Koka

Set beneath an ornate 19C glass ceiling, this warm, elegant restaurant comes with wood-panelling and bespoke furnishings. Carefully prepared dishes are light and refreshingly original. Menu KOKA is the main event, the Farmers Menu offers a slightly lighter option and an even shorter version is available at certain times. All menus are meat-free, focussed instead on quality seafood and plant-led cooking. Well-chosen wines and smooth service complete the picture.

Reincarnation of a previous fine-dining concept

• Koka was formed in 2014 after the award-winning Kock & Vin restaurant was reincarnated as Koka, signaling a new era for the same team in Gothenburg.

Michelin-starred since 2015 with a Modern West Swedish gastronomy approach

• The restaurant holds one Michelin star and bases its menu on clear flavors from a few high-quality, locally sourced ingredients from western Sweden, offered as 3-, 5-, or 7-course tasting experiences.

Wine program emphasizes natural wines

• Reviews note that Koka’s wine list is carefully curated with a leaning toward natural wines to pair with its New Nordic tasting menus.

Signature Ingredients

• Goat cheese: Locally produced goat cheese used in dishes like carrots with goat cheese, marigold, and quinoa; showcases West Swedish dairy and a preference for minimal, clear flavors where a single dairy accent elevates the plate.
• Edible marigold (calendula): A bright, edible flower used as garnish in carrot dishes; adds color, aroma, and a subtle note of floral sweetness, emblematic of New Nordic seasonal plating.
• Almondine potatoes: Thin, crisp almondine-style potatoes featured on the menu; paired with sour cream, capers, and dried egg yolk to balance richness with bright acidity and texture.
• Butter (the kitchen’s hallmark): A central element celebrated in Koka’s philosophy and in the dish named 'Butter!'; demonstrates the emphasis on dairy richness and simple flavors achieved through buttered textures.
• Yellow pea miso: A distinctive miso made from yellow peas used with cod (cod with yellow pea miso, cucumbers, and mushrooms); adds umami and a Swedish twist on miso pairing.
• Coriander seeds (pickled): Pickled coriander seeds accompany beef; provide citrusy brightness and savory depth that cuts through rich meat, a signature Nordic accent.
• Langoustine: A premium local shellfish featured in signature seafood dishes, often paired with agretti and roasted tomato for a clean, bright seafood profile.
• Agretti: A briny, crisp green used with langoustine; illustrates the restaurant’s use of unusual Nordic greens to contrast seafood sweetness.
• Horseradish: A sharp, pungent root used with mackerel; adds heat and aroma to balance delicate fish and earthy root vegetables.