The Best Restaurants in Dalarnas län
Housed in the janitor’s flat (“two rooms and a kitchen”) of a former bank, this fine dining room still feels like a private home. The host couple, Ingemar and Eva Eberstål, guide guests through multi-course menus.
Locals deliver foraged mushrooms, cloudberries and perch straight to the kitchen, where Magnus and Linn Ollas craft their distinctive “fäbod crossover” cuisine, blending rustic farmstead traditions with creative techniques.
In 2017, three alumni of Oaxen Krog, Fäviken, and Gastrologik planted this culinary “seed” (frö) in a timber lodge near Hundfjället’s slopes. Most ingredients for the tasting menu come from Dalarna.
Views over Lakes Orsa and Siljan stretch from this 1930 hotel in rural Dalarna. Since taking over in 2023, owner Mathias and head chef Erik have shaped a menu around local ingredients, game, fish, and foraged elements.
After Jan Richert brought the roast pig concept from Mallorca, this summer institution opened in 1969. Whole lamb and pork are turned on spits and carved in front of guests. On-site vineyard since 2025.
Game from northern Sweden frequently features on the menu at this mountain lodge, where several of the buildings date back to the 17th century. The team forages in nearby forests and welcomes guest chefs for special events.
Opened in 1988 in a turn-of-the-century bank building, this French-inspired brasserie retains Jugend lamps, red sofas, and a sister delicatessen nearby. Classics are made with moose entrecôte and MSC-certified fish.
Housed in one of Sälen’s oldest buildings, dating from the 17th century, this intimate restaurant by the slopes is run by the Siwersons. Game fondue with reindeer or moose is the speciality, while a fireplace adds welcome warmth.
Olympic ski champion Pernilla Wiberg lends her initials to this hotel restaurant with ski-in access. The kitchen uses local Dalarna ingredients, from char to reindeer, served in classic dishes with a contemporary edge.
With bold colors, authentic pizza, and handmade pasta, this trattoria grants guests a small Mediterranean holiday. Falun is where the Basta chain began, and the kitchen secured a spot on the 50 Top Pizza list.
Part restaurant, part deli counter, this “little wild” mountain-village spot stocks cheeses and charcuterie alongside a menu of mid-sized plates. Northern ingredients, such as cured reindeer, feature on the menu.
At Sälens Högfjällshotell, an American-style steakhouse allows guests to choose cut, cooking method, and sides. The hotel is also known for its extensive wine and Champagne collection.