Sweden’s restaurant industry has been hit hard by inflation and a weakened krona. Yet challenging times inspire innovation: A wave of new wine-focused bistros has emerged, emphasizing warm, family-like vibes, curated wine lists, seasonal ingredients, and mid-sized dishes. Sustainability is a growing priority, with young chefs crafting creative dishes from what’s available.

This year has been dramatic for fine dining. The industry mourned the loss of Daniel Höglander, the visionary behind Operakällaren and Aloë, the latter now closed. However, new stars have risen. Fyr, led by Jacob Holmström, brings precision and quality to Halmstad’s coastline. In Stockholm, Petter Johansson and Sanna Risberg, showcase French influences at Ergo.

At the top, Frantzén holds three Michelin stars, with Aira, VYN, and Vollmers close behind. Ekstedt and Knystaforsen continue to excel in cooking over open flame, keeping tradition alive. Despite economic strains, Sweden’s gourmet scene is evolving with creativity and resilience.

Let us welcome the new 2025 Swedish Restaurant Guide, an integral part of the Falstaff Nordics Restaurant Guide.

DISCOVER ALL RESTAURANTS

SEE THE FULL RANKING

Sweden's Best by Category

• The best business lunch spots in Sweden
• The best places for a romantic dinner in Sweden
• The best restaurants with the option for an overnight stay in Sweden
• The best sustainable restaurants in Sweden
• The restaurants with the best ambiance in Sweden
• The best Asian restaurants in Sweden
• The best restaurants on the waterfront in Sweden
• The best seafood- and fish restaurants in Sweden
• The best restaurants with a view in Sweden

Restaurant of the Year

VYN

Nestled in the breathtaking landscape of Österlen, VYN is a true gem of modern Scandinavian gastronomy. Since opening in October 2023, this two-Michelin-starred restaurant has redefined fine dining in southern Sweden, combining a deep respect for local tradition with an innovative approach to contemporary cuisine. Led by renowned chef Daniel Berlin, VYN has quickly gained international recognition, earning a coveted spot in TIME’s "World's Greatest Places 2024."

Within a short time, VYN has positioned itself among the most prestigious establishments in Sweden. Its commitment to quality, innovation, and sustainability has also placed it at the forefront of Sweden’s evolving gastronomic landscape. By fusing traditional techniques with modern influences, Chef Daniel Berlin continues to push boundaries while maintaining a profound respect for his surroundings.

With its striking location, exceptional cuisine, and welcoming approach to hospitality, VYN is not just a restaurant—it is a destination. It offers a once-in-a-lifetime dining experience, where nature, flavor, and artistry come together in perfect harmony. Also including a boutique hotel and wine bar, this acclaimed establishment continues to captivate guests from around the world.

Chef of the Year

Florencia Abella

For Florencia Abella, cooking has always been deeply rooted in tradition. Growing up in Campana, a suburb of Buenos Aires where the city fades into the open plains, she was surrounded by the ritual of asado. Whether it was her father patiently tending the parrilla for family gatherings or her grandmother mastering the fire at her own grill, the connection between food and fire was ever-present. Today, as Head Chef at Ekstedt in Stockholm, she has seamlessly woven this heritage into her culinary philosophy, crafting dishes that blend haute cuisine with the primal glow of open flames.

At Ekstedt, fire is both a tool and an ingredient. Every dish is cooked over an open flame, using techniques that demand skill, intuition, and precision. From slow-roasted vegetables to flambadou-seared oysters, Abella ensures that each plate reflects the elemental connection between heat and flavor. The restaurant’s recent expansion has given her even greater freedom to innovate, refining the balance between rusticity and elegance. Her dedication to craftsmanship is evident in dishes such as ember-baked asparagus with fermented nettle sauce and the meticulously executed Karljohansufflé, where even the slightest variation in heat can make or break the dessert. Under Abella’s leadership, the restaurant has evolved into something even more refined, elevating every aspect of the dining experience.

Service of the Year

AIRA

In the world of fine dining, service plays a vital role in shaping the guest experience. A restaurant’s ability to create a welcoming and memorable atmosphere often depends on the attentiveness, professionalism, and warmth of its staff. Restaurant AIRA has consistently demonstrated exceptional, attentive, and personalized service, making every visit feel special. Their team shows a strong commitment to ensuring guest satisfaction. From the moment diners arrive, they are met with a warm and professional welcome. The staff make an effort to anticipate needs, provide thoughtful recommendations, and ensure that service flows smoothly throughout the meal.

What makes this restaurant stand out is its ability to balance attentiveness with a relaxed dining experience. Guests are well taken care of, yet never feel rushed or overwhelmed. Every detail, from the timing of each course to the level of interaction, is handled with care and professionalism.

Sommelier of the Year

Sören Polonius

Sören Polonius is a name synonymous with excellence in wine and sommelier training. As Wine Director at the esteemed Adam/Albin group of restaurants and a teacher at the Sommelier Programme at Restaurangakademien, he continues to shape and elevate Sweden’s wine culture.

A two-time Swedish Champion (2006, 2008), Sören has represented Sweden in multiple Nordic, European, and World Championships. However, during the 2010 World Championship in Chile, he realized his true passion lay not just in competing, but in coaching. Since then, he has trained and mentored Sweden’s top sommeliers, playing a key role in the success of numerous national champions. Most notably, he guided Arvid Rosengren to victory in the World’s Best Sommelier competition.

His impressive career includes roles as Head Sommelier at F12 and later Esperanto Group, where he refined his craft and helped shape Sweden’s fine dining scene. In addition to his restaurant work, Sören is A.S.I. Education Committee Director since 2017 and the founder of “Swesomm,” the Swedish national sommelier team, ensuring that Sweden remains at the forefront of the global wine world.

Despite his many accolades, Sören still finds true joy in being on the restaurant floor, engaging with guests and sharing his deep knowledge and passion for wine. With an unmatched dedication to service, education, and competition, he continues to inspire the next generation of sommeliers, elevating Sweden’s wine scene to new heights.

Newcomer of the Year

Ergo

Since opening last summer, Restaurant Ergo has quickly made its mark on Stockholm’s culinary landscape. Behind this exciting venture is the established duo of Petter Johansson, serving as executive chef, and Sanna Risberg, the restaurant manager. With an impressive résumé spanning Kong Hans Kælder in Copenhagen, Gordon Ramsay in London, Per Se in New York, Frantzén in Stockholm, and Zén in Singapore, Johansson brings a wealth of experience to Ergo. His vision is to create an informal, warm, and vibrant dining experience – but always with a professional, high-end, precisely crafted meal.

The restaurant offers two distinct menus: a 5-course seasonal menu in the evenings with two options for each course, and a 3-course prix fixe lunch, available Thursday to Saturday. This approach allows diners to create their own culinary journey, making each visit unique. Ergo has already garnered critical acclaim, securing the highest new entry on Falstaff’s Swedish restaurant list for 2025 with an impressive score of 92 points.

Lifetime Achievement Award

Crister Svantesson

Few chefs have had as profound an impact on Sweden’s culinary evolution as Crister Svantesson. A true living legend, he was instrumental in introducing nouvelle cuisine to Sweden, reshaping the country’s gastronomic landscape.

Svantesson’s culinary journey began humbly, working his way up from a young kitchen apprentice in Vårgårda and Alingsås to gaining invaluable experience in France. His time at prestigious establishments such as La Tour d'Argent in Paris refined his skills and deepened his passion for French gastronomy. Upon returning to Sweden, he partnered with Leif Mannerström to open Restaurang Johanna in Gothenburg in 1974—the first Swedish restaurant dedicated to new French cuisine. This groundbreaking venture paved the way for a new era in Swedish fine dining.

Throughout his career, Svantesson has helmed several acclaimed restaurants, competed in the Bocuse d’Or Europe, and mentored generations of chefs. Today, despite decades in the industry, his passion remains undiminished. He continues to shape Swedish cuisine at Le Petit Bistrot in Ystad, which he runs alongside his daughter and son-in-law, offering guests a taste of refined, classic French cooking. More than just a chef, Svantesson is a mentor, innovator, and a true icon of Swedish gastronomy.

 2025 Sustainability Award

Hörte Brygga

Nestled on the southern tip of Sweden, Hörte Brygga is more than just a restaurant – it’s a celebration of sustainability, craftsmanship, and local flavors. The power duo Emma and Martin Sjöstrand have created a breathtaking culinary oasis, where every detail, from the ingredients to the service, reflects their unwavering commitment to quality and sustainability.

At Hörte Brygga, there are no shortcuts. The restaurant works in close collaboration with local farmers and producers, ensuring that every dish tells the story of the surrounding landscape. What makes the experience even more special is the open-air kitchen, where food is prepared over an open fire and in a traditional smoker – adding depth and character to every bite. The food is paired with carefully curated drinks, and the service is both creative and effortlessly welcoming, making every guest feel at home. This ever-evolving gem continues to thrive, setting the standard for what a truly sustainable dining experience can be.

Easy Eating of the Year

Rolfs Hav

Stockholm’s dining scene has long celebrated seafood, but until now, there has been no place quite like Rolfs Hav. This newly opened restaurant, created by Johan Jureskog and Klas Ljungkvist, fills a long-missing gap in Sweden; a relaxed yet high-end destination where guests can indulge in the finest seafood in an unpretentious, welcoming setting.

Here, the focus is on exceptional shellfish and fish, sourced with care and prepared with a light touch to highlight their natural flavors. Plump oysters, sweet langoustines, delicately dressed crab, and expertly processed fish take center stage, complemented by simple yet refined accompaniments. One of the restaurant’s signature touches is its delicious bread, which guests can toast themselves at the table, adding an interactive and personal element to the experience. By blending top-tier ingredients, a relaxed yet polished setting, and a true love for seafood, Rolfs Hav has quickly established itself as a unique and essential addition to Sweden’s culinary landscape.

Rising Star of the Year - Service

Andreas Romer Vejs Lund

At Restaurant VYN, exceptional service is just as important as outstanding cuisine—and Andreas Romer Vejs Lund embodies this philosophy to perfection. A young and promising talent in the world of hospitality, he has a natural ability to make guests feel at ease, ensuring they are relaxed and well cared for from the moment they arrive. Originally from Bornholm, Lund maintains a strong connection to his roots, frequently visiting his family, who still reside on the island. In a charming nod to this heritage, the fig trees growing on the restaurant’s grounds were lovingly transported from his parents’ garden, a testament to his personal touch and dedication.

Beyond his warm presence in the dining room, Lund is also a skilled craftsman when it comes to the art of tableside carving—whether it be poultry or fish. His mastery of this technique stems from his early training at culinary school, later refined through his experience at the prestigious Kong Hans Kælder. A valued colleague with an infectious positive energy, Lund continues to elevate the dining experience at VYN, making every guest’s visit truly memorable. Keep an eye on this rising star—his future in hospitality is undoubtedly bright.

Rising Star of the Year - Kitchen

Tilde Schedin

At just 21 years old, Tilde Schedin is already making a name for herself as a brilliant young talent in the culinary world. With an exceptional palate and an innate understanding of flavors, she masters her craft with precision and artistry. Her approach to cooking is both attentive and intuitive, with every dish executed to the highest standard—beautifully presented and perfectly balanced.

Beyond her impressive culinary skills, Schedin thrives in the high-paced environment of a professional kitchen. She maintains order, cleanliness, and efficiency, embodying the discipline essential to a top-tier establishment. Despite her young age, she has already built a remarkable résumé, having worked at Fotografiska in Stockholm, the renowned El Celler de Can Roca in Spain, and, for the past year and a half, at Hantverket in Stockholm.

Her experience ranges from Michelin three-star fine dining to vibrant neighborhood restaurants, giving her a unique versatility in her approach to cooking. Whether working with intricate, highly technical dishes or creating flavorful, unpretentious comfort food, she brings the same level of dedication, passion, and excellence. Schedin thrives in the kitchen, where she finds both energy and inspiration, constantly refining her craft and leading by example. A true role model in the industry, she is a chef to watch—one whose talent, work ethic, and ambition promise a bright future ahead.

Culinary Hideaway of the Year

PM & Vänner

Tucked away in the heart of Småland, PM & Vänner is a true gastronomic retreat with the perfect blend of fine dining, hospitality, and relaxation. More than just a restaurant, it is a culinary destination where the natural bounty of the surrounding landscape is celebrated through a deep-rooted philosophy of working with locally sourced ingredients from the sea, forests, and meadows.

A visit at PM & Vänner is an indulgence in flavors, textures, and craftsmanship, where guests can embark on a journey through multiple dining experiences. There's the fine-dining restaurant, awarded a Michelin star; and for a more casual yet equally refined experience, the bistro offers comforting dishes inspired by the seasons, while the bakery and café serve freshly baked artisanal bread and pastries.

Beyond its celebrated cuisine, PM & Vänner houses one of Sweden's most impressive wine cellars, boasting a collection of 6,250 labels, carefully curated to complement each dish. Whether guided by the expert sommeliers or exploring at leisure, wine enthusiasts will find an extraordinary selection of vintages from across the world. PM & Vänner is not just a place to dine; it is a place to savor, explore, and unwind – making it the perfect gastronomic hideaway.