Jag blev ombed att skriva om hur vi har det i Sverige just nu för ryska Posta Magazine. Detta är den engelska texten som översattes för dem.
Posta magazine, scrolla ner för min del av artikeln.
Och här är texten på engelska:
Malin Nordblom
Food and travel writer
Instagram fabfoodieswede
Blog https://thefabfoodieswede.com
In Sweden today all restaurants are open again, but there are several rules and regulations that they need to follow. If they don’t follow them the restaurant need to shut down, but most of them are first given a warning. There are inspectors going around looking at the restaurants to see that the regulations are followed.
There have to be space between the tables and the guests and no queues are allowed.
Preferably everyone should be served by the table or take away, buffets are only allowed if there are no crowds. Most buffets have tape at the floor to make sure people are keeping a distance.
People are not allowed to stand drinking or eating in bars.
The regulations also impose requirements on the food business operators to tighten up their hygiene practices and introduce specific instructions to staff on how they can work to prevent the spread of infection.
Many top restaurants are offering set menus now. And nice take aways, you can order really good food as take away.
But obviously many restaurants have big problems as they can’t have so many visitors, and even Michelin restaurants like SAV has closed down.
Hotels are open, but many of them were closed during the first months of COVID. But people are checking in at hotels again, even if they aren’t full. I stayed at a hotel 3 weeks ago in Stockholm and there were several guests from other countries. The nice thing is that most people are keeping a distance, but obviously not everyone..
The hotels are having their restaurants open again, and people are struggling to get it going again.
Public gatherings and public events with more than 50 participants are not allowed, like concerts, tivoli etc.
Some museums are open and open-air alternatives like Skansen are open, but they can not be crowded and exhibitions that are held in smaller rooms are closed. They have markings on the floor to make it easier to keep a distance at the queues, and no groups are allowed.
All lectures, screenings, studio activities and booked group shows are canceled at the museums.(the once I know)
Public transport is in operation, but people are advised to not use it if they don’t have to.
Swedes in general are good at keeping a distance, most of the time..
There is a entry ban in place for non-essential travels to the EU via Sweden until 7 July, but travel from another EU country, a country part of the EEA, UK and Switzerland to Sweden is possible.
Av Malin Nordblom
Instagram @fabfoodieswede
Mail fabfoodieswede@hotmail.com
På kvällen grillar vi, kött, korvar, potatissallad och hemmagjorda såser.
Leonor Espinosa is a Colombian chef who runs Restaurant Leo and Misia. Leo in Bogota is the first Colombian restaurant to join The World’s 50 Best Restaurants list. In 2017, she was named Latin America’s Best Female Chef and that year she also received the Basque Culinary World Prize. The awards are many, but she has also studied Fine Art and is also an educated economist. Leonor Espinosa was invited to San Sebastián Gastronomika in Spain. Malin asked Leonor some questions after her appearance.
Svinkløv Bath Hotel is runned by the Bocuse d’Or winner Kenneth Toft-Hansen and his wife Louise. It is located just by a stunningly beautiful Danish beach, and the hotel is finally rebuilt again after the fire in 2016 when it burnt down to the ground. I did not have the pleasure to visit before it burnt down. But apparently it looks exactly the same as before, you could never believe that this was just built. The materials they have used are solid, and it is wood everywhere. Painted in white and grey, and you get this feeling of calm when you enter Svinkløv.
The pots are 1,8 meter tall and are produced in the area.
The milk then coagulates and then little granules is formed. Then the cooking process starts and the cheesy granules sink to the bottom and forms into a big mass. 
After resting for around half an hour the cheese mass is ready to be moved.
The big cheese mass is cut into two and then wrapped an a typical cheese cloth. It is not an easy task to move the heavy cheese! 
They are then put into moulds that will give it it’s final shape. 
They press them down in the plastic forms. They has to stay in the plastic form for 24 hours so that the liquid will disappear. 
Each cheese is given a special number with date, and its cheese dairy number. 
It is then moved to a ”Fascera”, a metal form. The wholes in it makes it cool down faster. 
After a few days the cheese are immersed in a water and salt saturated solution. This process of salting by absorbtion makes it within less than a month close the production cycle and then it starts to mature.
And then they all end up in the cheese ”bank”. Each one weighs about 40 kilos and for one cheese wheel they use about 550 liters of milk. They are stored for at least 24 months. The cheese is quality controlled by a representative from the consortium and then divided in two different categories, Parmigiano Reggiano and Parmigiano Reggiano Mezzano.
Some of the dairies has a shop and a restaurant, we had a cheese tasting here. And I bought around 3 kilos of Parmigianno!
The beautiful City that is famous for fish, and that it is raining most of the time. But today it’s been sunshine all day long! And I have to say that it is stunningly beautiful. It’s clean, and I’m so happy to be here! 
Doesn’t it look like a piece of art?
Prawns with a vegetable gel and and ripe tomato emulsion by Eneko Atxa. Nearly didn’t want to eat it, it looked magical!
Jordi Cruz prepared a Squid nigiri wrapped with cooked tuna skin!
Either you love it, or you hate it. According to some friends it smells really bad, but I haven’t noticed that. The fruit that grows on a palm tree in clusters is native to Indonesia but you can also find it in Thailand. 
This place is situated at Djurgården, just by Rosendal Palace. I have been a frequent visitor since the day they opened and my mother dragged me here. 
My friend Denise is a designer and held a little get together at the Ecuadorean Embassy in Stockholm the other day. 
In Sweden we bake them, and eat them around Lucia the 13th of December. But we have actually eaten those saffron buns since the 17th Century. And during the 19th century they become a must when we celebrated Lucia. 
I was invited by a fellow Foodie for a Christmas lunch at restaurant Fåfängan in Stockholm. And I havent been here in the winter ever so it was a new experience. 
Food Pharmacy and Lohas Vinedos invited me for the launch of the world’s most sustainable wine. With food it is today more and more possible to get all the information about were and how it is produced. 
I had the great honour to be invited to the Finnish Embassador Liisa Talonpoika’s beautiful residence to celebrate Finland’s Independence Day. 
Not my ordinary breakfast, but a breakfast for a good cause! So it is way better, to spread awareness and to hopefully get people to buy a gift card or donate money that can help people all over the world with food and supplies. 
A magical dreamy evening, enjoying a very different Christmas buffet at restaurant Artipelag outside Stockholm. 
Dominika invited me for a nice Christmas party at her place together with Anette and Juha, the founders of bubbly Glöet. 
The best korean barbecue in Shanghai, I’ve tried others but this is the best according to me! 
This peaceful little monastery located in the western part of the old city of Shanghai is one of my favourite places to visit. 
Last week I arranged an event for Gourmet together with Mattias and Anette from Poggenpohl. It was so much fun, hard work before but it went great! !
Oriol Castro is behind the two star Michelin restaurant Disfrutar (means Enjoy!) in Barcelona that also is at 9th place at the Worlds 50 Best, and restaurant Compartir (means sharing) in Cadaqués together with Eduard Xatruch and Mateu Casanas. They all meet when they worked in the kitchen at El Bulli, so that explains why they are cooking this brilliant avant-garde style food. After hanging out with Oriol for some days, I have seen his curiosity when he looks at new products. His eyes light up, and he comes up with new dishes in that magical brain of his. I wish I had a film of him looking at new little beans and pine cones, he looks like a kid in a candy store. That’s why I like him so much, I love passionate curious people. So Oriol Castro and another chef from Disfrutar Giulio Gigli had been invited to Twins Science in Moscow to share how they work with creativity at Disfrutar. The future chefs of Moscoe are all eyes and ears during the hour long presentation. I spoke to some young chefs afterwards who told me they wanted to try out this more playful way of cooking in the future. And they had got so much inspiration from looking at this during the Twins Science talks. Just look at those photos, and hopefully it gives you a hint about how inspiring it was for all those young aspiring chefs! 
After a great dinner at Twins Gardens we took of for some night sightseeing at 1 am. 
Sergey and Ivan Berezutskiy are the passionate identical twins that hosted a Food & Science Festival in Moscow the 7th-8th of November. 
Situated perfectly with a view over Pushkin Square. Spacious rooms with a nice own cube to sleep in. Nice and clean bathroom with toiletries from Etro. I don’t recommend hotels very often, but I really like this one. (And I am not sponsored to say it, I never am!)
To use when you are out and about in Moscow!
Except I was here in the morning at 7.30 so now it’s not a secret anymore! 
There is places I go to that is more amazing than others. San Sebastian has it all, beauty, sea, food and culture. And then there is the weather, nice and warm, even at it’s cold days 
Me and Dani Garcia, one of the most exciting chefs in the world!
My love, My Shanghai… 
If you go to Parma this place is a must to visit! It is located in Coloreto just a few kilometers outside Parma. The trattoria has been in business for 5 generations and this is exactly how I imagine really good traditional italian food in a country trattoria.