When it comes to raw materials, we speak the same language

This extraordinary restaurant is the brainchild of the two founders, Jacob Holmström and Anton Bjuhr, both of whom have had impressive careers so far. The two chefs have combined their wide-ranging experience to create one of Sweden’s top gastronomic venues. Innovative cooking driven by quality ingredients, something that Stockholm has been lacking. With a menu that is based on the finest vegetables and adjusted to reflect seasonal opportunities and limitations.

A treasure trove

Gastrologik has a discreet corner location on 14 Artillerigatan in Östermalm, Stockholm. No flashy signs. This reflects an appealingly humble approach, and a gourmet in search of the best will find a true treasure trove revealed behind the unassuming facade.

The two chefs agree that the interior should reflect the same care and attention as the food. Their exuberant dedication and their pursuit of the best raw materials have resulted in a concept that is permeated by a keen sense of quality throughout. In everything from the floor, furniture and lamps to the food on the designer plates. A passion for craftsmanship as the key to a successful business.

The Swedish architect Jonas Lindvall used Oak plank flooring in his interior design for the restaurant in order to emphasise the uncompromising quality that characterises Gastrologik’s fundamental philosophy, and which is also the quintessence of Dinesen. The wooden floor also serves as a counterpoint to the copper and the illuminated glass wall. Attention has been paid to every detail in both the interior design and the food, ensuring the diners a unique experience.

“We decided to use Dinesen, because our client wanted all the materials to display a level of quality that matches their goal of delivering the highest possible quality in their cooking”.

Jonas Lindvall

Take the experience home

Speceriet (the Grovery) acts as Gastrologik’s back pocket and shares a kitchen with the restaurant. You can enjoy the food at the high table or take a little slice of the restaurant home. Shellfish, meat or bread. Take your pick from the kitchen’s daily supplies. The lunch menu is more Spartan, but the culinary experience nevertheless amazing.

No wonder that both Gastrologik and Speceriet won the prestigious Swedish restaurant award “Gulddraken” (the golden Dragon) and are included in “The White Guide”, which lists Sweden’s finest restaurants. And Gastrologik also just received its first Michelin star.