Hi! You are our new kitchen team at Zink! How does it feel?
It feels really good! We've started to recognise our regulars and have had positive feedback on the new menu.
You've changed a lot on the menu. Tell me more.
We work more with seasonal ingredients and more with the details. We will focus a lot on the craftsmanship and do everything in-house: everything from the bread to the burger to the char and everything in between.
Will the lasagne be around?
Absolutely - we won't touch a classic in 2008.
Tell us about your background.
We got to know each other when we worked at Oaxen. Before that, Djingis worked at Ekstedt and Tyge & Sessil, among others. Rune grew up in Mexico and moved to Sweden at the age of 19 and has worked both as a private chef and in many different restaurants.
What do you want your guests to feel when they leave Zink?
That we have exceeded their high expectations and that we have surprised them in some way. It should be fun to go to the pub!
What will happen in Zink's kitchen in the future?
We will be working a lot with whole cases, i.e. with the whole animal, and have just ordered ten whole dorper lambs. We also want to find our signature products that can be resold to guests, like Zink's own sauces.
What other bars do you like, besides Brasseriegruppen?
Ekstedt, Babette and Chelas.