We’re always happy when we come across events like this, especially when they feel close to what we care about. The
Natural Mystic Wine Festival is happening on May 24–25 in Stockholm, hosted at Kollektivet Livet, in Slakthusområdet – Förbindelsehallen, a space that already says a lot about the kind of atmosphere you can expect. Open, informal, a bit raw in the right way. More about people meeting than products being presented.
It fits well with the idea of natural wine.
The festival is organized by Markus and Terese, a couple deeply involved in the natural wine scene in Stockholm. They run Savant Bar and also work with Vin Vivant, focusing on importing wines they believe in and building connections between producers and people. Natural Mystics seems to come from that same intention. Not just an event, but a way to grow a community around wine that feels more personal, more direct.
That part is easy to relate to.
For us, wine has always been connected to food in a very practical way. Something that sits on the table, that supports a dish, that adds something without needing too much explanation. Over time, natural wine slowly entered that space.
At the beginning, it’s not always easy. The flavours can feel unfamiliar, sometimes even confusing. They don’t follow the clean, structured profiles that many of us are used to. And that’s often where the criticism comes in.
Traditional wine lovers sometimes struggle with it. Questions about consistency, clarity, precision. And in some cases, that’s fair.
But natural wine doesn’t really try to answer those expectations.
When it’s well made, it moves differently. It’s less about perfection and more about expression. It asks for a different kind of attention, and maybe a bit more patience. What might feel like an imperfection at first can open into something else—something more connected to the vineyard, to the work behind it, to the person who made it.
It’s not always immediate, but there can be something there that stays longer.
From a culinary perspective, that’s where it becomes interesting for us. It changes the way we think about pairing, about balance, about flavours that don’t follow the usual direction. It opens possibilities that are less predictable.
For us, this also connects quite naturally to what we are building with our takeaway in Stockholm. We focus on homemade food, simple in idea but careful in execution, where ingredients and process really matter. In the same way that natural wine challenges expectations and invites a different way of tasting, we try to approach our cooking with that same mindset. Not chasing perfection, but aiming for something honest, made from scratch, and meaningful to share. In the future, exploring a small selection of natural wines alongside our food could feel like a natural extension of that philosophy—something that adds another layer to the experience without overcomplicating it.
And that’s something we value.
The festival feels like a good opportunity to explore that world a bit further. Not just through tasting, but through conversations. Meeting wine importers in Stockholm, discovering new suppliers, understanding what’s happening behind the scenes.
Those moments usually matter more than anything written on a label.
We really hope to have the chance to visit, walk through it without a strict plan, discover a few things we didn’t expect, and maybe come back with a couple of bottles we didn’t plan to buy.
And of course, to drink some good broth in good company.
That part usually takes care of itself.
Cheers everyone.
