斯科夫斯约霍尔姆，酒店与会议

World-renowned Chef Björn Frantzén provides a truly immersive experience that you won't forget in a hurry at his uber-stylish restaurant. Ring the bell to enter, before enjoying an aperitif in the top-floor lounge while the day's ingredients are explained, then head to the dining room with its beautiful counter seating to witness the exceptionally talented chefs at work as they craft creative, perfectly executed dishes. The service works like clockwork to enhance the experience.

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.

Offering one of the city’s most unique dining experiences, Niklas Ekstedt eschews electricity and does all of his cooking over fire. Your visit opens with a tour of the kitchen, where the culinary philosophy is explained and you are presented with their signature oyster snack which is cooked in a cone over flames. Various smoking techniques continue to be applied to other top Scandinavian produce, with different flavours introduced to the grill to add an extra dimension, as with the juniper-smoked reindeer saddle with beetroot sauce and marrow. Everything is enhanced by the affable service tea

The net-curtained windows give little away, but once inside you’ll find an elegant room that’s a perfect match for this chic neighbourhood. The chefs work with calm efficiency in the open kitchen and service is attentive and perfectly paced. The detailed cooking has a classic French base but combines modern techniques and international flavours to create stunningly flavoured dishes such as ‘scallop, white truffle, white chocolate, carnaroli risotto’ or ‘roe deer, blood, black garlic, Tellicherry pepper’. Acidity also plays a key role, being employed in harmonious ways to really lighten the dis

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 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'.

The magnificent, imposing Grand Hôtel is the home for this decadent restaurant, where rich flavours and impeccable Nordic seafood reign supreme. The tasting menu takes you through a roll-call of high-end fish and shellfish, whether it’s sweet langoustine, milky raw shrimp or Oscietra caviar, the ultimate premium ingredient. Each one is treated with great skill by the chefs, with Japanese influences like wasabi, yuzu and chawanmushi making an appearance. It all comes at a price, but the luxuriousness of the produce is undeniable.