索莲酒店

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.

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

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.

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

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.