Fried featherlight baby squid, shatteringly crisp calamaritos fritos with sea salt and fresh lemon

A blisteringly fast sauté coaxed with fruity extra virgin olive oil and bone-dry Manzanilla captures every drop of the sweet, briny liquor within a shimmering, emulsified sauce.

Elderflower gravlax with warm dill-stewed potatoes, crisp cucumber ribbons, and aromatic Nordic citrus oil.

Crispy Mediterranean gambas cheveux d’ange wrapped in shredded kataifi pastry with smoky Espelette aioli.

Ceviche de loup with Mediterranean sea bass, citrus-passion fruit emulsion, crunchy croutons, and peppery radish.

Peruvian ceviche from Stockholm's Maestra Vida with creamy tiger’s milk, tender white fish, choclo, and toasted cancha.

Silky ribbons of raw salmon rest on peppery greens, crunchy radishes, and diced cucumber, finished with delicate roe and a bright, citrusy yuzu-soy dressing.

Baked arctic char with new potatoes, asparagus, and trout roe in a velvety Sandefjord butter sauce.

Master this Red Curry Scampi at home. Featuring a unique pickled cabbage and carrot topping for a bright, bistro-style Thai fusion dish.

Recreate this classic Scandinavian bistro dish. Crispy homemade potato rösti topped with silky gravlax, crème fraîche, red onion, and savory black roe.

Tragabuches Marbella’s white prawn tartare over silky potato purée, blanketed in velvety beurre blanc and caviar.

Pan-seared Arctic char fillet with buttered tagliatelle in a glossy French sorrel and white wine sauce.

The iconic poached cod with velvety champagne sauce and buttery rice pilaf from Stockholm institution Wedholms Fisk.

Recreate the classic, decadent Swedish open-faced sandwich from Stockholm’s Grand Hôtel, featuring hand-peeled shrimp and zesty chive mayo.

Recreate the iconic Swedish shrimp salad from Grand Hôtel Stockholm featuring trout roe, fresh horseradish, and jammy eggs.

Nordic bistro shrimp salad with jammy eggs, avocado, and homemade Rhode Island dressing. 

Buttery anchovy and honey goat cheese toasts from Málaga. A salty-sweet Mediterranean appetizer.

Toast Skagen with cold-water prawns, fresh dill, horseradish, and golden butter-fried toast.

Charred octopus over crushed roasted potatoes, tangy strained yogurt, and savory preserved lemon curd.

This dish is a staple in tabernas across Andalusia, often called Ensalada de Tomate con Ventresca.