Stockholm is home to a constellation of Michelin stars, but only two gastronomic titans have received the prestigious status of two stars. One of these two, Mathias Dahlgren is a culinary destination that uses fresh seasonal produce to create two distinct menus. ‘The natural cuisine’ menu focuses on nature and the seasons for its inspiration, while the ‘theme in focus’ menu explores a gastronomic idea which the chefs are particularly interested in investigating. Matching the food perfectly, the restaurant’s wine cellar is stocked full of vintage bottles, diners can even book the atmospheric cellar for intimate functions.
Mathias Dahlgren, Grand Hôtel Stockholm, Södra Blasieholmshamnen 6, SE-103 27 Stockholm, +46 (0)8 679 35 84.
Described as a ‘dynamic and generous scene’ rather than a restaurant, Sturehof is a unique culinary destination with over 100 years of history. The kitchen centers on fresh seafood, serving dishes inspired by both French and Swedish flavors such as poached slightly salted cod back, poached egg, browned butter hollandaise, shrimp and horseradish. The interior of the restaurant is charming with fantastic lighting design and glass displays. Sturehof also holds an artistic focus, evident through its commitment to hosting art exhibitions, concerts and performances; giving further reason to visit Sturehof again and again.
Pontus! is unanimously acclaimed as a must-visit restaurant in Stockholm. This breathtaking three-story restaurant exudes inspiring design features such as book shelf wallpaper and a plethora of trendy designer items. Each floor offers a different dining experience, from an oyster bar, to a cocktail bar serving Asian inspired dishes, to a contemporary Swedish restaurant. The multiple set menus each have their own theme, offering delicious flavors for affordable prices.
Pontus!, Brunnsgatan 1, Stockholm, 08-54 52 73 00.
Djuret, meaning ‘animal’ in Swedish, is a unique restaurant which serves only the meat of one animal at any time. The ideology behind this is to serve food in a sustainable way and to respect the slaughtered animal. As a result, the whole menu consisting of different cuts from the same beast. Continuing with the theme, the restaurant’s quirky and charming interior is filled with themed decorations. For example, butcher mincers that are used as lighting stands, meat themed artworks, and table covers with anatomic images of the different cuts on cattle. The ever-changing menu includes inventive uses of produce and flavorsome meats cooked to perfection.
Djuret, Lilla Nygatan 5, 111 28 Gamla Stan, Stockholm, 08 – 506 400 84.
Set in the same building as the Royal Swedish Opera, Operakällaren provides a truly grand dining experience. The restaurant boasts one of Sweden’s most beautiful dining rooms, with an interior of ‘wall paintings, gilded oak panels, suspended panel ceiling and impressive chandeliers.’ The dishes served in this decadent atmosphere have been signed off by renowned chef Stefano Catenacci, offering haute cuisine such as hook caught cod with raw fried carrots, rutabaga cream, horse radish and carrot sauce with sea mussels, and bay leaf grilled saddle of venison with roasted cabbage, baked uchiki kuri pumpkin, seasonal mushrooms and black currant sauce.
Taking gastronomy back to simpler times, Ekstedt is distinct in its approach in refraining from the use of electric cookers or gas burners. The restaurant uses only pure forms of heat such as soot, ash, smoke and fire. The ideology behind this unique cooking style is to explore Scandinavian roots, pulling the restaurant in the complete opposite direction from molecular gastronomy. The Michelin star kitchen serves a set menu of four or six courses, offering dishes such as tenderized beef cooked on wood of pear with chimney-smoked tomatoes and duck liver. Matching this contemporary approach to tradition, the Scandinavian designed interior features using materials such as birch, leather, copper and sandstone.