SWEDEN: White Guide Café is here

SWEDEN: White Guide Café is here

NEWS SWEDEN: On Monday the 30th of May the latest White Guide Café, listing the best cafés 2016-17, was released. Eight winners in different categories were also anounced along with the guide, that lists 336 cafés.

At the release party, more than 300 guests mingled and celebrated in the picturesque Eric Ericson Hall, a former church located on Skeppsholmen Island in Stockholm. Over 400 cafés were evaluated , with 336 securing a coveted spot in the guide.

The Swedish “fika” tradition – drinking coffee and having cake, whether at home or at a café – is strong, as evidenced by the interest in the guide, available as both app and book. But “to fika” is an evolving concept, says café guide editor Lena Ilkjaer:


  • Worth trying

    Oaxen Krog

    Global Masters Level 92
    Chambre separéeTables outsideWheelchair accessVegetarian dishesRooms availableUtmärkt och/eller speciellt dryckesutbud (Restaurang)Utmärkt kaffeutbudAmerican ExpressMedlem i Visita – Svensk Besöksnäring

    Magnus Ek is one of the pioneers of New Nordic cuisine. Yes, long before the famous manifesto came out in 2004. He is best known for his tireless pursuit of different plants and flavour-agents from the forest and the soil. But both at his first location on the island of Oaxen and now at the former shipyard on Djurgården in Stockholm’s inner archipelago, he forages as much along the water’s edge as on hill and dale. Seaweed, sea grass and algae of various types have been included in Ek’s gastronomy for over a decade, so of course it is here we have had the chance to try glass shrimp in their shells, swim bladders and Icelandic ocean quahog. The quahog is seriously chewy with powerful sea flavours, a real ocean tough guy, and can also be over 500 years old. Ek serves the recalcitrant old guy carved in its shell with crispy Icelandic dulse and matches its high salinity with the slightly tart sweetness of sea buckthorn. Then a series of similarly complex and confidently executed servings shows how Ek masters the marine theme and explains how he secured the 2017 Merroir Award. Kalix bleak roe is served with chips on venison topside and a cream of fermented blue plums and pineappleweed. Lightly marinated brown trout is crowned with Finnish Baeri caviar and grilled parsley. With this we drink house-made schnapps of parsley, dill and caraway, which is macerated three days before it is distilled, as the well-briefed waiter informs us. It’s certainly a digression from the house’s famous non-alcoholic juice pairings. Sweet, creamy raw shrimp from Fjällbacka mingle with a high-gloss fat cap from dry-aged rib-eye and a small piece of sirloin steak that is cooked on hot stones at the table. Smoked scallop gets a nice kick from nettles and unripe currants in an oyster emulsion with high mineral notes. A Meursault 2010 from Pierre Boisson meets it with both minerality and smoke and an excess of oak, indicating a classic tilt. The new chef/sommelier Hans Weinefalk has tossed out everything in Agneta Green’s basement that does not come from Europe. Some time into the meal a mighty piece of roasted turbot reveals itself, displayed in a wooden box, before it is served with pickled black radishes from their farm on the island. Of course there is still a focus on vegetation and the island’s wild flora, complemented now by their own garden, where they grow their favourite roots, leaves, flowers and herbs. Even stems, stalks, tops and roots have a place in Ek’s kitchen, and the ambition is to become as sustainable as possible. Yet the only entirely vegetarian dish is the kohlrabi baked in smen, browned and served with pickled peas, and ramsons for a little bitterness. Above all it is the wild-picked that is unique to Oaxen. Last fall on the island they harvested a 20-kg lion’s mane mushroom from an oak tree, not unlike a longhaired cat perched in the tree. The so-called “smart mushroom”, which allegedly has beneficial effects on various brain functions and possibly counteracts dementia, has a strange animal flavour, reinforced by serving it a hollowed-out piece of oak that resembles marrow bone. Naturally the carnivore is appeased by their ten-course meal preceded by eight snacks. Ek has experimented a lot with charcuterie and fermentation, and a thin slice of Swedish Wagyu on creamed corn in a house-made soy sauce on potatoes is certainly one the year’s highlights. The desserts are not super sweet: a roasted carrot sorbet with browned butter and hay-infused cream is based entirely on the inherent sweetness of its ingredients. But sweet tooths will never be disappointed in the ending here. The house’s little box of exclusive chocolates from their own chocolaterie is still in a league of its own.

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    More information about Oaxen Krog
The Nordics

The Nordics

By White Guide

The Nordic countries are a geographical and cultural region in Northern Europe and the North Atlantic...


DENMARK: White Guide Denmark is here

DENMARK: White Guide Denmark is here

WHITE GUIDE DENMARK: Bistronomy, from fine to fun and popular dining – White Guide Denmark 2016/17 is here. In it you'll find 331 reviews of recently tested Danish restaurants, 99 of them new to the guide from last year. Restaurants in Greenland and the Faroe Islands are included.

For the third year running, White Guide is published in Denmark – and also for the third year running, Noma was awarded Best Restaurant. Each restaurant is visited yearly, and points and review re-evaluated and rewritten. As the guide was launched today, ten special prizes were awarded - see list below. 

"The movement from fine to fun and popular dining has been ongoing for some years now, but it wasn't until last year's guide was published that we truly noted the breakthrough for the genre we christened 'bistronomy' – original, brave gastronomy in a very deliberately informal environment. No longer is there a need to choose between having truly good food and having a truly good time, which puts the final nail in the coffin of the idea that gastronomy is only for the rich, or an elite group of foodies. You'll find no elitism among the guests at Hærværk in Aarhus eller Eldorado i Copenhagen, even though both are among those restaurants that are bringing restaurant culture and gastronomy rapidly forward", says Rasmus Holmgård, White Guide Denmark's editor, summing this year's guide up.

More information at whiteguide.dk.

The entire Danish Master Class list is available HERE.

Buy White Guide Denmark HERE - or directly in our app.

The Danish winners 2016/17

  • Restaurant of the Year – Noma
  • Wine Experience of the Year – Era Ora
        in collaboration with Vinakademiet and Dansk Sommelier Forening
  • Service Experience of the Year – Søllerød Kro
        in collaboration with De Forenede Dampvaskerier
  • Best New Restaurant of the Year – Ante 
        in collaboration with Gastromand
  • Feel-Good Experience of the Year – Huset Blom
        in collaboration with Catering Engros
  • Best Value of the Year – 20a
       in collaboration with H.W. Larsen
  • Innovator of the Year – Alchemist
       in collaboration with Arla Unika
  • Wine List of the Year – Malling Kro
       in collaboration with Spiegelau
  • Beer Experience of the Year – WarPigs
        in collaboration with Jacobsen
  • Rising Star of the Year – Bryan Fransisco, Tree Top
        in collaboration with Lavazza

SWEDEN: Arvid Rosengren is the world's best sommelier

SWEDEN: Arvid Rosengren is the world's best sommelier

NEWS SWEDEN: Swedish Arvid Rosengren took home the gold in yesterday’s prestigious Meilleur Sommelier du Monde competition, held in Argentina. He is thus both the reigning European and world champion.

Arvid Rosengren, educated in Swedish Grythyttan and having worked in Stockholm, London and Copenhagen, is currently living and working in New York, where he is sommelier at Soho restaurant Charlie Bird, as well as running King Street Sommeliers, a private wine service. Every Nordic country was represented in the competition, including another Swede, Robert Andersson, and the Dane Christian Thorsholt Jacobsen, who finished sixth. Making it all the way to the podium along with Rosengren were David Biraud, France, and Julie Dupoy-Young, hailing from France but representing Ireland.

The finalists were put through a wide variety of tests, such as geographical knowledge, food and wine pairing, blind tasting and decanting a magnum bottle of young Malbec. Rosengren emerged victorious, adding charisma to his impeccable service. This is Sweden’s second sommelier world champion title, since Andreas Larsson won in 2007.


NORDIC: Björn Frantzén takes Dubai

NORDIC: Björn Frantzén takes Dubai

NEWS NORDIC: The next chef to take the reins at Dubai restaurant Enigma is none other than Björn Frantzén, owner of Restaurant Frantzén in Stockholm, Sweden. Enigma will be hosted by four different chefs during 2016.

The first chef to settle in at the restaurant in January, located in luxury hotel Palazzo Versace, was Quique Dacosta, who normally delights guests at the three-star restaurant that bears his name in Valencia, Spain. His pop-up was named “Vanguard”. Björn Frantzéns concept will be named “Journey of a Nordic Chef” and run at Enigma from April 20th through June 30th. The next two chefs to take over Enigma are as-of-yet unnamed.

– I am very excited and at the same time humbled to bring my cuisine to Dubai, and I see this as an opportunity to show and introduce the flavours of the Nordic countries to Dubai's cosmopolitan residents and travellers. I’m looking forward to the opportunity to work with the professional team at Enigma, at the magnificent Palazzo Versace Dubai., says Frantzén in a statement.


NORDIC: Dan Barber is awarded the Global Gastronomy Award 2016

NORDIC: Dan Barber is awarded the Global Gastronomy Award 2016

NEWS NORDIC: Celebrated food philosopher, turning farm-to-table upside down – for the tenth year running, White Guide proudly presents the Global Gastronomy Award. The distinction is awarded to a chef or another gastronomical dignitary of international stature at the apex of his or her orbit, serving as a role model and inspiration within contemporary gastronomy, taking it forward – and beyond.

Global Gastronomy Award 2016 – in collaboration with Electrolux:
Dan Barber, Blue Hill, New York, USA

“For sharing his deep insights into the challenges we face regarding food sustainability and for his many initiatives to retrieve lost flavor treasures and conceive of new ones. Long celebrated as the father of the farm-to-table movement, he has realized that the current approach to local ecological sourcing is not enough to secure health and wellbeing – for us or our habitats. We need to rethink our entire approach to food, based on nature’s own laws and cycles. It is not about nostalgia – but strict science.”


The White Guide Nordic app is here!

The White Guide Nordic app is here!

WHITE GUIDE NORDIC: Our beautiful, easy-to-use, complete White Guide Nordic app is here – and it’s free. Read reviews of all the top 300 restaurants in the Nordic countries, browse by city, country or name, or use the interactive map – perfect for travel.

The 2016 edition of the White Guide Nordic was launched a week ago, and is the only restaurant guide to completely cover all of the best Nordic restaurants, including those located in places less traveled. This year’s edition is expanded both in number of restaurants and regions covered, and now includes Greenland and the Faroe Islands. You’ll find reviews of, points awarded to and information on every restaurant, our newsfeed with independent reporting on Nordic restaurant news and a map for interactive browsing or finding restaurants near you.

Right now, we are offering the app for free. It is available for iPhone and iPad and can be downloaded here


SWEDEN: Top restaurants celebrated at the White Guide Gala

SWEDEN: Top restaurants celebrated at the White Guide Gala

NEWS SWEDEN: At the White Guide Gala, held today at the Royal Opera in Stockholm, awards in several categories were handed out in connection with the release of this year’s White Guide Sweden.

Extraordinary performances and achievements were celebrated, together with a special person: the restaurant guest. The latter by focusing on the overall experience – without diners, neither restaurants nor restaurant guides would be here.

Here is the list of this year’s winners and award recipients.


Noma is the best restaurant in the Nordics 2016

Noma is the best restaurant in the Nordics 2016

WHITE GUIDE NORDIC: The second edition of The White Guide Nordic was launched today in Helsinki. More than 200 journalists and restaurateurs took part in the event. The new guide covers the 300 best restaurants in Denmark, Sweden, Norway, Finland, Iceland, the Faroe Islands and now Greenland.

Just as last year, the evaluation of the restaurant scene has resulted in a Top 30 list. The list is topped by Noma in Copenhagen, making this their second year as the highest-scoring Nordic restaurant; one more accolade in their long list of achievements. The following restaurants are new entries on the Top 30 list since last year:

This year the guide covers 54 restaurants in Finland, 56 restaurants in Norway (including Svalbard), 92 restaurants in Sweden, 85 restaurants in Denmark (including Greenland and the Faroe Islands) and 17 restaurants in Iceland. This edition also gives a sneak peek into the gastronomy of the Baltics in an appendix on 25 Estonian restaurants produced by Flavours of Estonia according to the White Guide’s testing criteria.


White guide Nordic 2016 – The Top 30 Nordic List

White guide Nordic 2016 – The Top 30 Nordic List

WHITE GUIDE NORDIC: The first number in the numerical pair to the right of each restaurant specifies the number of food points out of a possible 40. The second number indicates the -restaurant’s total out of 100 possible. Restaurants rated as International Masterclass and Masterclass are ranked according to their food total and then their overall total.

  1.  1. Noma Copenhagen, Denmark 39/97
  2.  2. Fäviken Magasinet Järpen/Åre, Sweden 39/96
  3.  3. Geranium Copenhagen, Denmark 39/93
  4.  4. Daniel Berlin Krog, Skåne Tranås, Sweden 39/92
  5.  5. Esperanto Stockholm, Sweden 38/94
             Restaurant Frantzén Stockholm, Sweden 38/94
             Gastrologik Stockholm, Sweden 38/94

White Guide serving up the Nordics – once again

White Guide serving up the Nordics – once again

WHITE GUIDE: The best restaurants in the Nordics will be revealed on Monday, November 16, when the second edition of The White Guide Nordic is launched. This time we’ve upped our game. The book covers more than 300 restaurants in the ­Nordic countries, and we’ve travelled to new corners of the region to find the best ­places to recommend for your next trip. These new areas include Ilulissat and Nuuk in Greenland, Rovaniemi in northern Finland, and Akureyri and the ­Westman Islands in Iceland.

This year the guide covers 54 restaurants in Finland, 56 restaurants in Norway (including Svalbard), 92 restaurants in Sweden, 85 restaurants in Denmark ­(including Greenland and the Faroe Islands) and 17 restaurants in Iceland. This edition also gives a sneak peek into the gastronomy of the Baltics, in an appendix on 25 Estonian restaurants, produced by Flavours of Estonia according to the White Guide’s testing criteria.

All restaurants are rated and grouped by country, category and location. The launch of the White Guide Nordic 2016 edition will be held in Helsinki on November 16th and will be sold through established channels, in addition to being distributed via partners. Besides the printed guide, e-book and the website, it will also be available as an app, available from App Store from November 17th.


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