The story
Åke Table & Vin brings a refined Swedish bistro concept to Paris through the steady hands of chef Linda Granebring. She relocated her operation just down the street from her earlier wine bar project to work with a larger kitchen and a dedicated cellar. Her Swedish cooking treats classic techniques as a practical foundation, allowing seasonal vegetables and slow-roasted meats to carry the primary flavors.
The menu highlights garden vegetables and slow-cooked meats prepared with careful heat control. Pan-fried carrots arrive alongside grilled peaches finished with browned butter and creamy labneh. Guests often order the thyme-roasted porchetta served with shaved raw fennel and delicate apple sauce. Golden gnocchi tossed with burrata and lovage-infused salt rounds out the savory offerings. Le Fooding has consistently praised how the kitchen pairs these unpretentious dishes with a carefully curated selection of natural wines.
The dining room occupies a former neighborhood bar that now features worn hardwood floors and bright plaster surfaces. A small terrace outside holds potted fig and lemon trees that frame the nightly schedule. Natural light gives way to warm interior lighting as dinner approaches. The space feels grounded rather than polished, matching the straightforward approach to food. Evening service runs straight through until midnight, giving guests time to linger over fresh almond parfait with a cacao-juniper glaze.
Recognition
Ambience
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