The story
flora. at Chez Sémon 1 in Uppsala, Sweden, is a contemporary seasonal kitchen that earned 15 points from Gault&Millau in 2026. The restaurant serves a single evening menu built around local ingredients, with one course dedicated to a plant from nearby woods and meadows.
Matthias Waser leads the kitchen with his partner Davina Comment. He took over flora. in autumn 2024 after a period as a pastry chef. Each course takes its name and its flavour from a single plant, so the menu changes with the season rather than following a fixed template.
The May menu centred on fir. Warm bread came with fir butter, followed by a clear mushroom consommé and a hummus flavoured with fir. A char was served in the style of gravlax, and a three-part asparagus course combined raw, cooked and flan preparations with purslane yoghurt. Veal faux-filet was roasted on fir branches and paired with spinach purée and veal sweetbread.
The dining room has five tables and seats a maximum of 16 guests per service. The desserts did not use fir, but they stood out on their own: a sharp rhubarb sorbet with sablé, and an apple braised in beer with salted caramel and millet milk ice cream.
Recognition
Ambience
Details
History
With the new Flora, The Hague finally has a contemporary metropolitan venue full of character. It is above all the honest Mediterranean cooking style with a rugged English nose-to-tail accent that sets Flora apart. The location also i...