60 DAYS RETURN POLICY
FAST WORLDWIDE SHIPPING
How to plate food like a professional: tips from Hattmakarn Brasserie & Bar
Discover how to plate like a professional chef
At Hattmakarn, a stylish and intimate restaurant tucked away in the heart of Kalmar, southern Sweden, presentation is treated with the same care as taste. Known for its locally sourced ingredients and playful, seasonal menus, Hattmakarn has quickly become a go-to spot for food lovers who appreciate creativity both on the plate and in the kitchen.
We spoke with Emil Nilsson, Hattmakarn’s head chef and owner, to get his expert advice on how to plate food like a professional. Whether you're hosting a dinner party or simply want to elevate your weeknight meals, these five tips will help you bring a restaurant-worthy touch to your table.
- Use a neutral plate
- Plate in odd numbers
- Keep it compact
- Add the sauce last
- Use clean equipment
1. Use a neutral plate
A clean white or neutral plate may seem simple, but that’s exactly the point. “Food should be the star,” says Emil. A plain backdrop allows colours and textures to shine, without distraction. If you’re tempted by patterned plates or bold colours, consider whether they enhance or compete with what you’re serving. The green tone here, for example allows the orange from the fish and the sauce to really pop.
2. Plate in odd numbers
There’s a reason why chefs often plate three scallops, not four. “Odd numbers look more natural and appealing to the eye,” Emil explains. Whether it’s three croquettes or five pieces of beetroot, sticking to odd numbers adds visual rhythm and brings balance to your plate.
Place food in groups of three or five: As people we are drawn to groupings in odd numbers and food is no different.
3. Keep it compact
Avoid the urge to spread the different elements of your dish all over the plate. “Tighter plating looks more intentional,” says Emil. Grouping food in a central or slightly off-centre cluster helps create focus, and it keeps the plate looking clean and composed.
4. Add sauce last
When it comes to sauce, timing and placement matter. “Always add your sauce last” Emil advises. Whether you're spooning, drizzling or dotting, the sauce should enhance the plate, not overwhelm it. A squeeze bottle or small spoon can help you apply it exactly where it belongs.
5. Use clean equipment
This may sound obvious, but it’s worth repeating. “It’s so easy to smudge the rim of a plate or drip sauce by accident,” Emil says. Prepare all the elements on clean trays, wipe down your plating tools before each use and check the plate before serving. A final wipe with a cloth can make all the difference.
With a little practice (and maybe a few extra napkins), you’ll soon be plating like a pro.
Photo: Ardijan Mahmutaj
PLATE LIKE A PRO
