Author name: Kaat Van Der Linden

Sörmland Mazmez Take the Stage at Restaurant Bitza in a Unique Culinary Collaboration images courtesy of Bitza and Sörmland Mazmez Sörmland has long been home to several influential culinary talents, including chefs Jacob Ker Lamb, Maria Printz and Kristofer Winnerhed. Now, they are coming together in a new project that aims to highlight Sörmland’s rich ingredients and food identity. At the heart of this initiative is a culinary exchange with Stockholm restaurateur Aadel Kersh and a guest appearance at his restaurant Bitza on Södermalm. Together, they have created an exclusive menu where Palestinian flavours meet Sörmland’s ingredients in a fresh and unexpected way. Maria Printz notes that restaurants do not need to look far to find top-quality ingredients; many of them are grown or produced just an hour outside Stockholm. The collaboration began during an intimate workshop at Arkadien outside Gnesta, where the chefs explored how Sörmland ingredients could be interpreted in new ways. Heritage grains, foraged produce, fermented elements, by-products and wild catch quickly became the foundation for new ideas. The new menu is a set of Sörmland small plates, so-called mazmez, that will be served at Bitza later this spring. The dishes reflect a personal meeting between two food cultures: Palestinian tradition and Sörmland’s deep-rooted food landscape, woven together through flavour, technique and storytelling. “Jacob, Maria and Kristofer are extraordinary culinary minds. It has been inspiring to experiment with them,” says Aadel Kersh, owner of Bitza. For many, the Sörmland pantry remains an undiscovered goldmine. The region holds a unique mix of strong agricultural tradition and forests full of culinary treasures, Sävstaholm apples, heritage grains, fallow deer, greylag goose, freshwater crayfish, mushrooms, rapeseed and a wide range of legumes all contribute to one of Sweden’s most diverse food landscapes. The menu will be served exclusively at Bitza on March 11–12 at SEK 750 per person. Table reservations can be made via bitzahornstull.com. Booking will open tomorrow.