In the late ’90s, the original restaurant founder, Rolf, wanted a more interactive experience with the people he was cooking for rather than the behind-closed-doors kitchen that was the norm at the time. The resulting open kitchen means guests can watch all of the action and feel involved in the creation of their dishes. The menu is completely seasonal and features plenty of fish (both cooked and raw), less-than-traditional cuts of meat favored by Scandinavians, and thoroughly Swedish desserts like gooseberry cream. With more than 450 wines on the list, the booze is reason alone to stop by and take a seat at the bar.

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