How does food affect wine, and vice versa? This course with Sven Lindin lifts your gaze from the glass to the meal as a whole, giving you the professional insight that separates a good dinner from a great gastronomic experience.
The evening is built around a specially composed 3-course menu from Sjømagasinet's kitchen, based on the best seasonal ingredients. Each course is served with carefully selected wines that demonstrate different strategies for food and wine pairing.