Welcome to Sweden’s largest restaurant expo! Here you will meet nearly 250 exhibitors offering exciting product news and in our live kitchen you can listen to inspiring speakers. See you there?
In this year’s live kitchen, we focus on what really makes restaurants thrive. We discuss drive, passion and success – what makes a restaurant truly successful?
Together with the industry’s most committed profiles, we explore the restaurant kitchen of the future live on stage. Here we show how to create a menu that works in reality – for the guest, the team, the economy and the planet. It’s about more than food – it’s about building sustainable businesses that inspire and develop.
Discover the latest in the industry and be inspired by new ideas, products and collaborations. Here you will meet suppliers and solutions that will help you develop your business – and fill you with energy for the year ahead.
Participate where the industry meets, ideas are born and new collaborations take off. Meet decision-makers from all over the Nordics, showcase your products and create contacts that lead to real business. Secure your place at the meeting place where it really happens!
Explore our new wine area. Taste the suppliers’ selected assortments, discover new grape varieties, and get inspired. Who knows — you might just find your next personal favorite among all the exciting flavors?
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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