阿德尔索四人度假屋

After travelling the world, two friends opened this restaurant to showcase their experiences through food, yet with a decidedly imaginative streak. The cooking is characterised by bold, surprising flavours and creativity – what appears to be savoury may in fact be sweet, and vice versa. The chefs delight in subverting expectations with their playfully named dishes that reference global food traditions, like 'Surf and Turf' and 'Afternoon Tea Party'.

With its white tiled walls and compact counter seating, this restaurant couldn't look simpler, but it is not a place to be underestimated. Classic Japanese sushi preparations soar to a high level thanks to the exceptional quality of the local seafood ingredients. Diners are all served at the same time, omakase style, with the signature soy-cured egg and the sake tasting menu proving the highlights.

This strikingly designed restaurant sits near the beautiful Royal Djurgården. Its stage is the open kitchen, with the chefs often adding their finishing touches tableside. Beautifully composed dishes use top quality Nordic ingredients and deliver well-judged flavours and textures, featuring the likes of halibut with fermented melon, sesame and jalapeno. Service is top-notch and it’s worth opting for either a wine pairing or the creative non-alcoholic option featuring ingredients from their garden. Be sure arrive early for a drink on the waterside terrace too.

Two chefs, one Swedish and one Australian, are behind this homage to Japanese cuisine which sports the uncluttered, pared-back décor common to both Nordic and Japanese restaurants. Prime Swedish produce powers dishes that come from an ‘osusume’ menu and have a meticulous, delicate construction. Expect the eponymous broth to make several appearances – like as a marinade for amberjack – while desserts such as their take on a classic Mont Blanc are a highlight. Completing the Japanese culinary experience is a varied sake list that includes some rare selections.

Your experience at Celeste starts the moment enter the back garden, ring the bell and are whisked up in the lift to the 8th floor – where you’ll be served a welcome drink on the terrace to a bird’s eye view of the city. Next you head inside for snacks in the bar, before being shown through to your table by the open kitchen. Both the cooking and the décor change with the seasons and there’s precision and balance in every dish, such as the grilled lobster with tomato, grapes and charcoal cream. To accompany, you can choose a wine, cocktail or soft drink at each course.

Head past the bustle of the floors below and up to the third level of this beautiful city centre townhouse, where you’ll find this discreet, intimate restaurant that exudes tranquillity. Start with an aperitif in the lounge, where the kitchen serves delicious snacks such as vendace unagi or smoked reindeer tartare with trout roe, then move on to enjoy a range of modern dishes that see Swedish produce prepared using Japanese techniques and flavours. You might come across langoustine with Hokkaido pumpkin and aged beurre blanc or raw milk flan with kalvdans and autumn fruit.

After more than a decade at their former address, chef-owners Adam and Albin moved to a handsome 19th-century building beside the opera and opposite the Swedish parliament. The interior features a seductive dark-wood panelled lounge with a curated art collection and a light, spacious dining room boasting an impressive wine cellar. Both the ‘Seasonal’ and shorter ‘Selection’ menus feature highly accomplished dishes cooked over open flames, such as squid with Noir de Bigorre lardo, white icicle radish, coriander blossom and green cardamom jus or blue-shelled lobster with fig, turnip and saffron.