The story
At flora. in Uppsala, chef Matthias Waser guides a nature-inspired cuisine rooted in the surrounding Jura forests and meadows. He joined the establishment last autumn alongside his partner Davina Comment to launch a concept where every course honors a specific local plant. The kitchen builds its daily menu around seasonal foraging and regional produce rather than rigid classical templates.
Pine needles appear as an aromatic accent in a forest mushroom consommé and a spiced hummus. A substantial pike dish arrives with braised cabbage and a rich butter cream. The main protein often features a veal faux-filet roasted over actual tree branches, paired with calf jus, spinach purée, and creamy calf brain. This regional cooking avoids heavy sauces, relying instead on precise techniques to let earthy flavors remain the focal point.
The dining room accommodates only five tables for sixteen guests, creating a quiet environment where service feels personal. This focused scale aligns with the restaurant’s fifteen-point Gault & Millau rating, which acknowledges the precision behind each plate. Natural light fills the wooden counters during Sunday lunches, while evening services lean into a subdued mood. The deliberate limitation on seating ensures that every detail receives close attention.
Recognition
Ambience
Details
History
With the new Flora, The Hague finally has a contemporary metropolitan venue full of character. It is above all the honest Mediterranean cooking style with a rugged English nose-to-tail accent that sets Flora apart. The location also i...
