Four Hands Menu: Stockholm x Tallinn
An exclusive Four Hands Menu where the kitchen teams from Fotografiska Stockholm and Fotografiska Tallinn create a shared menu together.
What happens when two cities, two kitchens, and two creative teams meet over the same stove?
At Fotografiska, we’ve always sought to spark conversations that haven’t yet been had and this evening is no exception. For one extraordinary night, we’re bringing together the culinary visions of two Fotografiska houses.
The kitchen will be led by two remarkable chefs: Christophe Buchet Creative Leader at Fotografiska Stockholm and Gerli Travkin, Head Chef of Fotografiska Tallinn. Together, they present an eight-course menu where seasonal ingredients meet collaborative creativity and signature dishes that reflect the unique character of each restaurant.
Sustainable gastronomy is the foundation of how we work. Both Fotografiska Stockholm and Fotografiska Tallinn have been named top 10 in their respective countries for sustainable gastronomy by the 360°Eat Guide — a recognition of our shared commitment to shaping a more conscious food culture.
Christophe Buchet
Christophe Buchet is a French-Swedish chef with a distinguished background in some of Sweden’s most acclaimed restaurants. He has worked at Michelin-starred Ekstedt, known for its open-fire cooking, as well as Sjögräs, Boqueria, Pubologi, and Leijontornet. In many of these establishments, he held senior roles such as head chef and sous-chef.
Today, Christophe Buchet serves as Creative Leader at Fotografiska in Stockholm, where he leads the development of a sustainable culinary philosophy. He is also part of the culinary team supporting the Swedish national men’s football team.
His cooking is characterized by a deep respect for ingredients, technical precision, and creativity, making him a highly regarded figure in the Swedish gastronomic scene.
Gerli Travkin
Gerli Travkin, Head Chef of the Fotografiska Tallinn restaurant, draws inspiration from the diversity of global cuisines and the art of blending local ingredients with techniques from various culinary traditions.
Passionate about vegetables and working with expressive, flavour-driven techniques, she has a knack for turning humble produce into absolute rockstars – playful, vibrant, and full of personality.
Pure, honest ingredients and a commitment to sustainability lie at the heart of her signature style; for her, cooking without waste is simply the right way to cook.