidsson indicated a preference for a casual, yet distinctly Swedish-American, meal. He intends to enjoy "svennetacos," a popular adaptation of tacos in Sweden, followed by a large bowl of popcorn, signaling a relaxed approach to his personal dining.

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Of course svennetacos, followed by a big bowl of popcorn.