This is the version of our website addressed to speakers of Map updates are paused. [$$]Possibly the tiniest Michelin-starred restaurant in Northern Europe, chef Carl Ishizaki’s 14-seat sushi bar offers a tight 90-minute, 15-serving omakase menu that changes daily.
Order a glass of homemade lemonade and contemplate the sunset. They spend most Mondays (when the restaurant is closed) getting their boots dirty at the biodynamic vegetable garden at Rosendal in the outskirts of Stockholm, where they source many of the vegetables for Gastrologik. Since the two well-merited chefs, Tom Sjöstedt and Daniel Räms, opened this place, it’s been one of the city’s toughest reservations. Then head out on a shopping rampage through the Swedish fashion brands section. It also serves a modern, Nordic dinner menu utilizing seasonal ingredients, primarily sourced from local and Swedish producers. [$$$] Consult the blackboard for various cuts of dry-aged beef, which are served with house fries and bearnaise butter.
The cooking here is based firmly in Sweden’s gastronomic heritage, but you can also sense influences from French and other European kitchens. 37 on the prestigious World’s 50 Best Bars list in 2019, offers a list of innovative and jaw-droppingly delicious cocktails with flavors and fragrances from southern Europe, northern Africa, and the Middle East. Options could include pork tartare, matjes herring, raw scallops, algae-pickled ling, or fallow deer with Jerusalem artichokes. The space is divided into several sections, each with a different atmosphere. Snag a seat at the communal table in the back. 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. The pizzas are the stars of this savoury menu, piled high … Find a seat at the bar or one of the communal tables, then peruse the menu, which changes every month or two. [$$$]Crowned Best Museum Restaurant of the Year in 2017 by Competing with other Nordic countries for the top spot of the world’s most coffee-addicted nation, Sweden offers an immense number of coffee houses.
[$$] Since French-born baker Sébastien Boudet established himself in the city, he’s been a thorn in the side of any food professional trying to cut corners on quality. Its even-more-exclusive sister restaurant, UNN, is Frida Ronge’s eight-seat shrine to teppanyaki. They help guide diners through Folii’s constantly changing list of handpicked labels from across the globe, while chef Sebastian Bjernalt (formerly of Fäviken Magasinet, Aska in New York, and Spritmuseum in Stockholm) is behind the bar’s popular menu of wine-friendly small plates. Service is effusively friendly, and the vibe beneath the chandeliers is always relaxed. Tak features Scandinavian flavors mixed with more than a few Japanese touches and a jaw-dropping view of Stockholm rooftops. Stockholm is no exception. [$$]The name Hantverket, which translates to “the craft,” hints at the kitchen’s dedication to the creation of classic Swedish comfort dishes, occasionally with international influences. It features small, European, non-intervention producers, with many wines available by the glass. Diners flock for the regular four-to-five-course prix fixe menu as well as the a la carte menu, which features an innovative blend of Italian and local influences, like new potatoes with nettles and truffle, pasta fermentata, and strawberry semifreddo with elderberry meringue. He often calls out other bakers and chefs for using subpar ingredients, and he doesn’t hesitate to do so in public. Since the two well-merited chefs, Tom Sjöstedt and Daniel Räms, opened this place, it’s been one of the city’s toughest reservations. Dishes might include ravioli with raw shrimp and verbena consommé; Swedish squid with turnip and grilled lemon; heirloom pies with chestnuts, winter truffle, parsley, and cauliflower; or smoked and grilled salsify with funnel chanterelle and spinach. Having served hungry and thirsty customers for more than a century (though initially at a different location), Tennstopet is still going very strong. 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. Expect grilled, smoked, boiled, broiled, and baked seafood, meat, and veggies from his huge fire pit and wood-fired oven. 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. But he has also inspired just as many locals with his uncompromising mission to support artisanal farmers, mills, and organic producers.
Tyge & Sessil focuses on minimal-intervention wines poured by knowledgeable staff members, and while it’s the ideal destination for some pre- or post-dinner refreshment, a tight menu of small plates means this can also be the evening’s one-stop shop.