Acclaimed chef Klas Lindberg opened his own venue, Portal, in the summer of 2016. Open all days of the week, with lunch Monday through Friday, Portal connects to a new trend on the Stockholm restaurant scene of availability and long opening hours. Lindberg's aim is to cook “uncomplicated food with distinct flavors from good produce.” Another ambition is to match each dish with bottles from the wine cellar selection of Totte Steneby, an award-winning sommelier.

Chef Niklas Ekstedt has opened this new wine bar across the street from his Michelin-starred, wood-oven-driven namesake restaurant. On the premises, where logs for the oven were previously stored, Ekstedt’s head sommelier, Maximilian Mellfors, pours bespoke, primarily non-intervention wines and beers from around the world, accompanied by small dishes. Thankfully, due to the democratic no-reservations policy, anyone can score a table at this very busy spot close to Stureplan, Stockholm's longtime entertainment nucleus.

Behind the bar at Penny & Bill, in the restored bank building from the ’70s, award-winning bartender Johan Evers is king. Together with the chefs, he creates ingenious “foodtails”: tailored combinations of cocktails and small plates. From the raw bar and grill comes fresh fish, seafood, and vegetables matched with a generous list of wines and brews.

Undisputed ruler of the Swedish fine-dining scene Mathias Dahlgren has thrown out not only the swanky Hollywood Regency interior from his double Michelin-starred Matsalen, but also the meat, fish, and much of the Nordic cooking traditions the original restaurant was known for. The meat-obsessed Stockholm restaurant crowd has been a bit skeptical of this act of innovation, but Rutabaga is a world-class, green, lacto-ovo-vegetarian kitchen that draws inspiration from the whole world.

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In February 2017, Jonas Sandberg, a former restaurant manager at Fäviken, and one of Sweden’s most celebrated sommeliers, Béatrice Becher, opened their dream bar. Wine is at the heart of the enterprise, while small dishes excel and a selection of cigars can be enjoyed in one of the chairs right outside, weather permitting. The wine list and menu change daily, and this is another walk-in-only spot.

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Chef Malin Söderström is the latest vendor to join the lineup at the Teatern food hall — and incidentally, she’s also the first first female chef to throw in with the likes of Magnus Nilsson (he’s selling hot dogs) and Adam Dahlberg and Albin Wessman (they’ve got a ramen stall). She offers a hearty fish stew based on blue mussel broth from the Swedish west coast, crayfish in sourdough bread, vendace roe with potatoes and smetana, and a choice of daily catches from the counter.

#skåpmat ! Råraka med lökar, créme fraiche och krusbär @magdalenastenius

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