The Best of »Falstaff Restaurant & Bistro Guide Nordics 2026« in Göteborg
Hoze is an intimate omakase sushi counter where Nordic seafood meets Japanese precision, served seat by seat in a calm, minimalist setting. With no alcohol on offer, the focus remains firmly on flavor.
A long-established restaurant that has held a Michelin star for 35 years, known for classic cuisine with a modern touch and an exceptional wine list. Its wine bar offers rare pours in a relaxed setting.
Led by Stefan Karlsson, SK Mat & Människor draws on the flavors of Sweden’s west coast, with seasonal cuisine shaped by craftsmanship, restraint, and a strong sense of place, rooted in local produce.
The site of Gothenburg’s first restaurant, opened in 1669, now houses an award-winning kitchen run by Gustav Knutsson and Niclas Yngvesson. Tasting menus follow seasonal produce, paired with biodynamic wines.
With a strong sense of place, Koka presents seasonal tasting menus shaped by the sea and nearby farms, in an easygoing, welcoming setting suited to both celebrations and everyday dining.
Human is a refined yet personal dining room where chef-owner Martin Moses interprets modern Nordic cuisine through seasonal, local ingredients and pure, expressive flavors, guided by nature.
Guided by precision and passion in the kitchen, Carbon delivers thoughtful, finely tuned cooking shaped by Jean Henkel, where technique, flavor, and a strong sense of identity come together.
La Strega draws on northern Italian traditions from Piedmont, Lombardy, and Triveneto, serving honest, well-crafted dishes rooted in heritage, paired with a strong focus on biodynamic and natural wines.
After restaurateur Peter Orrmyr opened this small neighborhood restaurant in 2015, it soon became a local favorite. The menu blends Swedish, French, Spanish, and Asian influences. A selection of natural wines.
Named after the owners' grandparents, this restaurant at Sankt Jörgen Park Resort continues time-honored traditions such as brining, salting, drying and pickling. The wine list features Solaris from the estate's own vineyard.
Set in a 1775 East India Company warehouse, this split-level seafood institution serves classic fish dishes upstairs with harbor views and a confidently curated wine list.
The flat markup on every wine bottle is unique to this central bistro and bar. Since Rolf Olofsson opened in 2005, the offering has evolved to include winemaker dinners and a Saturday champagne brunch.
On the 33rd floor of the Clarion Hotel Draken, this brasserie overlooks the river and harbor. Sommelier Andreas Hiller curates over 800 labels, while the kitchen serves brasserie classics.
An elegant dining room inside a five-star boutique hotel, infused with La Belle Époque glamor. Known for indulgent Saturday long lunches, as well as refined à la carte dining and classic afternoon tea.
Guest chefs and pop-ups bring variety to this ambitious spot throughout the year. The “food bar” is located in the 1925 Amerikahuset, once home to an intercontinental shipping line. Wednesday to Saturday only.
Poppy offers a seasonal Nordic menu with a clear focus on Swedish ingredients, served in an intimate, characterful setting where the open kitchen brings warmth and energy to the experience.
Created by Anna and Cameron Irving, Project has grown from a modest café into a highly regarded destination, offering refined cooking in a warm, intimate setting that feels personal and assured.
A short, produce-driven menu meets a wine list known for its natural options. The warm dining room features artworks on the walls, while on the summer terrace the city backdrop does the decorating.
Sweden’s first floating hotel is paired with a renowned seafood restaurant. The house classic is called sillplankan: a “herring board” with fillets in eight homemade marinades. Bohuslän archipelago views.
Wagners Bistro is led by chef-owner Ulf Wagner, where comforting flavors meet refined technique, drawing on Nordic and French traditions and supported by a notably strong wine list.