Niklas Ekstedt Chef’s Garden Kitchen on MSC World Europa
Bringing the full flavors of nature to the table
Multi award-winning, Michelin-starred Swedish chef, TV personality and author brings his pioneering analogue cooking to the waves with the Chef’s Garden Kitchen on MSC World Europa.
Niklas Ekstedt’s cuisine: where the ancestral meets the modern
Born in the lakeside town of Järpen, Niklas grew a strong connection with the nature around him and still finds inspiration for many of his dishes when outdoors.
After his chef’s training, he travelled internationally to hone his skills with some of the greatest luminaries of modern creative cuisine: the Adrias’ at El Bulli and Charlie Trotter in Chicago.
Returning to Sweden in 1999, he opened his first restaurant Niklas at the age of 21, achieving almost instant acclaim and a clutch of awards. A second restaurant followed, plus his first TV show.
In 2008, Niklas moved to Stockholm to take on Restaurant 1900 and reinvented himself, living without electricity or gas in a wood cabin in the Stockholm archipelago, rediscovering ancestral Nordic cooking and preserving techniques.
Everything he learnt created an entirely new experience, the Michelin-starred Ekstedt in Stockholm, which led to even greater celebrity and his first restaurant outside Sweden, Ekstedt at the Yard in London.
Niklas Ekstedt’s cuisine: where the ancestral meets the modern
Chef’s Garden Kitchen on MSC World Europa
Niklas’ creativity has taken him on a unique journey that you can now share in the Chef’s Garden Kitchen on MSC World Europa. Sitting comfortably in a first-at-sea hydroponic garden, you’ll be treated to a uniquely immersive experience, gazing out at panoramic sea views or watching the master chef preparing Ekstedt’s extraordinary creations in an open kitchen.
Modernising cuisine with art not technology, Niklas Ekstedt combines traditional Nordic cooking and preserving techniques with astonishingly creative combinations of rigorously fresh seasonal ingredients. Menu highlights include scallop ceviche, pickled kohlrabi, spruce, lingonberries, grapefruit or for a main dish seared Langoustine tails, carrots, finger lime, infused broth rounded off with a dessert of meringue, sea buckthorn, white chocolate and verbena.
As a bridge between ancestral Nordic cuisine and modern techniques, Chef's Garden Kitchen will offer you an indelible flavour experience.
