Autumn For many, autumn is the most inspiring cooking time of the year. As the air becomes crisper and the days shorter, we create more room for warmth and cosiness in our kitchen and turn the rich pickings of the season into comforting meals.
Our new autumn menu celebrates the abundance of the Nordic harvest season with roasted mushrooms and root vegetables, crisp kale, pumpkin seeds and pickled carrots found in our freshly made wraps, flatbread pizzas and sandwiches.
Pastries Seasonal pastries
Pastry Drop™ #18 Chocolate Peanut Butter Banana Bread
This season’s Pastry Drop™ is a crowd-pleasing banana bread – a simple and satisfying treat to fit our schedules as we return to work and school. We bake it with fibre-rich organic wholegrain flour that brings a slightly rustic, flavoursome quality. Marbled with chocolate and peanut butter swirls and crowned with roasted peanut crunch, it balances the sweetness of bananas with salty and nutty accords.
This pastry is our invitation to take a well-deserved pause in the midst of a busy day but also to have fun and get creative with cooking. Banana bread is a quick and family-friendly creation that can be varied indefinitely. It’s also a great way to make the most of overripe bananas you may have at home.
Martin Berg's work with ARKET café is based on the conviction that the transformation towards a healthier and more sustainable food culture needs to be broader and more accessible than the world of fine dining, but rather, encompass our everyday meals and habits. By offering a delicious seasonal menu based on whole grains, fruits, vegetables, nuts, seeds and traditional legumes, Martin’s mission is to inspire people to choose the positive alternative.
Why we care so much about food
FOOD ARKET café is a seasonal vegetarian kitchen and coffee shop promoting natural flavours and a modern, more sustainable way of eating. The menu reflects our vision of the New Nordic everyday food. It emphasises traditional methods and healthy ethically-produced ingredients, consciously combining our Northern recipes with influences from abroad.