Victor Wågman & Samuel Nutter
Owners & Head Chefs, BROR & lillebror
The idea of turning trash into treasure has long been embedded in Restaurant Bror’s owners Sam and Victor. Without a huge budget to get things up and running, they had to get creative from upcycling furniture to foraging and using every single part of the animal – without compromising on taste or quality. The result of endless experimentation and development has resulted in an ever-changing seasonal menu created with the best ingredients from the North-european region which challenges the ingredients, producers and ultimately the flavours of every dish. The restaurant has been able to stretch the boundaries encouraging it’s diners to sample fish heads, lamb’s brain, bull’s balls and many other things including, off course, penis.