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Stockholm County, Sweden Food Guide: 10 European food Must-Eat Restaurants & Street Food Stalls in Danderyd
Reviews on European food in Danderyd, Stockholm County, Sweden including Ulriksdals Tradgardscafe, Agrikultur, Ulriksdals Vardshus, Lilla Ego, Bar Nombre, Nisch, STHLM TAPAS Vasastan, Monrads, Adam & Albin Matstudio, La Diabla Vin & Delikatesser
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10. La Diabla Vin & Delikatesser
Overall Ratings
4 based on 218 reviews
Reviewed By pennypF3932LK
Really bad service, and when this type of service level is combined with mediocre food I would never recommend this place. Overpriced drinks, non-alcoholic beer over 60kr, overpriced water (that the old rude waitress fills the bottles just with tab water) Food was mediocre, nothing I would be glad to pay for. A lot of old women as a customer.
9. Adam & Albin Matstudio
Overall Ratings
4 based on 341 reviews
Reviewed By Katrin L
I must say I was really positively surprised by the restaurant itself, the food, and the service. We arrived here rather late at night, having managed to get a table at 9.45 pm, with no particulary high expectations. Going for the tasting menu, we sat back and really enjoyed our evening. The food was impeccable, perfectly sized servings, beautifully matched flavours and beautifully laid out dishes of caviar,king crab, truffle and other delicious things. The service was also michelin-quality with attentive and knowledgeable (but friendly) staff that make you feel welcome and at ease regardless of previous experiences with great food and wine. Having said that, the only (minor!) disappointment was the wine pairings. And that is totally mainly due to my personal preference for reds, while we were served mainly whites. In all, a great experinece, and I will definitely be back for more.
8. Monrads
Overall Ratings
4 based on 141 reviews
Premium restaurang i Djurshoolm, norr om Stockholm den måste ni ha med!
Reviewed By Robtane
This is the number one choice for coffee meetings by all our committee's. Great decor and goid local parking makes for a great place for informal meetings. Coffee, selection of teas and some great juices. My only concern is how slow the service can be at times. Having said that this will continue to be our first choice.
7. STHLM TAPAS Vasastan
Overall Ratings
4 based on 588 reviews
Reviewed By robe263
This was a superb evening comprising great food, with many great choices and really friendly service Between us we managed to try half the tapas menu and are resolved to come back and try the other half. We particularly enjoyed the charcuterie and the halloumi fries, but to pick two out is unfair on the rest. The lamb, shrimp dumplings and goats cheese with honey were also excellent. Indeed, across 16 choices we did not find a bad option.For beer we tried the draft beer. Don't. The draft is average, however the 100 watt IPA is an unexpected delight.Service was exceptionally friendly and chatty. We were made to feel very welcome. A great place and highly recommended.
6. Nisch
Overall Ratings
4 based on 721 reviews
With our menu we want to offer you a culinary trip across the country of Sweden with several stops along the road. Every destination will be represented by one or more locally produced ingredient, all cooked in the Nisch way. Our beverage list is speciall
Reviewed By Hervé L
We spent a fantastic time at Nisch, where in my opinion, the amazing team running the show got everything spot on. The place has something very stylish: the dining room features sleek yet sober furniture, the lighting was discreetly but very professionally chosen, and the team wore neat yet cool uniforms. Upon entering the restaurant you can already feel that nothing has been left to chance there. But make no mistake: Nisch is first and foremost about excellent food and surprising and elegant wines. The team at Nisch is very serious and extremely passionate about what they do. During our memorable time there we interacted with a waiter and the sommelier, who were both very friendly, efficient and knowledgeable. Nisch proposes one single 6-course menu with an optional wine pairing. I had booked well in advance and I received a confirmation phone call from the team a few days before our dinner during which they also checked for any food allergies. After that my advice is to let yourself be guided along the chef's and the sommelier's creativity.The aperitif was an excellent biodynamic Champagne from Larmandier-Bernier in Vertus (premier cru). It was a rosé de saignée which means that the color and additional flavours are obtained by a short maceration instead of assembling a red and a white wine. Very fragrant, with a long finish, delicate bubbles and a low dosage, this Champagne fitted the amuse-bouche perfectly: fish eggs on trout flavored sour cream, celery and brocoli couscous, herbal oil. Three tea spoons of pure pleasure and an explosion of flavours.The first dish was the Jerusalem artichoke with arctic char. Exceptional dish. The arctic char is raw with a pleasant melt in your mouth. It is served with Jerusalem artichoke in different forms: steamed (tasty and crunchy), pureed (soft and smooth) and fried as chips (salty and completely changing the dish's texture because of its almost tough side). A creamy Jerusalem artichoke sauce is giving unity to the whole. The wine pairing is a German Riesling (Alte Reben, Toreye, 2018). It comes from Rheinland-Pfalz, in Gönheim in the Mittelhaardt) and is biodynamic. Made out of old vines, it is a Qualitätswein vinified as a dry wine (13%) with some remaining sugar (4g/L). Very dry in mouth, very mineral nose (wet stone, flint stone). A surprisingly strong kerosene note (not unpleasant and probably varietal since the wine is very young and it should not be linked to bottle ageing), lime. Sharp acidity that fits the richness of the raw Arctic char perfectly. A text book wine pairing with a twist though because this very clean bio-dynamic wine had very surprising and interesting flavours.The second dish was a beef tartare with tomatoes and herring. The meat was cut with a knife and not grounded. As far as I could tell it was not marinated. However the tomatoes and the fresh onions were slightly pickled. The herring cream brought some acidity and saltiness as well that blended perfectly with the meat flavours. Perfect texture. The meat had been very carefully selected. It was pure red lean muscle. A conventional (that is non organic) wine to go with that but absolutely non standard! A dry Tokai (Kiralyudvar 2016, 12%) based on Furmint grapes. The nose had a low intensity and the body was light. However the flavours, paired with a rather high acidity, were very interesting with the dish: lime, white peach and even ripe grapefruit and pineapple.The journey went on with the best dish of the menu in my opinion: a thick monk fish filet with a chanterelle sauce, served on a bed of chanterelles and braised cabbage. A very inventive dish with saturated flavours and a perfectly cooked fish. The wine pairing was excellent and daring: a pinot noir from Rheinland (August Kesseler, 2014). Not that a red wine paired with a delicate white fish is at all surprising but this particular red wine also had very strong and saturated aromas: red fruits to black fruits (prune, black plum), forest floor, humus and even meaty aromas. High acidity that cut the creamy chanterelle sauce perfectly. Such a pairing would only work with a dish highly saturated in flavours. Well that was the case here and, talking to the sommelier, I even learned that he had been considering a cariñena from Rioja for this dish). The sommelier was kind enough to bring me a glass of it to try with the dish. It also worked very well although my preference went to the pinot noir. A very interesting experience that clearly showed that the team at Nisch are very dedicated to their work and always willing to share their knowledge and passion should you show interest and curiosity. Very well done!The next dish looked classical on paper but was one the most creative thanks to its play on temperatures and textures: rosé veal slices, plum juice and tapioca. The veal was tender but felt interestingly tougher compared to the jelly-like texture of the tapioca beads in the plum sauce. The chef also successfully played with temperature: the meat and the sauce were very hot while the foie gras mousse was served on a refrigerated cooked half plum. A young red wine from Rioja Baja (50% temparnillo, 30% graciano, 20% garnacha) was accompanying this dish: Rayos Usa, 2018 by Olivier Rivière: organic method, no new oak, spontaneous fermentation with indigenous yeasts. The nose was agreeable and fruity. The acidity would have been too high on the veal alone but worked very well in combination with the rich foie gras mousse and the acidic plum. A great pairing.The first dessert was technically very well executed and showed again a great creativity in its form and flavours: celery sorbet with spruce pieces covered with yoghurt. Another play on service temperatures. This dish had to be consumed before the sorbet melted and mixed with the yoghurt. A difficult wine paring because of the yoghurt: Lichtspiel "vum Helle" 2015 by Alexander Gysler from Rheinhessen. The grape was an Huxelrebe vinified to a Beerenauslese level (8%). Notes were fruity and floral. It iwas light and low on alcohol. A great combination with this difficult dessert.The second dessert was extremely original: a bilberry sorbet on a stick covered with liquorice flavoured white chocolate. The colours were splendid with a dark anthracite exterior revealing a deep purple sorbet. The chocolate was smooth and fat and at the same time almost tannic due to the liquorice.To finish up our experience, we had a taste of Nisch's liquors: rare and served by the centilitre. We had a great 1962 Calvados and a magnificent 1968 Madeira...I can only warmly recommend Nisch for the creativity of the chef, the fantastic wine pairings of the sommelier and the dedication of the whole team!
5. Bar Nombre
Overall Ratings
4 based on 704 reviews
På Bar Nombre vill man skapa en folklig, stimmig stämning. Det ska kännas enkelt att besöka restaurangen. Inspiration har hämtats från Spanien men restaurangen använder även närproducerade råvaror och råvaror som är i säsong. Köket lagar nordisk mat med i
Reviewed By buffytvs488
We didn't get past the tapas, but had a superb meal. The waiter recommended the Cava sangria, which was wonderful and very different. All the staff seemd to speak good English. This restaurant is rated $$, but is more in the $$$ to $$$$ range. Worth it though!
4. Lilla Ego
Overall Ratings
4 based on 805 reviews
Reviewed By food4meplease
Food in this place is amazing and definitely worth a try. On the other hand, service was worst what weâve received in Stockholm. Donât know if the staff doesnât like to speak English or what it was, but waitress did not listen, walked by without watching, totally rude when serving us and brought wrong drinks on the table. Even table next to us were rolling eyes for this service or the lack of it and said in Swedish to our waitress about the bad service and that waitress should speak English to us. Unfortunately my dates flight was late so he arrived to the restaurant about 30mins late which I told when I arrived. I started already by ordering one starter and a glass of wine, and waitress was weirdly and negatively commenting something like âshouldnât you wait for your companyâ, also she made very clear they wanted us out in the 2h time limit they had âbecause no free tablesâ, which I would understand if I hadnât received at the same time text message from the restaurants online waiting list system that free table available. I didnât bother to ask about this and we left in our timeline, spent about 200⬠feeling negative with very tasty and beautiful food. But as I said for the food itâs definitely worth a try!
3. Ulriksdals Vardshus
Overall Ratings
4 based on 252 reviews
Beautifully located at Edsviken you will find the inn with a unique setting serving typical swedish food with a modern twist.
Reviewed By TerraExplorator
We came for lunch with another couple on a wonderful autumn, sunny day. The place was quite empty, maybe weekdays are not so busy.You only have 3-4 options for lunch/brunch, the rest of the menu is really only available for dinner. The food itself is very tasty, but extremely overpriced. The location and garden area, view from inside is very pretty, but definitely not worth the whole trip combined with the price level. Staff is very helpful and kind, but too stiff for my taste.
Most Popular Scandinavian food in Danderyd, Stockholm County, Sweden
2. Agrikultur
Overall Ratings
5 based on 130 reviews
Agrikultur is a place that reaches beyond the boundaries of culinary tradition, while honoring food, flavour, sustainability and community. We welcome our guests to enjoy the seasonal Swedish produce in a warm, social, open-kitchen atmosphere. Our name is
Reviewed By GianfrancoN
It was my 2nd experience there and I got again the same incredible and amazing impression: great balance between different tastes and correct number of dishes.They are offering a great tasting menù, without overloading the guests with 15/20 different courses. The tasting experience is here just for the guestâs pleasure and not to show how great is the Head Chef. I suggest the Chef Table where is possible to look at all staff, almost dancing in front of you, with perfect synchronism.To complete the great experience, a always present friendly and smiling attitude of the people working there and some nice ideas about wine pairing (I could never expect to try a pretty good Riesling from Kazakhstan!).Till now for me, after collecting in Stockholm several Michelin Stars as guest, this restaurant is the Best in Town!2 Star should come very soon!
1. Ulriksdals Tradgardscafe
Overall Ratings
4 based on 139 reviews
Reviewed By tgingrich
We always look forward to visiting the gardens for the flowers and the great lunch buffet. The home made foods and the great atmosphere make this a wonderful experience. We canât wait to return.
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