Gastronomic experiences – a feast for all the senses

Their popular home-based restaurant concept, Egastronomi Original, is an example of a dining experience that goes above and beyond the ordinary. Concert evenings in the chapel and five-course dinners paired with a pentathlon are other examples of typical “Egastronomi” experiences. In 2016, they launched Egastronomi, which was then based in their own home in Kumla.

"We wanted to be in control of our own time and make room for all our ideas and dreams," says Niklas, continuing:

"I've had the privilege of traveling extensively around the world to scout for trends. That's when I first came across the concept of a 'home restaurant.' We thought it sounded like a really interesting idea and wanted to try it ourselves. At first, it felt a little strange to invite strangers into our little house in Kumla. But we got an incredible response, and people from all over the world came to have dinner with us."

A dinner that appeals to all the senses

During dinner, all of the guests’ senses of taste are engaged in combination with their emotional responses, creating a completely unique dining experience. Anna explains that these dinners became very popular, and around the same time, they came across the chapel.

Egastronomy is based in Trilobiten, the former headquarters of the Yxhult Company, located just outside Kumla. The building is a Q-marked historic site and holds significant cultural and historical value. The style is National Romantic, with a facade of hand-hewn limestone. Just beyond Trilobiten lie large pastures and meadows, and further away, the forest comes into view. Nature is close by—both geographically and on Egastronomy’s menus. Ingredients from the local area are essential for Niklas and Anna, who speak highly of their local suppliers:

"We usually buy whole animals that are butchered on-site so we can make the most of the meat. Even the less common cuts are important to make use of. We source our vegetables from local farmers, with 30 Tum Farm being our main supplier."

Seasonal Menu

The seasonal selection dictates the menus, and they often add an extra special ingredient to give the dinner that extra touch of luxury. Both the elegant presentation of the food and the chapel’s interior reflect Anna’s professional background as an interior designer.

"It's important for us to take a holistic approach. The guest's overall impression and experience are just as important as the food being visually appealing and delicious," says Niklas.

Niklas and Anna are happy to live and work in Örebro County, as they believe there are many excellent food producers here. In addition to 30 Tum Farm, they also collaborate with Berga Farm, Bärsta Farm, Lokal Ekologiskt Sourdough Bread, and many others.