AIRA
Stockholm, Sweden
⭐2 Stars
The Experience
From Michelin Guide
This strikingly designed restaurant sits near the beautiful Royal Djurgården. Its stage is the open kitchen, with the chefs often adding their finishing touches tableside. Beautifully composed dishes use top quality Nordic ingredients and deliver well-judged flavours and textures, featuring the likes of halibut with fermented melon, sesame and jalapeno. Service is top-notch and it’s worth opting for either a wine pairing or the creative non-alcoholic option featuring ingredients from their garden. Be sure arrive early for a drink on the waterside terrace too.
Unique Things
From Visitor Experiences
Aira’s Architectural Design and Dining Layout
The restaurant is housed in a custom-designed wooden building by renowned Swedish architect Jonas Bohlin. Guests enter through an open kitchen, allowing them to witness food preparation without the kitchen dominating the dining experience. This layout balances the theatrical element of seeing the chefs at work with the intimacy of enjoying company at the table, similar to the setup at Noma.Integration of Nordic Terroir with Japanese Precision and French Technique
Aira’s cuisine deeply respects local Nordic ingredients—such as North Atlantic langoustine and wild duck from nearby forests—while incorporating influences from Japanese precision and French culinary techniques. This fusion results in clean, layered, and elegant flavors that emphasize restraint and purpose on each plate.Location and Atmosphere as Part of the Experience
Situated on the island of Djurgården by a tranquil marina, Aira offers floor-to-ceiling windows framing views of the Stockholm archipelago and its seasonal changes. The interior, made of oak, stone, and copper, creates a calm, sanctuary-like atmosphere that complements the dining experience, making the setting as integral as the food itself.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant AIRA in Stockholm, reflecting its Nordic and modern culinary philosophy, include:
Langoustine: Featured in canapés with browned butter, highlighting the delicate seafood from the North Atlantic, treated with reverence to preserve its natural flavor.
Halibut: Served with fermented melon, sesame, and jalapeño, this top-quality Nordic fish is a centerpiece ingredient showcasing clean, layered flavors and textures.
Wild duck or pigeon: Game from nearby forests, used in dishes with shiitake, liquorice, sake, and marigold, emphasizing local sourcing and complex flavor combinations.
Seasonal vegetables and herbs: Including ingredients like green peas, tarragon, Thai basil, and pea sprouts, often sourced from organic gardens near Stockholm, these are creatively prepared to be stars of the plate.
Fermented and foraged elements: Such as fermented melon and Jerusalem artichoke, adding depth and Nordic terroir to dishes with modern techniques.
These ingredients are significant as they embody AIRA’s commitment to Nordic terroir, sustainability, and precision, combining local produce with Japanese and French culinary influences to create elegant, well-balanced dishes that respect the integrity of each element.