Gastrologik

■ Artillerigatan 14, 08-662 30 60, website

When some restaurants in this weight class becomes too sacred, shows Gastrologik that a dining experience is the very best when we are given the opportunity to socialize. Here, in the heart of Östermalm, holds the dishes which are carried in absolutely top-notch, but the reverence for the ingredients, with the emphasis on locally produced and organic, is for the sake of not greater than respect for the guests. An appetite, you can call it: the inspiration Anton Bjuhr and Jacob Holmström staff sends out from the kitchen, trigger the also appetite. We gladly return here, time after time.
Examples from the menu: tasting Menu ”On the producers ‘ terms and conditions” 1.800 b.c.

Image 1 of 2 Hanna Wessman, restaurant manager, gullar with gulddraken at Gastrologik. Photo: Nicklas Thegerström Slide 2 of 2 Photo: Nicklas Thegerström Slideshow Niche

■ Dalagatan 42, 08-94 91 13, site

the Tiny Niche are bidding on are as beautiful, as sublime dining options. Colourful and elegant. Cocky confident. In addition there is in this bright room with a place for the past thirty eating a remarkable talent for brave vinval that get the dishes to levitate on the palate. All this accomplishes köksfolket under the leadership of Claes Björling and service in a pleasant way, a night here feels like being invited to a nordic fine dining with a best friend, one that förläst on Marco Pierre White cookbooks. The house sextifyragradiga eggs in lödig ‘ broth and jalapeno oil is argument enough for a booking.
Examples from the menu: Menu, No 21, 6 dishes, 755 sek, including the ”beef-oyster-cress”.

the Team at Niche are fiery. Photo: Alexander Mahmoud Oaxen krog

■ Beckholmsvägen 26, 08-551 531 05, site

Sublime – no other word is hard to find for the experience on the island of Djurgården, close to Beckholmen. From there, we step over the threshold until we stroll from there, several hours later, we are safely banked by cafes. With love for the ingredients, and knowledge of the craft, manage Oaxen bring out the best out of the simplest turnips, and the finest flavourings. It is peculiarly composed, and in addition beautiful. After over two decades is still world class, is an achievement far beyond the ordinary.
Examples from the menu: tasting Menu 2.300 b.c.

Oaxen krog has been nominated for the Gulddraken several times in the past. Photo: Nicklas Thegerström Rutabaga

■ Södra Blasieholmshamnen 6, 08-679 35 84, the web page

When Mathias Dahlgren for two years, then opened the lacto-ovo-vegetarian restaurant, charted out a new direction for Stockholm night life. Since then Stockholm’s night life has become increasingly greener and more sustainable, but the Rutabaga is still the only really luxurious and consistent vegokrogen with relaxed fine dining feel and a royal view of the water and ferries. Mellanrätterna is today replaced with well-composed tasting menus, but the ambition to let the vegetables of the highest quality to play the first fiddle is the same.
Examples from the menu: Menu ”Large Rutabaga” 895 b.c.

Photo: Nicklas Thegerström Soyokaze

■ Frejgatan 3, 08-599 95 473, site

Last year Gulddrakenvinnare continues to serve drömgod omakase in his small, elegant krogoas in Vasastan. The mongoliskfödde sushikocken Batjargal Ochirbat does not tire, nor to entertain their guests and put them in a context that not only stimulates the taste buds without as much imagination. The warm ambiance, the calm pace and the careful service make the Soyokaze to an indefeasible, a culinary retreat for stressed innerstadsbor.
Examples from the menu: Omakasemeny 1.350 b.c.

Soyokaze won Gulddraken 2018. Photo: Elin Åberg

Link to the graphics