Myriads of Michelin stars illuminate Stockholm’s dining scene, making the Swedish capital a must-try foodie destination in Scandinavia. Combined with distinctive top class design, the city’s restaurant scene has all it takes to offer a unique dining experience for all tastes. With more superb destinations added, this update of our previous guide takes you through the ten best restaurants in Stockholm.
Running in the opposite direction to futuristic cuisine, Ekstedt brings Scandinavian cooking back to its most genuine roots. No electric cookers nor gas burners are to be found at this Michelin-starred restaurant run by chef Niklas Ekstedt, where food is prepared exclusively on fire pits, wood fired ovens, wood stoves, and burning coals. Driven by this concept, Ekstedt rediscovers tradition by being innovative, producing a ceaselessly evolving menu of seasonal vegetables, fish, meat, and game. As Nordic in its fare as it is in its design, the venue is decorated in light tones of timber and birch wood, combined with copper and leather.
Nestled within the complex of the Royal Swedish Opera, Operakällaren has a history that dates back to 1787. The main dining hall is renowned for its sumptuous decor, its impressive chandeliers, the gilded panels and many mirrors reflecting the sparkly tones and lights. Chef des Cuisines Stefano Catenacci runs the kitchen and won the restaurant its first Michelin star in 2014. Accompanied by an extensive wine list, the chef’s seasonally developing haute cuisine includes options like hand-dived Fröya scallop with ravioli, dried tomato, and beurre blanc.
The concept behind Djuret (which translates from Swedish as ‘animal’) is to only serve one animal at a time. With the possibility of choosing between two options, a three or a six-course menu, guests will taste the meat of a single animal in its different cuts and various interpretations. In addition, diners can also choose to add cuts from the Limited Edition menu to their dishes. Each type of meat is accompanied by a specific wine. The constantly evolving menu currently offers beef and Napa Valley cabernet sauvignon, with options like roe deer and elk to come in the next months.
Everything at Grill is about variety and transformation. With eight different themes to inspire the eclectic, vivacious buzz of the interior decor, lounge and dining spaces mixed together, the venue is a highlight in itself, and has already undergone renovation several times since its opening in 2003. The menu is as committed to all things grilled. Great care is when choosing their produce and its sustainability, from meat to fish and seafood. Their tuna teppanyaki and lamb asado are among the favorite options on offer.
Since its opening in 1999, Smak has revolved around an original and pioneering concept: instead of picking a dish, diners are invited to choose their food by flavor. A cuisine that hops across the five continents, proposing dishes inspired from the most diverse culinary traditions, Smak encompasses a range of tastes combined to produce tasting-size portions, each with a predominant flavor. If you decide to go for hazelnut for example, the dish will be a small portion of fritters duck, with foie gras and plum. The same applies to beverages, so guests can decide to taste a variety of wines and beers to go with however many tasting portions of flavors.