Master chef Mathias Dahlgren has a busy spring coming up. Together with his long-time colleague and current business partner Martin Berg, he is launching Green Rabbit, a bakery focussed on rye. The duo wants to reach out to a broader audience, in addition to Dahlgren’s two restaurants Matbaren and Matsalen at the Grand Hôtel.

“Both Mathias and I have been longing for a chance to make great food accessible to more people, and now it’s time. With the rye bakery we can meet new customers and at the same time offer a new product that cherishes the Swedish bread culture,” says Martin Berg.

Dahlgren’s other spring project is Matbordet, a complement to Matbaren, where a chef cooks for ten guests at a time. The dinner is about much more than just the food, though: the idea is to dine together, but to also discuss, create ideas and form the menu together. In addition to the guests and the chef, an expert – a scientist, a food producer or a philosopher – will join the meal.

“Compared with a traditional restaurant, we’re creating the possibility of transferring the process directly to the guests. That’s something we feel there is a demand for, and with Matbordet, we can inspire, exchange insights, knowledge and experiences with as many people as possible,” says Dahlgren.

Booking for Matbordet opens on March 31st.