Tobias Johanisson

Aristo, Stockholm.

Passionate kitchen warrior, early morning baker, glass-swirling sommelier or charismatic service star - our industry thrives thanks to the individuals who, day in and day out, create both experiences and the community we love and want to celebrate in “People of Gastronomy”.

Where do you like to eat in Stockholm?

I love going out to eat, and especially trying new restaurants. But lately I haven't had the opportunity to do so because I'm always working...

But when I do get to go out to eat, it's usually at Miyakodori or Rolfs Kök. Both are absolutely fantastic at what they do. They're sure cards and I always leave happy (and full..).

A free Friday night - what's dancing in the glass?

I'm a bit of a seasonal drinker, so it depends on the time of year. During spring and summer I like to drink a crisp Riesling or a full-bodied, white Burgundy. In winter, I drink a lot of Pinot Noir and Spätburgunder. I drink Champagne and gin & tonic all year round. On the drinks cart at home there are probably about 20 types of gin...

What do you miss about the food and drink scene in Stockholm?

I think Stockholm has a really good selection. I used to say that all the new openings followed a theme, everything was Italian, Japanese or sharing/snacks, and then I got a little tired of it. But that seems to have calmed down a bit and there is a good range in Stockholm today, I think. One thing I would really like to see is a 100% Drag cabaret restaurant/bar, dedicated to drag shows and food, with opening hours from, for example, Wednesday to Sunday. That would be magical!

If you cook, what do you serve?

I don't cook! That's why I'm engaged to a chef. He cooks and I serve wine, the finest of compromises. The best part is that he always cooks what I'm craving.