Next generation! Restaurant TRIO (Malmö)
Sebastian Wussler, January 22, 2011Unique food experience for all senses that is what you get at Trio… to learn more about this special restaurant we spoke with chef Ola Rudin.
At Trio we combine the unique produce from our region with modern culinary techniques and traditional cooking methods. The beautiful nature of Skåne (the region in the south of Sweden)is a great source of inspiration for us, as well as a wounderful source of magnificent ingredients.
We have created our own form of elegant regional cuisine; a top grade dining experience with a personal touch, where innovative uses of ingredients meet pure and natural flavours. We prefer to work with ingredients from the Nordic countries, since the fresh air and cool climate make the flavours develop a greater depth.
On top of this we have also made a great effort in finding the very best distributors who work in a smaller scale. All of them represent absolute top quality and share a deep passion for their products.
The major part of our menu is based on organic and biodynamic products.
The raw ingredient is always our main focus and we work only with the very best local products in season.
Often we go and visit farms or walk in the fields with our vegetable suppliers to carefully select our products. We also pick our own wild growing herbs , nuts, plants, mushrooms and berries and we have a piece of land just outside the city where we grow some of our own vegetables from rare seeds that we get from the Nordic Genetic Resource Center, Alnarp that normally is impossible to find.
Tell us a bit about the Trio restaurant. What is the idea behind it?
When we got the opportunity to open Trio our idea was to create a restaurant that had a strong bond with nature and the land that is around us and to create a small place where we would be able to connect with our guests and share our philosophy, passion, dedication and respect that we have for the nature and our wild surroundings and all things living here, We wanted to create a cuisine with a strong connection to the local region and our gastronomic roots and traditions while still using modern cooking techniques with a great feel of our terroir .
We also wanted to create interesting wine and beverage menus and parings and we would put a lot of time to carefully select wines and beverages from small natural and biodynamic producers usually from cool climate areas where they develop strong unique character similar to the plants ,vegetables and wild berries and herbs growing in the Nordic region.
We wanted to create a reaction that enhanced the food and wine experience and took the combination to another level .
For example sometimes we leave out an element in a dish and pick it up in the wine to make a perfect match.
The reason why Trio opened in Malmö is because it´s my hometown and while working abroad for many years I developed a strong feeling and a need to go back. I wanted to work with the local products from the region where i grew up and with the flavors that I know and love from my childhood. Malmö as a city is also going thru big changes and will in the near future be even more connected to Copenhagen.
What are your plans and goals for the future?
Our goal is to develop Trio in to an internationally known restaurant with high quality standards. We want to continue to work closely with local producers of to quality products and go deeper in to keep refining and defining our local cuisine. We want to work with people that shares our vision and passion about biodynamic and environmental friendly production of the unique produce from our part of the world and helps us make our dreams come true.
Further on in the future lays plans about moving out on the countryside having our own land our own animal farm and eventually one day write the book about Trio.
The future of gourmet cuisine?
What I think is interesting and what I hope for the future is that chefs will look even more in to their own region, and their own surroundings and it´s history and let the limitations of seasons and placement in the world be a strong force and a growning ground for creativity and the development of future gourmet cuisine
http://www.triorestaurant.se/
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