Dee-jays 27-01.10

At Freyja and at Söder, vinyls often spin. In this gap between September and October, we have a number of inspired people who are ready to involve you within their energy. Fridays and Saturdays DJ.s starts at 17:00!

Stora baren
@soulfulmusicvibes – Jonas Barndt
@richardmagyar91 – Richard Magyar
@annamywestr – Anna My Wester
@alicefranzen – Alice Franzén
@karin.bernstrup – Karin Bernstrup

Minibaren
@tollstoy – Rickard Tollstoy
@martengodske – Mårten Godske
@rikkydisco – Rikky Disco (Duh!)
@sandra.marquina – Sandra Marquina
@hndrick – Alexander Henriksson

New items on the menu

New items on the menu

Below you can see the new dishes that Freyja’s kitchen has carefully prepared for autumn. Feel free to book and partake of autumn’s best ingredients put together in the best way.

Read Emma Shield’s introduction to the dishes below!

Foto: Sonny Tapper

The thighs are confited and the breasts are fried. Silver onions are mixed with sage, coriander and cumin, and fried crispy. The carcasses are saved for a duck reduction with fermented gooseberries. A good herb mayo to it and we’re home at last.

Creamy peas and beans. This dish has been with us since we opened but has taken many forms. The topping has to go with the season. Right now, the salad contains raw fried corn from my hometown, herb vinaigrette and puffed buckwheat. The idea with the dish was to make a Swedish take on risotto. Instead of rice, our base consists of yellow peas, gray peas, broad beans and quinoa. Everything comes from @nordiskravara which is a collaboration collective hosting different farmers where they grow traditional and non-traditional crops in a gentle way in Swedish soils.

Saithe. A rather misunderstood fish in my opinion. It may have been seen in various lunchboxes across the country, but cooked correctly it is an absolute favourite. We buy huge whole fishes weighing in at 5-7 kg, which we then fillet and portion. Before serving, it is garnished and accompanied by grilled grapes from Vreta Kloster, baked leeks, sugar snaps and a creamy mussel sauce

The folks at Freyja – Meet runner Raul

Meet Raul! One of our dear runners at the restaurant, three months fresh!

– Who are you and how did you end up at Freyja+Söder?

My name is Raul, I am 22 years old, Spanish and how I ended up at Freyja was that I happened to meet an old friend during a national team match, Azerbaijan against Sweden, at Friends arena. We talked about general things, what do you do, etc. He told me that he worked at Freyja and that they were looking for some cool people, so I sent an email to Viggo, the restaurang manager. He texted back about a meeting. Then there was a test job two days after the interview, I was extraordinarily nervous, that particular evening we also had some kind of record for the number of guests.

– So you were completely new to the industry?

Pretty much, but now I’m quite used to it, but I was really nervous luckily I had a colleague who could help me for the whole day, felt a bit sorry for Oskar that day with the number of guests we had. Had never worked a restaurant before and I was really nervous, was still damn nervous for like two more months but now I’m starting to feel quite used to it.

– Tell us something interesting that has happened during service!

Hmm, there were some football supporters here who supported the same team as me one night (Hammarby IF). It was during a time when I was trying to get more comfortable talking to guests and being relaxed – and they were really nice to me! I managed to finally be able to joke and have a conversation that was fun, big moment for me.

– Finally, if you came here as a guest, what would you have eaten and drunk and who would you have brought with you?

I would have brought my girl Medina with me, taken the grilled plum, maybe some of the kroppkakor, I don’t know much about drinks and wine to be honest, but I would probably have had a beer or some drink at the bar.

Thanks Raul!

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