Mosto's Eva Biorck talks BJ highlights and what's next for Mosto

Founder story, our new interview series attempts to offer a snapshot into how Beijing entrepeneurs, movers, shakers and tastemakers navigate the new norm in what has been another rollercoaster of a year. 

The restaurant team behind South-American stalwart Mosto has had a year. Like many of its neighbouring establishment in Sanlitun, the turmoil of the pandemic aside, the recent demolition woes of Nali Patio has been another blow for the business and the area's many beleaguered f&b joints. 

Fortunately, the Nali Patio staple came out relatively unscathed as one of the luckier ones that managed to turn the situation around. It didn't take long for them to find a new lease on life, with the help of fundraising. On the heel of their reopening, we checked in with the group and spoke to business director Eva Biorck about her Beijing highlights and what’s next for the restaurant.

Watch the complete interview in video above

Q: Talk to us about what's changed (or hasn't) at Mosto over the years? 

A: I think consistency has been one of our strengths. In terms of the menu, we’ve always updated it and we’re very fond of the mediterranean flavours, and playing with the Nikkei flavours which is the Japanese influence on south American dishes like tuna tiradito, ceviche. 

But I’d say our head chef Dani is very famous for his risottos, pastas, and steaks so this has also been consistent through the years. When it comes to the interior decoration, of course, having been here for 14 years, we have constantly done some updates, renovations to keep it fresh and alive. While doing that, we’ve been very consistent again, with our design principle, which is simplicity and I’d say subtle elegance.

Q: What's your favourite memory or top highlight of running the business?

A: Some of the highlights have been that we cooked for the Crown Princess Victoria of Sweden and we also had the famous Colombian artist Botero here in the restaurant and also the Colombian president. But I’d say also some of the most cherished memory we had is with our staff. We went for a skiing trip to Nanshan, and we’ve been to several team workshops in our cottage up by the Great Wall.

Photo: Mosto/Instagram

Q: What can we look forward to in Mosto for the second half of the year?

A: We’re very excited because our 14th anniversary is coming up. So during our 10th year anniversary we had this great event. We were collaborating with some of our friends in the f&b industry so we had rotating menu in collaboration with different chefs from day to day. So that’s something we look forward to doing again. 

Q: Is anything you like or dislike the most about the city? 

A: I think I’m proof of really loving Beijing. I’ve been here for 25 years since ’96 so I really feel at home in the city. I only have very nice memories. I think the city has given us so much but of course if I have to mention something, it’s seeing dear friends and customers saying goodbye at this time.

The interview has been edited for brevity and clarity 

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