Restaurant Trädgårdsgatan 26
Restaurateur Jonas Åhman creates dishes with ingredients both from the island and further afield, with the ambition to give you a memorable evening both in terms of food, drink and service in the small neighborhood pub. In December 2014, Trädgårdsgatan 26 was named one of the Nordics' best restaurants in the first edition of "White Guide Nordics 250 Best Restaurants 2015", of which only about 80 were from Sweden.
Since then, we have remained in the guide year after year. We feel proud and happy about that recognition and it spurs us on for the upcoming season
WG writes:
"Personal pub
Shredded Swedish veal, you don't get that often. But now it lies there so determinedly, begging to be eaten. And it's very soft against the zesty horseradish emulsion, the fried parsnips, the capers and the pickled red onion. Then follows a fine herb-covered halibut served with rice risotto, mussels and crudaiola on tomato and celeriac and a well-balanced mussel and white wine sauce. We expected a mineral-fresh riesling with high acidity from Alsace to go with the fish. But be surprised with a complex Italian soave that lands on the palate like a whole garden full of ripe oranges and peaches with a hint of honey, crushed stone and bergamot tea. Our waitress tells the story in short that she "likes soave". A bit snobbish considering that restaurateur Jonas Åhman is known precisely for his careful wine selections. The menu continues with a slightly too salty and slightly too red herb-roasted lamb fillet. It is fried extra at our request and comes with a super fresh lemon polenta with artichoke and dried olives. To top it off, a top cream cheese cream with bacon, basil, tomato and garlic. Hand-picked donuts, strawberries, cherries and blackberries with elderberry anglaise, soft almond cake and dulce de leche are the highlight of the evening. The restaurant with room for only 16 guests and the fact that from every table you can see the master chef himself in action make the dinner personal. May Åhman's flavors never leave this dining room."
WG writes:
"Personal pub
Shredded Swedish veal, you don't get that often. But now it lies there so determinedly, begging to be eaten. And it's very soft against the zesty horseradish emulsion, the fried parsnips, the capers and the pickled red onion. Then follows a fine herb-covered halibut served with rice risotto, mussels and crudaiola on tomato and celeriac and a well-balanced mussel and white wine sauce. We expected a mineral-fresh riesling with high acidity from Alsace to go with the fish. But be surprised with a complex Italian soave that lands on the palate like a whole garden full of ripe oranges and peaches with a hint of honey, crushed stone and bergamot tea. Our waitress tells the story in short that she "likes soave". A bit snobbish considering that restaurateur Jonas Åhman is known precisely for his careful wine selections. The menu continues with a slightly too salty and slightly too red herb-roasted lamb fillet. It is fried extra at our request and comes with a super fresh lemon polenta with artichoke and dried olives. To top it off, a top cream cheese cream with bacon, basil, tomato and garlic. Hand-picked donuts, strawberries, cherries and blackberries with elderberry anglaise, soft almond cake and dulce de leche are the highlight of the evening. The restaurant with room for only 16 guests and the fact that from every table you can see the master chef himself in action make the dinner personal. May Åhman's flavors never leave this dining room."
Award
- White guide
- TripAdvisor - Restaurant
- 5 stars