Since 2015
Neighbourhood restaurant, Bar and Gastropub all in one
The founders of Restaurant Hybrid are Lotta & Patric and their respective cv’s contain work in Michelin starred restaurants, gastropubs and BIBs in Sweden and England. With that in mind, it felt natural for them to ground their restaurant in that mix when they opened up Hybrid in 2015. Their cuisine is seasonally & artisan based using the best ingredients sourced from carefully selected suppliers. With sustainability in mind, they use modern, traditional and sometimes ancient techniques such as fermentation in order to enhance flavours of the produce purchased for the day.

Hybrid
Kitchen

Lotta
CEOLotta's career includes work in Michelin starred restaurants, gastropubs and BIB's in England and Sweden


Patric
ChefWhy didn't the prawn share his toys? He was a little shellfish.