Hasselbacken’s head chef Patrik Almèn has created a tribute menu in Povel’s spirit, where, among other things, “dyddor” (Povel’s own name for his snacks ) is served, preferably together with his favorite drinks Dry Martini or Old Fashioned.

Povel Ramel was very interested in food and drink and sat at chair no. 4 in the Gastronomic Academy, a place that is currently held by cultural journalist Karsten Thurfjell.
The Povel menu at Hasselbacken is inspired by the 1987 gastronomic calendar “Vanliga parsternackan för Gottegrisar”, which was written by Povel and Hasse Alfredson, also a member of the Gastronomic Academy. The calendar contains menu suggestions month by month and humorous food-related material such as Korvsord and the card game The Great Food Fight .

Program 31 May 16.00–17.00.
Location: the stairs in front of Cirkus restaurant.

Mats Bodin and Anders Eldeman from the Povel Ramel Society and Carl Jan Granqvist from the Gastronomic Academy give speeches and talk about Povel.

The jazz band 8&1/2 plays.

Lotta Ramel and Mikael Ramel unveil the sculpture.

Then welcomes Hasselbacken with Povelmeny.
The dinner at SEK 625 excluding drinks can be booked here

Povelmeny:

“Dyddor”, filled crustaceans for a pre-meal drink
Clay pot herring, browned butter, red onion, egg
Roast veal, green asparagus, cream sauce, quince
jelly Rhubarb pie, strawberries, vanilla sauce

For dinner, singer Per Öhagen and pianist Marcus Möller Povel perform music.

Photo of Povel Ramel: Jacob Forsell.