This well-known address in Lilla Torget has hosted the legendary dance establishment Commerce as well as Gothenburg’s first Chinese restaurant, but since 1972 it’s all about fish and seafood here. Enjoy classic dishes like seafood platter, lobster soup and fishcakes.
This relaxed and popular place in the middle of the picturesque Haga neighbourhood offers simple and tasty dishes that vary according to season and availability. The charming courtyard, surrounded by wooden houses in the characteristic “landshövdingehus” style, is in high demand during the summer months. Fully booked? Try the sister restaurant in Lorensberg.
What was once a storage building for the Swedish East India Company is now home to one of Gothenburg’s most famous fish restaurants, right next to the river Göta älv. Sometimes you will spot stars like Bruce Springsteen or Mick Jagger at the tables.
Ceviche – Taste of Peru
Fish in Gothenburg is more than seafood platters and fish soup. On the island Hisingen, at the indoor market Kville Saluhall, you will find nothing less than a Peruvian cevicheria serving the country’s national dish – citrus and chili marinated fish, sweet potatoes, roasted corn and coriander – cooked by the day’s catch from the fish harbour. In short, a tasty piece of South America in Gothenburg.
Kville saluhall (Gustaf Dalénsgatan 2)
Luckans fisk & skaldjur
Fried herring, homemade mashed potatoes and lingonberries – that was the key to Strömmingsluckan’s success. Now that the food truck at Magasinsgatan has closed, head to Majorna where the same owners established Luckans fisk & skaldjur at Mariaplan, a traditional fishmonger combined with a lunch restaurant.
Fish is back on the menu at the square Magasinstorget! The restaurant Fiskbar 17 offers affordable, street food-style fish and seafood from the Swedish west coast. The cosy restaurant does not take reservations, but if you can’t find a table you can always get your lunch to go!
Japanese flavours and traditions meet Swedish ingredients at this intimate sushi and raw food restaurant at Clarion Hotel Post, seating only 40 guests. Sustainability and seasonal cooking guide the work of Sofia B. Olsson and her kitchen team, and their set menus and dishes go very well with a glass of traditional sake.
Even smaller and even more exclusive is Stigbergsliden’s acclaimed sushi star Hoze, that among other things has a Master Class Award in White Guide to show off. The chef José Cerda offers six seats along the bar and a varying menu designed freely every night according to the Japanese creative concept omakase. Perhaps there is no need to emphasise the need to make a reservation well in advance?