Each of the 15 to 20 courses focuses on a specific, carefully chosen ingredient, like forest mushrooms, duck, reindeer, truffle, scallop, trout, squid, or pineapple, skillfully prepared in front of the guests.
In 2015, the company expanded with a restaurant and wine bar, creating a light, wood-detailed space that acts as a showroom for their products. Sample the daily collection of pickled herring, the soft-baked egg, the daily whole grilled fish, and any of the sausages. The menu is distinctly Italian with Swedish influences, with dishes like ragu of Swedish dorper lamb, mushroom risotto with Västerbotten cheese, pizza with vendace roe and Swedish präst cheese, and graffe (Italian donuts) with salted caramel ice cream and melted milk chocolate. Many dishes are influenced by Mediterranean cuisines, like grilled aubergine with labneh, sesame, and pomegranate; roasted marrow with onion, herbs, and grilled sourdough bread; endive with ajo blanco (white gazpacho), harissa, and almond; and cockles with lacto-fermented ramson (wild garlic).
Come for dinner, when you can order share plates like deer tartar with miso, egg yolk, and forest mushroom; wild duck with pumpkin and chile; or Swedish Wrångebäcks cheese with fennel, honey, and almonds. The tasting menu is quite long, ever-changing, and seasonal. Taverna Brillo. Stockholm is no exception. New themes keep things fresh, but the food is always based on local, organic, and seasonal produce from small-scale producers. When acclaimed chef Björn Frantzén took over a couple of years ago, he completely replaced the menu and carefully restored the stunning interior. The cooking here is based firmly in Sweden’s gastronomic heritage, but you can also sense influences from French and other European kitchens. [$$$$]Skillful gardening, biodynamic philosophy, and a mere 10-minute remove from downtown make the vegetables from this urban farm a dream choice for the best chefs in town. Having served hungry and thirsty customers for more than a century (though initially at a different location), Tennstopet is still going very strong. But take a closer look and you’ll recognize modern updates in the dining room like giant, free-standing, angled mirrors. This bohemian cafe features sustainably grown and traded coffee roasted at a proprietary roastery the same week as the shipment arrives. Best Dining in Stockholm, Stockholm County: See 243,099 Tripadvisor traveler reviews of 3,384 Stockholm restaurants and search by cuisine, price, location, and more. Try the dry-roasted fava beans, grilled mussels with aioli and lardo, deep-fried Brussels sprouts with egg yolk sauce, and white ling with fennel, dried pork, and rosé pepper. $$$ | Vasastan | Steakhouse. Having served hungry and thirsty customers for more than a century (though initially at a different location), Tennstopet is still going very strong.
Its commitment to cutting out middlemen and selling fresh produce directly through the adjacent Stockholm Food Market have contributed further to its enduring legacy. The menu starts with a selection of elaborate snacks chosen by the chefs, followed by four dishes that change daily.
The cooking here is based firmly in Sweden’s gastronomic heritage, but you can also sense influences from French and other European kitchens. Come thirsty and explore the top-notch wine list. [$$$$]Skillful gardening, biodynamic philosophy, and a mere 10-minute remove from downtown make the vegetables from this urban farm a dream choice for the best chefs in town. His croissants, sourdough breads, baguettes, eclairs, and macarons have set new standards. It features small, European, non-intervention producers, with many wines available by the glass. In 2015, the company expanded with a restaurant and wine bar, creating a light, wood-detailed space that acts as a showroom for their products. You will have a hard time finding more flavorful and floral drip coffee — or a more amiable place to chat or open up your laptop. Above all, Grus Grus Wine Bar lives up to the ambition stated on its website: “We want you to feel at home!” [$$]Internationally known chefs Adam Dahlberg and Albin Wessman transformed this space into something more modern and relaxed than a fine dining venue. The signature hand-cut beef tartare evolves with the season. Flickan is also part of several interconnected restaurants and bars in the same building — the meat-focused Djuret, wine bar the Burgundy, cocktail bar Tweed, summertime outdoor asado garden Svinet, and Italian trattoria La Ragazza — and diners can reserve a hedonistic “walking dinner,” eating and drinking across all of the venues in one night. Order the SOS (herring, cheese, butter) and add cured salmon with dill-creamed potatoes, potato pancakes with vendace roe, and steamed cod with poached egg to complete your meal. Find a seat at the bar or one of the communal tables, then peruse the menu, which changes every month or two. Chef Klas Lindberg has an impressive resume that includes being named Swedish Chef of the Year by Årets Kock in 2012 and a lengthy stint at restaurant L’Astrance in Paris. Instead, the dishes are scrawled by hand on the white walls. Order the SOS (herring, cheese, butter) and add cured salmon with dill-creamed potatoes, potato pancakes with vendace roe, and steamed cod with poached egg to complete your meal. Chase with lager and aquavit. Chase it all down with artisan Swedish beer or a bottle from the well-curated cellar. [$$$]A group of talented chefs and sommeliers unleashed restaurant Agnes on a slumbering backstreet in Kungsholmen. Chase it all down with artisan Swedish beer or a bottle from the well-curated cellar. As head chef at Spritmuseum, Nilsson combines local ingredients with food traditions and techniques from France, the Mediterranean, and the Nordic countries.
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