Falstaff highlights the best places to eat in Sweden in the Restaurant & Bistro Guide Nordics 2026, presenting an array of awards ranging from Chef of the Year to Most Sustainable.
Sweden's restaurant scene is thriving like never before. From innovative fine dining concepts in vibrant city centers to cozy neighborhood restaurants serving seasonal, locally inspired cuisine, venues across the country are setting new standards for quality, creativity, and hospitality. Falstaff reveals its category winners:
Mathias Dahlgren, “Matbaren”, Stockholm
94 points, 3 forks
Chef of the Year Sweden goes to Mathias Dahlgren from “Matbaren Grand Hotel”. Mathias Dahlgren is one of Sweden’s most influential chefs, known for shaping modern Nordic cuisine through craftsmanship, sustainability and constant innovation. His cooking balances precision with warmth and deep respect for ingredients. With the opening of “Vita Duken” in his hometown of Umeå, he continues to evolve his vision while returning to the place where his culinary journey began.
“Vyn”, Simrishamn
100 points, 4 forks
Restaurant of the Year Sweden goes to “Vyn” in Simrishamn. “Vyn” has quickly become one of the Nordics’ most compelling dining destinations, defined by a strong sense of place and dedication to craft. The cuisine reflects the seasons and surrounding landscape, presented with precision, restraint and deep respect for ingredients. Food, atmosphere and hospitality come together in a seamless experience that has attracted growing international attention.
Emelie Zung-Hee Svensson “Agnes”, Stockholm
90 points, 3 forks
Sommelier of the Year Sweden goes to Emelie Zung-Hee Svenson from “Agnes”, Kungsholmen. She runs a beloved neighborhood restaurant in Stockholm with a wine list that balances natural and classic styles, with a strong focus on French producers. The selection reflects careful attention to origin, craftsmanship and diversity. Beyond the restaurant, she contributes to the development of Sweden’s wine culture through teaching, tastings and media work, inspiring new generations of sommeliers.
Karin Fransson, “Hotell Borgholm”, Borgholm
89 points, 2 forks
Lifetime Achievement Sweden goes to Karin Fransson. Karin Fransson is one of the most influential figures in modern Swedish gastronomy. As longtime head chef of “Hotell Borgholm”, she created a destination restaurant defined by seasonality, respect for ingredients and balanced flavors. Through mentoring young chefs, judging culinary competitions and sharing her knowledge in books and teaching, she has left a lasting impact on Swedish food culture.
“Ekstedt”, Stockholm
98 points, 4 forks
Service of the Year Sweden goes to “Ekstedt”. At “Ekstedt” in Stockholm, service combines precision with genuine warmth. The team guides guests through the fire-driven cuisine with clarity and confidence, maintaining a natural rhythm throughout the dining room. Attentive timing, strong product knowledge and a clear sense of teamwork create a welcoming atmosphere where hospitality enhances the entire dining experience.
“Ateljé Vita Duken”, Umeå
93 points, 3 forks
New Opening of the Year Sweden goes to “Vita Duken”. From its first service, “Vita Duken” has shown a confident culinary identity, balancing precision with warmth and respect for Nordic produce. The kitchen combines tradition and subtle innovation, creating dishes guided by flavor rather than display. Cuisine, atmosphere and attentive service form a seamless whole, establishing the restaurant as a distinctive new voice in the contemporary dining scene.
Emmah Strömberg, “Frantzén”, Stockholm
100 points, 4 forks
Rising Star—Kitchen of the Year Sweden is Emmah Strömberg. Emmah Strömberg is a rising talent in Swedish gastronomy and currently works as sous chef at “Frantzén” in Stockholm. Known for her precision, curiosity and strong organisation, she has mastered nearly every station in the kitchen. After earlier experience at Etoile and Operakällaren and competing with the Swedish Junior Culinary Team, she continues to build a promising career in fine dining.
Ella Widström, “Vyn”, Simrishamn
100 points, 4 forks
Rising Star—Service of the Year Sweden goes to Ella Widström from “Vyn”. Ella Widström is shaping a new generation of fine-dining hospitality. At two-star “Vyn”, she curates a refined non-alcoholic beverage programme where temperance pairings stand as experiences in their own right. Influenced by time at Restaurant Ræst in the Faroe Islands, her work reflects sensitivity to fermentation, seasonality and landscape, combined with a warm and confident presence in the dining room.
“Jord”, Linköping
89 points, 2 forks
Sustainability & Innovation Sweden goes to “Jord”. Restaurant “Jord” demonstrates how sustainability and gastronomy can work hand in hand. The concept connects city, farm and forest, bringing guests closer to the full cycle behind the ingredients. Working closely with local farmers, foragers and producers, the kitchen focuses on seasonal products, whole-ingredient cooking and minimal waste, creating a dining experience rooted in environmental responsibility.
“Ruths”, Malmö
83 points, 1 fork
Casual Restaurant of the year Sweden goes to “Ruths” in Malmö. It is a lively neighborhood restaurant that moves naturally through the day, from breakfast and coffee to relaxed dinners. With its in-house bakery at the centre, it has become a popular meeting place in the city. The kitchen serves generous, seasonal dishes inspired by Mediterranean and European traditions, combining quality cooking with a warm and welcoming atmosphere.
“Hållfjället”, Ottsjö
93 points, 3 gabeln
Culinary Hideaway of the year Sweden goes to “Hållfjället”. High in the Jämtland mountains, this restored 1940s lodge offers a secluded retreat shaped by nature. Each evening, a four-course menu highlights wild game, fish from nearby lakes and vegetables from the lodge’s own garden and greenhouse. Preservation techniques extend the short Nordic season, while thoughtful wine pairings and warm, attentive hospitality complete the experience.
