28+

This atmospheric, passionately run basement restaurant has been a Gothenburg institution for over 30 years. Carefully judged, classically based cooking showcases prime seasonal ingredients, skilfully blending French and Swedish influences to create intricate, precise, boldly flavoured dishes. There's an exceptional cheese selection and an outstanding wine list.

35 Years of Michelin Recognition

• 28+ has proudly retained its Michelin star for 35 consecutive years, showcasing its commitment to excellence in fine dining.

Seasonal and Local Focus

• The restaurant emphasizes seasonal and local produce, updating its menu every 4-6 weeks to reflect the freshest ingredients available, ensuring a unique dining experience with each visit.

Intimate Dining Options

• 28+ offers a private dining experience in its "Chambre Separée," accommodating small groups for a more personalized and exclusive meal setting.

Signature Ingredients

• Sturgeon Caviar: A luxurious ingredient that adds a rich, briny flavor to dishes, often paired with pickled vegetables to enhance its delicate taste. Sourced from sustainable fisheries, it exemplifies the restaurant's commitment to quality and local produce.
• Kalix Vendace Roe: A unique Swedish delicacy known for its delicate flavor and texture, used in dishes like gnocchi. This roe is harvested from the pristine waters of Kalix, showcasing the restaurant's focus on local ingredients.
• Butter Fried Cod: A staple in Swedish cuisine, this fish is prepared to perfection, highlighting its flaky texture and mild flavor. The use of local cod reflects the restaurant's dedication to seasonal and regional produce.
• Jerusalem Artichoke: Featured in various forms, including sauces and pickles, this root vegetable adds a nutty flavor and creamy texture to dishes, showcasing the restaurant's innovative approach to traditional ingredients.
• Pumpkin Cake: A seasonal dessert that combines the sweetness of pumpkin with spices and creamy elements, representing the restaurant's ability to blend classic flavors with modern techniques. This dish often features locally sourced pumpkins, emphasizing freshness and quality.
• Gruyère Cheese: Aged for 24 months, this cheese is used in sauces and as a garnish, providing a rich, nutty flavor that complements many dishes. Its inclusion highlights the restaurant's passion for high-quality cheese and its role in fine dining.