Location: Bromma
Top Restaurants in Bromma
Best European food near Bromma, Stockholm County, Sweden
Best European restaurants nearby. Discover the best European food in Bromma. View Menus, Photos and Reviews for European restaurants near you.. Bromma is a borough (stadsdelsområde) in the western part of Stockholm, Sweden, forming part of the Stockholm Municipality. Bromma is primarily made up of the parish with the same name, and the parish of Västerled. The fourth largest airport in Sweden and the third largest of the airports close to Stockholm, the Stockholm Bromma Airport, was built in Bromma in 1936.
Things to do in Bromma
10. Bra mat
Overall Ratings
4 based on 85 reviews
Reviewed By Alan K
While looking for a restaurant before a sporting event, we stumbled into Bra Mat Fish Restaurant. Food was delicious and reasonbly priced. Service was very good too. Splitting garlic bread for the two of us was a good choice.
9. Gunters korvar
Overall Ratings
4 based on 122 reviews
Reviewed By robbowan
I just love Günters - and it was even better when Günter himself was around.It's a simple concept: stand in line, order quickly, get a baguette, you pick a sausage, you get sauerkraut and if you want mustard and the secret hoj-hoj sauce.Good selection of bangers and a place that doesn't change with food trends.
8. Bar Nombre
Overall Ratings
4 based on 702 reviews
På Bar Nombre vill man skapa en folklig, stimmig stämning. Det ska kännas enkelt att besöka restaurangen. Inspiration har hämtats från Spanien men restaurangen använder även närproducerade råvaror och råvaror som är i säsong. Köket lagar nordisk mat med i
Reviewed By buffytvs488
We didn't get past the tapas, but had a superb meal. The waiter recommended the Cava sangria, which was wonderful and very different. All the staff seemd to speak good English. This restaurant is rated $$, but is more in the $$$ to $$$$ range. Worth it though!
7. Agrikultur
Overall Ratings
5 based on 130 reviews
Agrikultur is a place that reaches beyond the boundaries of culinary tradition, while honoring food, flavour, sustainability and community. We welcome our guests to enjoy the seasonal Swedish produce in a warm, social, open-kitchen atmosphere. Our name is
Reviewed By GianfrancoN
It was my 2nd experience there and I got again the same incredible and amazing impression: great balance between different tastes and correct number of dishes.They are offering a great tasting menù, without overloading the guests with 15/20 different courses. The tasting experience is here just for the guestâs pleasure and not to show how great is the Head Chef. I suggest the Chef Table where is possible to look at all staff, almost dancing in front of you, with perfect synchronism.To complete the great experience, a always present friendly and smiling attitude of the people working there and some nice ideas about wine pairing (I could never expect to try a pretty good Riesling from Kazakhstan!).Till now for me, after collecting in Stockholm several Michelin Stars as guest, this restaurant is the Best in Town!2 Star should come very soon!
6. Sjopaviljongen
Overall Ratings
4 based on 317 reviews
Reviewed By Cia072018
We have been to this place many times, also with our kids. The food is great and the staff is always very friendly and helpful. The location is lovely by the water, and the interiors are nice, classical, sea themed. A bit formal but still very relaxed atmosphere.Our 5 year old always gets a drawing/colouring kit, which is great. We tend to go for dinner late afternoon and always get the food very quickly, which is great when bringing kids (awake or sleeping in a stroller). They are good at accommodating dairy and gluten-free options.
5. Lilla Ego
Overall Ratings
4 based on 805 reviews
Reviewed By food4meplease
Food in this place is amazing and definitely worth a try. On the other hand, service was worst what weâve received in Stockholm. Donât know if the staff doesnât like to speak English or what it was, but waitress did not listen, walked by without watching, totally rude when serving us and brought wrong drinks on the table. Even table next to us were rolling eyes for this service or the lack of it and said in Swedish to our waitress about the bad service and that waitress should speak English to us. Unfortunately my dates flight was late so he arrived to the restaurant about 30mins late which I told when I arrived. I started already by ordering one starter and a glass of wine, and waitress was weirdly and negatively commenting something like âshouldnât you wait for your companyâ, also she made very clear they wanted us out in the 2h time limit they had âbecause no free tablesâ, which I would understand if I hadnât received at the same time text message from the restaurants online waiting list system that free table available. I didnât bother to ask about this and we left in our timeline, spent about 200⬠feeling negative with very tasty and beautiful food. But as I said for the food itâs definitely worth a try!
4. Nisch
Overall Ratings
4 based on 720 reviews
With our menu we want to offer you a culinary trip across the country of Sweden with several stops along the road. Every destination will be represented by one or more locally produced ingredient, all cooked in the Nisch way. Our beverage list is speciall
Reviewed By Hervé L
We spent a fantastic time at Nisch, where in my opinion, the amazing team running the show got everything spot on. The place has something very stylish: the dining room features sleek yet sober furniture, the lighting was discreetly but very professionally chosen, and the team wore neat yet cool uniforms. Upon entering the restaurant you can already feel that nothing has been left to chance there. But make no mistake: Nisch is first and foremost about excellent food and surprising and elegant wines. The team at Nisch is very serious and extremely passionate about what they do. During our memorable time there we interacted with a waiter and the sommelier, who were both very friendly, efficient and knowledgeable. Nisch proposes one single 6-course menu with an optional wine pairing. I had booked well in advance and I received a confirmation phone call from the team a few days before our dinner during which they also checked for any food allergies. After that my advice is to let yourself be guided along the chef's and the sommelier's creativity.The aperitif was an excellent biodynamic Champagne from Larmandier-Bernier in Vertus (premier cru). It was a rosé de saignée which means that the color and additional flavours are obtained by a short maceration instead of assembling a red and a white wine. Very fragrant, with a long finish, delicate bubbles and a low dosage, this Champagne fitted the amuse-bouche perfectly: fish eggs on trout flavored sour cream, celery and brocoli couscous, herbal oil. Three tea spoons of pure pleasure and an explosion of flavours.The first dish was the Jerusalem artichoke with arctic char. Exceptional dish. The arctic char is raw with a pleasant melt in your mouth. It is served with Jerusalem artichoke in different forms: steamed (tasty and crunchy), pureed (soft and smooth) and fried as chips (salty and completely changing the dish's texture because of its almost tough side). A creamy Jerusalem artichoke sauce is giving unity to the whole. The wine pairing is a German Riesling (Alte Reben, Toreye, 2018). It comes from Rheinland-Pfalz, in Gönheim in the Mittelhaardt) and is biodynamic. Made out of old vines, it is a Qualitätswein vinified as a dry wine (13%) with some remaining sugar (4g/L). Very dry in mouth, very mineral nose (wet stone, flint stone). A surprisingly strong kerosene note (not unpleasant and probably varietal since the wine is very young and it should not be linked to bottle ageing), lime. Sharp acidity that fits the richness of the raw Arctic char perfectly. A text book wine pairing with a twist though because this very clean bio-dynamic wine had very surprising and interesting flavours.The second dish was a beef tartare with tomatoes and herring. The meat was cut with a knife and not grounded. As far as I could tell it was not marinated. However the tomatoes and the fresh onions were slightly pickled. The herring cream brought some acidity and saltiness as well that blended perfectly with the meat flavours. Perfect texture. The meat had been very carefully selected. It was pure red lean muscle. A conventional (that is non organic) wine to go with that but absolutely non standard! A dry Tokai (Kiralyudvar 2016, 12%) based on Furmint grapes. The nose had a low intensity and the body was light. However the flavours, paired with a rather high acidity, were very interesting with the dish: lime, white peach and even ripe grapefruit and pineapple.The journey went on with the best dish of the menu in my opinion: a thick monk fish filet with a chanterelle sauce, served on a bed of chanterelles and braised cabbage. A very inventive dish with saturated flavours and a perfectly cooked fish. The wine pairing was excellent and daring: a pinot noir from Rheinland (August Kesseler, 2014). Not that a red wine paired with a delicate white fish is at all surprising but this particular red wine also had very strong and saturated aromas: red fruits to black fruits (prune, black plum), forest floor, humus and even meaty aromas. High acidity that cut the creamy chanterelle sauce perfectly. Such a pairing would only work with a dish highly saturated in flavours. Well that was the case here and, talking to the sommelier, I even learned that he had been considering a cariñena from Rioja for this dish). The sommelier was kind enough to bring me a glass of it to try with the dish. It also worked very well although my preference went to the pinot noir. A very interesting experience that clearly showed that the team at Nisch are very dedicated to their work and always willing to share their knowledge and passion should you show interest and curiosity. Very well done!The next dish looked classical on paper but was one the most creative thanks to its play on temperatures and textures: rosé veal slices, plum juice and tapioca. The veal was tender but felt interestingly tougher compared to the jelly-like texture of the tapioca beads in the plum sauce. The chef also successfully played with temperature: the meat and the sauce were very hot while the foie gras mousse was served on a refrigerated cooked half plum. A young red wine from Rioja Baja (50% temparnillo, 30% graciano, 20% garnacha) was accompanying this dish: Rayos Usa, 2018 by Olivier Rivière: organic method, no new oak, spontaneous fermentation with indigenous yeasts. The nose was agreeable and fruity. The acidity would have been too high on the veal alone but worked very well in combination with the rich foie gras mousse and the acidic plum. A great pairing.The first dessert was technically very well executed and showed again a great creativity in its form and flavours: celery sorbet with spruce pieces covered with yoghurt. Another play on service temperatures. This dish had to be consumed before the sorbet melted and mixed with the yoghurt. A difficult wine paring because of the yoghurt: Lichtspiel "vum Helle" 2015 by Alexander Gysler from Rheinhessen. The grape was an Huxelrebe vinified to a Beerenauslese level (8%). Notes were fruity and floral. It iwas light and low on alcohol. A great combination with this difficult dessert.The second dessert was extremely original: a bilberry sorbet on a stick covered with liquorice flavoured white chocolate. The colours were splendid with a dark anthracite exterior revealing a deep purple sorbet. The chocolate was smooth and fat and at the same time almost tannic due to the liquorice.To finish up our experience, we had a taste of Nisch's liquors: rare and served by the centilitre. We had a great 1962 Calvados and a magnificent 1968 Madeira...I can only warmly recommend Nisch for the creativity of the chef, the fantastic wine pairings of the sommelier and the dedication of the whole team!
3. Hufvudsta Gard Mat & Moten
Overall Ratings
5 based on 50 reviews
Hufvudsta Gård Mat & Möten is offering conference packages and lovely meeting rooms in a charming mansion from 1836. Our facility also a first class restaurant for business lunches and representation dinners that also offer cooking classes and food testin
Reviewed By LG4KL
Located next to the water with a terrass facing it, this is a great place for a dinner for a small and large Group. Start with a drink in the evening sun and then enjoy a great dinner cooked with attention to details and taste. The fish was great and so was the mixed appetizers.
Where to eat Swedish food in Bromma: The Best Restaurants and Bars
2. STHLM TAPAS Vasastan
Overall Ratings
4 based on 587 reviews
Reviewed By robe263
This was a superb evening comprising great food, with many great choices and really friendly service Between us we managed to try half the tapas menu and are resolved to come back and try the other half. We particularly enjoyed the charcuterie and the halloumi fries, but to pick two out is unfair on the rest. The lamb, shrimp dumplings and goats cheese with honey were also excellent. Indeed, across 16 choices we did not find a bad option.For beer we tried the draft beer. Don't. The draft is average, however the 100 watt IPA is an unexpected delight.Service was exceptionally friendly and chatty. We were made to feel very welcome. A great place and highly recommended.
Top 4 Central European food in Bromma, Stockholm County, Sweden
1. Ristorante Parma
Overall Ratings
4 based on 204 reviews
Reviewed By David N
It looks from a distance to just be an ordenary pizza place but when you get in it looks fresh and clean the people who works there are very helpful and you get the food pretty fast. I would recomand the "Pasta bolognese" and its so mighty so you almost can order one plate for two people. I dont have anything negative about this fantastic place, i usually dont like pasta but they made the pasta so i enjoyed every peace of it ! So be sure to check this place out you wont regret it :D
