Culinary

AKOKO: A Journey Beyond Borders Text Jahwanna Berglund                   Seated just in front of but slightly separate from the quiet choreography of the open kitchen, I knew I was in for a taste ride I had never experienced before. There’s something admiring about the way each dish is completed at Akoko, like watching a ceremony unfold. As I sat watching, I felt the curiosity build: What does West Africa taste like when interpreted through the lens of fine dining, without losing its soul? Coming from Sweden, where finding authentic African cuisine is rare and finding it at this level, near impossible, I had no real blueprint for what to expect. My ideas of African food were mostly shaped by home-style stews, market food, or community meals. But Akoko didn’t aim to replace that familiarity. It aimed to honour it and amplify it. In doing so, it expanded my understanding of what African food can be.   You don’t simply enter Akoko, you step out of London entirely and into founder Aji Akokomi’s deeply personal vision. Nestled in the heart of Fitzrovia, the Michelin-starred restaurant offers more than a meal. It’s a sensory odyssey, one that reaches back to ancestry and forward to possibility, stitched together with fire, fermentation, and finesse. The space is warm and grounded. Earth-toned walls, hand-carved wooden accents, woven textures, everything seems chosen not to impress, but to belong. There’s no performative spectacle here. No heavy-handed branding. Just an atmosphere that says, “you’re welcome here. Stay a while”. And so I did. When thinking of African cuisine, my mind immediately drifts to Jollof rice, vivid, tomato-rich, warmly spiced. It’s a dish synonymous with home, celebration, rivalry even (ask a Nigerian and a Ghanaian who does it better). So when Akoko’s version arrives, I brace myself. How do you reinterpret something so iconic and so personal, for a Michelin-star audience? The answer comes in a shallow, artfully plated bowl. The rice is perfect: smoky from the stock, layered in depth, and full of that unmistakable Jollof intensity. But here, it’s part of a larger symphony paired, unexpectedly and yet seamlessly, with a bold red wine from South Africa’s first female wine producer. The pairing is more than clever, it’s poetic. It marks one of the many moments when I realise: every detail at Akoko is a continuation of a larger story. The tasting menu unfolds like a landscape. From the northern Sahel to the coastlines of Ghana and Nigeria, each course acts as a geographic and emotional waypoint. Cashew cream made from nuts soaked in goat’s milk for two days is one of those quiet, understated showstoppers. It’s tangy, nutty, and smooth and almost meditative in flavour. Then comes grilled plantain dressed with a scotch bonnet kick that doesn’t scream heat but rather hums beneath the sweetness. These aren’t dishes trying to be exotic. They’re elemental, anchored by respect for the ingredient, the technique, and the memory behind them. And just when I think I understand the rhythm of the menu, caviar arrives. But not as an indulgent afterthought.Nestled in fermented maize, it has smokiness, salt, and a subtle funk that connects it back to traditional fermentation practices found across West Africa. It feels both luxurious and deeply rooted, something I didn’t know was possible until I tasted it. Then dessert arrives and shifts the emotional tempo. Nutmeg ice cream, a single scoop that is soft, aromatic, and gently spiced becomes a closing act that lingers like a lullaby. It’s comforting, ancient, and yet completely new to me. It tastes like memory and imagination at once. What Akoko does is rare. It doesn’t translate African food into something more “palatable” for a Western audience. It trusts the food. It lets the ingredients speak. It treats elements like ogiri, suya spice, grains of selim, and smoked pepper with the same reverence French kitchens reserve for truffles and aged cheeses. Under the guidance of head chef Theo Clench, the kitchen manages to bridge fine dining and cultural depth with sincerity, not spectacle. For me, Akoko was more than a culinary experience. It was an emotional one. It reminded me that food is a kind of language that travels across borders, generations, and senses. And if you listen closely, you realise you’re not just eating, you’re being told a story. Akoko doesn’t whisper that story. It sings it.

Where Purity Meets Precision: Inside the AI-Powered Water Experience at Mandarin Oriental Palace, Luzern Written by  Janae McIntosh If you’ve ever questioned what the future of five-star hospitality looks or tastes like, it might just begin with a glass of water.   At Mandarin Oriental Palace, Luzern, the definition of luxury is undergoing a quiet but powerful shift. In partnership with Swedish sustainability pioneer Nordaq, the historic lakeside hotel is now home to the world’s first AI-driven water filtration and bottling system, a groundbreaking innovation unveiled earlier this summer in an intimate press presentation hosted on-site.Filtered down to 0.03 microns, Nordaq’s new NQ600 unit delivers water so pure it rivals bottled imports and eliminates the need for them entirely. Installed behind the scenes, this intelligent system now supplies every room, spa, fitness area, and dining space across the hotel with crystal-clear still and sparkling water, locally sourced and refined on-site.But what makes this moment truly special is not just what’s being filtered out, it’s what’s being added in.From the first sip in your lakeview suite to the final pairing at Omakase Restaurant Minamo, water (and Champagne) becomes an intentional part of the sensory journey. Tucked away in an intimate corner of the hotel, Minamo presents a multi-course Japanese tasting experience where every detail is choreographed with the same precision as a kaiseki meal. Here, Nordaq’s ultra-pure water acts as a subtle companion, cleansing the palate, elevating each note of umami, and never overpowering the chef’s creations.“We didn’t want sustainability to be a footnote,” said Christian Wildhaber, General Manager of the hotel. “We wanted it to be embedded into every moment of the guest experience, from the ritual of tea to the pour of a simple glass of water.”Equipped with IoT sensors, the NQ600 automatically adjusts to different bottle shapes and sizes, tracking each pour and optimizing output to reduce waste. Guests will notice the elegantly branded bottles across the property, each one capped with a unique, geo-tagged QR code that opens a deeper look into the   sustainability journey. Transparency, in more ways than one.Johanna Mattsson, Group CEO of Nordaq, believes this is just the beginning. “What we’re doing here in Luzern is setting a new benchmark—not only for Switzerland but for sustainable hospitality worldwide,” she said during a lakefront lunch at MOzern, the hotel’s all-day restaurant where Nordaq water is served alongside seasonal dishes. “In 2024 alone, our systems helped prevent the use of 139 million plastic bottles. We’re not dreaming of change. We’re building it.”The collaboration reflects a shared vision: that the future of luxury isn’t about excess. It’s about intention. Mandarin Oriental Palace, Luzern, has transformed the most basic of human needs into a bespoke, high-tech service without sacrificing aesthetic, taste, or environmental responsibility.From the wellness rituals in the serene spa to the multi-sensory omakase menu at Minamo, this is a place where purity, performance, and pleasure meet.And perhaps the clearest sign of innovation isn’t what’s new but what’s no longer needed.

Socker Sucker: The Art of Swedish Fika Written by  Ulrika Lindqvist Socker Sucker in central Stockholm has been a go-to destination for innovative and delicious pastries since opening its doors three years ago. Now, founders Frida Bäcke and Bedros Kabranian have collected a range of their recipes and step-by-step guides into a book, giving home bakers the tools to recreate their celebrated pastries at home. Odalisque sat down with the duo to talk about their inspirations and what they hope readers take away from the book. UL: What was the driving force behind writing Socker Sucker? Was there a particular moment of realization that made you want to share these recipes in a book? Bedros Kabranian: Not really, we got a great offer and it felt like there was space for it. Frida Bäcke: Exactly, and it also felt like a beautiful way to sum up our careers. We’ve been working for a long time, and this feels like the next chapter, to wrap it all up in a book in a nice way because we don’t really know what’s coming next. BK: Also, when this idea came up in the past, it didn’t feel like the right time. But now everything aligned, and it just felt right. UL: Many of these recipes have a luxurious twist. Can you give us an example of a classic pastry that you’ve reimagined in a surprising way? BK: Everything from the cinnamon bun, really, we changed the shape just to break the norm. It’s super simple but just changing the form makes it into something else. FB: And the Napoleon is another classic that’s always been done a certain way, and that we’ve also reworked. It really represents both of us with its lamination, filling, and flavour. It’s definitely one of those classics we’ve reinvented. But we’ve also taken flavour inspiration from the classics. BK: We’ve said before that we break a classic down into its different flavour elements, and then rebuild it. A lot of our work comes from that approach. Everything, I’d say, is in some way reinterpreted from a classic. UL: You draw inspiration from global influences. Which international flavours or techniques have influenced your recipes the most? BK: For me, it’s the Middle East. That’s where my foundational palette is, along with the rest of the world. For you (Frida), it’s the forest and your childhood in Dalarna, picking things yourself, spruce tips, berries… FB: Yes, exactly. It becomes more of a blend between the two of us, and that makes it special in a way. Also, during the pandemic when we couldn’t travel, we pulled in flavours from other parts of the world. But we really work with ingredients when they’re at their seasonal best, wherever they happen to come from. UL: The book covers baked goods for every season, from Semlor to Christmas saffron buns. How did you approach balancing tradition with innovation in these beloved recipes? BK: It actually wasn’t too hard. We set some boundaries for ourselves so we wouldn’t stray too far. And once we were in it, it was about small adjustments like swapping raisins for cranberries. Not just for the sake of it, but because we think it adds a different effect and taste. We kept the Semla pretty classic, it’s a classic, after all. FB: It’s the little things we do, like toasting and refining ingredients in the best way. BK: Yes, instead of regular sugar you might use a different kind. Or instead of butter, browned butter. Seeds and flours can be toasted. It’s those kinds of things. FB: It feels more thoughtful. Considering today’s ingredient shortages, it seems like a shame to waste good ingredients. We want to really care for what we have. BK: We’re always respecting the original. We’re not butchering The Classic, we’re elevating it. And sometimes adding a flavour twist or a visual twist. UL: Step-by-step guides are a key feature of Socker Sucker. Which techniques do you think home bakers will find most useful or most challenging? BK: Lining a tart shell. I think that’s something many struggle with. FB: Exactly, you cut it into strips and stamp it out. BK: And just having someone show you, that’ll be an aha moment for many. FB: Yes, like not pressing it all the way down. BK: Right, because you’ve done that your whole life. And then it cracks and looks bad. Just thinking a bit differently makes a huge difference. And chocolate lamination, of course. FB: Yes, chocolate lamination. We actually put the hardest ones at the beginning of the book to try and show them clearly. BK: There’s already a lot out there, but showing readers that we ourselves do it this way and get these results, I think that matters. UL: Your professional backgrounds and competition experience clearly show in your expertise. Are there any secrets or pro tips in the book that most home bakers wouldn’t usually have access to? FB: Oh, I feel like the whole book is full of that kind of candy, really. BK: Right at the beginning, we’ve got a section with tips on everything from liquids to temperatures, and how to think about small details. But each individual recipe also has tips that are second nature to us but might be crucial. Everything from proofing to contact loading. When I started working in the industry, so many times I had those “aha” moments, like, “of course, why didn’t I do it this way before?” Because you’re stuck in your habits. I think just seeing a different way opens up your thinking. FB: Exactly. And we’re still learning those things all the time. That’s why this profession is so fun. You keep discovering things. This book represents how far we’ve come now—and there will be more. BK: Volume one. UL: Precision and perfection seem to be hallmarks of Socker Sucker’s baking. What small details make a big difference in achieving bakery-quality results at home? FB: Read everything through first, have a plan. Don’t decide to make an entire cake in one day, plan it out. Maybe make the fillings and interiors on Tuesday, the sponge on Wednesday, assemble on Thursday, and glaze it on Friday. Planning your bake makes it much more enjoyable, instead of cramming it all into one day. BK: With buns and things like

MAMBO – A Vibrant Culinary Journey in Palma de Mallorca Text Jahwanna Berglund Mambo, nestled in the heart of Palma de Mallorca, is a culinary haven that takes diners on a delightful journey of Mediterranean flavours with a twist. Owned and runned by Brazilian chef Gabriel Conti and his charming wife, Elena Gil, this is a gem on the Palma restaurant map. With stylish decor. A mix of modern and rustic elements and an overall relaxed atmosphere. The restaurant boasts an expansive outdoor seating area, which offers stunning views of Palma’s picturesque streets.The staff at Mambo deserve special praise for their warm and genuine hospitality and attentiveness. From the moment we were seated, I was greeted with a smile and promptly presented with a menu. The waiters were knowledgeable about the dishes, offering insightful recommendations. Throughout the meal, they were attentive without being intrusive, which added to the overall pleasant dining experience. Mambo’s menu boasts an enticing selection of dishes that showcase the best of Mediterranean cuisine with a creative twist. The fusion of local produce and international influences made each dish a delightful surprise. I started with the Avocado Russian salad that was topped with shredded egg and the grilled Razor clams , which was a harmonious blend of flavours. For the secondi, me and my company shared the baby squids from Galicia. Galicia is located in the northwest Iberian Peninsula and is known for their way of serving octopus. For the main course, we opted for the Filet Mignon with Perigord sauce and the Grilled High Loin , a rich and aromatic masterpiece that transported my taste buds to the south of France. Matched with perfectly cooked mashed potatoes, a true symphony of flavours. The restaurant also offers a commendable variety of vegetarian and vegan options, providing a welcoming space for diverse dietary preferences.Mambo’s dessert selection was a delightful finale to the meal.The Curd Apple Cheesecake was a true highlight, with its tangy lemon curd, fluffy meringue, and buttery pastry. It was a refreshing and light option to end the meal on a sweet note.   While the quality of the dishes and the overall dining experience at Mambo justify the prices, it leans towards the higher end, making it more suitable for special occasions or indulgent outings. Nonetheless, the innovative culinary offerings and top-notch service make it a worthwhile splurge for food enthusiasts seeking a memorable dining experience in Palma de Mallorca.In conclusion, Mambo undoubtedly lives up to its reputation as a top dining destination in Palma de Mallorca. With its vibrant ambiance, diverse menu, and impeccable service, the restaurant offers a memorable culinary journey that is sure to please food connoisseurs and casual diners alike. If you find yourself in Palma and have an appreciation for creative Mediterranean cuisine, Mambo is a must-visit to satiate your cravings.