From Belize to Sweden: Akasha Brings Caribbean Soul to the North
A cultural journey led by Chef Carlos Serrano
In October 2025, something remarkable happened nearly 5,600 miles away from our home in San Pedro.
For one unforgettable evening, the warmth, color, and flavor of Belize took over Facit Bar in Umeå, Sweden — as Chef Carlos Serrano, Executive Chef of Akasha Restaurant, brought our Caribbean identity to the Nordic north.
This exclusive dinner — titled A Journey Between the Caribbean and the North — marked the first time a restaurant from Belize has represented Caribbean fine dining in Sweden, blending tropical creativity with Nordic craftsmanship.
A Cultural Exchange Through Flavor
The event was hosted at Facit Bar, one of Sweden’s most celebrated cocktail venues, led by award-winning bartender Emil Åreng.
For one night, Umeå’s cool northern air mixed with the aromas of roasted corn, fresh herbs, and citrus — as Chef Serrano recreated the vibrant storytelling of Akasha’s kitchen, now thousands of miles away.
Joining him was Robert “RomRobban” Sandqvist, an internationally recognized rum specialist and longtime friend of Chef Serrano. Their creative partnership began in Panama and has evolved into a shared exploration of flavor, technique, and culture — this time showcased through an extraordinary six-course Caribbean-inspired dinner.
Each dish was paired with a cocktail that reflected both worlds: the tropical essence of Belize and the crisp precision of the Nordic palate.
Highlights included a Tuna Tostada with chipotle cream and salsa macha, a Skagen Arepa with caviar and shrimp salad, Hamachi Aguachile paired with the Belize Sour, and a Beef Cheek Birria infused with Robban’s signature rum blend.
The evening ended with “Sticky Coconut by Carlos”, a dessert that captured what Akasha stands for — warmth, connection, and the taste of home.
Exporting More Than Food — Exporting Culture
What made this evening special wasn’t only the menu, but what it represented.
Akasha didn’t just bring food to Sweden — it brought the spirit of Belizean hospitality, the creativity of our kitchen, and the rhythm of the Caribbean.
“Coming back to Sweden feels like returning to a place that understands my philosophy,” said Chef Serrano. “Doing it together with Robban, in a space like Facit — where craftsmanship and passion mean everything — made the experience even more powerful.”
This event marks an important milestone for us at Akasha. It shows that Belize’s culinary voice is ready to travel the world, sharing its authenticity and innovation with new audiences — from the Caribbean Sea to the Scandinavian north.
