Contemporary elegance and a certain culinary daring combine at this outpost of the famed New York restaurant. The chefs here use prime regional produce to turn out a highly refined cuisine that never overreaches and invariably satisfies. The kitchen's prowess is exemplified by a series of starters that range from duck rillette with lingonberries and chantarelles to a corn soup with chorizo and watercress. The raw bar is also the best in town, and includes those divine Swedish belon oysters. Tasty main courses include halibut poached in almond milk or, from the grill, dry-age Swedish rib-eye with onion rings or even a mixed seafood grill with aioli. If you want to be a bit more lavish, order the platter of "seven tastes" in seafood. For dessert, try the "Arctic Circle," a combination of fresh blueberries and goat-cheese ice cream.
- © Frommer's 2013
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- Highly Recommended 2010