Mother is from several perspectives, a new type of restaurant. Obviously, it's a place where you go to eat and drink with good friends. Perhaps a lunch or a long dinner, or just for a coffee or a glass. But what distinguishes Mother from ordinary pubs is that the food is formulated to appeal to the sense of taste as well as your body's needs. Where the concern about the guest's well-being, therefore, extends beyond restaurant visit.
The idea is that you do not feel heavy and drenched after you have eaten well. That instead, you will feel that your body got into you well balanced food that is created with a sustainability perspective. When choosing food, you'll also see how it is composed.
Quick order and payment.
You order everything through a tablet onto your table. Food and drink is then served at the table by our staff "runners".
Payments are made through your tablet. No more waiting for the bill.
Motherwell included in the f12 group together with the Miss Voon, Vigårda,
Meat & Fish Bar, meat bar, Taste and Publico.
How good do you want to feel by the end of the day?
Mother was a stubborn thought that would not let go;
an idea which required the light of day.
From the beginning it was a seed that was sown a long time ago. One form of questioning of ourselves and our professions. We were good at cooking - well, even recognized competence. Could we not do the same; cook really good food with gastronomic ambitions, but that felt healthier than restaurant food in general? We could not cook good food from a sustainability perspective? With greater concern about animals, vegetation and human. With more care about Mother Earth.
The seed was nourished by and with their time. We felt that the world, at least our little part of it, was ready to change his view on a nice evening out. The realization had appeared: it will not be fun to hang out with friends over a meal if you go home with the feeling that the body got too much of such it does not want. Or that it was unreasonable at the expense of the planet and the welfare of the animals.
We have spent months to find out more about nutrition, how our bodies work, what they want, and what they would rather not have. We have listened to the most talented in the area. The knowledge we are now adding to our overall experience of gastronomic quality. In addition, we have added a sensible and, we hope, realistic sustainability.
The result we want to share with you. Come and take part of our belief. Breakfast, lunch or dinner. See our seven open kitchens how food is prepared. And please share your impressions with us.
Melker Andersson, Danyel Couet, Jonas Svensson, Martin Vallarta
mother_sthlm at Instagram
Mastersamuelsgatan 19, 111 44 Stockholm - email@example.com - 08-505244 39 '