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Aloë 2 🌟Michelin🌟

@aloerestaurant

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"Including Contemporary Romantic Gastronomy"
by Niclas Jönsson and Daniel Höglander
@nickeninja @hoglander

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After reflecting upon the recent passing of our co-founder Daniel Höglander, we have made the decision to pause Aloë from February 9th until further notice. We need time to regroup, heal and recover.

When the time is right, we look forward to return in the spirit of Daniel and his partner Niclas, determined to keep working towards our mutual long term goal - a 3-star rating.

This goal is what has inspired us to push ourselves to create and evolve beyond expectations. And that is what we will continue to strive towards, to provide you, our guests, with exquisite culinary journeys.

While we heal, please note that Rinos will be open as usual.

With love and gratitude,
Niclas and the team at Aloë by @aloerestaurant

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2 years ago

Dear Friends.

As 2024 comes to a close, we find ourselves reflecting on a year that tested us in ways we didn’t expect. But we have persevered and come out stronger on the other side. Aloe will always stand firmly rooted in love, warmth and the universal language of gastronomy.

To our beloved guests, you are the heart and soul of everything we do. From our hearts to yours, thank you for your continued support and for sharing your precious moments with us.

As we step into 2025, we do so with gratitude and determination, and the promise to remain a strong team and deliver exquisite food experiences beyond your expectations. Together we will continue to share the love and warmth that only gastronomy can bring.

With love and gratitude,
Niclas, Jesper, Emma and the team at Aloë

Photo: @fabianwester taken in Aloë by @aloerestaurant

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Det är med tungt hjärta vi har mottagit beskedet om att vår kära kollega och vän Daniel Höglander har lämnat oss hastigt. Daniel var en fantastisk människa, driven och passionerad.

Det är en stor förlust för såväl Aloe med personal, men naturligtvis allra mest för hans närmsta, Mei-Ling och barnen. Vi är tacksamma över att ha fått dela Daniels passion för mat och dryck och ser fram emot att föra hans gastronomiska arv vidare.

Varma hälsningar,
Niclas, Jesper, Emma och teamet på Aloë taken in Aloë by @aloerestaurant

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2 years ago

A warm broth made from French rabbit and roasted parmesan, enriched with warm spices, is poured into the cup, resting on a base of chili oil and cardamom leaf oil.

#Aloë #Aloërestaurant #Michelin

Photo: @fabianwester taken in Aloë by @aloerestaurant

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2 years ago

Aloë Inferno 🔥

#Aloë #Aloërestaurant #Michelin

Photo: @fabianwester taken in Aloë by @aloerestaurant

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2 years ago

Frida takes the team through a curated wine selection during our briefing, combining expertise with inspiration.

#Aloë #Aloërestaurant #Michelin

Photo: @fabianwester taken in Aloë by @aloerestaurant

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2 years ago

Hamachi, Nuoc Cham & Oscietra Caviar!

Danish Hamachi Crudo, lightly cured with grey salt, thyme, and black pepper, paired with vibrant Nuoc Cham dressing, pickled kohlrabi, passion fruit, and Oscietra caviar.

#Aloë #Aloërestaurant #Michelin

Photo: @fabianwester taken in Aloë by @aloerestaurant

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2 years ago

Perfection isn’t a goal; it’s a standard when Felipe’s in charge!

#Aloë #Aloërestaurant #Michelin

Photo: @fabianwester taken in Aloë by @aloerestaurant

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2 years ago

Bookings Open for February!

Reservations for February are now available. Don’t miss your chance—there are still a few spots left for January and December. Secure your table today!

#Aloë #Aloërestaurant #Michelin

Photo: @fabianwester taken in Aloë by @aloerestaurant

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2 years ago

Gillardeau oyster from the west of France, tomato water falvoured with smoked mackerel dashi, hazelnut oil and green oil. Toping with oscietra caviar from Italy, close to Modena.

#Aloë #Aloërestaurant #Michelin

Photo: @fabianwester taken in Aloë by @aloerestaurant

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2 years ago

Hand-dived scallop from Hitra, Norway.

Butter-fried scallop with a raw core, topped with orange zest and finger lime. Served with Aloë’s XO-sauce and sauce Vin Jaune split with saffron oil. Accompanied by charred brown shimeji mushrooms!

#Aloë #Aloërestaurant #Michelin

Photo: @fabianwester taken in Aloë by @aloerestaurant

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2 years ago

Friday vibes are on! Service meeting done, spirits high, and we’re geared up to make tonight unforgettable!

#Aloë #Aloërestaurant #Michelin

Photo: @fabianwester taken in Aloë by @aloerestaurant

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2 years ago