Adam Dahlberg and Albin Wessman unveil their most refined restaurant to date—a project shaped by years of experience and careful intention, where everything is new yet carries their unmistakable identity.
On April 10, a new chapter begins for Adam Dahlberg and Albin Wessman. Behind the doors of their latest restaurant, the duo present what they describe as their most considered and carefully crafted project yet.
“Everything is new, but we’ve carried our DNA with us from Adam/Albin,” says Wessman. “We hope guests will still recognize us.
After 14 years as business partners—and a journey that’s taken them from two ambitious chefs who “just wanted to cook great food” to becoming some of Sweden’s most acclaimed restaurateurs—Dahlberg and Wessman are now taking a clear step up, both in scale and ambition.
The new space, spanning 550 square meters across three levels, triples the guest area. The dining room, however, still offers around 30 seats, along with a chambre séparée for an additional ten guests.
There’s a deliberate sense of flow: the evening begins in the intimate lounge with refined snacks, where guests shape their experience ahead together with the staff. From there, they’re guided into a brighter dining room with classic touches—white tablecloths, a sense of occasion—but with a more relaxed tone.
“It’s about more than just the food,” says Dahlberg. “Hospitality – and having fun – matter just as much.” That spirit has been carefully preserved. Nearly the entire team from the previous restaurant has come along, while the staff has grown from about 20 to 30.
Behind the scenes, several prominent names are involved. Mercedes Bachelet, one of Stockholm’s most respected front-of-house professionals and the operational lead across the group’s venues, will also be present on the floor. Peter Jelksäter, with experience from both the Swedish Junior Culinary Team and Bocuse d’Or, is also part of the restaurant—particularly when it comes to mentoring new staff. The ambition is clear: not only to deliver on the plate, but also to set a standard in the industry when it comes to workplace culture and recruitment.
In the kitchen, much has changed—but the foundation remains the same. The Nordic expression is still there, layered with influences from classic French cuisine and global references. “We’ve scrutinized everything,” says Dahlberg. “From how we make a stock to how we source our ingredients.” The menu is now divided into two formats: the Seasonal Menu, a longer, fixed tasting menu, and the Selection Menu, where guests choose four dishes themselves. The focus is on listening to guests and creating a more flexible experience—one that makes returning feel more natural.
The restaurant was designed by Halleroed, marking the studio’s first restaurant project—a deliberate choice by the owners.“We wanted to create something unique,” says Dahlberg. “That’s why we chose not to work with an architecture firm that designs multiple restaurants every year.”
The result is a play on contrasts: 1960s-inspired warmth meets modern elegance; open, light-filled spaces give way to more intimate rooms. Artwork from Galleri Magnus Karlsson lines the walls, and downstairs, an elegant wine cellar bears the signature of Sören Polonius (Falstaff Sommelier of the Year 2025). After years of adjustments and compromises in previous locations, Dahlberg and Wessman have now had the opportunity to build from the ground up.
“This is our dream restaurant. The last time we’ll say ‘let’s open one more place’—and this time, we’ve done it all the way,” says Dahlberg. Wessman adds: “We’ve truly paused, reflected, and thought everything through. Every detail has been carefully worked out.”
“This is our dream restaurant. The last time we’ll say ‘let’s open one more place’—and this time, we’ve done it all the way.”
Adam Dahlberg
Chef at ADAM ALBIN
Adam Dahlberg
Chef at ADAM ALBIN
It shows—even if not immediately obvious. The restaurant is built around the guest, down to the smallest detail: from the placement of the kitchen to the height and flexibility of the furniture. With this new venture, ADAM ALBIN takes a clear step forward. Long a destination for both Swedish and international food enthusiasts, the restaurant now has a setting that fully matches its ambition.
ADAM ALBIN, Regeringsgatan 2, Stockholm.
adamalbin.se
