Located in central Stockholm, Stallmästaregården boasts an impeccable culinary heritage having previously been helmed by Tore Wretman, widely-considered the father of modern Swedish gastronomy. Charged with preserving the past while embracing neo-Nordic food trends, Head Chef Stefan Eriksson has created a menu which represents a modern take on traditional dishes. Seasonal, locally-sourced ingredients are handpicked by Eriksson and his team, and the restaurant employs traditional methods in their cooking including smoking their own salmon, trout, shrimp, shellfish, vegetables, cream, and butter.
Perfectly placed to make the most of the Swedish summertime, the restaurant’s open air terrace offers panoramic views across Brunnsviken Bay, and Nationalstadsparken, an area of outstanding natural beauty. Dishes include: seared pike-perch with onion and sorrel buttered broth, ramson cream, peas, oyster mushrooms, and crispy cabbage; celeriac, white asparagus, red cabbage, spring onion emulsion, and sour cream and fried lobster tail with cress emulsion, picked cauliflower, kohlrabi, dill and creamed seafood stock.
Inspired by Original Alessandro Catenacci’s parents’ first restaurant in Stockholm, Caina offers genuine Italian cooking in an upscale trattoria setting. Known for its down-to-earth service, Head Chef Jacopo Braga has a simple philosophy: “dishes should be elegantly rustic, classic yet sharp, and contemporary.” The menu is a journey across Italy, serving rustic fare from the foothills of the Italian Alps, to fish and seafood from the Mezzogiorno region, and Italian classics from Rome, Milan, and Venice.
Braga uses only the best Italian ingredients–the parmesan has been aged for 36 months; the olive oil is award winning, the Parma ham comes from Sant’Ilario, and pasta is either handmade at the restaurant or hand selected from Italy. Dishes include: orecchiette pasta with cream of wild broccoli and fried duck liver; and saltimbocca of veal with sage and 30 months aged Prosciutto Sant’Ilario, served with spinach tossed in butter and parmesan.
Located on Sveava¨gen, the capital’s most cosmopolitan boulevard, Miss Clara Restaurant serves international dishes from Head Chef Daniel Guest’s culinary past, alongside reinvented Swedish classics. Guest, of Operaka¨llaren fame, has placed a conceptual focus on holistic and wholesome cooking, ensuring all dishes are meticulously balanced, not only in terms of flavor profiles, but nutritional values as well. Guest has an extensive knowledge of food history and traditions and has taken the stance to eliminate refined sugar and flour from the lunch and dinner menus. A view he feels strongly about and credits to the growing problem with food related health issues.
Where possible, ingredients are regionally grown and reflect the Nordic principle of ‘eating with the seasons’. Meat is sourced from Scandinavian farms and selectively imported from top European breeders. The food at Miss Clara shows off the chefs multi trained European background allowing the products used to take center stage. Dishes include: duck and pork rillettes from Nibble Ga°rd with pickles and toasted sour dough bread; variation of Swedish lamb with acidulated potato cream, wild garlic, pecorino and buttered chicken stock and Miss Clara’s bouillabaisse, shellfish, saffron, chili with tomatoes, fregola sarda and fennel aioli.
Boasting a spectacular location on the water’s edge at Nacka Strand, overlooking the archipelago seascape, it comes as no surprise that Restaurant J specializes in fresh seafood. The New England, nautical-inspired interiors create the perfect atmosphere in which to enjoy the catch of the day in front of a roaring fire, and in the warmer months the restaurant opens out onto a charming terrace, adjacent to the marina.
Head Chef, Kajsa Axbåge’s rustic, unfussy style of cooking has made Restaurant J a popular neighborhood haunt. Dishes include: J’s can of bleak roe from Junkö fishermen; Salmon carpaccio from Fröja with pomegranate, blood orange and olive powder: Lightly seared tuna with green risotto, baked carrots and lime and a platter from the archipelago with 1/2 lobster, two oysters, fresh prawns and smoked prawns, Skagen mix and J´s herring.
Under the leadership of Head Chef Magnus Johansson, Långa Raden serves a modern-day take on regional specialties. The restaurant has achieved iconic status among locals, with breakfast and weekend brunches heralded among the best in the city.
Located in a building dating back to 1699, originally built to house Sweden’s Royal Marines, Långa Raden’s decor is casually luxurious, ultra-modern, offering its visitors a taste of the old, a twist of the new, and a whole lot of charm. Classic dishes served at the restaurant include: Långa Radens meat balls with cream sauce, potato purée, pickled cucumber and lingon berries; and Skeppsholms sausage in bread with cream fried kale, garlic and Skeppsholms mustard and a Shrimp salad with dill flavored wheat and Nobis dressing. A date firmly fixed in the restaurant’s calendar is the annual Herring Festival. Set in the hotel’s lush garden, the family festival brings guests and locals together to dine on fresh herring and other scrumptious inspired dishes.