Stockholm offers the culinary connoisseur a surprising variety of traditional and modern cuisine. Fresh ingredients have always been native to Swedish cuisine and seafood is a special delicacy in Stockholm, where its impossible to ignore the fruits of the Baltic Sea. This section features a collection of award-winning, popular and astonishing restaurants. Take your pick.
Wedholms Fisk
Wedholms Fisk, founded by legendary restaurateur Bengt Wedholm, is one of the few restaurants in Stockholm entirely devoted to seafood. The dishes — a combination of Swedish culinary traditions with new influences and techniques — include such delicacies as fresh oysters with pumpernickel bread and shallot vinaigrette, whole poached sole with trout roe and champagne sauce, and fricassée of turbot, sole, lobster and scallops. Come here for a long lunch and gaze over the ocean views from the restaurant, or for that special occasion you can book the private room for a gourmet feast for up to 12 people.
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Pontus!
Traditional Swedish cuisine with a twist. Pontus’s fun take on gourmet cuisine is highlighted by its decision to include some oriental elements to its layout. There is an Asian-themed bar, an oyster bar and a sushi counter, as the restaurant seeks to provide an innovative menu from its plentiful supply of Swedish seafood.
Operakällaren
With its gilded oak paneling, sparkling chandeliers, and impressive geometrical wood-paneled ceiling, Operakällaren’s main dining room is a classic destination for fine cuisine and impeccable service. Serving international haute cuisine by Stefano Catenacci, it has been rewarded a Michelin star, and is a member of the prestigious Les Grandes Tables du Monde/Traditions & Qualité association. Operakällaren’s private dining room, a completely modern affair in white and electric blue, is also worth a visit, if only for its contrast with the main dining room. Rent it out for a trendy dinner party with views over the water.
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By GlobalDataLe Rouge
Three things in particular characterize the food at Le Rouge: personality, tradition and warmth. The comforting flavors of French cuisine, as well as Italian simplicity, feature prominently on the menu, with dishes including turbot à la Tropezienne, a whole fish cooked with olives, capers and tomato, and escalope de veau à l’Italienne, a tender veal escalope served with salsa verde. Design-wise, Le Rouge is reminiscent of turn-of-the-century bohemian France; the deep color palette, plush textiles and period detail pay tribute to places such as the Moulin Rouge. Private rooms are available, and a great option for a long, festive meal in a sumptuous setting.
Gastrologik
With one Michelin star, Gastrologik is known for its innovative take on Scandinavian cuisine. With background at L’ Astrance, Pierre Gagnaire, Mathias Dahlgren and Bagatelle, Chefs Jacob Holmström and Anton Bjuhr have set out on their own to establish a new destination for seasonal fare. Ingredients are locally sourced, and since the restaurant works so closely with regional producers there is no set menu. Courses change from week to week, making each visit a unique experience.
Volt
Served as four or six courses, Volt’s fresh menu earned the Stockholm restaurant a Michelin star. Volt focuses on organic ingredients from local producers, even allowing this principle to extend into its wine list of natural bottles. Enjoy dishes like mackerel and flowering quince, green asparagus with spring garlic and sour milk and Swedish mountain cattle with oat and ramson.
Esperanto
Named after the “language of the universe” in Paulo Coelho’s book, The Alchemist, one-Michelin-starred Esperanto aims to deliver universally excellent cuisine; international, without boundaries, vivid and meticulously executed. Typical dishes include tartar of Swedish veal with smoked leek and endive emulsion and malted barley, and wild duck glazed with pear accompanied by sourdough granola, Jerusalem artichoke and vinegar jus. Dine on six or 10 seasonal courses in the sleek, modern main dining room, or visit in the warmer months when Esperanto transitions into Dim Sum(mer) Palace.
Sister to Esperanto, and located in the same space, Imouto is a Michelin-starred “Chef’s table” addition. With just nine exclusive seats, Imouto serves Tokyo-inspired sushi in an Omakase format – meaning the chef selects the entire menu. Enjoy local Scandinavian seafood as sushi dishes over the course of two and a half hours.
Over 100 years old, Prinsen is an established fine-dining location in Stockholm, and has been a firm favorite of the elite since its foundation. With its wood-paneled walls, antique-style floor tiling and brass accents, Prinsen resembles a brasserie in the great French tradition, and serves mouthwateringly tasty traditional European dishes such as Italian seafood ravioli with langoustine tails, lamb brisket stuffed with herbs accompanied by pecorino arancini and mousse au chocolat with citrus compote and caramelized nuts.
Mathias Dahlgren’s Matbaren is a modern bistro with an open kitchen creating an enticing experience. In the Grand Hôtel, the Michelin-starred restaurant serves cuisine crafted from local produce, with the seasonally-focused menu changing from day to day.
Oaxen Krog is housed in a refurbished shed at a boatyard in a delightful waterside location where guests experience true Swedish fine dining. Located on the island of Djurgården in central Stockholm, Oaxen Krog emphasizes Nordic cuisine using locally-sourced and seasonal flavors. Raw ingredients are prepared in a modern way, while old and traditional techniques are the foundation of the restaurant’s approach. Diners can choose from six or ten courses of New Nordic cuisine. The beautifully presented dishes resonate with nature and the seasons while offering a real depth of flavor, earning the restaurant one Michelin star.
