Guest Appearance in Milan
After Asina Luna’s well-received visit to Griffins’ this spring, it was our turn in October. This time the journey went to Milan, where we brought our flavours, craftsmanship and curiosity for a new chapter in our culinary exchange. We asked Tal, our Executive Chef, to share his thoughts on the experience.
How did the collaboration between Griffins’ and Asina Luna begin?
It started when I reached out to them because I was curious about their way of working with meat. I was genuinely fascinated by their technique and philosophy, which opened the door to our dialogue.
What was the idea behind creating an exchange between Stockholm and Milan?
The aim was to learn from each other, find new inspiration and see something different. It was a chance to share knowledge in both directions and grow by stepping into each other’s kitchens and cultures.
How did it feel to return to Milan this time, and how were you received?
We were treated like royalty. Emil and I were picked up right at the airport gate and taken care of from the moment we arrived.
How does the Italian dining culture differ from the Swedish one?
The difference is significant. In Italy guests eat much later. Restaurants open at 19:30 and, even though we usually close the kitchen at 22:30, we were still serving food long after that.
Tell us about the menu you served in Milan. What was the focus, and did any dish become especially popular?
The menu centred around signature Griffins’ flavours. The Kalix roe taco was a clear favourite, and our wagyu interpretation of steak tartare became incredibly popular. The combination surprised many guests in a very positive way.
What did you learn from Asina Luna’s way of working with meat?
We left with a lot of inspiration. They also treated us to a Sunday lunch at a true hidden gem, Café La Creppa, a gourmet spot run by legendary chefs and visited by many of Italy’s most well-known culinary names. It felt like stepping back in time and gave us countless new impressions.
Is there anything you will bring back to Stockholm for future menus?
Absolutely. We returned with several ideas for both starters and main courses, along with small touches that may appear here and there on the menu. We are also exploring the possibility of collaborating with an Italian breeder, which would be very exciting.
Are there plans for more international guest appearances in the future?
Definitely. It would be great!