Celeste

Arrive at the entrance to the multi-purpose Batteriet building and you will be led into an inner courtyard; here, the chefs greet you with welcome snacks, before showing you to your table in front of the open kitchen. Their cooking (and the décor) changes with the seasons and there is precision, balance and superb produce in each dish – epitomised by an immaculate, super fine tartlet filled with a tartare of Swedish beef. In a twist on the drinks pairing format, diners can choose between a wine, cocktail or soft drink at each course.

• Arrival is part of the choreography, you are led through an inner courtyard, greeted with snacks, then seated facing the open kitchen.
• Pairing is flexible, each course can be matched with wine, a cocktail, or a soft drink.
• A rooftop terrace turns the restaurant into a drinks destination on summer evenings.

• Swedish beef, used in a fine tartlet filled with tartare.
• Seasonal vegetables and herbs, shifting with the time of year.
• Precise sauces and broths built for balance rather than weight.
• Cocktail-ready aromatics, used in the kitchen and the glass, especially in the terrace season.

A seasonal tasting menu served in front of an open kitchen on the upper floors of the Batteriet building. Guests are welcomed in the courtyard with snacks before dinner, then dishes land with Swedish produce at the core, and a drinks pairing that can switch course by course between wine, cocktails and non-alcoholic options.