The name Mutantur stems from “tempora mutantur, nos et mutantur in illis” which translates from latin to “the times are changing and we along with it”. And even though many things are still the same at Mutantur since it opened, the dishes is not. Well, except for a few signatures such as their falafel with truffle and mushroom, hand-cut ox tartare with shimeji-mushroom, roasted garlic and egg and crispy ‘råraka’ with caviar and crème fraiche amongst a few others.
At Mutantur you will find a large menu of creative small to medium dishes, many of which is perfect for sharing. Even if this nordic take is almost of what could be defined as an equivalent of Spanish pintxos it is in a way more refined form, and more than often presented as piece of art of their own. The food is outright beautiful, playful and head chef and owner Alexander (whom which has been competing multiple times in Årets Kock and Bocuse d’Or) with team continues to impress with every visit – than can be as long or short as you decide it to be.
