Brutalisten

Restaurant · Norrmalm

Brutalisten

Restaurant · Norrmalm

Regeringsgatan 71, 111 56 Stockholm, Sweden

Highlights

At Brutalisten, dive into a one-of-a-kind culinary adventure where imaginative dishes, championing singular ingredients, offer a delightful mix of flavors and artistry.

Regeringsgatan 71, 111 56 Stockholm, Sweden Get directions

brutalisten.com

@brutalisten

$$$$$$$$$ · Menu

Reserve

@eater

"The team at Brutalisten knows how to focus. Each of the restaurant’s dishes revolves around one primary ingredient, such as diary, chanterelle mushrooms, mackerel, monkfish, mangalitsa pork, or Norwegian langoustines, chosen from the best purveyors, in the optimal season, and prepared in the most technically skilled way. Conceptual artist Carsten Höller opened the place, which he runs in partnership with one of Sweden’s most well-known chefs, Stefan Eriksson. The menu is built around Höller’s own “Brutalist Kitchen Manifesto,” which encourages chefs to find the pure flavors ingredients undisguised by spices and sauces." - Per Styregård

The 38 Best Restaurants in Stockholm, Sweden

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@michelinguide

"Owned and created by German conceptual artist Carsten Höller, this intriguing concept restaurant abides by the ‘Brutalist Kitchen Manifesto’. The menu is divided up into 'Orthodox Brutalist', 'Brutalist' and 'Semi Brutalist' dishes, depending on how far you wish to explore the concept of unadulterated prime ingredients, without sauces or accompaniments. The first-rate produce is skilfully cooked with a refreshing emphasis on purity of flavour." - Michelin Inspector

Brutalisten

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@cntraveler

"Brutalisten, opened by Carsten Höller on May 3, offers an ascetic fine dining experience. The restaurant adheres to Höller's 'Brutalist Kitchen Manifesto,' focusing on culinary minimalism by using only the bare essentials in each dish. The venue features an intimate 28-seat dining room framed by illuminated picture windows and a blood-red leather banquette. Chef Stefan Eriksson leads the kitchen, crafting dishes like roasted quail with salt, Matsutake mushroom, raw oysters, Japanese sea cucumber ovaries, and a variety of birds. The menu emphasizes single ingredients without the distraction of condiments or sides."

At His Stockholm Restaurant Brutalisten, Artist Carsten Höller Brings New Meaning to Culinary Minimalism

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@henrik

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Clinton Gormley

Google

I enjoyed the experience, but I wouldn't rush to repeat it. The food was generally of a high quality and some plates were very well conceived and executed, but I found the brutalist concept to place artificial limits on skilled chefs. It was impressive to see how far they could take the one ingredient concept, but I felt that they could have done more with more freedom. Some plates were excellent, for instance the blackcurrant sorbets, the dairy cow, the scallop, the yellow pea. The chicken was very tasty but also very tough, as was the leek. Overall, very good food, but I'm not sure it was worth the price. I hope to see more from these chefs in the future.

Wong Azur

Google

Very interesting and unique experience, this is the kind of creative restaurant I'd like to try, not just serving good food but avant-garde ideas!

Chandni Raj

Google

We were traveling and were in Stockholm for 2 days. We came to Brutalisten by accident but were presented with most wholesome and incredible experience with food and service. There’s no questioning the food and concept, it’s unique and outstanding, never found anywhere else in the world. If you are someone who appreciates the flavors, the quality, innovation and authenticity, you should visit here atleast once in lifetime. The service was also great, we met an excellent culinary artist called Cuen, who welcomed us with energy, served us with comfort and took time and passion to explain the food and efforts of the concept. They won Michelin for solid reasons.

Marco van Loenen

Google

Exceptional food. Best experience in a while. Super concept, super good tasting. Good staff. Yes this isn’t a restaurant you eat at every week. I will definitely go back in a nee season with a new menu. Some plates are experimental, and in a good way. Very nice exploration and again, food experience

Amanda W

Google

I am giving it a 3.5 not because of the food but because of the overall experience due to the service and venue. If you are a foodie, you should definitely try it out. The restaurant has a manifesto that I have not seen else where yet. Ingredients are used alone for a certain dish; only water and salt may be added. The dishes served are therefore quite interesting. Depending on your personal preference, some dishes may taste better than others. I really liked the hängmörad fjällko. Also the dessert was yummy! The service unfortunately was less satisfactory, considering the price. The venue was very nice but extremely loud. I could barely hear my friend who was sitting opposite of me.

Francoise Druguet

Google

Amazing experience at Brutalisten! Love the concept and execution of the dishes. Very surprising. Top notch service by Victoria.

Victor Ortman

Google

The concept to only use one ingredient per dish is interesting. But for me that was all it was. Interesting, not tasty. For some courses this concept worked well but several of them just felt flat and felt limited by this concept. And the buckwheat dessert could have been left out of the menu. It was an interesting experience but not worth the money. Perhaps people with a more sensitive palette can appreciate this concept more than I could.

Google

We loved the whole experience! Very unique concept menu where you can choose your menu from different level of ingredients they add. Great choice of wine and cider! Oh they have great choice for non-alcoholic option too! You have to go here if you are in stockholm and special shout out to lovely host!