Mathias Dahlgren-Matsalen
The restaurant is located in the Grand Hôtel Stockholm, a classic luxury hotel in Sweden. It is the only 'Leading Hotels of the World (LHW)' in Sweden. Since 1901, Nobel laureates and their families have stayed here during the Nobel Prize ceremonies. The head chef of the restaurant is Mathias Dahlgren, a household name in Sweden. As early as 1997, he won the gold medal in the Bocuse d'Or, known as the 'Olympics of the culinary world'. This restaurant, which opened in 2007, has elevated Swedish cuisine to new heights. Every Monday and Tuesday are 'Radical Cooking' days, where chefs engage in thematic innovation; Wednesday is 'Friendship Night', where chefs from other renowned restaurants are invited to host the evening's cooking. In addition to wines from the Loire Valley in France, the restaurant also offers local beers and spirits. The star chef also runs another restaurant bar of the same name, which is also a Michelin-starred restaurant. It offers affordable dishes, with a menu that combines local Swedish food, international cuisine, and a wide variety of vegetarian options.
Operakällaren
Operakällaren restaurant has been in operation since 1787 and is perhaps the most famous and aristocratic dining spot in Sweden. The opulent restaurant is located within the Royal Swedish Opera House, with every corner exuding classical luxury. Dining by the window offers a magnificent view of Lake Mälaren and the Royal Palace. Head chef Stefano Catenacci specializes in French cuisine and has received numerous accolades. He was fully responsible for the wedding banquet of Swedish Crown Princess Victoria in 2010 and has been appointed by the King of Sweden as the royal chef, overseeing all royal banquet dishes. He even accompanies the royal family on their visits abroad.
SUSHI SHO
SUSHI SHO is an Edomae-style sushi restaurant located in Stockholm, offering traditional Tokyo sushi meticulously crafted using Scandinavian and European ingredients. All customers visiting this sushi restaurant are served by the chef at the same time. The recommended menu at the restaurant usually takes an hour to prepare. The menu here varies daily based on the season and available ingredients, offering a diverse range of options.
Oaxen Krog
This two-Michelin-star restaurant is located in a modern building near the Djurgården pier. It is also a venue for high society events and was nominated for the 'Stockholm Building of the Year Award' in 2014. Chef Magnus Ek is well-acquainted with many local farmers and excels at using fresh, locally-sourced ingredients such as raw shrimp, berries, squid, mackerel, and honey to create surprising dishes. There is a saying that the menu here is so novel and rich that even Sweden's most famous botanist and zoologist would be thrilled to dine here.
Gastrologik
The two chefs excel at cooking with fresh, local Scandinavian ingredients. They are rising stars of the 'New Nordic Cuisine' in Stockholm. During the spring and summer seasons, all the restaurant staff go to nearby woods to pick the freshest mushrooms, berries, and herbs. As for cheese, they personally drive to nearby farms every week to procure uniquely flavored fresh goat cheese and pair different types of cheese with flowers and herbs, offering diners a meticulously crafted culinary experience.
Ekstedt Restaurant
The two chefs have a passion for foraging mushrooms and spices in the forest and grilling meat over an open flame. Together, they created the famous 'open flame kitchen.' The restaurant features local fresh ingredients grilled with high-quality wood, allowing the aromas of different woods to infuse the food, creating a unique and intense Nordic flavor. This primitive cooking method, combined with a warm and rustic environment, has earned this naturalistic restaurant the favor of Michelin.
Esperanto Restaurant
This restaurant, located in an old theater, has been rated the best in Sweden for two consecutive years by the local Swedish food guide (White Guide). The restaurant adheres to the culinary principles of romanticism, surrealism, and naturalism. 'Delicate and subtle' is how many diners describe their dining experience. Other praises include 'sliced squid like the shadow of lightning' and 'handmade fresh tofu gives a feather-like gentle massage to the mouth.' The chef's culinary inspiration comes from around the world, but is notably influenced by Japanese cuisine.
Volt Restaurant
Volt Restaurant can only accommodate a dozen people dining at the same time and only offers dinner. Its inclusion in the Michelin one-star list was almost beyond the expectations of traditional food critics. This restaurant is very young, with an environment as comfortable as home, but the presentation of the dishes is full of creativity. All of this is thanks to the four young chefs of the restaurant, who always bring unexpected surprises to diners, such as roasted carrots hidden in ice cream and elk meat sashimi.
