Ateljé Vita Duken at Tornhuset in Umeå, Sweden
A dining room where the rich forests, rivers and fields of Västerbotten meet the barren rocks, gnarled pines and brackish waters of the Stockholm archipelago, in a menu and wine list of the highest gastronomic level.
Ateljé Vita Duken is a meeting between two master chefs. Per Söderbergh and Mathias Dahlgren have reached through time and place for the memories, flavours and feelings closest to their hearts.
Mathias Dahlgren grew up on a farm just outside Umeå, where craft and food production lived side by side. His first memory of food is a warm glödkaka flatbread with butter, fresh out of the oven, baked by his grandmother.
It is that taste and scent he has reached for ever since, whenever he creates new gastronomic experiences. His work has taken him to Stockholm and its archipelago, and he has now worked and cooked by one of the innermost bays of the Baltic Sea for more than thirty years.
Per Söderbergh also grew up on a farm, on an island in the Stockholm archipelago. His first memory is his mother's biscuits, and his gastronomic work and searching led him in the opposite geographical direction. From the grey rocks, gnarled pines and brackish water of the archipelago to the rich forests, rivers and fields of Västerbotten.
In an almost simultaneous, complementary movement, their lives, memories and places have travelled in different geographical directions, yet strangely enough towards the same destination. Ateljé Vita Duken.
And it is called an atelier for a reason. This is culinary craft at the highest level. The White Tablecloth is an empty easel and a better dinner.
On the plates, the finest expressions of the archipelago and the Västerbotten forests. Two places that can seem barren, desolate and inhospitable, but which for those who know where to look are surprisingly warm and rich. The taste of the forests, the waters and the soils of each landscape. Soft flavours, with precision and clarity.
The produce speaks for and about the two master chefs. Of tradition and culture, but also of two lives that began in one Sweden and now find themselves in another.
Completed by an ambitious, world-class wine list, dinner at Ateljé Vita Duken is a gastronomic experience of the highest order.
Welcome.
Ateljé Vita Duken is a meeting between two master chefs. Per Söderbergh and Mathias Dahlgren have reached through time and place for the memories, flavours and feelings closest to their hearts.
Mathias Dahlgren grew up on a farm just outside Umeå, where craft and food production lived side by side. His first memory of food is a warm glödkaka flatbread with butter, fresh out of the oven, baked by his grandmother.
It is that taste and scent he has reached for ever since, whenever he creates new gastronomic experiences. His work has taken him to Stockholm and its archipelago, and he has now worked and cooked by one of the innermost bays of the Baltic Sea for more than thirty years.
Per Söderbergh also grew up on a farm, on an island in the Stockholm archipelago. His first memory is his mother's biscuits, and his gastronomic work and searching led him in the opposite geographical direction. From the grey rocks, gnarled pines and brackish water of the archipelago to the rich forests, rivers and fields of Västerbotten.
In an almost simultaneous, complementary movement, their lives, memories and places have travelled in different geographical directions, yet strangely enough towards the same destination. Ateljé Vita Duken.
And it is called an atelier for a reason. This is culinary craft at the highest level. The White Tablecloth is an empty easel and a better dinner.
On the plates, the finest expressions of the archipelago and the Västerbotten forests. Two places that can seem barren, desolate and inhospitable, but which for those who know where to look are surprisingly warm and rich. The taste of the forests, the waters and the soils of each landscape. Soft flavours, with precision and clarity.
The produce speaks for and about the two master chefs. Of tradition and culture, but also of two lives that began in one Sweden and now find themselves in another.
Completed by an ambitious, world-class wine list, dinner at Ateljé Vita Duken is a gastronomic experience of the highest order.
Welcome.
Good to know
- Please note that we cannot accommodate a vegan menu, or a menu free from milk protein or eggs. Any other allergies must be reported no later than 24 hours before arrival; otherwise it may be difficult for us to safely accommodate them.
- The entrance is the same as for the other restaurants. Our hostess in yellow will meet you there and show you to your table.
- We do not allow dogs inside Ateljé Vita Duken, out of consideration for our guests' possible allergies.
- When booking, we require your card details. No-shows are charged 1 500 kr per person.
- We do not accept cash. Accepted payment methods: Visa, Mastercard, American Express and Tornhuset gift cards.
- Ateljé Vita Duken's opening hours: Tuesday–Friday from 6 pm.
- We are closed for summer from 30 May until 30 September.
- Bookings for October, November & December are released on 1 September at 10 am.
To contact Ateljé Vita Duken:
sara@tornhusetumea.se
Prices
Tasting menu: 1 500 Kr
Our beverage pairings:
The sommelier's selection: 995 Kr
The sommelier's exclusive selection: 1 995 Kr
Non-alcoholic craft beverages: 695 Kr
Harta & Harta: 845 Kr
Prices will be updated in the autumn.
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