TP Ristorante, Alicante: A Late Afternoon in the Palacio Salvetti

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Text and Photo © 2026 JE Nilsson, CM Cordeiro

There are restaurants you stumble into and restaurants you return to. TP Ristorante, on Carrer Castaños in the heart of Alicante’s old town, belongs to the second category from the first visit.

The building is the Palacio Salvetti, constructed in 1887, and its foundations are still very much present: high ceilings, generous arched windows opening onto the street, stone and plaster that have absorbed a good deal of Alicante history. What the current owners have done with the interior is worth pausing over before you even sit down.

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Julbord on the West Coast: Herring, Ham, and Holiday Rhythm

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Text and Photo copyright 2025 JE Nilsson, CM Cordeiro

A Swedish julbord is often described as “a lot of food,” but it is also a meal with a recognisable structure and a set of shared habits. Many guests begin with something warm to drink, then move through the buffet in a familiar sequence, cold dishes first, warm dishes second, dessert and coffee last. Julbord is commonly eaten in “rounds,” with several smaller visits rather than one large plate.

A west coast setting, classic julbord by the sea

On the Swedish west coast, the julbord is often framed by the sea, both literally and in the menu. In Gothenburg and the archipelago, Christmas dining is frequently described in terms of herring and salmon variations, and, in some settings, more pronounced seafood and shellfish elements.

At Långedrag Värdshus, the julbord is presented as a classic “julbord by the sea,” with views over Göteborg’s archipelago. Their description highlights several kinds of herring, salmon prepared in different ways, cold cuts, and warm staples such as Jansson’s frestelse, boiled Christmas ham, prinskorv, and homemade meatballs, followed by a large dessert table.

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Fifty Shades of Beige at Easter

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Roast leg of lamb

Roast leg of lamb, served in its liquor.

© JE Nilsson & C.M. Cordeiro 2025

He likes his roast lamb seasoned with purpose. His approach is what you’d call classic: garlic pressed into little incisions, rosemary tucked in like tucked-in shirts, lemon zest, and a generous hand with black pepper. He’s methodical about it—like a man entrusted with something ancestral. The kind of preparation that smells like a cookbook come to life.

My own preference is… simpler. Salt. Maybe more salt. Good meat. Oven. Done. Continue reading “Fifty Shades of Beige at Easter” →

Dining at RISE Restaurant, Marina Bay Sands Singapore: A Sustainable Gastronomic Adventure

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Marina Bay Sands, Singapore.
Text & Photo © CM Cordeiro 2025

Marina Bay Sands (MBS) in Singapore is not just an architectural marvel; it is a symbol of innovation, luxury, and sustainability. Within its sprawling complex lies Rise Restaurant, an open-concept buffet that offers a global gastronomic journey. Located at Tower 1, RISE combines international flavors, impeccable service, and a strong commitment to sustainability.

The Marina Bay Sands Experience

The hotel is a global icon of luxury and sustainability, seamlessly blending opulence with innovative environmental practices. Renowned for its Infinity Pool atop the Sands SkyPark, luxurious accommodations, and world-class entertainment, MBS is also at the forefront of sustainable hospitality through its Sands ECO360 program [Factsheet]. This initiative integrates green measures across its operations, reinforcing the resort’s commitment to ecological responsibility.

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Hummersupé 2024 Donsö Sweden

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At the year’s lobster dinner event, Hummersupé 2024, at Isbolaget Restaurang, Donsö, Sweden.
Text & Photo © CM Cordeiro & , JE Nilsson 2024

There are moments in life that feel almost too exceptional to put into words, and this weekend’s Hummersupé 2024 at Isbolaget Restaurant, Donsö, was exactly that—a magical blend of a stunning sunset, quiet and warm interiors, and a sumptuous culinary experience that makes evenings like this unforgettable.

I’ve lived on the island of Styrsö since 2002, when I first arrived in Gothenburg, Sweden. Donsö is the neighboring island, connected to Styrsö by a bridge. In the early 2000s, we used to sail to Donsö, just for the fun of summer boating, grab an ice cream from the local shops, and turn around to head back home. The southern Gothenburg archipelago is home to me, and these islands will always hold a special place in my heart. It’s a place where the open ocean wraps around smooth, rocky coastlines, creating a serene setting that feels worlds away from the hustle of everyday city life.

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Surströmmingfest in Karlstad, Sweden

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In Karlstad for a surströmmingfest.
Text & Photo © CM Cordeiro & , JE Nilsson 2024

Surströmming: A Traditional Swedish Delicacy

Surströmming is a traditional Swedish delicacy made from Baltic herring that undergoes fermentation. The word surströmming is derived from “sur” (meaning sour or acidic) and “strömming” (the local term for Baltic herring). Historically, this process was a practical solution for preserving fish with minimal salt, particularly during times when salt was scarce. It originated from the need for efficient food preservation before refrigeration existed, making it an essential staple in Swedish households.

Strategic with the use of a kitchen towel as cover.

The Production Process

The production process involves catching Baltic herring just before spawning in early summer, lightly salting them, and fermenting the fish in barrels for several weeks. After the initial fermentation, the herring are canned, and the fermentation continues in the sealed container. This creates gases, resulting in the characteristic bulging of the can—a hallmark of surströmming and the source of its infamous odor, caused by compounds such as hydrogen sulfide, butyric acid, and propionic acid.

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Christmas Dining in the Bay of the North Sea, Sweden

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By the fireplace at Långedrags Värdshus

By the fireplace at Långedrags Värdshus, Gothenburg, Sweden.
Text & Photo © CM Cordeiro, JE Nilsson 2023

What I find mildly amusing for julbord experience is how I often playfully break the traditional Swedish julbord dining rules. While a typical julbord is savored in a specific order, starting from cold dishes to warm ones and finally to desserts, I slightly revel in mixing all my dishes according to whim. This unorthodox approach might raise eyebrows among julbord purists, but thankfully, my friends, with whom I’ve shared many a traditional Swedish julbord, have always been patient and indulgent towards my culinary quirks. Whether it’s starting with a sweet treat or mixing savory and sweet in one plate, they understand and even appreciate my guilty pleasure of having whatever I want to eat, in whichever order I desire. This liberty to choose, to mix and match, adds an extra layer of joy to the already delightful julbord experience at Långedrags Värdshus.

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Sea to table: Salmon from the Faroe Islands, Denmark

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Salmon from Hiddenfjörd, Faroe Islands, Denmark, topped with a sliver of dill from our garden.
Text & Photo © CM Cordeiro & , JE Nilsson 2023

It’s been a while since I’ve delved deep into the origins of the fish gracing my dinner plate. Just a few days ago, I found myself at a bustling fish wagon in west central Gothenburg, pondering my choices for the upcoming meals. The seller, noticing my indecision, pointed to a luscious-looking salmon fillet, revealing its origins from the Faroe Islands.

Aquaculture, or fish farming, has seen exponential growth over the past few decades, making it the fastest-growing sector in the global food industry. Between 1980 and 2016, the industry witnessed an average annual growth rate of 8.2 percent, and from 2000 to 2016, it was 5.8 percent [1]. Salmon, in particular, has been a standout, showcasing significant growth.

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Grilled duck breasts with Peking Duck marinade: A Scandinavian summer grilling adventure

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Evening grill at Strysö Sweden 2023
Text & Photo © CM Cordeiro & , JE Nilsson 2023

Even during the cooler Nordic summers when temperatures occasionally dip to 5°C, the lure of the grill remains irresistible. With the lingering twilight offering extended hours of daylight, every moment is an opportunity to ignite the grill and dive into a world of tantalizing tastes. Recently, we embarked on a delectable culinary expedition, blending four distinct recipes to create a sumptuous grilled duck breast dish with a Peking Duck marinade.

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A spring madeleine de Proust with Scottish shortbread

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An Easter bake of shortbread biscuit topped with vanilla custard and blueberries.
Text & Photo © CM Cordeiro & , JE Nilsson 2023

My mother used to love Scottish shortbread when she was in her teens and early twenties, and it is still a convenient off-the-shelf item that can be bought in almost any grocery store in Singapore today. Her love for shortbread biscuits meant that I had plenty of them growing up, and I grew to love them for their rich flavor and crumbly texture. I would often eat them on their own, even if there was tea served alongside.

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