Top Restaurants in Jamtland and Harjedalen
Top Things to do in Jamtland and Harjedalen
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Top 10 European food in Jamtland and Harjedalen, Sweden
Reviews on European food in Jamtland and Harjedalen, Sweden including Vigarda Vasagatan 14, Agrikultur, Faviken Magasinet, Maestro, Gastrologik, Nisch, Corvina, Lilla Ego, Glashuset Kajplats 18 Strandvagen, Kagges
Things to do in Jamtland and Harjedalen
10. Kagges
Overall Ratings
4 based on 235 reviews
Reviewed By Kensal2000
On the positive side, the food was interesting - fresh, inventive and nicely presented, delivered with a detailed explanation of what was being served. The smoked cabbage with fish eggs was tasty but not amazing. Similarly the mackerel with horseradish foam and salad. Each dish was the size of a starter but described as âmediumâ we had two each, a glass of wine each and a desert for 900. The hot bread rolls were a nice touch. On the negative side the restaurant was is very small with an open kitchen and it was just too warm - on a cool summer night we needed the paper hand fans they provided to stop sweating. The tables were painfully close together, so that you could not avoid your neighboursâ conversation and that does not make for a relaxing evening. Had the food been knockout we might have forgiven the temperature and cramped tables but it was only good, maybe better than any other meal we had over 3 nights in Stockholm but not as special as the restaurant believes itâs serving. Oh and I nearly forgot the music- how could I? Playing the Spice Girls (What you really really want) and Buggles (Video killed the radio star) is not something any restaurant should do. Ever.
9. Glashuset Kajplats 18 Strandvagen
Overall Ratings
4 based on 335 reviews
Vi skapade en storstadsoas precis där den passade som bäst. Vid Strandvägskajen, bara ett stenkast ifrÃ¥n Nybroplan. Glashuset är ett modernt brasserie som erbjuder kreativ, spännande och vällagad mat med höga smaker, Ã¥ret omâ¦
Reviewed By David M
The beautiful waterfront location and the huge windows make this a brilliant place to grab a drink or two. It is so cool. It's a really stylish bar, with more Swedes than tourists. The staff are quite friendly, and the cocktails were great. The prices were typical for Stockholm although remember that they don't take cash here, like most of the rest of the city.If you visit one bar when you are visiting Stockholm, visit this one. Its gorgeous.
8. 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!
7. Corvina
Overall Ratings
4 based on 323 reviews
Winebar and italien restaurant
Reviewed By David M
This wine bar has the perfect combination of brilliant wine, excellent food and a really good atmosphere. Our visit here was the highlight of our trip to Stockholm.The wine bar was packed as it was early Friday evening but we were fortunate enough to squeeze into a couple of window seats. It was obviously our lucky day. The buzz in the place was amazing - and its particularly reassuring when there are so many local enjoying the place.The quality of the wine chosen for us was quite simply superb from first to last. Putting your faith in the Corvina staff was a leap of faith but they really didn't let us down.We opted to start with the Antipasti which was amazing quality. There were six different meats on the board and each one of them oozed taste. The Corvina were very generous with the quantities too.My pasta del corvina smacked of truffle oil and outshone my wife's fish risotto by a mile. But we were both very happy without food and drink.One thing to note- they don't take cash. They kindly made an exception for us as we didn't have our cards with us.
6. Nisch
Overall Ratings
4 based on 720 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. Gastrologik
Overall Ratings
4 based on 346 reviews
Reviewed By JHBtravel
This is the second time we have dined at this restaurant and since our last visit it has gained a second Michelin star and well deserved The place,service and food is amazing we have dined over the past year in 4 of the top 10 restaurants in the world as of 2018 list and this deserve to be in that list as it is equal to the best of them The multi course menu changes with what is available each day and is light and fresh with some unusual ingredients and flavours As said we eat out at top restaurants around the world more than most people so it was great to go somewhere that has a new approach and experience new flavours We canât wait to return next time we are in Stockholm we just hope that it doesnât get too difficult to get a table as it is so goodThanks guys hope to see you soon
4. Maestro
Overall Ratings
4 based on 342 reviews
Reviewed By Ole Andreas B
Found this lovely Greek restaurant in Soedermalm via Tripadvisor. Small but very cosy. Nice and very friendly staff. The food was excellent, one of the best entrecôtes I have eaten in Stockholm. We had a Greek red wine, a blend of Merlot, Syrah and Xinomavro grapes, fruity and with strong tannins. Very nice with the meat and excellent value. All in all a very good experience.
3. Faviken Magasinet
Overall Ratings
5 based on 208 reviews
Reviewed By joacimnorway
This review needs to be split between the food and the overall experience.. I will start with the experience.. We arrived in Fäviken Friday afternoon and where greeted by a lovely lady that showed us to our rooms, gave us a tour and told us all info we needed to know about the evening. They park your car and you dont do any payment before you leave if you sleep over. The rooms is small and cozy, but fantastic. The sauna with small snacks and drinks and soft lovely towels was also awesome. The beds and linen was super nice and i slept like a baby all night.. Our welcome prior to dinner, when the staff greeted us and we enjoyed a drink in the "living room" downstairs was very nice. And you really see that the staff wants you to have a great time during your stay. The attention to detail was fantastic, every time you left the room someone opened the door when you returned, they smiled and said hi and we really felt happy. After dinner we ordered 4 bottles of wine and asked for fresh coffee out in the lavvo. The staff followed us out and made sure we had a good time. The feeling they gave us being som friendly and professional made the trip worth it alone. Breakfast was super fresh and natural. Bread and butter was a killer and we had a good breakfast. One thing, we called the bell button from the Sauna to order some Champagne. But no one came and we really wanted more Champagne.. Now the food: Its hard to describe the food experience, because its so complex. I understand the thought behind and the concept of serving honest, clean food, not to much butter, not to much salt etc.. But in my opinion the clam would taste better is you fried it in a pan with butter, skip the grilled oyster, and why should we eat pigs blood? It might be that the food is to complicated for my taste, and some courses was good. But something was also totally unnecessary.. And all four of us shared this opinion.. And some meat would also be good;) But again, i would recommend going there to try it. The experience is very special and the staffs service level was serious world class.. Thank you to the staff!
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. Vigarda Vasagatan 14
Reviewed By X9761PRdanielb
Mysigt ställe som gärna lätt blir bullrigt och svårt att konversera i. Hamburgarna är lite mot det råare hållet, brödet något hårt. Pommesen är ok men dippsåsen var väldigt god.
Where to Eat in Jamtland and Harjedalen: The Best Restaurants and Bars
