The story
At the bottom of a large office building in Malmö's Dockan district, Restaurang Spill does something most people only talk about. Founded by Ellinor and Erik after years in the restaurant industry, Spill set out to become what they describe as "svinnets slutdestination" — the final destination for food that would otherwise be thrown away. The concept is straightforward and uncompromising: every day, the kitchen buys in surplus and rescued ingredients and decides that same morning what lunch will look like. There are no weekly menus, because there can't be.
Each day, Spill publishes the percentage of rescued ingredients in that day's lunch directly on their website. The figure regularly sits close to — or at — 100 percent. It's a transparency that's easy to admire and hard to fake. White Guide 2026 recognised the restaurant for exactly this, noting that the flavours consistently land with precision even when the kitchen barely knows what's coming through the door until the morning shift begins.
Two options are served daily: one meat dish and one vegetarian. The menu changes entirely with each delivery. A chilli of braised beef with spiced sausage, sweet grilled peppers and crisp shredded Brussels sprouts is the kind of dish that emerges — warming, filling and generous. The vegetarian option receives the same attention. As a sign stitched in cross-stitch above the counter puts it: "Ät upp för fan" — eat up, for goodness' sake. Rarely does anyone need telling twice.
Spill operates across two Malmö locations — Dockan on Stora Varvsgatan and a second spot in Hyllie — and extends its rescued-ingredient philosophy into catering for everything from weddings to corporate events. Breakfast, wraps, bowls, buffets and tapas platters are all on offer, with menus shaped by what's available rather than a fixed repertoire. On the way out, guests can pick up a bag of rescued ingredients to take home for a token sum — a small gesture that extends the restaurant's mission beyond its own walls.
Recognition
Ambience
Details
History
For many, it remains just a thought to take on a major environmental problem. Not for Ellinor and Erik. After several years in the restaurant industry, they decided to become the final destination for food waste. At the bottom of a large, anonymous office building surrounded by consulting firms and startups lies their popular lunch restaurant. Each day, a vegetarian dish and a meat dish are prepared using as high a proportion of rescued and salvaged ingredients as possible—the exact percentage is displayed on the website and often impressively hovers near 100 percent. When picking up their plates at the whitewashed counter, guests are urged via cross-stitch embroidery to “eat up, damn it.” It’s hardly a message that needs repeating, because even though the chef barely knows what ingredients will arrive from day to day, the flavors consistently hit the spot. A chili made with brisket, spicy sausage, sweet grilled peppers, and crisp shredded Brussels sprouts warms, fills, and tastes wonderfully comforting. On our way out, we can pick up some rescued ingredients to take home for a token fee via Swish.
Location
