Top Restaurants in Solna
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Top 10 Scandinavian food in Solna, Stockholm County, Sweden
Discover Restaurants offering the best Scandinavian food in Solna, Stockholm County, Sweden including Agrikultur, Lilla Ego, Nisch, Ulriksdals Tradgardscafe, Hufvudsta Gard Mat & Moten, Adam & Albin Matstudio, DalaNisse, Regissorsvillan, Bistro Bestick, Portal Restaurant
Things to do in Solna
10. Portal Restaurant
Overall Ratings
4 based on 255 reviews
Reviewed By 737cardon
Average food: appetizers girolles on toast with butter sauce was a disaster : buttery with over salted girolles; charcuterie plate was good. Tartare was average, pork ribs were poor: dry meat, huge portion. We skipped dessert. Wine Argentinian Malbec over expensive.Mezzanine seating was cramped.Really not worth the detour. Friendly service.
9. Bistro Bestick
Overall Ratings
4 based on 1302 reviews
Bistro Bestick is a newly opened informal bistro in the heart of Stockholm's business district. Bistro Bestick serves traditional Swedish dishes as well as internationally-inspired cuisine. The menu on the blackboard changes daily to reflect the season. C
Reviewed By Catrinel T
Excellent dinner. I had the marinated arctic char dish and enjoyed it very much; it looked and tasted like a mini-garden of colours and flavours. The atmosphere was warm and very friendly, you feel immediately welcome. I also appreciated the possibility to book a table via internet, which made things really easy.
8. Regissorsvillan
Overall Ratings
4 based on 85 reviews
Reviewed By LG4KL
If you like small restuarants with a genuine touch with a theme this is a place to go to. Inspired by the movie making history on the premises combined with good service and a creative chef makes this place really good. What keeps this from five point rating from me was our main dish. We had a slow cooked beef course and it wasn't good at all. Very small place so make sure to reserve a table in advance.Hi there,Thank you for your visit and sharing your experience! We're really sorry to hear about your main course. Welcome back to our cozy restaurant! /Stina
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7. DalaNisse
Overall Ratings
4 based on 141 reviews
Reviewed By 338katjas
Food was excellent, we had very tender beef medium to perfection and lamb filet. Nice choice of sides including Rösti which was very tasty. Portions are big! Good wine.Service was friendly and attentive and of course English no problem.All for very reasonable price.Nice atmosphere- overall place is not too big. Conversations without shouting easily possible.
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6. 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.
5. Hufvudsta Gard Mat & Moten
Overall Ratings
5 based on 50 reviews
Hufvudsta Gård Mat & Möten is offering conference packages and lovely meeting rooms in a charming mansion from 1836. Our facility also a first class restaurant for business lunches and representation dinners that also offer cooking classes and food testin
Reviewed By LG4KL
Located next to the water with a terrass facing it, this is a great place for a dinner for a small and large Group. Start with a drink in the evening sun and then enjoy a great dinner cooked with attention to details and taste. The fish was great and so was the mixed appetizers.
4. 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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3. 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!
2. 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!
1. 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!
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