Spring

Description:

• The trendiness of this place never plays second fiddle to the Eastern and Western fusion cuisine. The key is not only Chef Johan Lindqvist's skill in the kitchen, but a carefully chosen list of high-quality and fresh ingredients. During your lunch (no dinner), dishes such as steamed chicken dumplings appear, all in delicate hues and brimming with flavor, followed by Japanese eel with foie gras and a maki tempura. There is more to come, including an amazing poached cod in ginger bouillon with shiitake mushrooms and bok choy; grilled veal entrecôte with sea urchin butter and sweetbreads seasoned with five spices; and confit of turbot with a crab and radish terrine. The minimalist decor of blond ash wood from northern Sweden is livened up by the bold-colored furniture from Asia. Mostly upwardly mobile young people have made Spring a hit since the day it opened. "We view it as 'in' to eat here," one of the young Stockholmer patrons told us. We have to agree.

• © Frommer's 2013

Awards:

Frommer's

•  Recommended 2010