Sweden’s top restaurants provide an incredible variety of culinary experiences. Ranging from innovative fusion dishes to authentic flavors from all around the world, these eateries showcase Sweden’s vibrant food culture.
Foraging is a popular national pastime, and chefs like The Edible Country take full advantage by serving foraged ingredients in tastefully decorated outdoor settings. Meanwhile, Aira and VYN have made themselves stand out by creating unforgettable dining experiences.
Rolfs Hav
Rolfs Hav is an award-winning restaurant and widely considered to be one of the finest eateries in Sweden. This contemporary eatery honors sustainability and craftsmanship while paying homage to local ingredients in its dishes. Additionally, its unique interior makes dining at Rolfs Hav an enjoyable dining experience that also serves as an opportunity for restful relaxation.
This bustling neighborhood restaurant is owned and managed by passionate chef-owners, with contemporary interior features designed by prominent Swedish artists. Their menu offers big flavours with classic heart, with each dish paired with wines from their extensive cellar.
Rolfs Hav, located near Rolfs Kok in Stockholm, serves up fresh seafood delights. Diners can choose from an impressive menu including oysters, caviar, skagen and carefully selected preserves – plus there’s always the added fun factor of its lively ambience!
At this acclaimed restaurant, Chef Daniel Berlin and Restaurant Manager Eva Abella lead their husband-and-wife team as husband-and-wife team of husband-and-wife duo are leading to create an unforgettable dining experience where nature and flavour come together in perfect harmony. Through its distinctive hospitality approach, every detail is attended to; leaving no stone unturned!
Horte Brygga
Horte Brygga is a casual yet serious restaurant offering Scandinavian cuisine, ranking 4.3 on Google’s rating system. Offering excellent service at reasonable prices, the food here is delicious and well-prepared, often ordering items such as smoked salmon, filet americain and salads here as well as tasty ice cream and refreshing beer – as well as providing an ideal atmosphere suitable for families with young children.
The Ostermalm location opened its doors in 2022 under French chef Louis Cespedes. You can tailor your own menu with assistance from a server, or go for one of their multi-course set menus that combine French culinary traditions with Swedish produce and culture; examples include foie gras macaron with cloudberry jam and pommes dauphine served with matjes herring as well as Vasterbotten cheese chawanmushi with crayfish and trout roe.
Oaxen Krog and Agrikultur’s closure has inspired some Stockholm residents to open neighborhood-style restaurants that emphasize warm family-like environments with seasonal ingredients from small farmers. Triton, Gaia Matbar and Bistro Bacchanale are examples of such bistros; together these establishments represent part of an emerging trend of relaxed wine bistros that is revolutionizing Stockholm’s restaurant scene.
The Edible Country
Sweden is widely known for its breathtaking natural landscapes and world-class culinary scene – not least of all because of IKEA furniture or ABBA hits. Additionally, its cuisine involves foraging for ingredients. To promote these aspects of Swedish culture and culinary excellence further, its tourism board recently unveiled an outstanding initiative known as The Edible Country.
This program transforms Sweden’s 100 million acres into an extensive do-it-yourself gourmet restaurant. A team of four Michelin-star chefs–Titti Qvarnstrom, Niklas Ekstedt, Jacob Holmstrom, and Anton Bjuhr–have designed nine dishes using only wild ingredients for cooking purposes. Seven handmade wooden tables strategically scattered across Sweden are equipped with kitchen kits and cooking tools so diners can reserve a table to cook this nine-course menu either independently or with guidance.
The Edible Country not only helps visitors learn to prepare dishes, but it also offers tips on locating healthy foods in nature. The menu suggests taking advantage of wild berries and brambles found throughout the country to make a fruit compote; additionally it reveals which plants bloom when, so diners may come across aromatic donkey rhubarb in May or chanterelle and wood sorrel mushrooms in August – perfect for creating fruit compote!
Visit Sweden and you won’t leave The Edible Country without experiencing a traditional fika. This timeless Scandinavian tradition involves taking time away from work and worries for coffee break with friends accompanied by traditional fika cakes, with each sharing an abundance of fika cakes between themselves.
Restaurant Ergo
Stockholm may be spread over an archipelago of islands, yet its efficient public transportation network – including an efficient ferry network that crosses between archipelagos – makes getting around easy. KLM, Scandinavian Airlines and British Airways operate direct flights into Stockholm from most major European cities.
Crister Svantesson has made an unparalleled impactful statement about Sweden’s culinary evolution. He introduced nouvelle cuisine into Sweden, changing the gastronomic landscape. Today, his restaurant Ergo remains one of Stockholm’s premier dining spots.
Ostermalm’s latest establishment opened for business in spring 2024 to instant critical acclaim. It features an inviting interior designed for communal dining with high tables and benches along the walls that encourage interaction among both diners and servers alike. Furthermore, its kitchen boasts an electric pizza oven, stovetop, two chefs as well as the city’s smallest two-seat chef’s table – guaranteed success at any meal time!
Head Chef Joel Aronsson procures greens, meat and seafood from small farmers in the region. He prepares classic French dishes like quiche lorraine, bouillabaisse and canard a l’orange as well as Swedish classics such as buckling with whitefish roe and egg yolk on dark rye bread or salted cod pudding with dill and clarified butter. Wine Director Soren Polonius oversees an impressive collection of more than 6,250 bottles that perfectly compliment each course on his tasting menu. Wine Director Soren Polonius oversees an impressive 6,250 bottle collection that perfectly complements each course on his tasting menu selections matched perfectly to each course! Wine Director Soren Polonius oversees an impressive collection that carefully matches bottles to each course on his tasting menus! Wine Director Soren Polonius oversees an impressive collection matched to each course for maximum effect.
