{"id":6635,"date":"2026-06-08T14:11:00","date_gmt":"2026-06-08T12:11:00","guid":{"rendered":"https:\/\/www.ffcr.se\/2026\/06\/08\/martin-moses-about-human-and-why-the-restaurant-has-become-the-new-living-room\/"},"modified":"2026-06-09T11:35:05","modified_gmt":"2026-06-09T09:35:05","slug":"martin-moses-about-human-and-why-the-restaurant-has-become-the-new-living-room","status":"publish","type":"post","link":"https:\/\/www.ffcr.se\/en\/2026\/06\/08\/martin-moses-about-human-and-why-the-restaurant-has-become-the-new-living-room\/","title":{"rendered":"Martin Moses about Human and why the restaurant has become the new living room"},"content":{"rendered":"\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t
<\/div>\n\t\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Martin\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

INTERVIEW<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Martin Moses about Human and why the restaurant has become the new living room<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

He has worked at Michelin-starred restaurants for over two decades, won Chef of the Year, and built two restaurants that have become established names on Gothenburg\u2019s restaurant scene. For Martin Moses, gastronomy is not only about high-level cooking, but just as much about people, sustainability, and creating businesses that stand the test of time.<\/strong><\/p>\n

From growing up in V\u00e4xj\u00f6 to years at some of Sweden\u2019s top restaurants, his journey has been shaped by curiosity, development, and a strong drive to constantly improve.<\/p>\n

\u2013 I originally come from V\u00e4xj\u00f6, where I started my career at PM & V\u00e4nner. For almost 20 years now, I have been active in Gothenburg, where I worked at Michelin-starred restaurants for 20 years before opening Human and, a year ago, also Bar Human, says Martin Moses.<\/p>\n

When asked what drives him in his work, Martin answers quickly:<\/p>\n

\u2013 To run a sustainable business at the highest national and international level!<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Restaurang\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

The restaurant as a living room<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Despite long days and a fast pace, it is still the variety and the people that make the profession feel like the obvious choice. The meeting with guests is also what inspires him the most. At the same time, he sees clear challenges in the industry.<\/p>\n

\u2013 Guest interaction and developing my chefs so that together we can improve the business inspire me greatly. But it has been a challenge to find staff, while at the same time price developments for ingredients have been tough in recent years.<\/p>\n

According to Martin, the restaurant industry has changed significantly in recent years \u2013 both in how guests behave and what they expect.<\/p>\n

\u2013 The restaurant has become more of a living room than before. Younger guests go out more often but may eat and drink less on each occasion.<\/p>\n

He also notices a clear shift in attitudes towards ingredients and consumption.<\/p>\n

\u2013 More guests today avoid certain ingredients for environmental reasons, such as red meat. We see more pescatarians and guests making more conscious choices, Martin explains.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t

Thoughts on the future<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

When he looks ahead, he believes that sustainability and transparency will be absolutely crucial for the future of gastronomy.<\/p>\n

\u2013 In the future, we will see a greater focus on sustainability and a clear origin of ingredients. Perhaps not only Swedish, as growers and farmers are unfortunately decreasing in number.<\/p>\n

There are also parts of the restaurant industry that Martin thinks should change more quickly.<\/p>\n

\u2013 The boundaries between kitchen and service staff feel outdated. We need to think more as a team.<\/p>\n

The same philosophy also runs through the work at Human.<\/p>\n

\u2013 Human, to me, is humane and personal, and it is around these words that we drive the business forward. Modern Nordic cuisine with a clear West Swedish connection, and with flavours, techniques, and influences from around the world.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Mat\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Human looks ahead<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

The culture in the kitchen is something he places great importance on.<\/p>\n

\u2013 We are a small team where the goal is for everyone to be involved \u2013 from purchasing to planning dishes and working at all stations. We also try to do regular activities outside of work to strengthen team spirit.<\/p>\n

Looking ahead, Martin believes that the plates of the future will be characterised by a greater focus on quality rather than quantity.<\/p>\n

\u2013 I think we will value quality in all ingredients, and in smaller quantities.<\/p>\n

Sustainability work is already a central part of the operations at Human and Bar Human.<\/p>\n

\u2013 After opening Bar Human, we have greater opportunities to make use of whole ingredients and reduce food waste. We work with seasons and buy most things Swedish and from the local area.<\/p>\n

At the same time, curiosity continues to drive development in the kitchen.<\/p>\n

\u2013 We are currently working a lot with fermentation. It is a good way to take care of ingredients when they are at their best and at the same time be able to use the whole product.<\/p>\n

Text:<\/strong> Jessica Karlberg<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t<\/path><\/svg>\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\tBack to news<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Share the post<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/path><\/svg>\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/path><\/svg>\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Last post<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t
\n\t\t \n
\"Martin<\/div>\n <\/a>\n \t\t
\n\t\t\t\t

\n\t\t\t\n\t\t\t\tMartin Moses about Human and why the restaurant has become the new living room\t\t\t<\/a>\n\t\t<\/h3>\n\t\t \n

He has worked at Michelin-starred restaurants for over two decades, won Chef of the Year, and built two restaurants that have become iconic names on Gothenburg\u2019s restaurant scene.<\/p>\n <\/a>\n \n\t\t\n\t\t\tL\u00e4s mer \u00bb\t\t<\/a>\n\n\t\t

\n \t\t\n\t\t\tJune 8, 2026\t\t<\/span>\n\t\t\t\t\n\t\t\tNo Comments\t\t<\/span>\n\t\t <\/div>\n \t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/article>\n\t\t\t\t
\n\t\t\t
\n\t\t \n
\"FFCR_Stockholm_2026_rekordsiffror\"<\/div>\n <\/a>\n \t\t
\n\t\t\t\t

\n\t\t\t\n\t\t\t\tFFCR Stockholm 2026 breaks all records\t\t\t<\/a>\n\t\t<\/h3>\n\t\t \n

On January 28\u201329, 7,092 happy visitors gathered at Kistam\u00e4ssan to experience FFCR Stockholm 2026 \u2013 Sweden\u2019s largest restaurant fair. The visitor count marks a new record for FFCR.<\/p>\n <\/a>\n \n\t\t\n\t\t\tL\u00e4s mer \u00bb\t\t<\/a>\n\n\t\t

\n \t\t\n\t\t\tFebruary 3, 2026\t\t<\/span>\n\t\t\t\t\n\t\t\tNo Comments\t\t<\/span>\n\t\t <\/div>\n \t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/article>\n\t\t\t\t
\n\t\t\t
\n\t\t \n
\"viltmatakademin<\/div>\n <\/a>\n \t\t
\n\t\t\t\t

\n\t\t\t\n\t\t\t\tSvenska Viltmatakademin organizes \u201cGame in the Kitchen\u201d\t\t\t<\/a>\n\t\t<\/h3>\n\t\t \n

Svenska Viltmatakademin organizes \u201cGame in the Kitchen,\u201d featuring cooking demonstrations, stage interviews, an award ceremony for Restaurant of the Year for Game Cuisine and Game Municipality of the Year, as well as tastings and networking.<\/p>\n <\/a>\n \n\t\t\n\t\t\tL\u00e4s mer \u00bb\t\t<\/a>\n\n\t\t

\n \t\t\n\t\t\tJanuary 12, 2026\t\t<\/span>\n\t\t\t\t\n\t\t\tNo Comments\t\t<\/span>\n\t\t <\/div>\n \t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/article>\n\t\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

He has worked at Michelin-starred restaurants for over two decades, won Chef of the Year, and built two restaurants that have become iconic names on Gothenburg\u2019s restaurant scene.<\/p>\n","protected":false},"author":1551,"featured_media":6621,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"elementor_header_footer","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"Martin Moses on the restaurant as a living room | FFCR","_seopress_titles_desc":"He has worked at Michelin-starred restaurants for over two decades, won Chef of the Year, and built two restaurants that have become iconic names on Gothenburg\u2019s restaurant scene.","_seopress_robots_index":"","footnotes":""},"categories":[40],"tags":[34],"edition":[39],"class_list":["post-6635","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-goteborg-2026-en","tag-ffcr-en","edition-ffcr-goteborg-2026"],"_links":{"self":[{"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/posts\/6635","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/users\/1551"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/comments?post=6635"}],"version-history":[{"count":1,"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/posts\/6635\/revisions"}],"predecessor-version":[{"id":6636,"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/posts\/6635\/revisions\/6636"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/media\/6621"}],"wp:attachment":[{"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/media?parent=6635"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/categories?post=6635"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/tags?post=6635"},{"taxonomy":"edition","embeddable":true,"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/edition?post=6635"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}