Seafood Gastro

The magnificent, imposing Grand Hôtel is the home for this decadent restaurant, where rich flavours and impeccable Nordic seafood reign supreme. The tasting menu takes you through a roll-call of high-end fish and shellfish, whether it’s sweet langoustine, milky raw shrimp or Oscietra caviar, the ultimate premium ingredient. Each one is treated with great skill by the chefs, with Japanese influences like wasabi, yuzu and chawanmushi making an appearance. It all comes at a price, but the luxuriousness of the produce is undeniable.

Seafood in a broader sense

• Seafood Gastro defines 'seafood' beyond fish and shellfish to include algae, water plants, shoreline plants, and even seabirds, creating a broader, seasonally driven menu with a strong sustainability focus.

Grand Hôtel venue and location

• Located inside Grand Hôtel Stockholm, opened in 2023 in the renovated Rutabaga space and positioned across the hallway from Mathias Dahlgren’s Matbaren.

Michelin-starred and artful presentation

• The restaurant earned its first Michelin star in 2024; dishes are presented as works of art on the plate and the tasting menu evolves with the seasons.

Signature Ingredients

• Arctic char: A centerpiece of Seafood Gastro’s Nordic sea-forward concept. The menu showcases Arctic char in refined preparations (e.g., Arctic char tartare), highlighting pristine Nordic waters, delicate texture, and bright, citrusy or floral contrasts that elevate its natural fat and umami.
• Lobster: A luxury staple in the tasting menu, with dishes such as poached lobster accompanied by saffron sauce and microgreens. This preparation emphasizes pristine lobster sweetness, precise poaching technique, and saffron’s warm aroma to complement crustacean sweetness.
• Algae and seaweed (sea vegetables): A core ingredient set in the “seafood in a broader sense” approach, used to provide mineral notes, texture, and umami, sourced from Nordic coastal ecosystems.
• Water plants (seagrass) and shoreline flora: Part of the restaurant’s marine-forward palette, used to introduce briny, oceanic freshness and to extend the range of sea-derived flavors beyond fish and shellfish.
• Broader seafood ecosystem ingredients (including seabirds as inspiration): The concept embraces a wider definition of seafood, incorporating ingredients and inspirations from the sea’s ecosystems, which informs menu storytelling and ingredient choices.
• These ingredients are sourced with sustainability in mind from Nordic waters and trusted partners, aligning with Mathias Dahlgren’s seafood-centric philosophy.