Nour

Up on the third floor of a beautiful city centre townhouse, you’ll find this sedate restaurant with a discreet, intimate feel. In a nod to Chef Sayan Isaksson’s heritage and experience, the menu seamlessly fuses Swedish produce with Japanese influences – such as in the okonomiyaki, which uses black truffle from the island of Gotland. Original, well-composed dishes are spread across a tasting menu of 5 or 9 courses.

• Two fixed tasting-menu lengths: A 5-course and 8-course format, with clearly priced pairings listed by the restaurant.
• Townhouse, third-floor dining room: A discreet, intimate room above street level in the city centre.
• Dietary policy is explicit: No vegan menu, with vegetarian and pescetarian options positioned as the workable alternatives.

• Swedish seasonal produce: The base material of the tasting menus, changing through the year.
• Japanese technique and seasoning: Japanese influences run through the structure and flavouring of the dishes.
• Gotland black truffle: Used as a luxury accent, including in the restaurant’s okonomiyaki.

One-star restaurant on the third floor of a central Stockholm townhouse, built around Swedish produce with Japanese influences. The kitchen serves set tasting menus in two lengths, a 5-course menu (SEK 2,150) and an 8-course menu (SEK 2,500), with optional wine, mixed, and non-alcoholic pairings. Vegan menus are not offered.