Meet Alma Aronsson

Hi Alma! Who are you?
I’m from Lidköping, a small-town girl from Västergötland! I’ve been living in Stockholm for three and a half years now. I moved here to study architecture and earned a bachelor’s degree in it. However, I’ve always worked in the restaurant industry in various roles—from lunch service to catering and evening shifts. I planned to focus on restaurant architecture, building on my industry experience. I’d always intended to take a one-year break from studying, but I wasn’t sure what that year would bring. Then Nour happened, and I fell in love with it. So, I think this break is going to be indefinite.

Why architecture?
There are several reasons, really. When I was little, my dad designed houses, and I got to be part of it—seeing walls go up, calculating square meters, and even sketching my own designs for my room. Architecture is still a passion.

How did you end up at Nour?
Through Klara. I was with her when she attended a test dinner here. I started working extra shifts here, and I immediately fell in love with the restaurant. Everything about it—the atmosphere, the product, the way we work. There’s this unexpected sense of freedom in working here. It’s freedom within structure, which I find incredibly captivating. We all share a very high level of ambition, but there’s so much space for each individual. You get to be creative, to fully be yourself, even down to the smallest details. It’s rare to find that at this level.

“There’s this unexpected sense of freedom when working here.”

What do you think you bring to the restaurant?
I think I’m pretty good at bringing people along with me. At my core, I’m incredibly enthusiastic and find joy in almost everything. I think that energy rubs off on others. I’m very optimistic and driven by creativity and innovation. I also believe in kindness. We’re a small team, and we truly work together. I put a lot of effort into strengthening that sense of togetherness, which aligns with Sayan’s vision. I feel like I’m here to help make that a reality. I believe in people and their potential.

Is there a specific dish or aspect of Nour that’s your favorite?
The hybrid milk bun, our bread serving, is absolutely incredible. I mean, who doesn’t love bread? And if you don’t, you will after tasting this.

“I put a lot of effort into strengthening that sense of togetherness, which aligns with Sayan’s vision”

What’s the most memorable restaurant experience you’ve ever had?
That’s tough! One of my favorite dining experiences was probably at the first restaurant we went to when we arrived in San Sebastián. We’d been dreaming of going there for so long, and everything was just as perfect as we’d imagined. We ate pintxos until we couldn’t anymore, drank Txakoli, and soaked in the lively, bustling atmosphere. It was chaotic in the best way—it wasn’t clear how to order, it wasn’t clear how to pay, and it was absolutely fantastic.

Finally, what’s the most important aspect of a restaurant experience for you?
That as a guest, you feel relaxed. That you have the opportunity to connect with the staff and feel like part of the whole restaurant experience. It’s about feeling that connection. As staff, I’m working with you as much as I’m working with the food and drinks.

Thank you, Alma!