Tak restaurant review - Stockholm, Sweden

An acclaimed chef, an award-winning bartender, a Norwegian hotelier and the only sake sommeliers in Sweden are just some of the ingredients that have come together to create Stockholm’s current hotspot, Tak.

Housed in a brutalist building that dominates Brunkebergstorg Square – a part of Stockholm that is slowly being coaxed back to life by a regeneration project called Urban Escape – the restaurant has been designed by local firm Windgårdhs and is set over two floors to include the largest outdoor terrace in the city that is also connected by a footbridge to the rooftop of the adjacent Spotify headquarters.

Sip on Eurasian cocktails such as Blank Slate (a sublime concoction of Absolut Vodka vergano bianco, yuzu, lemon, sugar and blueberries) created by Charlotte Halsius, before making a pit stop downstairs to the Raw Bar, where the open kitchen shucks oysters, slices sashimi and mixes tartars.

And then there’s the restaurant. Culinary director Frida Ronge – best known for interweaving Swedish ingredients with Japanese flavours – delivers impressive dishes from tempura fried salsify served with nori and topped with Kalix bleak roe and sour cream to charcoal grilled Tsukune: a minced chicken skewer with a side of egg yolk for dipping and seven-flavoured spice shichi-mi tōgarashi. Wash this down with a pale ale from Japan, homemade yuzu lager, or sparkling sake.