This restaurant is worthy not only because of its sublime cuisine but because it gives you an excuse to visit the beautiful Fjäderholm archipelago that lies at the doorstep of Stockholm. Just a 25-minute ferry ride from the center of the city, it's reached by traveling to the closest island in the chain, Fjäderholmarna. You have a choice of dining on the veranda (ideal in summer), at a table in the loft, or in the traditionally decorated main dining room. Backed up by a good wine list, the menu offers well-balanced dishes, and chefs show off impeccably sharp skills in the kitchen. The chef is strongest with fish dishes, including steamed halibut in a butter sauce with trout roe, or roasted filet of salmon with sweet peppers, artichokes, and walnuts. (At last we've found a chef willing to serve salmon in a less-than-traditional method.) Meat courses feature the likes of Swedish meatballs with cream sauce and lingonberries (how Swedish can you get?). Appetizers are also imaginative, including spinach salad with fried oysters and shallot vinaigrette, and the dessert specialty -- dark chocolate with brittle and buckthorn sorbet -- is suitably decadent.
- © Frommer's 2013
- Recommended 2010