As in many other regions of the world, interest in cooking and in the pleasures of fine dining has absolutely exploded in Sweden. The fact that the Swedes are showing what they are capable of in international cooking contests is giving momentum to the industry. Stockholm boasts a European Champion (Fredrik Eriksson) and a World Champion (Mathias Dahlgren) in cooking, each of them with his own restaurant.
The secrets of our increasingly talked-about digressions in the kitchen are, of course, Swedish raw ingredients. Fantastic local produce and the gustatory excesses that a skillful artist can conjure up from this, naturally contribute to the high quality of the restaurant scene. Cold waters nurture the world’s best fish and seafood, and the barren climate allows vegetables to ripen over a long period of time, slowly but surely being filled with flavor.
No matter what kind of cuisine you prefer, be it Asian or North American, Mediterranean or Swedish, there is something for all tastes and budgets in Stockholm.
In short, there has never been a better choice of restaurants in Stockholm, nor have the city’s restaurants ever been more professional or better than they are today.