Mexico meets Nordic. Fire meets forest. Wild flavors meet calm precision. For one night, two worlds collide at Skóg.

Chef Mariola Cid Corral flies in from Paris, bringing her vibrant Mexican soul to the kitchen. Her cooking is bold, colorful and deeply connected to nature, shaped by years working in Paris with legendary chefs like Cyril Lignac and Jean‑François Piège. Expect heat, brightness and that beautiful chaos Mexican cuisine does so well.

Waiting for her is Iceland’s own Arnór Ingi Bjarkason, the chef behind Skóg in Vilnius. Known for his deep respect for nature and hyper-seasonal ingredients, Arnór became the first chef in Lithuania to earn a Michelin Green Star for his commitment to sustainability.

Together they create a one-night-only menu where:
smoke meets acidity,
Nordic restraint meets Mexican intensity,
and wild ingredients meet refined technique.

Unexpected, playful, and a little bit dangerous. Food Club style, of course 🔥

MENU:

Potato spaghetti crisps/ caviar / Crème fraiche / chili sprouts

Cod skin with jalapeño cream 

Scallop carpaccio / buttermilk dressing/ dill oil / Serrano crumbs/ herbs

Barley Koji / pulpo/ yoghurt / cucumber / salsa negra from Sinaloa / red onion / coriander

Mussels / chipotle beurre blanc / chorizo

Monkfish à la veracruzana (tomato, olives, capers, yellow chili, onion, oregano, garlic, bay leave / persil)

Rib eye in aguachile (Mexican style of crying beef)

Flan – coffee shoyu caramel

Madeleines / brown butter / mezcal/ miso

DRINKS:

Welcome cocktail, wine, water, non alco