Mathias Dahlgren
During the day this space in the Grand Hotel is absolutely lovely and makes for a quite perfect lunch stop.  It is pricey but every dish was fantastic and it was very hard to choose what to order.

raw marinated pike-perch & pine nuts, trout roe, orange, lemon verbena

steamed bun “pork adobo,” pickled cucumber, coriander, pepper

green peas & roasted cauliflower, pickled garlic, rye bread, lime

 
Gastrologik
With very limited time I had a very difficult time trying to narrow down where I wanted to dine in Stockholm.  This was the opening I debated for a while and can’t imagine having missed Gastrologik.

tunnbrod with smoked perch

summer onion and rakfisk

chicken liver, apple and meringue

grass kelp with truffle algaes

seasonal greenery with last winter’s smoked cod roe

knackebrod made with Warbrokvarn spelt with lovage ‘margarine’

karintorp tomatoes with mates herring, sour cream and pine shoot oil

raw shrimp from Smogen with radishes and horseradish

soured vegetables, daikon, black currant leaves and maritime flavours

smoked mackerel from Smogen with cucumber, unripe gooseberries and angelica

Zander’s cheek with peas and white asparagus porridge



Lettuce from Karshamra farm with grilled butter

Breast, thigh and stomach of corn-fed duck from Munka-Ljungby with rhubarb



Elderflower with frozen yoghurt and cucumber

Frozen sorrel with cream and parsley

Tea

“Sandkaka’ with currant leaves and early summer blossoms

White asparagus tart with honey