Petter Nilsson

Coming Up

At Les Trois Salons in Uzès, Petter Nilsson worked as restaurateur; at La Gazzetta in Paris (2006–2013), he worked as chef. Those two rooms sit differently on the table, and moving between them required the same practical instinct: understanding how a dining room runs, how a menu lands, and how pace changes the meaning of the food.

Where They Are Now

At Petri in Stockholm, restraint is the working method. Petter Nilsson describes hospitality as bien-être, and in practice that means keeping food, environment, and service in balance rather than treating any one of them as the lead note. The menu follows that structure. Vegetables are central, while foraged ingredients and country classics give the kitchen its seasonal frame. Sustainability sits inside the brief, not beside it, and respect for ingredients shows up in the way the food is conceived and presented. The result is a restaurant built through selection and control: what belongs, what stays off the plate, and how the room carries the whole. That same approach extends beyond Petri. Through Café Svenskt Tenn together with Svenskt Tenn, Nilsson applies the same discipline to a different setting, where the experience still depends on how food, service, and environment are joined.

Signature

Petter's signature dishes include Petrichor.

In Their Words “I was fascinated by the craft and saw an opportunity to express myself creatively through food and the overall experience around a meal.” “It’s about creating a sense of bien-être, of well-being, where everything is in balance—from the food to the environment to the service.”

Honors

The dated milestone in his career is his chef role at La Gazzetta in Paris, along with his current roles at Petri and Café Svenskt Tenn.