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Adam & Albin Matstudio

An out-of-ordinary dining experience

Young chefs Adam Dahlberg and Albin Wessmen have found extraordinary success with their erratic culinary concept: for one, their locavore restaurant is just open once a month, while a Swedish-meets-Japanese noodle bar operates on weekdays only, for lunch each day. They also run a cooking school that invites would-be chefs to try their hand at fresh seafood and meat dishes, prepared the Swedish way.


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