"Waterside" Restaurants in Västra Götalands län
Set by the water, Signum is led by chef-owner Thomas Sjögren, whose tasting menu is shaped by local produce, seasonal rhythm, and a dialogue between tradition and modern craft, with a sense of place.
Reine Patriksson opened this harbor restaurant in 1999; his whisky bar has some 3,200 bottles. Local fishermen supply lobster and shrimp; the herring lunch buffet makes the ferry ride from Lysekil worthwhile.
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.
Overlooking the West Sea, this harbor restaurant highlights langoustines, oysters and mussels from the coast. The kitchen created two gins with Nyfjäll Destilleri, and terraces maximise the views.
With Thomas Sjögren, Chef of the Year 2015, the kitchen turns local seafood into three- and five-course menus. The prawn sandwich (räkmacka) was invented here in 1931. Finish with drinks at the Piano Bar.
The car-free island of Käringön, reached by ferry from Orust, is home to this seafood-focused summer institution. Autumn brings lobster feasts before the season closes; Christmas buffet with delicacies from the sea.
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.
Set on the jetty by the harbor, this family-run restaurant overlooks the boats passing on Bottnefjorden. Fish and seafood dominate the menu, while the wine list focuses on France and the United States.
On the island of Lyr, reached by ferry or private boat, the menu follows the daily catch of owner-fisherman Erik Lyräng. Dishes are served on a sea-view terrace, and an on-site fish shop offers takeaway.
Jens and Andreas started with a fish cart in 2014 before opening this harbor-front bistro the following year. The kitchen blends West Coast seafood with Japanese and South American influences in its dishes.
On the car-free island of Åstol, this fish restaurant has welcomed guests since 1984. It smokes shrimp, salmon, and mackerel over alder chips next door. Ferry access from Rönnäng; open April to September.
Located on the top floor of the Pier Clarion Hotel in Lindholmen, Fei combines elevated city views with modern Chinese cooking rooted in traditional flavors and a clear sense of authenticity.
Reached by ferry from Almö, this seasonal restaurant sits on the island of Lilla Brattön. The kitchen refines ingredients from nearby waters and farms, including langoustines from Mollösund. Archipelago views.
The kitchen uses ingredients from forests, waters, and farms around Lake Vänern, while the beer is brewed in their own nearby brewery. In summer, tables fill the terrace overlooking Mariestad’s guest harbor.
Set on the photogenic Ingrid Bergman Square, this restaurant is part of the Bryggan hotel complex. The menu focuses on fish and seafood, served right by the water with views out toward the archipelago.
Despite its name, this is not a smokehouse but a seasonal seafood restaurant highlighting fish from Bohuslän. Tables sit meters from the sea, with evenings often continuing at Hugo's Bu in a 1905 boathouse.
Mediterranean and Levantine meze meant for sharing are prepared over an open flame. The whole suckling pig feeds six, but must be ordered two days ahead. The summer terrace overlooks the Rosenlund canal.
Housed in a 19th-century clock tower, this restaurant is devoted to blue mussels from nearby farms. From April to October, guests can join boat trips to the fjord to harvest mussels before dinner.