Author name: Kaat Van Der Linden

Pontus Wellén on a New Culinary Chapter at Sheraton Stockholm Sheraton Stockholm Hotel is entering a new chapter and at the heart of this transformation stands its bold new restaurant concept, Mr. Bronck. Named after the Swedish-born settler Jonas Bronck, who gave his name to the New York borough of the Bronx, the restaurant draws inspiration from that same spirit of exploration and cultural exchange.  At Mr. Bronck, Swedish ingredients reinterpret classic American dishes through the lens of local produce and Nordic seasonality. The kitchen is led by medal-winning chef Pontus Wellén, whose craftsmanship and curiosity set the tone for a dining experience that is both confident and welcoming. To understand how the concept comes to life on the plate, chef Pontus Wellén offers his perspective on the ideas driving Mr. Bronck. Image Courtesy Sheraton Stockholm What kind of personality would you give Mr. Bronck? Mr. Bronck has a confident but unpretentious personality. He’s curious, social, and well-travelled — someone who appreciates craft and quality, but never takes himself too seriously. There’s a sense of ease and generosity to him: a place where you feel welcome whether you come for a full dinner, a drink at Sally’s, or simply to see what’s happening.   How does the story of Jonas Bronck and New York influence the restaurant? Jonas Bronck represents movement, exchange, and new beginnings. His journey from Scandinavia to what would later become New York mirrors the idea of cultural cross-pollination. That spirit lives in the restaurant through a meeting of Swedish ingredients and values with American flavours, techniques, and confidence — not as nostalgia, but as a modern interpretation of that transatlantic connection.   What makes Mr. Bronck different from other hotel restaurants in Stockholm? What truly sets Mr. Bronck apart is its breadth and generosity. The menu moves effortlessly from raw bar and seafood to grill classics, comfort dishes, and playful desserts — designed for sharing, mixing, and returning often.   Furthermore, we will offer an ambitious wine program that highlights the energy and curiosity of the New World, with a special focus on American wines. Guests are welcome to simply pop in for a glass at our vibrant wine bar counter.   It’s not a single-lane concept, but a place that works just as well for a long dinner as for a spontaneous bite or a late dessert. That flexibility, combined with a strong culinary identity, is still rare in Stockholm’s hotel restaurant scene.   Will the restaurant be open to the public, or only for hotel guests? Absolutely open to the public. Mr. Bronck is very much intended for Stockholmers as well as hotel guests — a place you come to because you want to, not because you happen to be staying here. Is the concept more casual or fine dining? It sits confidently in between. The food is ambitious and ingredient-driven, but the atmosphere is relaxed and social. You can dress up or dress down, come for a celebration or a spontaneous weekday dinner — the experience adapts to the guest, not the other way around.   How does Mr. Bronck fit into Sheraton’s overall transformation? Mr. Bronck is a key expression of Sheraton Stockholm’s transformation toward a more lifestyle-driven, culturally connected hotel. It reflects our ambition to be part of the city rather than separate from it — creating spaces that feel relevant, contemporary, and rooted in local culture while still international in outlook.   What gap in Stockholm’s restaurant scene does this aim to fill? There’s a gap for a restaurant that combines strong identity, warmth, and generosity with real culinary credibility — without becoming formal or inaccessible. Mr. Bronck aims to be that place where atmosphere and food carry equal weight, and where people genuinely want to linger.   What kind of American dishes are you planning to put on the menu? The menu takes cues from classic American cooking — shrimp cocktail, oysters, lobster roll, smash burgers, steaks from the grill, and iconic desserts like cheesecake and pecan pie. These are familiar reference points, but always executed with precision and restraint, and adapted to a contemporary European dining context.   How will Swedish ingredients influence the menu? Swedish ingredients form the backbone of the menu. From local seafood and roe to Nordic vegetables, apples, cabbage, and regional cheeses, seasonality and origin are central. These ingredients bring freshness, balance, and a lighter expression to dishes inspired by American comfort and confidence.   Could you give examples of how Swedish ingredients will influence American dishes? A classic shrimp cocktail might be lifted with Nordic herbs and bright acidity. American-style grilling is applied to Swedish meats and seafood. Roe from Kalix or Älvdalen appears where you might otherwise expect caviar. Comfort dishes are balanced with Swedish vegetables, apples, and fermented or pickled elements — creating familiarity without heaviness. What attracted you to this concept? I was drawn to the creative freedom of the concept and the cultural dialogue it allows. The idea of blending American food culture with Swedish ingredients and sensibility gives me room to be expressive — while still staying grounded in quality, craft, and simplicity.   How is Mr. Bronck different from your previous work? Mr. Bronck is less about making one strict culinary statement and more about creating a living, social place. It’s broader, more playful, and more people-driven — a restaurant designed to evolve with its guests and with the city.