Gothenburg’s fishing history
Gothenburg has always lived in step with the sea. When the city was founded in 1621, its location at the mouth of the Göta älv river was crucial for trade, not least in fish and shellfish. During the 18th century, Gothenburg emerged as Sweden’s leading fishing town, and in 1874 Feskekörka was inaugurated, which became a natural meeting place for the city’s fish trade. Even today, the sea characterizes the everyday life of Gothenburgers. From the auctions in Fiskhamnen to the fishing villages in the archipelago, the tradition lives on and supplies restaurants and residents with the west coast’s freshest produce.
The Feskekörkan then and now
Feskekörka, Gothenburg’s iconic “Fishing Church”, was inaugurated on November 1, 1874. Architect Victor von Gegerfelt was inspired by stave churches and neo-Gothic architecture, which gave the building its characteristic shape and nickname. Originally, it functioned as a fish auction for professional buyers, but from the 1910s onwards it developed into a consumer market and tourist destination. After an extensive renovation that began in 2021, Feskekörka reopened in 2024 with a new-old focus: a fish hall with counter sales and several restaurants in a bright and carefully restored interior. It remains a proud symbol of Gothenburg’s fishing history and also functions as a culinary meeting place.
Seafood restaurants in Gothenburg
Gothenburg is full of restaurants that celebrate the flavours of the sea, and some have become real landmarks. Fiskekrogen has been serving classics like lobster soup and seafood platter since 1972, while Sjömagasinet has offered fine dining in a historic waterfront warehouse since 1984. In the neighbourhood Haga, Sjöbaren has been attracting visitors since the 1990s with seasonal dishes and a charming courtyard. In addition to these icons, there are plenty of fish and seafood restaurants that continue to shape the city’s unique food culture, and with Michelin-starred restaurants like Signum and Hoze, Gothenburg is showing that the flavours of the sea also belong on the international food scene.
Gothenburg Royale – Gothenburg’s new signature dish
At the Gothenburg Culture Festival 2025, the Gothenburg Meal was chosen, the city’s new signature dish, which will reflect local food culture and the sustainable eating habits of the future. Over 40 entries were submitted, and the finalists were presented to an audience at the city square Kungstorget. Each dish met at least one sustainability criterion: more plant-based, whole grains in focus or sustainable seafood. The winner was “Gothenburg Royal” by Malin Boban, a dish with crab and mussels on a Hönökaka, flavoured with mayonnaise and horseradish. The dish can be enjoyed at Gothia Towers in Gothenburg.
Lobster fishing
Lobster is often called the black gold of the sea on the Swedish west coast. Every autumn, the long-awaited lobster premiere occurs, always on the first Monday after September 20. Then fishermen and enthusiasts set out to cast their nets in the hope of the first catch of the season. The premiere marks the start of a tradition that unites professional fishermen, local restaurants and food lovers, and makes lobster an obvious symbol of Gothenburg’s food culture.
The food of the future comes from the sea
Blue food, or blue seafood, is sustainably farmed or wild-caught food from the sea, such as fish, mussels, oysters or seaweed. In addition to offering unique flavours, it contributes to cleaner water and reduced climate impact, for example through the cultivation of blue mussels or the harvesting of sugar kelp. Seaweed has become a favourite in restaurant kitchens for its saltiness and umami flavour, and is used both smoked and candied. In addition to tasting good, blue seafood is increasingly seen as the sustainable protein alternative of the future.
