From cod to roach: conversation with dinner at Bar Bulot

Bar Bulot in the Market Hall opens its doors after regular closing, just for us. A dinner and a conversation about the fish we forgot about.

After being sacred, the cod became almost extinct. Would it be sustainable to start eating many more different species of fish? Theology professor Ola Sigurdson and chef Viktor Vesterberg talk about nature, exploitation, gastronomy and the fish caught in the dark. The conversation is followed by a four-course tasting menu, composed by chef Gabriel Melim Andersson with inspiration from the evening's theme.

Ola is an internationally active professor who has published a number of books on topics such as humour, thresholds, places and atmosphere. He has also written about the relationship between cod and faith in Christian tradition, and how it has influenced our view of fish. Viktor holds a doctorate in environmental studies in social sciences and currently works at Fiskerikajen in Copenhagen, where he supplies Copenhagen's and Skåne's top taverns with fish and seafood from gentle and coastal fishing. Gabriel, who is the star chef behind tonight's menu, has background from several high-profile kitchens, including Aska in New York, La Gazzetta in Paris and Upper House in Gothenburg, a journey that shaped the food at Bulot

What's included
A four-course tasting menu (three courses, bread and dessert and where vegetarian option is not available):
· Holy Cod
· Exploited Cod
· Next fish
· The Pilgrim

One of many tasty experiences during Food Fest Gothenburg 11-20 September. Discover the programme at foodfestgothenburg.understory.io/upcoming-events