The overwater dining concept serves locally grown and caught ingredients, with an emphasis on small plates
With a name inspired by its breath-taking overwater location in Soneva Jani’s lagoon, Overseas by Mathias Dahlgren is the brainchild of the acclaimed Swedish chef and restaurateur. After visiting Soneva Jani, Mathias fell in love with the location and wanted to celebrate the seafood found in the Indian Ocean and the produce grown in the resort’s organic gardens. Located by The Gathering, the overwater al fresco restaurant and kitchen has a laid-back atmosphere with uninterrupted views towards the horizon is open for lunch and dinner. The menu focuses on pescatarian, vegetarian and plant-based dishes, serving a selection of single plates, sharing plates and signature mains for lunch and dinner. The fish and seafood featured on the menu are sustainably caught in local waters, while the organic vegetables, herbs and fruit are freshly picked from Soneva Jani’s own organic gardens.
The menu is split mostly between seafood and vegetarian dishes, while there will be fully plant-based options. A pre-set menu of Chef’s Choices is the highlight, letting diners try a full range of dishes which includes single plates, sharing plates, signature dishes, an open selection for the main dish and dessert. With the pre-set menu there is a possibility that items from the single dish menu can be added to the meal. In the Chef’s Choice Dinner set menu expect snack plates like Soy Roasted Macadamia Nuts (plant-based) and Chickpea Crisp & Oyster Leaf Emulation (plant-based). Sharing plates such as Asian Mango & Buffalo Mozzarella with Thai Basil, Olive Oil, and Black Pepper (vegetarian), or Sashimi of Raw Smoked Tuna, Soy Mayonnaise, Ginger, Black Radish. Signature dishes include Charcoal Grilled Fish & Salad Wrap served like Korean Bo Ssam or Black Fermented Bean Stew, Kimchi Pickled Greens, Black Pepper Sauce (vegetarian). The main course choices include Fried Shrimp with Spicy Glass Noodle Salad and Peanuts and the Hot and Sour Tofu with Grilled Bok Choy (plant-based). Desserts like the plant-based Avocado, Passion Fruit, Physalis, Kaffir Lime, Vanilla and Mint, or the vegetarian Cherry Sorbet, Tonka Bean, Coconut Ice Cream and Dulce De Leche round off the meal. There is also a Chef’s Choice Lunch menu which consists of single plates, signature dishes, and dessert.
Mathias Dahlgren has been interested in food for as long as he can remember, having learned the connection between food, family, and the land at an early age. He trained as a chef in his hometown of Umeå and has an extensive history of running successful restaurants in Stockholm, including the legendary Bon Lloc, which he ran between 1996 and 2005 and was awarded one Michelin star. Renowned for his culinary skills and creativity, Mathias’s food philosophy is based on what he calls “the natural cuisine”. In his own words this builds on “a Swedish identity on a regional platform, creating cuisine that is open for local as well as global ingredients and influences. A cuisine that celebrates the fresh produce of each season.”
Through the years, Mathias has received accolades from both the food industry and international press. Today, he is still the only Swedish chef to have been awarded the internationally acclaimed “Bocuse d’Or” (at the age of 27), which is the most prestigious gastronomic competition in the world. He is also the sole chef in Sweden to have been named “Chef of Chefs” eight times by Sweden’s top gastronomic colleagues. He was president of the Swedish Bocuse D’Or Academy for many years and a former professor at University of Umeå. Mathias Dahlgren is also the author of seven cookbooks.
He currently runs two restaurants at the Grand Hôtel in Stockholm, the award-winning Matbaren and the vegetarian eatery Rutabaga. He also runs the Green Rabbit rye bread bakery, with focus on rare Swedish grains, in the Norrmalm district of the city. His establishments are lauded for serving food made using the finest fresh ingredients, along with a focus on outstanding service with a lot of charm.