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What was once a dour landscape of overpriced, uninspiring eateries is now a creative hotbed of culinary achievement to rival any major European capital. Industry investment in training, receptivity to international influence, and a flair for creativity all mean that Stockholm's best chefs have stayed way ahead of the game. Incre
What was once a dour landscape of overpriced, uninspiring eateries is now a creative hotbed of culinary achievement to rival any major European capital. Industry investment in training, receptivity to international influence, and a flair for creativity all mean that Sto
What was once a dour landscape of overpriced, uninspiring eateries is now a creative hotbed of culinary achievement to r
What was once a dour landscape of overpriced, uninspiring eateries is now a creative hotbed of culinary achievement to rival any major European capital. Industry investment in training, receptivity to international influence, and a flair for creativity all mean that Stockholm's best chefs have stayed way ahead of the game. Increasingly, this achievement is rubbing off on their mid-price colleagues and in terms of culinary experience per krona, mid-range restaurants represent the best value for money in town. Two recent trends have seen many of the city's better restaurants pick up on this and offer more set-price tasting menus and increasing numbers of wines by the glass—making even the most expensive restaurants relatively affordable. In terms of food, New Swedish remains the buzzword, with chefs looking no further than their backyards for fine, seasonal, traditional ingredients, served with a modern twist. Of course, there are also many less expensive restaurants with traditional Swedish cooking. Among Swedish dishes, the best bets are wild game and fish, particularly salmon, and the smorgasbord buffet, which usually offers a good variety at an inexpensive price. Reservations are often necessary. Some restaurants close for a month or more for summer vacation, so be sure to confirm opening hours if visiting between June and August.
Vegetarians beware: at "The Animal," a cozy bistro on one of Gamla Stan's cobblestoned streets, you can dine on innovative two-week rotating meat-centric menus, although a three-course vegetarian menu can also be selected. One type of organic meat is chosen every two weeks, and a brand-new sustainable menu is designed around every edible part of the animal. For example, if fallow deer is on the menu, dishes might include venison fillet served with braised root vegetables, sautéed spinach, and crispy bacon, or deer shanks and sausages flavored with foie gras and Port wine and served with shallots, pickled celery, and potatoes. Also on offer is the "Walking Dinner"---a chance to walk the block, visiting Djuret and sister venues Tweed, La Ragazza, and the Burgundy, eating a signature dish at each (SKr 3,500 with beverages, available Thursday--Saturday). The main restaurant has only a prix-fixe menu (three or six courses), and prices vary by the meat served; courses can be purchased à la carte only at the bar.
Lilla Nyg. 5, Stockholm, Stockholm, 111 28, Sweden
Chef Björn Frantzén creates exquisite dishes using imagination, passion, and a little science—a combination that has earned his restaurant Sweden’s first (and so far only) Michelin three-star rating. The extensive tasting menu, which changes daily, is the only option, so eating here is extremely expensive but also unforgettable. Every meal begins in the lounge bar with appetizers, then moves to the downstairs dining room, where chefs present every dish personally. The experience concludes with dessert back in the lounge bar. Wine and non-alcoholic pairing menus are available, though you can also order separately off the huge wine list. Note that reservations for the following month are released at 10 am local time on the first day of each month, and you need to be quick to snatch one up.
Klara Norra Kyrkog. 26, Stockholm, Stockholm, 111 22, Sweden
Located along the Nybroviken waterfront in central Stockholm, Wedholms Fisk serves almost exclusively seafood, simply but beautifully prepared. The menu is divided by fish type, with a number of dish options for each type of fish. Shellfish dishes are also available but require at least two days’ advance notice. High ceilings, large windows, and tasteful modern paintings by featured artists create an airy, sophisticated space to match the elegance of the cuisine.
Nybrokajen 17, Stockholm, Stockholm, 111 48, Sweden
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