Mattias Bardå


A quick word with…Paul Svensson

Swedish super chef Paul Svensson temporarily exports his talents from Fotografiska in Stockholm to Austin, as he opens a pop-up restaurant in the House of Scandinavia.

Have you been to SXSW before?

I’ve never been to SXSW before. I know what it is, but I’ve never had the opportunity to be there. There’s just been too many moving parts, with the family and the restaurant and my other projects. But it’s been on my to-do list, for sure, and I hope I’ll have time to see some of the other events while I’m there – although I know I’ll be working hard with our restaurant.

What will you be doing there? 

I will be cooking at the pop-up restaurant Lokal at House of Scandinavia that will be set up for SXSW. There is a lot to do beforehand – we have to find the right producers and the right raw materials, which all takes time. We’ll be working together with Whole Foods, and possibly be using their left over food, but it’s hard to know how things work until I get there and see it for myself.

Who else will be involved? 

Kamilla Seidler, an excellent Danish chef and Atli Mar Yngvarson, another great chef from Norway, and the whole thing will be coordinated by Ruth Osborne.

It all adds up to a true Scandinavian mix – like SAS and House of Scandinavia! 

Yes. We’re all ambassadors for all of our countries, working together for Scandinavia. Every individual represents the entire region, and I think that’s charming. It’s also always easy to notice the differences, but when we get together, we’ll see how well we fit as a group.

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