Ateljé Vita Duken at Tornhuset in Umeå, Sweden
A dining room where the rich forests, rivers and fields of Västerbotten meet the barren rocks, gnarled pines and brackish waters of the Stockholm archipelago, in a menu and wine list of the highest gastronomic level.
Ateljé Vita Duken is a meeting between two master chefs. Per Söderberg and Mathias Dahlgren have reached through time and place for the memories, flavours and feelings closest to their hearts.
Ateljé Vita Duken is open from October to May. We send out a newsletter when bookings are released, usually three months in advance.
Your booking is valid only once you have received a confirmation by email. No email, no booking.
Mathias Dahlgren grew up on a farm just outside Umeå, where craft and food production lived side by side. His first memory of food is a warm glödkaka flatbread with butter, fresh out of the oven, baked by his grandmother.
It is that taste and scent he has reached for ever since, whenever he creates new gastronomic experiences. His work has taken him to Stockholm and its archipelago, and he has now worked and cooked by one of the innermost bays of the Baltic Sea for more than thirty years.
Per Söderberg also grew up on a farm, on an island in the Stockholm archipelago. His first memory is his mother's biscuits, and his gastronomic work and searching led him in the opposite geographical direction. From the grey rocks, gnarled pines and brackish water of the archipelago to the rich forests, rivers and fields of Västerbotten.
In an almost simultaneous, complementary movement, their lives, memories and places have travelled in different geographical directions, yet strangely enough towards the same destination. Ateljé Vita Duken.
And it is called an atelier for a reason. This is culinary craft at the highest level. The White Tablecloth is an empty easel and a better dinner.
On the plates, the finest expressions of each landscape. Two places that can seem barren, desolate and inhospitable, but which for those who know where to look are surprisingly warm and rich. The taste of the forests, the waters and the soils. Soft flavours, with precision and clarity.
The produce speaks for and about the two master chefs. Of tradition and culture, but also of two lives that began in one Sweden and now find themselves in another.
Completed by an ambitious wine list, dinner at Ateljé Vita Duken is a gastronomic experience of the highest order.
Welcome.
Ateljé Vita Duken is a meeting between two master chefs. Per Söderberg and Mathias Dahlgren have reached through time and place for the memories, flavours and feelings closest to their hearts.
Mathias Dahlgren grew up on a farm just outside Umeå, where craft and food production lived side by side. His first memory of food is a warm glödkaka flatbread with butter, fresh out of the oven, baked by his grandmother.
It is that taste and scent he has reached for ever since, whenever he creates new gastronomic experiences. His work has taken him to Stockholm and its archipelago, and he has now worked and cooked by one of the innermost bays of the Baltic Sea for more than thirty years.
Per Söderberg also grew up on a farm, on an island in the Stockholm archipelago. His first memory is his mother's biscuits, and his gastronomic work and searching led him in the opposite geographical direction. From the grey rocks, gnarled pines and brackish water of the archipelago to the rich forests, rivers and fields of Västerbotten.
In an almost simultaneous, complementary movement, their lives, memories and places have travelled in different geographical directions, yet strangely enough towards the same destination. Ateljé Vita Duken.
And it is called an atelier for a reason. This is culinary craft at the highest level. The White Tablecloth is an empty easel and a better dinner.
On the plates, the finest expressions of each landscape. Two places that can seem barren, desolate and inhospitable, but which for those who know where to look are surprisingly warm and rich. The taste of the forests, the waters and the soils. Soft flavours, with precision and clarity.
The produce speaks for and about the two master chefs. Of tradition and culture, but also of two lives that began in one Sweden and now find themselves in another.
Completed by an ambitious wine list, dinner at Ateljé Vita Duken is a gastronomic experience of the highest order.
Welcome.
Ateljé Vita Duken is open from October to May. We send out a newsletter when bookings are released, usually three months in advance.
Your booking is valid only once you have received a confirmation by email. No email, no booking.
Good to know
- Please note that we cannot accommodate a vegan menu, or a menu free from milk protein or eggs. Any other allergies must be reported no later than 36 hours before arrival; otherwise it may be difficult for us to safely accommodate them.
- The entrance is the same as for the other restaurants. Our hostess will meet you there and show you to your table.
- We do not allow dogs inside Ateljé Vita Duken, out of consideration for our guests' possible allergies.
- When booking, we require your card details. For late cancellations within 36 hours of arrival, or no-shows, the full menu price of 1 895 kr per guest is charged.
- We do not accept cash. Accepted payment methods: Visa, Mastercard, American Express and Tornhuset gift cards.
- Ateljé Vita Duken's opening hours: Tuesday–Friday from 6 pm, and selected Saturdays.
- We are closed for summer in June, July, August and September.
- Bookings open on the 1st of each month for visits starting three months later. For example, bookings open on 1 October for visits in January, on 1 November for February, and so on.
To contact Ateljé Vita Duken:
sara@tornhusetumea.se
Prices
Tasting menu: 1 895 Kr
Our beverage pairings:
The sommelier's selection: 1 195 Kr
The sommelier's exclusive selection: 1 995 Kr
The sommelier's prestige selection: 3 995 Kr
House-made non-alcoholic craft beverages: 695 Kr
Harta & Harta (alternating wine and non-alcoholic): 995 Kr
The newsletter
Menu releases, events, booking drops and much more, straight to your inbox.