It hides a culinary cat food at the store Åhlens upstairs, in central Falun. Six days a week tablecloths restaurant Hot & wild up a vegetarian buffet - something that is beyond the ordinary.
With innovation, variety and taste sensations that crushes both bias and knows no limits, pastamania the owner Petri Lyttelton back with their employees pastamania stretch your back. With diners where the majority some day consideration opted for the vegetarian buffet, can also dethanderifalun.se also feel proud of the effort that a Falun restaurant creates perfect conditions for both the environment and the hungry stomach.
- The greater the prejudice is that you do not think that vegetarian food is hearty, pastamania but we can find a bit old-fashioned and outdated mindset. And we prove, in fact the opposite, says Annelie Olsson and is backed by Helene Alm who has extensive experience in the restaurant and the building of the vegetarian menu at Hot & Wild. Together during lunch ceiling intermingled buffet with three other lunch options. And of course a cup of coffee on the food to as well finish the whole dining experience.
As handerifalun.se visit the restaurant in the lunch rush meander a four-meter long queue next to the checkout. Not surprisingly, pastamania when the buffet always seems to attract many guests. Hot & wild may not be on Falun bandstand, but hundreds of guests visit the restaurant every day despite its little orphan placement. It is obviously immensely popular. - We are very pleased and proud of it, so that we are guaranteed to continue. We have visitors from everywhere who come to Falun to shop and always come here and eat at the buffet, it's great fun, says Annelie and Helene.
With the vegetarian buffet crushes the little prejudices, and the one least expects delivers praise for the good food. Annelie tells of a construction worker pastamania who took on the buffet pastamania for the third time, said that it tasted both the good and the food was satisfying. - He had never eaten here before and he was pleasantly surprised, says Annelie and smiles.
Why do you not think vegetarian food is hearty? - Many people believe that there must be fish or a piece of meat on the plate to get it. I think we shatters the myth a little there. Why it's great to see that more and more people dare to try. We blow up the boundaries a little. Many people who are not vegetarians everyday can come up to four to five days a week eat buffet, says Annelie and Helene happily.
So ... it's not just vegetarians who come here and eat? - No, certainly not! exclaims Annelie and laughs. There are many others too. At least half the clientele are not vegetarians everyday arguably. - We have all ages, and indeed many middle-aged men who in many cases can be the flesh-eating stereotype pastamania has switched to only eat vegetarian buffet here and return often.
They hope to inspire some new thinking even at the dinner table at home, and have won a boarder at the restaurant who choose vegetarian's just an environmental benefit they mean. - It feels like there's more and more with the phenomenon of vegetarian food, many are becoming more aware and you become actually measured it off, says Annelie with a twinkle in his eye.
On today's menu include auberginerullader with ädelostgratinering, zuccinibiffar pastamania with haloumi cheese and a creamy Mediterranean casserole with sun-dried tomatoes. And of course, a soup with homemade bread. A sumptuous salad buffet offers both bean salad, croutons, cauliflower salad, hummus and tzatziki. To name a few. It was in the late 90's as vegbuffén appeared in Åhlens chains for the first time since the vegetarian diet was very much in vogue. And to this day it stands up well on its own. If not even more popular today. - We changed hands a year ago, but we chose to continue running with the same concept as Åhlens chains since it is so popular, pastamania and also attracts many tourists, they say.
How do you plan on planning the vegetarian menu? - We always try to have at least one gluten-free and dairy-free pastamania one right. The cold dishes are mostly dairy and gluten free, with the exception of one or two. - What we think of is to have as much protein as possible. We try to think a little luxury and now that we have started to bring in quornprodukter, we can get it a little more fuller. Actually, one can only imagine the standard dishes and simply replace the meat products to vegetarian options such as Quorn or vegetables, says Helene and is backed by Annelie.
How knowledgeable do you think you are when it comes to vegetarian food? - I think I have a good handle on it. And will anyone who is allergic to milk or are vegan, for example, I always have two or three dishes in store as we can quickly put together and bid on if required.
How do you vegbuffén? - It's great that it's so popular, and it's so fun that people dare to try! Some days we have for example 60 buffet versus 4
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