© Göran Henckel

Restaurants celebrate the release of Falstaff Nordic Sweden

More than 300 distinguished guests, representing Sweden's culinary elite, gathered at Operaterrassen in Stockholm to celebrate the unveiling of Falstaff Nordics Restaurant Guide Sweden 2024.

As the doors opened on March 4th, there was a sense of anticipation in the air. Over 300 esteemed guests from more than 80 renowned eateries had assembled to mark the debut of the Falstaff Nordics Restaurant Guide 2024 in Sweden, after a first edition of Estonia was published in November. Among the notable attendees from Falstaff were Elisabeth Kamper, the CFO of Falstaff Magazine; Aivar Hanson, the CEO of Falstaff Nordic; Harri Hanson, the Managing Director; and Tove Oskarsson Henckel, the Editor in Chief of Falstaff Nordic in Scandinavia.


During the evening, guests were treated to a selection of canapés prepared by Viktor Westerlind of Operakällaren, a restaurant boasting a Michelin star. These delectable bites were accompanied by Laurent-Perrier La Cuvée Brut champagne. Guest also had the opportunity to taste Laurent Perrier's extensive range, including the lauded Grand Siècle No 26 Brut, which had garnered a perfect score from James Suckling and was crowned "Wine of the Year" in 2023. Other beverages available included The Butcher Wine from Weingut Schwarz and non-alcoholic options from Melleruds. Alongside the drinks, guests enjoyed an array of culinary delights, including caviar from Arctic Roe of Scandinavia and 36 months aged cheese from Västerbottensost. Bord Bia provided grass-fed Irish beef, served with St Tola goat's cheese and horseradish puree on Irish soda bread, which was particularly well received. The event also had the honour of hosting Barbara Jones, the Irish Ambassador, lending an air of prestige to the occasion.

Throughout the evening, Andreas Grube, an acclaimed wine writer, and Tove Oskarsson Henckel announced the restaurants that had received accolades ranging from one to four forks. Special recognition was given to individuals and establishments that had made significant contributions to the culinary landscape over the past year. Rising talents such as Thilda Mårtensson and William Laturnus were acknowledged, alongside legendary Mathias Dahlgren, who received the Lifetime Achievement award.

It is a tremendous honor to receive the award and to be part of Falstaff's prestigious restaurant guides. Continuing to inspire and shape the future of gastronomy with my team after nearly three decades is a privilege.

... said Dahlgren. Daniel Berlin emerged as a double winner, with his eponymous restaurant clinching the New Restaurant of the Year title, and Berlin himself named Chef of the Year. Meanwhile, Restaurant Frantzén basked in the glow of their achievement as the first Swedish restaurant to achieve a perfect score of 100 points. Johan Bengtsson, the general manager, attributed their success to the collective efforts of the entire team, proclaiming, "At Frantzén, we believe in 'One team, one cream'."


Each award recipient was presented with Laurent-Perrier Grand Siècle No 26 Brut, as well as floral tributes and custom aprons from Segers Fabriker. The evening marked the beginning of a new chapter for Falstaff in Sweden, with plans for expanded coverage across the Nordic region and beyond.

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Tove Oskarsson Henckel
Tove Oskarsson Henckel
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