The Frantzén in Stockholm was named restaurant of the year.

The Frantzén in Stockholm was named restaurant of the year.
© Emma Shevtzoff

Falstaff Debuts Sweden's Top Restaurants with Impressive 100-Point Launch

The new Nordic Restaurant Guide presents Sweden's best culinary addresses for the first time.

We are delighted to announce the launch of the first ever Swedish Restaurant Guide. After months of painstaking work with a discerning panel of judges, we have curated a selection of the best and most beloved restaurants in Sweden. The inaugural guide includes over 100 establishments that have scored 80 points or more, ranging from one to four forks. The criteria are food, drink, service and atmosphere.  We also recognise and highlight 11 winners who are also role models in the restaurant industry.

The Swedish restaurant scene is one of the most interesting and promising at the moment: innovative, full of creativity and with a strong focus on sustainable concepts. Our guide is more than just a list; it offers a comprehensive overview of Sweden's rich culinary tapestry, and this is just the beginning of our journey. We look forward to discovering new dining destinations to include in our evolving guide.

Let us celebrate the debut of the Swedish Restaurant Guide, an integral part of the Falstaff Nordics Restaurant Guide.


The best restaurants

  1. Frantzén, Stockholm – 100 Falstaff points
  2. AIRA, Stockholm – 98 Falstaff points
  3. Operakällaren, Stockholm – 98 Falstaff points


Restaurant of the year

Restaurant Frantzén

Under the visionary leadership of Björn Frantzén, Restaurant Frantzén has risen to culinary greatness, earning three stars in the prestigious Michelin Guide. Globally renowned, Frantzén stands tall among the world's finest restaurants, celebrated for its unparalleled dining experience.

In an extraordinary achievement, Frantzén has also made culinary history as the only restaurant to achieve a perfect score of 100 points in the Falstaff Nordic Sweden Restaurant Guide. This remarkable achievement places Frantzén at the very top of Falstaff's esteemed gastronomic universe.

Frantzén's commitment to innovation, quality and the relentless pursuit of perfection has taken it to the pinnacle of culinary acclaim. Under Björn Frantzén's leadership, the restaurant continues to redefine the boundaries of fine dining, captivating guests with its exquisite creations and unwavering commitment to excellence.

As Frantzén continues to inspire and delight discerning palates around the globe, his legacy as a culinary icon remains firmly cemented, setting the standard for unparalleled dining experiences.

Lifetime Achievement Award

Mathias Dahlgren

With a passion for innovation, a reverence for tradition and an unwavering commitment to quality, Mathias Dahlgren has created a legacy that extends far beyond the confines of his kitchen. Mathias Dahlgren's culinary philosophy is simple yet profound: let the ingredients speak for themselves. With a focus on seasonal and locally sourced produce, he creates dishes that celebrate the natural flavours and textures of the Nordic terroir, while incorporating innovative techniques and unexpected flavour combinations.

Mathias Dahlgren has become a leading voice in the global culinary community, advocating for responsible sourcing practices and greater awareness of the impact of food production on the planet. Through his innovative approach to cooking, unwavering commitment to quality and dedication to sustainability, Chef Mathias Dahlgren has not only elevated the culinary landscape of Stockholm, but also inspired a new generation of chefs to follow in his footsteps. In the bustling metropolis of Stockholm, his legacy shines as brightly as the northern lights, illuminating the way forward for Swedish gastronomy and leaving an indelible mark on the food world.

Mathias Dahlgren.
© Johanna Cryer / Grand Hotel Stockholm
Mathias Dahlgren.

New opening of the year


The highly anticipated opening of Restaurant Vyn in 2023 has taken Sweden by storm, attracting food lovers from all over the world. Located in the south-east, this culinary masterpiece is the brainchild of chef Daniel Berlin, the culinary genius behind the now closed two Michelin star restaurant Daniel Berlin Krog. "Vyn" aptly translates to "view" and this restaurant lives up to its name, offering breathtaking views of the rolling countryside and the Baltic Sea.

Located in a stately former farm, Vyn exudes an air of elegance and warmth. The main dining room seats 30 and has extra-large windows that frame the ever-changing light across the sea and sky. Here, guests can enjoy Daniel Berlin's seasonal menu, which showcases local produce sourced with precision and creativity. Dishes such as steamed flat oysters with smoked venison heart and toasted barley, hot and cold scallops with aromatic apples and sugar seaweed, and aged grey partridge poached in sour cream demonstrate Daniel Berlin's deep connection with each ingredient. From foraging to hunting, he creates personal dishes that reflect his deep understanding of local produce.

Chef of the year

Daniel Berlin

Chef Daniel Berlin is a culinary visionary in southern Sweden, winning over diners and critics alike with his dedication to local ingredients, creative flair and commitment to sustainability. At his newly opened restaurant, Vyn, set in the picturesque countryside of Skåne, Berlin invites guests on a culinary journey that celebrates the flavours and bounty of the region.

Drawing inspiration from the surrounding land and seasons, Chef Daniel Berlin creates tasting menus that reflect his deep connection to nature and his culinary philosophy. Each dish is a testament to Berlin's ingenuity, showcasing inventive flavour combinations, meticulous attention to detail and a deep respect for ingredients. As a result of his culinary skills and dedication to his craft, Chef Daniel Berlin has received numerous accolades, including Michelin stars. Yet amidst the acclaim, Berlin remains grounded in his mission to create extraordinary dining experiences that nourish the soul and ignite the senses.

Daniel Berlin.
© Miriam Preis
Daniel Berlin.

Sommelière of the year

Emma Ziemann

Emma Ziemann, the esteemed Head Sommelier at Äng Restaurant, is a shining star in the world of wine. With an impressive list of accolades to her name, including the prestigious Guide Michelin Sommelier Award and three-time winner of the Swedish Sommelier Championship, Ziemann has cemented her reputation as one of the industry's foremost authorities.

At Restaurant Äng, set in the picturesque Swedish countryside, Emma's expertise and passion for wine is at the heart of everything she does. Her meticulous selection of wines perfectly complements the restaurant's innovative and seasonally inspired menu, enhancing the overall dining experience for guests.

Ziemann's journey to becoming a top sommelier has been one of dedication, hard work and a relentless pursuit of excellence. With each competition won and award received, she has continued to push the boundaries of her craft, always striving to expand her knowledge and refine her palate. Her success is a testament not only to her talent, but also to her unwavering commitment to her craft. Emma's ability to curate memorable wine experiences has earned her the respect and admiration of colleagues and connoisseurs alike.

Emma Ziemann.
© Kristian Sahlberg
Emma Ziemann.

Culinary hideaway of the year

Talldungen Gårdshotell

Talldungen Gårdshotell transports food and wine lovers to a culinary oasis in the heart of southern Sweden. This charming boutique hotel exudes the warmth, generosity and hospitality of a leisurely evening in Italy or southern France. In summer, the patio comes alive with twinkling lights as guests enjoy charcuterie and wine. The interior of the restaurant, one floor above, is decorated with cosy, eclectic furniture that creates an immediate sense of comfort.

The tasting menu at Talldungen consists of four hearty dishes, with the option to add other delicacies. The cuisine is rustic and tasty, with a Mediterranean influence and carefully sourced from the surrounding area. Highlights include porchetta with lentils and salsa verde and a delicious lamb dish with white beans and sheep's cheese. Owners David and Emma Höök have sustainability as a core value, which is reflected in both their culinary creations and their wine selection. For many years, Talldungen Gårdshotell has been one of Sweden's most popular destination restaurants, a place where guests return year after year.

Best service of the year


Operakällaren is a beacon of culinary tradition and elegance, with a rich history dating back to the late 18th century. Nestled within the walls of the Royal Swedish Opera, Operakällaren exudes an air of grandeur and opulence from the moment guests enter. The restaurant's majestic dining room, adorned with crystal chandeliers, ornate furniture and classic artwork, sets the stage for an unforgettable dining experience that pays homage to its illustrious past.

At Operakällaren, an evening goes beyond dining - it becomes a symphony of exquisite service and culinary mastery. This iconic restaurant is renowned for its impeccable hospitality and meticulous attention to detail, ensuring that every guest is treated to an unforgettable experience. From the moment guests step through the doors of Operakällaren, they are greeted with a sense of warmth and elegance, setting the stage for an evening of indulgence and sophistication. The restaurant's dedicated team of professionals work tirelessly to exceed expectations, providing seamless service that leaves a lasting impression.

Rising Star of the Year - Kitchen

Tilda Mårtensson

Thilda Mårtensson's impressive culinary skills and dedication have made her a prominent figure in the Swedish restaurant industry. Her career has been marked by numerous awards and achievements that reflect her commitment to excellence. With experience gained from working in renowned restaurant kitchens across the country, Thilda has earned recognition through prestigious awards. In 2020, she received the Gastronomi Sverige Commis Award, demonstrating her talent and dedication to her craft. The following year, she further cemented her reputation by winning the title of Best Commis at Årets Kock 2019.

Thilda's participation in the 2022 Bocuse d'Or competition further demonstrated her exceptional skills on an international platform. As a commis, she played a crucial role in representing Sweden, ultimately winning the title of Best Commis at the highly competitive event in Budapest. This achievement highlighted her remarkable skills and determination.

In the world of Swedish cuisine, Thilda Mårtensson is a name to watch. With her boundless creativity, technical skill and relentless pursuit of perfection, she is sure to make a lasting impact on the culinary world for years to come.

Tilda Mårtensson.
© Sara Gibrand
Tilda Mårtensson.

Rising Star of the Year - Service

William Laturnus

In the dynamic world of fine dining, William Laturnus shines as a young talent making waves in front-of-house operations. With a resume that includes highly acclaimed establishments such as Brasserie Astoria, Operakällaren and most recently Frantzen in Stockholm, Laturnus has quickly established himself as a force to be reckoned with in the hospitality industry. Known for his impeccable service and genuine hospitality, Laturnus brings a wealth of experience and a passion for creating memorable dining experiences to every table he serves. With a keen eye for detail and a natural flair for customer care, he effortlessly elevates the dining experience, ensuring guests feel welcomed and cared for from the moment they step through the door.

As he continues to make his way in the world of fine dining, William Laturnus serves as an inspiration to aspiring hospitality professionals everywhere. With his boundless energy, genuine curiosity and dedication to his craft, he is undoubtedly a rising star in the industry who will leave his mark on the world of gastronomy for years to come.

William Laturnus.
© Tove Henckel
William Laturnus.

Easy Eating Restaurant of the Year


Arirang Restaurant was the first Korean restaurant in Sweden when it opened in 1975. Since its inception, Arirang has been a popular destination for those seeking a taste of Korea in the heart of Sweden's capital, delighting guests with its authentic flavours and warm hospitality.

At the helm of Arirang's cuisine is the Lim family, with siblings Byung-Hi Lim and Byung-Soon Lim, mother Boo Mee Ja Lim and aunt Im Kee Sun dedicated to preserving Korea's rich culinary heritage while adding their own creative flair to each dish.

In addition to its delicious cuisine, Arirang is renowned for its warm and attentive service, ensuring that every guest feels welcomed and cared for from the moment they step through the door. As one of Stockholm's premier destinations for Korean cuisine, Arirang continues to impress locals and visitors alike with its commitment to authenticity, quality and hospitality. Whether seeking a taste of home or embarking on a culinary adventure, Arirang invites guests to discover the rich and diverse flavours of Korea right in the heart of Stockholm.

Familie Lim.
© Gustaf Brundin
Familie Lim.

Sustainability Award

Skalla board

Skalla Bord is a culinary gem that shines under the guidance of chef and owner Gustav Öhman. What sets Skalla Bord apart is Öhman's unwavering commitment to social, economic and environmental sustainability and ethical sourcing. He works closely with local farmers, fishermen and artisans to ensure that every ingredient that graces his kitchen is of the highest quality and harvested with respect for the environment.

At Skalla Bord, Öhman's culinary philosophy is simple yet profound: to let the natural flavours of the ingredients shine through in every dish. Inspired by Sweden's lush landscapes, he creates menus that celebrate the diversity of local produce. The result is a menu that changes with the seasons, reflecting the ever-changing bounty of nature. Guests can expect a culinary journey that delights the senses and showcases the best that Sweden has to offer, from delicate seafood dishes to hearty meat dishes and vibrant vegetarian creations.

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Tove Oskarsson Henckel
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