gastrologik
Permanently Closed
Inventive tasting menu using local, seasonal produce
Inventive tasting menu using local, seasonal produce
"Gastrologik was a two-Michelin-starred restaurant in Stockholm, Sweden, known for its strong connection to local ingredients, the farms and producers they worked with, and sustainability. It ran from 2011 until its closure in 2023, earning a reputation for its New Nordic Cuisine techniques and creative use of preserved goods." - Dianne de Guzman
"Our restaurant is certified organic but that isn’t enough for us and we constantly strive to be more responsible. We use renewable energy, minimise our food waste by using every part of our produce, and narrow down our use of chemicals and plastics." - The MICHELIN Guide Nordic Editorial Team
"Chefs and restaurant owners Jacob Holmström and Anton Bjuhr may have worked at L’Astrance and Pierre Gagnaire in Paris, respectively, but their cooking is firmly rooted in the Swedish soil. They spend most Mondays (when the restaurant is closed) getting their boots dirty at the biodynamic vegetable garden at Rosendal in the outskirts of Stockholm, where they source many of the vegetables for Gastrologik. The tasting menu is quite long, ever-changing, and seasonal. Expect beautifully plated dishes with both classic and unexpected combinations of tastes and textures. [$$$$]" - Per Styregård
"Jacob Holmström, chef and co-owner of two-MICHELIN-starred Gastrologik in Stockholm." - Marisel Salazar
"In the sixth edition of the MICHELIN Guide Nordic Countries, which launched on February 18, 2019, Gastrologik was promoted from one Michelin star—which it had held since 2013—to two Michelin stars. Gastrologik is hidden away in a quiet area of Stockholm, and its discreet entrance means you can easily walk by without even realizing. Inside, it has a simple Scandinavian style, with wooden furnishings and plain white walls punctuated by copper highlights—which keeps the focus firmly on the open kitchen. The restaurant is owned by Anton Bjuhr and Jacob Holmström, who met many years ago when they started their apprenticeships. Bjuhr is from the north, where preserving is popular, while Holmström is from the south, where the focus is on seafood—each chef brings something different to the table. For them, everything starts with the ingredients, the majority of which are from Sweden, and the remainder from the neighboring countries. Over the years they have built strong relationships with their producers, growers and local farms and they visit them regularly. The day’s produce determines the surprise menu, which continually evolves as the season’s ingredients change over time—and the impressive wine list follows suit, with Burgundy leading the way in summer and Bordeaux in winter. The menu is made up of 20 or so beautifully presented, sophisticated dishes that are precisely prepared, well-balanced and creative in their use of flavors and textures—and while working to keep flavors natural, they also aim to enhance each main ingredient. Their respect for all produce leads them to regard an onion as being just as important as a truffle. Dishes are brought from the open kitchen at a steady pace, and in most cases, finished at the table by the chefs themselves, and the young serving team is friendly and focused." - The MICHELIN Guide Nordic Editorial Team