Welcome to southern Sweden’s largest meeting place for the restaurant industry! Around 150 exhibitors gather here to showcase the latest in food, drink, equipment and service. A must-see event for those who want to discover new things, network and be inspired.
The next time we meet at Malmömässan will be in 2027 — but you can already get a taste of the atmosphere this September when FFCR takes over Svenska Mässan in Gothenburg!
Explore the news and innovations of the future on site! Meet suppliers, find new collaborations and fill up on ideas that will make your business grow. A day at the event will be an energy boost full of inspiration and opportunities.
Strengthen your presence at the Nordic region’s most important industry meeting. Meet decision-makers, showcase your products and build relationships that lead to new business. Book your stand and be where the action is.
Mastio’s kitchen 2025 – where taste and stories meet. Sandra Mastio invited local profiles to talk about the paths that shaped them. From the first steps to the successes today.
In 2023, the live kitchen was characterized by the technology of the future and the curiosity of taste. The Experience Area theme explored 3D-printed meat, sea squirt, mushrooms and algae in a new way, fermentation and future food ideas. It’s not just about what we eat, but how we think about food.
After years in the world of desserts and fine dining, Tea Malmegård made the decision to resign from Operakällaren and create something of her own. Here, she talks about the journey there, the decisions behind the menus, and why the overall experience is always more important than the perfect dish.
The moderator for FFCR Stockholm 2026 is Marion Ringborg – a well-known chef and culinary creator. In the live kitchen, she will be joined by speakers such as Nils Molinder, MasterChef winner Linnea Jarnrot, sommelier Emelie Svensson, and Tea Malmegård, an award-winning pastry chef and restaurateur behind DoMa.
Emelie Svensson exudes a calm confidence and a solid understanding of how a restaurant works in practice. At the restaurant Agnes on Kungsholmen, her philosophy is reflected in everything from menu development to team leadership.
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