Showing 1-12 of 12 results
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Allmänna Galleriet 925
AG925 has all the 'it kid' prerequisites - obscure urban location (ex-silver factory), post-industrial fit-out (concrete floors, white-tiled walls, Tom Dixon lights), hip bar (saggy Chesterfields, competent cocktails) and classic grub with a modern twist (baked wood pigeon with potato and apple hash). Add impeccable service, edgy art shows and a metropolitan vibe and expect a long-term addiction.
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Bakfickan
Set in the opera house and appropriately crammed with opera photographs and deco-style lampshades, this buzzing counter restaurant is famed for its savvy old-school waiters and top-notch husmanskost ; Bakfickan shares a kitchen with super-swank Operakällaren. A great place for solo supping, it's best late at night, when you're bound to stumble across a bitching soprano.
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Den Gyldene Freden
Simmering and stirring since 1722, this venerable barrel-vaulted restaurant is run by the Swedish Academy, where (rumour has it) its members meet to decide who will win the Nobel prize. Personally, we think it should go to the chefs, whose sublime offerings include civilised husmanskost (traditional Swedish fare) such as smoked salmon with avocado crème, figs and raisin dressing. Book ahead and dress to impress.
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Elverket
Best for a lazy weekend brunch, slick and cosy Elverket sits in an old electricity plant, alongside Kungliga Dramatiska Teatern's more experimental stage. Here, a mix of Capote-styled intellectuals, gossipy girlfriends and designer dads nurse hangovers over Scandi staples, Asian extras and sinfully good chocolate brownies.
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Fredsgatan 12
Chef Melker Andersson's award-winning baby, Fredsgatan 12 (F12) is another culinary adventure - think cauliflower 'cornet' with white chocolate, salicon and caviar, veal tenderloin with lobster and tarragon, and pear fudge with ginger and cardamom. It's all served in one of the city's slinkiest dining spaces, so book ahead. Alternatively, settle for rare Danish beers at the bar or summertime mojitos on the hugely popular terrasen (terrace).
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Grands Veranda
Located inside the venerable Grand Hôtel, the smörgåsbord here is Stockholm's best. Get in early for a window seat and feast away on old-school favourites like gravad lax with a moreish mustard sauce. A new dining hotspot was scheduled to open at the hotel in May 2007, designed by Britain's Ilse Crawford and headed by Bocuse d'Or-winning chef Mathias Dahlgren.
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Hälsingborg
This affordable gourmet gem divides its menus into three categories: sea, farm and forest. The well-executed offerings may include wild boar or pickled kohlrabi, and guests can expect to find their own personalised hand towel in the bathroom. Book ahead.
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Leijontornet
Award-winning Leijontornet boasts the ruins of a 14th-century defence tower in its über-elegant dining room. But that's where the history ends, with culinary creations like squid with burnt leek or fried Mutzu apple with spruce tree jelly and tar ice-cream pushing the culinary envelope. The trendy in-house bar serves up fab mid-priced fare and smooth DJ-spun tunes on Friday and Saturday.
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Nystekt Strömming
As you'd expect from its name (Newly Fried Herring), you'll get some of the best fried herring in Stockholm from this little caravan outside the tunnelbana station at Slussen. Facing it is another street-smart star, Suovas.
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Pelikan
High ceilings, wood-panelling and no-nonsense waiters in waistcoats set the scene for classic husmanskost (traditional Swedish fare) at this century-old beer hall. The superb menu includes an assortment of herring and cheeses and superbly roasted spare-ribs served with red cabbage and apple puree. Add huge beer glasses and you're set for an epic toast to Sverige.
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Pontus In The Greenhouse
Plush Pontus looks like a spread for Architectural Digest with its comfy contemporary sofas and fireplace stacked with books and magazines. The award-winning French-leaning menu includes a decadent seven-course tasting menu ( Sk995 , Sk1890 with wine), which means you don't have to choose between the grilled halibut with lobster sausage, breast of mallard with truffle poached cabbage or the confit of arctic char with Avruga caviar.
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Suovas
Even fastidious fine diners have a soft spot for this slow-food kiosk. On the menu - suovas (smoked reindeer fillet), served hot with creamy mash, mushroom sauce, crispbread and lingonberry jam. The meat is lean and tender, and unless you're ravenous, a small serve should suffice.
Showing 1-12 of 12 results
