Kungsholmen, located close to popular tourist destinations such as Gamla Stan and the central Stockholm area, has amazing tourist facilities and scenic spots. There are many fascinating museums and lots of intriguing architecture in this area. Here’s our guide to some of the best restaurants in this district.
A mooncake is a type of traditional delicacy from China, which is used to celebrate Mid-Autumn Festival. This fascinating tradition is now replicated in MoonCake Restaurang in Kungsholmen. This restaurant is a hub of Asian cuisines and cultures, combining them with locally sourced ingredients, authentic food preparation techniques and passion. Many guests are impressed by their dumplings and the Peking roasted duck, which bring an authentic Oriental vibe to this Nordic town.
Mäster Anders is a pure representation of the architecture from the beginning of the 1900s. What’s exciting about this restaurant is that the furnishing and interior design are well preserved to give you a flavor of historic Nordic architectural styles. This exquisite restaurant serves mainly Swedish cuisine and French inspired dishes. Maine lobsters with lemon mayonnaise and crab with horseradish are two of the most popular dishes.
Trattorian is a classic and atmospheric restaurant serving traditional and authentic Italian cuisine. The great quality food menu includes a grill buffet and brunch menu. Pizza is also a signature in this restaurant, with Frutti di Mare the most popular option.
True to its name, Petite France is bringing you an authentic taste of France in Stockholm. They serve French snacks, including croissants, macarons and bread. Brunch and lunch are also available, prepared using the freshest ingredients and the chef’s exceptional French cooking techniques. John Ericssonsgatan 6, 112 22 Stockholm, +46 08 618 28 00
Restaurang AG is a cozy and comfortable restaurant. Here they serve club steak, with locally sourced meats and ingredients. The menu changes according to seasons to make sure you get the freshest taste possible.
