"Outdoor Dining Area" Street Food Restaurants in Stockholms län
What began as a food truck in 2014 has grown into six locations across Stockholm. The signatures: Mumbai samosas, kathi rolls, curries, and naan topped with Västerbotten cheese. Behind the concept is Dheeraj Singh, a master chef from Manali who has cooked for state visits and the royal couple.
This white-tiled butcher shop, open since 2014, doubles as a bistro, turning its own cuts into both classic mains and more casual dishes. The burgers are the signature, but the Reuben sandwich, Philly cheesesteak, and Thüringer bratwurst showcase the quality of the meat just as well.
High-school friends Rasmus Lennart Ek and Fritjof Bror Rapaport named their nearby butcher, opened in 2014, after their middle names. In 2023, they branched out to seafood, serving tuna melts, salmon bagels, and lobster rolls alongside mains with fish and shellfish in a white-tiled bistro.
Since opening in 2015, Barrels has become a popular spot for artisan-made burgers and craft beer, served in a modern take on the pub experience. With multiple locations across the city, a Barrels burger is never far away—making it an easy go-to for both casual meals and drinks.
After a successful launch on the Swedish west coast, this casual seafood spot took the leap to the capital in 2022. Near St. Eriksplan, where several niche restaurants form an exciting cluster, it serves the signature fish and chips, alongside crispy burgers, moules frites, and vegetarian options.
A beloved vegetarian spot since the 1990 s, Hermans went fully vegan in 2015. The buffet features dishes from various cuisines, including curries, pasta, mezze, and more. It is served every day, with an extra-wide selection on weekends. A terrace overlooks the water toward Gamla Stan and Djurgården.
With a counter displaying a dozen types of fish, this sushi bar has been true to its name since 2018. The selection includes salmon, tuna, mackerel, sea bream, and more, served as nigiri, sashimi, and creative rolls. Dark wood, large artworks, and an enclosed terrace create a refined setting.
After the founders perfected their recipes on trips to Kyoto and Hong Kong, slow-simmered broths (tonkotsu, shoyu, and miso bases) are made here from scratch, but with Swedish ingredients. They form the base for flavorful ramen, topped with meat, egg, and more. The name means bamboo in Japanese.
House façades, paper lanterns, and glowing shoji windows: the interior recreates a nighttime alley in Tokyo. The ramen is based on pork, chicken, or vegetable broths, with toppings like entrecôte, clams, and tofu. Unlike the original at Hötorgshallen, this 2024 branch also offers sides and desserts.
Since 2017, BAP has focused on two New York deli classics: hamburgers and pastrami sandwiches. For the pastrami, high-quality brisket from Kötthallen Sorunda is cured, marinated, and smoked in-house. Exposed brick walls, leather seating, and industrial-chic lamps remind guests of a Manhattan loft.
Barobao in Södermalm keeps things simple, with bao buns at the centre of attention. Filled with everything from crispy meats to vegetables and bold sauces, the menu also features a range of other Asian-inspired dishes alongside the fluffy street-food staples.
In a generous space with graffiti and rustic furniture, the Swedish street food classic “tunnbrödsrulle” (flatbread wrap) is served with an international twist. Among the dozen variations, there are two types of chorizo, moose sausage, and a Middle Eastern lamb sausage paired with a fried egg.
Named for the capybara, the largest living rodent, and known as an easygoing creature, this ramen bar aims to be just as sociable and popular among its guests. With seven noodle soups and a brothless mazemen, plus various snacks and mains on the menu, there is enough variety to reward return visits.
Wood-fired ovens like those in Naples, 72-hour cold-fermented dough, baking at 450 degrees, and ingredients from the slopes of Vesuvius make this a truly authentic pizzeria. Since opening here in 2016, it has grown to six locations across Stockholm—“thank goodness,” as the Italian name suggests.
At Pom Friterie, fries take centre stage. Made from Dutch potatoes selected for their texture and flavour, they are treated as the main attraction rather than a side. Enjoy them on their own or topped with a range of combinations, alongside options such as burgers, steak tartare, and steak.
After countless crossings of the US–Mexico border, the founder couldn’t pick a side, so he united both culinary worlds in one concept. Across its three locations, the kitchen smashes dry-aged Swedish beef into burgers and fills tacos with prime rib and melted cheese for a rich birria.
Located just outside Stockholm, this spot has become a destination for smoked meats in all their forms. Brisket, ribs, and pulled pork are served alongside classic sides such as creamed corn and mac and cheese. A place that celebrates low-and-slow barbecue traditions with plenty of smoky flavor.
Flippin’ Burgers is the burger restaurant that started Sweden’s burger revolution. Even with new ownership in recent years, the restaurant continues serving high-quality burgers just as it did from the beginning—an established concept that still holds its ground.
A 2013 trip to the US convinced Shahram Alavi, then a carpenter, to change paths: he opened an NYC-inspired street grill, serving burgers with his own minced meat and freshly baked buns. Word spread quickly, and since 2017, Franky’s has been a proper burger bar with counter seating and a terrace.