The Best Restaurants with 1 Falstaff-Gabel(n) in Malmö
With golden dragons, a lattice ceiling, and plenty of red, the oldest Chinese restaurant in Malmö transports guests straight to the Celestial Empire. Authentic cooking since 1964, offering hot pot and tasting menus.
Lyran offers a carefully composed tasting menu where standout ingredients and their producers lead the narrative, highlighting origin, craftsmanship, and seasonality throughout the experience.
The team behind restaurant Riket revived this bistro classic, where French techniques are applied to Swedish ingredients. The front bar buzzes with after-work energy, while the inner dining room stays intimate.
The bistro at Grand Hotel has been a culinary institution for generations. It celebrates Skåne’s fertile farmland by using regional produce to create classic dishes. The wine cellar stocks many older vintages.
Opened in multicultural Malmö in 2025, this restaurant reflects Andalusia's layered influences. Polish-born chef Tomasz Barański, trained in London, reinterprets classic Spanish flavors in a vibrant setting.
This restaurant with a wine room in the city park welcomes locals and visitors for wood-fired pizzas and a sharing-focused menu. The Talevski family has developed the interior with leather, solid oak, and warm tones.
A farm since the late 1800s, this property on the south coast now operates as a family-run spa hotel. The kitchen uses local produce such as flour from Väröbacka, asparagus from Österlen, and greens from Katslösa.
Since opening in 2021, this modern bistro has run from morning coffee and homemade pastries through to dinner without changing gear. The open kitchen prepares Mediterranean dishes, often paired with natural wines.
On Storgatan in Malmö, Restaurang Bullen ranks among the city’s oldest beer halls, pouring pilsner and serving classic Swedish fare since 1897 in a time-capsule setting steeped in 1960s charm and loyal regulars.
Former Daniel Berlin Krog chefs Erik Andersson Mohlin and Ellinor Lindblom Mohlin rescue surplus ingredients and turn them into two daily lunch dishes, served in a modern canteen with communal tables.