Twelve new restaurants have been added to the Michelin Guide Nordic Countries, with two even garnering a pair of the coveted stars. The latest selections were revealed on June 16, during a gala that reflected the growing impact of Asian cuisine on the Scandinavian culinary scene.
Last night, the Anneberg Kulturpark, a UNESCO Global Geopark in Denmark, was awash in culinary excellence: The Guide Michelin Nordic Countries 2025 gala took place there on the evening of June 16, celebrating the addition of ten new one-star restaurants. The brightest stars of the evening were Restaurant Signum of Mölnlycke, Sweden, and Paz in the Faroe Islands, both earning two Michelin stars.
A standout theme among the newly starred restaurants was fish, with three sushi-focused establishments among the newcomers: Hoze in Gothenburg, Sushi Anaba in Copenhagen, and Omakase by Sergey Pak in Bergen. Each has developed its own distinctive style, working with local fish and seafood while drawing heavily on Japanese tradition. Hoze's chef José Cerdá spent years travelling to Japan to master the art of sushi. Meanwhile, Mads Battefeld of Sushi Anaba trained with renowned Japanese masters Hiroyuki Sato and Izumi Kimura.
Michelin has previously honored Nordic sushi restaurants like Sushi Sho in Stockholm and Sabi Omakase in Oslo and Stavanger — but this niche has clearly grown in presence. Restaurant Udtryk in Copenhagen, helmed by Edward Lee (originally from Hong Kong), was also awarded a star just over a month after opening. Lee formerly ran Gajin and served as sous chef at the three-star restaurant, Jordnær.
"When I saw what the inspectors were bringing to our star meeting, I thought, 'what's going on here', because not only are there a lot of Asian influenced restaurants, but you know none of them are run by Japanese chefs," said the chief inspector after the ceremony.
“There are either a North Jutlander who loves seafood and are able to get work in Japan, which is the case of Mads Battefeld from Sushi Anaba; or José Cerdá, a chef with Spanish origins in Gothenburg who is just passionate about Japan and brings in his ingredients to Sweden. It's the same with Omakase by Sergey Paak, who is a sushi champion,” he said, and added: “They're personal restaurants run by people with a particular personality. It's their passion and they just go that extra mile, no shortcuts in what they do.”
Also newly starred is Restaurant Texture in Copenhagen, whose chef-proprietor Karim Khouani previously ran the acclaimed Ambiance à Vindåkra and Sture in Malmö. He was praised for his courage in choosing a new path after closing his previous projects.
“It’s a tough business, but it requires several things — not just the ability to cook and bring personality, but how to run a business and find a customer base,” said the inspector.
“A very good example of that is the new one-star Texture in Copenhagen of Karim Kouhani, who had two starred restaurants in succession in Malmö. But I think he made no secret about the fact that it was quite difficult to run his restaurants in that period, making them successful in Malmö. And so, he came to Copenhagen where he feels that there's perhaps a bigger market for that kind of dining.”
One disappointment of the evening was the absence of the Michelin Guide’s global leadership team. Gwendal Poullennec, Global Director, explained that due to the guide’s rapid growth, he must be cautious with his time. “The global inspector team is made of people with more than 30 different nationalities that travel the world. I'm sure there will be many more in the years to come,” he said.
“Today, we cover over 50 different countries. All in all, more than 60 different destinations. By the end of the year, we will be revealing an additional 8 states in the US with the Michelin Guide selection.”
When asked about the Nordic countries, he offered:
“You know how these 5 countries have different flavors, but yet I would say they have a truly international footprint. And it's still very inspirational. You feel the sense of competition that constantly raises the bar. And they definitely have a strong voice in the world, the global culinary conversation.”
The Michelin Special Awards are given to outstanding individuals who, thanks to their infinite passion and considerable skill, can make a restaurant experience unforgettable.
Young Chef Award – Michael Nørtoft of Ti Trin Ned – Fredericia, Denmark
Service Award – Lykke Metzger of Alchemist – Copenhagen, Denmark
Sommelier Award – André Bekker of Frantzén – Stockholm, Sweden
Two star
Paz – Tórshavn, Faroe Islands, Denmark
Signum – Mölnlycke, Sweden
One star
Alimentum – Aalborg, Denmark
Sushi Anaba – Copenhagen, Denmark
Texture – Copenhagen, Denmark
Udtryk – Copenhagen, Denmark
Parsley Salon – Hellerup, Denmark
Pearl by Paul Proffitt – Kruså, Denmark
Ergo – Stockholm, Sweden
Hoze – Gothenburg, Sweden
Omakase by Sergey Pak – Bergen, Norway
Gaptrast – Bergen, Norway
