AIRA

A word from

Tommy Myllymäki

"Music is a constant in my daily life and a powerful way to shape a restaurant’s personality."

Tommy Myllymäki (Owner & Chef)

About the Ambassade

AIRA, Tommy Myllymäki’s flagship restaurant, is beautifully situated on the royal island of Djurgården in Stockholm. The venue was designed by renowned architect Jonas Bohlin, whose work includes furniture, lighting, glass and installations. Known for its thoughtful approach to seasonal ingredients, AIRA works closely with local producers to create menus that reflect both modesty and innovation.

About the Krug Lover

Tommy Myllymäki is a Swedish chef and restaurateur celebrated for his dedication to culinary excellence. He operates four restaurants, including AIRA, which has been awarded two Michelin stars – one in its opening year, 2020, and the second in 2023. Born and raised in the small Swedish town of Katrineholm, Myllymäki grew up in a family with Finnish heritage. After graduating from high school with a focus on gastronomy, he moved to Stockholm, where he interned at some of Sweden's most prestigious restaurants. His cooking is often praised for its refined simplicity, where every detail and flavour speaks with purpose. A long-time Krug Lover, Myllymäki incorporates Krug champagne into the experiences offered at his restaurants.

How would you describe your culinary philosophy?

Elegant with layers of flavours. Simple and understandable. Cooking with high-quality seasonal produce.

What are your sources of inspiration?

Travelling and experiencing other restaurants is a constant source of new ideas and perspectives. Beyond that, music and the arts play a significant role in my life.

What role does Music play in your life?

Music is a constant in my daily life and a powerful way to shape a restaurant’s personality. I visit a wide range of dining spots, from street corners serving burgers – where they often nail the music perfectly – to the world’s finest restaurants.

What is your greatest achievement?

Professionally, I would say it is a tie between winning silver at the Bocuse d’Or in 2011, which opened the door to an international career, and earning two Michelin stars for AIRA. Both are milestones I value equally.

How has the way you cook evolved as your career has progressed?

Over time, my approach has become more straightforward and ingredient-driven. I focus more on purity – letting flavours speak for themselves rather than overcomplicating combinations.

What makes you a Krug Lover?

I just love the elegance and balance of Krug Grande Cuvée. You can taste the history the wine has to reveal to you. Yet it retains a vibrant freshness, adding complexity to the older wines in the blend.

When is your favourite time to enjoy Krug?

I love to start with Krug as an aperitif before a great meal. It sets the standard and expectation. I also love to open an older Édition of Krug Grande Cuvée on a grey and rainy Monday in November and just enjoy the wine without having anything to celebrate orany expectations. It is an amazing treat!

Krug Ambassades