Svartengren had been working in the restaurant industry for many years but never liked the workings of the meat industry. Up until very recently, most restaurants bought their meat from big suppliers without knowing or considering the actual source. “When we started Svartengrens in 2011, we put a great deal of effort into developing direct contact with smaller businesses in order to be in control of the whole supply chain. Most of our meat comes from the archipelago just outside Stockholm,” says Svartengren. The restaurant has been at the forefront of an important meat revolution, and Svartengren himself thinks that his guests appreciate the high quality of the meat he serves.
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