Köket BOLL Cucina. Malmö, Sweden.
"The lasagne has become much more uniform since we started making it in the RATIONAL ovens.” - Srdjan Remetic
"The lasagne has become much more uniform since we started making it in the RATIONAL ovens.” - Srdjan Remetic
The name comes from the sons' interest in football when they were young; but now food and the restaurant is the big shared interest for the family. The restaurant/catering is run by the family, and the quality has always been their highest priority. Good raw materials and food cooked from scratch. It is a challenge to be able to make all the lunches, as well as the catering.
They sell approx. 200 lunches per day, and their largest catering jobs approximate 150 portions. The food is Italian, and home-made pasta and salads dominate the menu. Every day they bake home-made bread, both sourdough bread and focaccia. During lunchtime, a long queue always winds its way outside of the restaurant.
"Since we started using RATIONAL, we have far more time." The result is uniform, and we have time for other things. We make all the pasta ourselves, and it is no longer a stressful moment because we can prepare so much else.” says Srdjan Remetic. Our motto is to do that little extra for our customers, and now we can, without any stress. The simple cleaning also helps us a lot. The lasagne has now become more uniform during the baking process, and the best thing is that we get the same result, again and again. Before, we fried our ground beef steaks on frying griddles, which took forever.
“Now it is so fast and easy, one can hardly believe it, and the results on the steaks is outstanding.” continues Srdjan Remetic. “We even fry the salmon in the oven nowadays, and the result is fantastic. We bought the first oven in 2013, and not long after we were so happy with it that we bought another one. Now we can expand and make even more food, with the same quality in a shorter amount of time.” concludes Srdjan Remetic.