Now, I typically don't make reviews overseas, but since they are closing later this year to start on a new journey, and this is one of the top restaurants of my lifetime (taste and experience were even better than some 3 star Michelin restaurants), I've decided to throw this review out in case people want to check it out the very last minute :) Everything was impeccable from going into the restaurant all the way to heading out. We were first introduced to the kitchen where all the chefs were making their specialty dishes. It was very heart warming when each specialty dish was brought and explained by the chef that created it. There was no rush, and servers were spot on with cleaning my friends' and my part of the table at the exact same time. Each course was brought in at the perfect time where it didn't come too soon, or it didn't come too late. The 20 course meal was extravagant, and delicious from beginning to end. Although they focus on vegetables compared to other restaurants (and I do love lots of meat!), it didn't feel like I spent an absurd amount on a great experience. If there's one thing to comment on, I do think it's a bit rude that the menu came to be 3000 SEK/person when we dined it, but it was 2500 SEK when we first reserved the table. Otherwise, this is truly one of the best restaurants to go to. read more

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Chefs Anton Bjuhr and Jacob Holmström have really created something special with Gastrologik. After bouncing around Europe at various Michelin starred restaurants, they both settled down in Östermalm (for the time being) to open their own fine-dining restaurant. Focusing on sustainability and simplicity in presentation and aesthetic, Gastrologik has without a doubt earned its two Michelin stars and should be a sought after dining destination for anyone visiting Stockholm. The restaurant I visited was cozy, bright with teal paint and white curtains removing you from the sidewalk and forcing your focus from the windows to the plate. I understand they are going through renovations based on their social media, but I hope the same minimalist aesthetic is retained along with the complete removal from urbanity just beyond the door (I shouldn't act like its a crazy bustling city outside; it is rather quiet and leafy, with the royal library and history museum very nearby). After a brief walk through the restaurant and meeting the staff and seeing the kitchen, you're led to your seat which has a tiny card explaining the (season-based; in our case, summer) theme of the menu. Any drink pairing you may want is offered and the sommelier and/or server (who was impressively knowledgeable for his apparent age) was terrific a guide to by the glass choices. Then begins the deluge of approximately 19 courses made of sustainable, native Swedish flora and fauna (except for the langoustine which came from Norway, for which they were incredibly apologetic). Warm towels, warm hönökaka (Swedish flatbread), and a flowery, smokey, fishy pate is served to start, followed by a hay broth, brewed in a what is similar to a coffee siphon, all of which sounds questionable, but provides a pleasant, earthy taste and aroma without any specific overly powerful flavor. Then began the small bites, starting with chicken liver, meringue and apple, which had a tart but mineral taste as the apple combined with the liver, to form a very complex flavor combination. As is required by every Swedish meal it seems, Kalix Löjrom (essentially salmon roe) was served in a small cup of knackerbrod covered by a beautiful, green, striped top. A riff on what I'd consider a gazpacho (accented again by caviar) followed as a palate cleansing refresher before getting into the larger courses. The next course was a massive oyster, but the star of the show was the spring peas, crisp, fresh, and almost leafy tasting and topped with what could only be described as a spring pea granita. The entire bite melted in your mouth, fusing greenery and the sea in one delicious bite. The infamous Norwegian langoustine was next, so buttery and soft in texture you could barely notice the delicate cook on the meat. Fresh herbs picked from the garden accompanied the meat, along with a buttery, creamy spread if the decadent meat was not enough for you alone. Moving more towards (lighter) red wine type dishes, the mushroom tart with miso and lingonberries was beautiful and delicious; I assume that this is how a Swedish forest would taste if eaten in one bite. After a pit stop course of warm sourdough and fresh butter, a scallop, beautifully "scaled" and served in a miso and mussel dashi was next. Grilled beetroot was served next, which, despite the touch of ox marrow in the dish, highlighted the natural sweetness of beets by also pairing them with hazelnuts and plums. On to the proteins, the courses began with zander (a perch) with broad beans and Swedish ansjovis (sound it out). While delicious, nothing sticks out in my mind beyond the thought "wow that's tasty fish." The quail, on the other hand, while a gamey, delicious piece of moist dark meat, was overshadowed by its side of corn, fermented garlic, and quail heart; probably my favorite aspect out of all components of the meal. The heart, despite thinking it'll be challenging, combined with everything else, might be the best taste I've ever experienced. First, you get three courses at your table, which began with sea buckthorn, rosehip and malt. Blueberries came next, served with tagetes (apparently a marigold) and cream; a terrific "berries and cream" take, tart and flowery, followed by grilled sponge cake and lovage. All desserts fused together the sweet and earthy in such a surgically precise way that it's hard to describe. The meal finishes with your removal to the "living room." This is Gastrologik's work around for having a tight reservation schedule in conjunction with the Swedish requirement that you never ask guests to leave; the guest MUST ask you for the check. Enjoy drinks and one more dessert surprise, which I won't ruin here. Guests all seemed to have a strong reaction however. Eat here. Appreciate the fact you're being ridiculously environmentally friendly while eating some of the best food imaginable. At no point will you be disappointed or bored with any aspect of your meal. read more

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Gastrologik Michelin 2 stars Great demonstration of New Nordic Style culinary techniques. From fresh ingredients from Scandinavia to the complex flavours of local preserved vegetables, combined with innovative seasoning methods and subtle hints of French Haute-cuisine result in a well deserved 2 Michelin Star. read more

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Awarded one star in the most recent Michelin Guide but felt by many to be well on its way to two it was for dinner on night one in Stockholm that two guests sat down at Gastrologik, the next three and a half hours a rollicking exploration of Sweden's early Spring as sunlight continued to glow through curtains until past 23h00. Owned and operated by Chefs Anton Bjuhr and Jacob Holmströmm, the duo's skills honed at the elbow of French masters including the likes of Pierre Gagnaire and Pascal Barbot before returning home to launch a Restaurant of their own in 2012, Gastrologik promises "techniques and inspiration from around the world, but using only local ingredients" and with no menu presented until the end of the evening diners are asked to place themselves at the whim of an open kitchen, some twenty courses arriving with lengthy descriptions by a staff fluent in both Swedish and English. Eschewing linens and ornate decoration in favor of an aesthetic matching Gastrologik's New Nordic sensibilities, allergies and aversions confirmed before launching into a series of small bites, it was with Drinks poured that dinner began first with traditional smoked Fish beneath a blanket of foraged Herbs, the delicate Toast gone as quickly as it arrived and followed by a pungent bite of Ice Mustard Leaf with Wild Garlic plus a Meringue Shell filled with frozen and shaved Chicken Liver atop Apple gel. Showing evidence of both Chefs' pedigrees with progressing flavors, the use of dissimilar ingredients often reinterpreting local Produce to make it stand out rather than act as a garnish, it was after a few additional nibbles that Gastrologik's Spelt Sourdough started on day one of the Restaurant was offered in the form of Crisps with an intensely vegetal Pea Spread, the same Dough later featured as a Loaf next to hand-churned Butter from a farm up the road. Growing into more fully composed plates after the first hour, both Anton and Jacob presenting dishes alongside their staff, it was following a refreshing bowl of local Tomatoes matched to Herring in Pine Oil that raw Shrimp were served to one guest with ground Beets and Fish Roe for the other, the substitution actually a far better dish as the tiny Crustaceans were entirely lost amidst a flavor reminiscent of gasoline. Happy to move past a plate that seemed not only oddly placed but the sort capable of tarnishing a whole meal it was thankfully in a return to form that "Raviolis" made of Radish dazzled amidst Mussels and Oysters, a follow-up of seared Scallops faring equally well in textural juxtaposition to buttery Turnips. Next presenting a grilled Fish Head tableside, its Cheek soon carved out and placed atop Asparagus Custard and local Foliage, it was again working with Asparagus that a Green spear was presented half-dipped in Yogurt, each end offering an entirely different taste whether consumed alone or after being dragged through blackened Butter. Rounding out savories with a rosy piece of roasted Duck in its own Juice next to a tangle of sour Rhubarb, the seasonal Vegetable featured on almost every Swedish Menu at this time off year repeated in a palate-cleansing Granita with Elderflower, it was taking another play from the "New Nordic" handbook that first Dessert served Sorrel beneath Sweet Cream, the Potato Flour Cake to follow also borrowing from the Manifesto by dressing up in Flowers but decidedly delicious nonetheless while bites of Asparagus atop Honey and Colostrum Tarts topped in dehydrated crumbles of the same were equally unique yet excellent in the context of Gastrologik's concept. Finishing the evening with "Grownup's Beehive Candy," a rather unpleasant bite made overwhelmingly bitter with Vodka, it was wishing that the first Cow's Milk would have remained a lasting memory of dinnner that the menu and a book discussing purveyors and the space's architect was provided, a nice touch giving further insight to a Restaurant that could very well achieve the next level with a bit more editing. read more

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Amazing experience. One Michelin star as of 2016, but most definitely deserves two. Service is on the casual side. Decor is tasteful but simple. Food is delightful and the experience of eating it felt like partaking in performance art. My favorite courses (I found most unusual/creative out of the 15 on 9/3/2016) were: Garlic with baked cream and enzymatic fermented garlic - very strong umami taste, looked like a liquid, flowy oil painting, or a tiny pond in the wilderness. Beans with maritime plants and brine ice - first time having a dish where the sauce came in ice form. Reminds me of winter in a forest. Propolis and bee pollen vodka - the moment when I bit into this was blissful. (so curious how this was made!) This was my first foray into contemporary Scandinavian cuisine / the foraging theme so not too sure how it compares to other similar restaurants. But of all the Michelin starred restaurants I've ever been to (all in NYC, granted), the only one IMO that came close to this experience in sheer creativity and whimsy was Eleven Madison Park, a three-star restaurant and one of the best in the US. In other words don't miss this dining experience while in Stockholm! Tip for procuring a last minute table: we walked in at 6PM on a Saturday, while on our way to Speceriet and were pleasantly surprised to find they could accommodate us. So go early rather than late. Also the Yelp listed hours seem to be wrong (says opens at 7pm). read more

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Gastrologik was a treat of a 1-Michelin Star dinner while we were in Stockholm & a highlight of our trip. The biggest draw for us was that the menu changes almost daily - as they use only the freshest locally sourced, ingredients. Color us intrigued! Creating a special Vegetarian Tasting menu just for us, we were not only greeted by name at the door & welcomed but they also confirmed our veggie preference then assured us they had us well in hand - and did they! We opted for the wine pairing & you'll want to do the same - it was perfect! The staff was super nice, very attentive & laid back. It was a perfect evening & we enjoyed: Flat bread with sour cream & celeriac Tartlet with cream & asparagus, potato w fennel, yellow beet in apple reduction White asparagus with cucumber & herbs in mushroom reduction Bread and hand-churned butter Brussels sprouts with sorrel yogurt Grilled asparagus in dried yogurt w/ grilled butter & cornflower Potato taco with caramelized onion and butter glazed onion New potato cooked in algae with crispy potato & doll in butter emulsion White asparagus porridge Roasted cabbage in truffle oil and steamed cabbage with reduced cabbage oil Artichoke, leek in browned butter, artichoke with goat cheese in homemade soy sauce Fresh & aged goat cheese in chamomile on beet cake White asparagus with dandelion flowers & last years dandelion honey Bees wax ice cream pollen & honey Ice cream w nettles reduction, caramel & yesterdays breadcrumbs Chamomile with vodka filling Cinnamon bulle, artichoke jelly, some kind of cracker with sorrel Amaretto liquor to finish off the evening - OMG! This was a homemade liquor cart that they brought over & there was a wide variety of whiskeys from which to choose. The amaretto was sweet and smooth & hit the spot! And to make it even more memorable, we were send home with a lovely bound booklet that held our menu Couldn't believe this was a 1-Star restaurant - Gastrologik totally deserves at least 2-Michelin Stars - well done guys!! TOTAL 2 people 3.75 hours 17 courses 2 champagnes, 2 wine pairings, 2 whiskeys 7000 SEK including tip read more

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I came to gastrologik as a solo diner, and arrived a few minutes before my reservation. Despite that, they seated me immediately. The dining area itself is smaller than most but extremely warm and inviting. It's nice to also look over and see the culinary team whipping up each course! The sommelier was so friendly and willing to provide me with feedback on the different wines- it was a truly great selection! The courses themselves were inventive, pretty, and most importantly tasty. There are a few other Michelin starred places I've tried that try to pick the boundaries of the concept of each dish but completely miss the mark on flavor; not here! read more

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Gastrologik is currently a 2-star Michelin restaurant. I HIGHLY recommend making a reservation while you are in Stockholm. (Also, it's within walking distance of Mikkeller Stockholm, so go there before or after for a drink!) My boyfriend and I made a reservation for Gastrologik as a gift to ourselves during vacation, and I'm so glad that we did. The restaurant and the service is unpretentious and extremely attentive. There isn't a large sign outside the door, but someone was standing outside and when they saw us coming asked if we were with the "Lauren party." Sure are! We selected the standard wine pairing to go with the meal, and every bite was fresh and delicious. The menu changes frequently with local/Swedish ingredients, so I won't go into detail with exactly what we ate. I will say that we enjoyed everything immensely. (Yes, at some point I did cry because the meal was that delicious.) I know that some people are afraid that wine pairings aren't worth it, but they were generous with the servings and topped up our glasses several times during the meal. Two unique items from Gastrologik: - Everything they serve is uniquely from Sweden. That included the ABBA music playing in the bathroom. It made me laugh. - After the dinner they move you to a comfortable sitting room for dessert and after-dinner drinks. My boyfriend and I were having such a good time, and they did not rush us out the door. Be prepared for the cost! We knew going in that it would be expensive --about $700 USD. Honestly, worth every penny. read more

This newly opened restaurant serves some of the best food to be had in Stockholm. The service is very good, a bit relaxed but I really liked the attentive and knowledgeable staff. The menu is very simple as there are only two options either three courses or six courses. There is no other information in the menu so it is all about what the chefs cook on the day so perhaps not for the person who need to be in control and decide on every detail. They did ask on allergies and if there is something specific that one would not eat. The food was great, a good mix of innovative food but not going too far. Wine list was also very good and all the wines could be had by the glass so that was great. No fixed wine packages instead they focus on discussing preferences and then agreeing on suitable wines. All in all a great experience and I will surely be back. read more

It was a wonderful evening with my family at Gastrologik. We loved the harmonious experience here. Dinner was 15 courses and we paired them with 5 non-alcoholic beverages. My photos should give you the idea of how wonderful this place is. P/S we loved how creative the dishes are except the caviar....which we find it very salty. But perhaps it's just a Nordic thing? read more

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I joined the community table, quite similar to a chefs table with the obvious difference that it's shared amongst 8 persons with separate reservations, at this one-Michelin star restaurant known as Gastrologik a Thursday evening. It opened in 2011 as a joint endeavor by Anton Bjuhr and Jacob Holmström. The whole philosophy behind Gastrologik is to work closely with local producers, farmers, and butchers to delicately refine and elevate whatever produce is currently available. With this in mind, several dishes may change from one night to another. The outside of Gastrologik is anonymous, not hinting as to what's behind the white curtain-laden windows. The décor inside is abstemious with white walls, sporadic modern art, oak tables without tablecloths, elements of copper, and turquoise glass walls behind the kitchen assembly line. Being seated at the community table surely comes with some new dining experiences. First off, you don't know everyone at the table and such a thing may at first feel a bit stiff and odd. But things come loose quite naturally, at least if people are open and friendly and luckily for me that was the case this evening. The food started coming in quite rapidly after we all had been seated but it never felt rushed or lazy. The dishes of food were delicately prepared, explained and sometimes also cooked tableside. It was presented both by the talented and friendly waitress and also from the head chefs Anton and Jacob that explained their philosophy about Gastrologik; in short fine dining but still fun and relaxing and definitely not stiff. In some ways I do believe they achieve this, though not to perfection. One of the dishes and its accompanying drink during the 4 hour degustation was served in the kitchen with Anton talking more about the restaurant. To go into every detail about all the dishes is beyond the scope (and length) of this review, so to put it in a broader perspective it's pretty much easiest to say that the food is near impeccable. The flavors all work and complement each other in perfect harmony with exciting combinations. It was just one dish that fell completely flat and threw the whole experience off balance - a bee pollen vodka candy that was too overpowering and horrible. Though I'm curious how far they can push this "new nordic concept". It might run out of steam sooner than later, as in some ways it feels slightly dated. But no matter how good the food was, the whole experience wasn't perfect. I don't mind paying good money for excellent and exciting food in an amazing setting, and the price for this menu is definitely in the upper echelon of things though still acceptable. But to charge what they do for the wine package, that only consists of a total of 6 different wines to a total of 21 dishes is ludicrous. I can't escape the feeling of having been completely ripped off. Neither were any of the wines particularly exciting or innovative in their food pairing except two. I have definitely experienced much better pairings than this. So while the overall experience is still good - it's not perfect and I just don't find that its worth the cost. And with that in mind, don't expect me to return. Menu served on September 14th, 2017: Iced lettuce with rose hip miso Chicken liver with sorrel and meringue Smoked pork with dill- and fennelseeds Crispbread with home churned butter Beans, oysters, parsley, pickled onion Unripe corn with langoustine, sunflowers, pickled chanterelles, crown dill Barbequed cauliflower mushroom, pears, fennel pollen, smoked ox marrow Quail, truffle algae, onion Brisket, plum, salsify, jerusalem artichoke flowers Fresh goats cheese, pancake lupine, cress, rhubard Frosen rose hip, buckthorn Plum with plum core ice cream Lingonberry, fir, dried Karl Johan mushroom Adult candy from beehive Bun med sunflower seeds and woodruff Fermented garlic with Katjaapple Colostrum pancake with cloudberries Wines: 2011 Schiefergestein Bockenaer Riesling, Weingut Schäfer-Fröhlich, Nahe 2011 Lagrave-Martillac Blanc, Château Latour-Martillac, Pessac-Léognan 2015 Les Sopoius, Jean-Pascal & Peggy Buronfosse, Jura 2014 Tinto Crianza, Pago de Los Capellanes, Ribera del Duero 2015 Cuvée Alexandria, Domaine Matassa 2009 Les 4 Villages, Domaine Fournier-Longchamps, Loire read more

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This is not just a dinner, it's an experience. We had the privilege of attending a private party here with an 8 course meal and 2 desserts. Every single course was something unexpected, incredibly creative and absolutely delicious!!! We learned that the menu changes almost daily - as they use only the freshest ingredients, sourced locally. Highly recommend! read more

We found Gastrologik on Where Chefs Eat and were very impressed. This place is kind of amazing. The interiors were all white with coppery accents, which made the atmosphere feel very clean and upscale. The menu is based on the freshest ingredients of the day, and we were continually impressed with the innovative, creative dishes that came to our table. Overall, we had 7 small dishes, 5 courses, 3 gooseberry-based small desserts, 2 larger desserts, and 1 last bite. read more

First time visiting and I only wish that I had come sooner. Such a beautiful and cozy dining experience. Perfectly balanced all around. A beautifully designed space. 5 hours seemed like a flash. Every detail of this restaurant is on point. Every dish was perfection and the entire staff was incredibly knowledgeable and genuinely friendly (without trying too hard). It's such a delicate balance and the entire experience was so lovely. I look forward to returning and telling all of my friends to go when in town. Thank you for the memories! *Oh and they give you a little white book at the end which is the first I've ever experienced from a restaurant. So special. Tack! read more

Unfortunately this was a highly overrated experience Serious atmosphere w no sense of fun. Uneven drawn out service. Substandard dishes for the most part. I simply did NOT care for the Turbot or Quail main dishes nor the pork & the rest were nice but nothing outstanding An old school new Nordic that needs a makeover especially the fan over the open kitchen stove. Shameful read more

Excellent in every way. Every bite was inventive, creative, and absolutely delicious. Anton and the whole crew was incredibly welcoming and unpretentious. This restaurant lived up to every bit of hype and I cannot wait to return. read more

I also have dined at the finest restaurants. This one belongs in that category. It is a world class restaurant that perfectly reflects the haute Scandinavian food movement. Amazing. read more

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Our favorite meal of our week in Stockholm and Copenhagen. Each dish was very good and the entire evening was a great experience. I would highly recommend the restaurant. read more

Most amazing and incredible dining experience my wife and I have ever had. 21 courses, each of which was perfectly and expertly executed, with excellent drinks (from beer to wine to digestif to Chemex SO Kenyan coffee). Tour of the kitchen included with many conversations with one of the main chefs/founders sprinkled throughout. Expensive but absolutely worth it. The clear #1 highlight of our trip to Stockholm. Highly recommended! read more

This is hands down one of my favorite food memories in Stockholm, a place I rate higher even that Matthias Dahlgren's Matsalen. The ambience, the service, the wine pairing, not to mention the food - was spectacular. We ordered the 6 course and I truly did not want the experience to end. The attentive staff, the tiny details of the chosen linen and cutlery -was all superb. I delighted in the presentation of the food, hot stones and moss used to present some dishes. Fantastic! As other reviewers write, they perfectly balance the experimental without going too far. Definitely a must do place if you're in Stockholm and you're a foodie. Don't forget the order the wine packet with the food as it really does round off the whole experience. read more

I was raised on good cooking and have traveled to over 50 countries but Gastrologik was the most amazing dinning experience I have ever had in my life. Yes, it's expensive, but you will forget the cost long before the ninth course. Prepare to be blown away! read more

Gastrologik is one of the newer "new Nordic" foraging style restaurants, and it is wonderful - the menu was exciting, everything tasted great, all the way from the bread and the butter to the mains and the dessert, and the service was relaxed but quite knowedgeable. A very nice option for a fancier dinner in Stockholm. The cod fritters that were served early on in the meal are particularly memorable. read more