Sperling & Co

Stureplan´s new meat and greet steakhouse

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Location

Sturegatan 6, Stockholm

Sector

Key account

about the project

Meat on fire at Stureplan´s new steakhouse

In Stockholm’s Stureplan district, Sperling & Co has opened its doors, with star chef Michael Andersson - winner of Chef of the Year 2024 - and Stureplansgruppen behind the concept. The focus here is on meat in all its forms, featuring both classic and more unusual cuts, often cooked over open flames on the large wood-fired charcoal grill at the center of the open kitchen. The menu provides detailed information on how the animals were raised and how many days the meat has been dry-aged, and guests can choose their own sides and sauces to accompany the meat. A carefully curated wine list focuses on the Old World and the U.S., with some of Europe’s most respected wines on the shelves.

It’s clear that Perfecta has solid experience building restaurant kitchens—they understand how we work and were great at coming up with solutions that fit our specific needs.

Michael Andersson, Restaurateur

the equipment

Several custom built-in dry-aging cabinets for meat

At Sperling & Co, the meat is hung on display for guests in custom-built dry-aging cabinets that we had the honor of supplying. The dry-aging room with a window facing the inner dining room was supplied by Coolpart. The dry-aging display fridge running through the entrance and dining room facing the street was manufactured by Haglund Industri. They also supplied the vegetable display fridge with a street-facing window, all refrigerated counters for the kitchen, coffee station, and bars, as well as the freezer counter, refrigerators, freezers, and blast chiller. The wine is stored in the wine fridges that line the entire corridor leading into the open kitchen, for which we also supplied new fittings from Sjöö. The restaurant’s jewel: a large wood-fired charcoal grill in the open kitchen is custom-made to specific requirements. Cooking lines with induction, plancha, and fryers from Palux were also installed. In the stainless-steel pass, there is a heated plate and heated rails from Stayhot. All ovens are from Rational, along with an iVario multifunctional cooking station in the prep area. In the dishwashing areas, there is a Wexiödisk WD8 for pot washing, two Winterhalter PT-M pass-through dishwashers, and two UC-M glasswashers. We also supplied several standard cold rooms from Coolpart, along with shelving systems for these.

Kitchen consultant: Kökspennan
Architect: DinellJohansson
Contractor: Stureplansgruppen Projekt
Joinery: LSI Group

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How do you choose the right combi oven for a restaurant or commercial kitchen?

The right combi oven should be chosen based on your kitchen’s capacity, menu, workflow and available space. Also consider features such as automatic cleaning, cooking programmes, energy consumption, and access to service and spare parts. For larger kitchens, several ovens in different sizes may be a better solution than one large oven.

Can Perfecta supply and install a complete restaurant kitchen?

Yes. Perfecta can supply complete restaurant kitchens with professional kitchen equipment, stainless steel furnishings, refrigeration, dishwashing equipment and ventilation, as well as coordinate assembly and installation. We work together with the customer, kitchen consultant and other project partners throughout the process – from planning and equipment selection to delivery, installation and commissioning.

What equipment does a café need?

The equipment should be tailored to the café’s menu, capacity and concept. Typically, a café needs an espresso machine and coffee grinder, refrigeration equipment, a dishwasher, an oven or high-speed oven, food preparation equipment, and refrigerated or ambient display cases. Cafés with their own food or bakery production often require a more complete kitchen tailored to their operation.

What equipment is needed in a restaurant kitchen?

It depends on the restaurant’s menu, capacity and workflow. Most restaurant kitchens need equipment for cooking, refrigeration and freezing, food preparation, dishwashing and storage. Ventilation, fire suppression systems and grease separators also need to be considered.

How much does it cost to build a restaurant kitchen?

The cost of a restaurant kitchen varies considerably depending on the size of the kitchen, its capacity, the menu and the choice of equipment. In addition to the kitchen equipment, you also need to consider costs for ventilation, fire suppression systems, installations and grease separators.