The Best Restaurants with 1 Falstaff-Gabel(n) in Stockholm
Designed by London-based Chalk Architects, Ricordi opened in 2021 with vintage glamor. Fresh pasta and sourdough pizza are served across three rooms with bold ceiling art by Malin Gabriella Nordin.
Tomas Diederichsen, Chef of the Year 2011, cooks at this summer-only archipelago restaurant set in a former boatyard workshop. Four guest rooms and a small on-site shop make it easy to stay longer.
Andrew Jones and Tim Alton, both Yasuragi alumni, opened this Asian-fusion restaurant under the Liljeholmen bridge in 2011. Dishes made with Nordic ingredients are served in a dark room with bold artwork.
After years of basement catering, Anna Bauer's sunny corner bistro has become a beloved neighborhood hub. Dining room and deli run all day, from breakfast to lunch, dinner, and evening drinks.
Since 2022, this Hornstull izakaya has served ramen at lunch and charcoal-grilled skewers in the evening. The omakase menu with sake pairing features dishes from a single chicken, showing its versatility.
Charcoal grilling is central at this 2024 newcomer. In an already restaurant-dense corner of Södermalm, it adds Middle Eastern, Mediterranean, and South American flavors and dishes to the mix.
Mediterranean cuisine and a charcoal grill define this resort-hotel restaurant at the far end of Lidingö Island. The menu is inspired by the Greek archipelago, Moroccan food markets, and Lebanese meze traditions.
The Paraden cinema opened in 1932 and screened films for nearly five decades. Today, it houses a neighborhood restaurant, serving comfort food on two levels. The guests upstairs overlook the open kitchen.
Sayan Isaksson pioneered the izakaya genre in Stockholm when he opened Shibumi (meaning “effortless perfection”) in 2015. Reopened in 2025, this subterranean spot serves sharing plates with cocktails, sake, and shochu.
Tobias and Sandra Larsso n opened this wine bar in 2022 after their wine-focused Facebook group grew to 4,000 members. The list holds 500–600 labels, with many by the glass, paired with delicacies from small producers.
A refined seafood restaurant, B.A.R. is known for pristine fish and shellfish, classic technique, and a buzzy dining room, while also offering some well-crafted meat dishes for those who prefer them.
Swedish classics are prepared from scratch at this dog-friendly food bar. The short menu always includes meatballs with lingonberries, as well as game dishes featuring elk, reindeer, and deer.
Woodstockholm centers on creative, ingredient-driven cooking, known for playful, seasonally themed menus, paired with wine from smaller producers with high standards of sustainability.
A bistro defined by genuine hospitality, assured cooking, and well-defined flavors, Aristo focuses on seasonal produce and classic technique, delivering a relaxed yet well-composed experience.
Schnitzel takes center stage at Roy Nader’s restaurant, where veal, Iberico pork, and turbot arrive crisp, fried in butter. Sides and flavors draw on Austrian tradition, handled with a modern touch.
Old family recipes are at the heart of the menu at this gastropub, where Swedish staples like blood pudding and hand-rolled meatballs are offered alongside moules frites and oysters. Craft beer and music after dark.
On a cold winter day in 1692, Anders Månsson Holm opened his inn on Kungsholmen. Keeping the name, it moved to Pipersgatan in 1905. Yellow-tiled walls, wooden furniture and the patterned floor remain from that time.
In summer, boats reach Sandhamn from central Stockholm in just over two hours. The island's main inn dates back to 1672 and serves Swedish classics in a yellow timber house overlooking the harbor.
Is it a backstreet bar in Madrid or a neighborhood spot in Östermalm? “The Spanish Lady” pairs charcuterie of Iberico pork and Galician beef with tapas served in rounds. Weekday lunches offer a Spanish buffet.
Michel and Noël run this hideaway where Parisian chansons play, and staff speak French among themselves. The tiny room fills with expats and locals seeking boeuf bourguignon, escargots, and cider.