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Bacchanale
French
A spare, high-energy bistro in Stockholm where the menu quietly refuses to pick a lane. Chef Isak Oldenburg came up running restaurants in Nice, so quiche lorraine and bouillabaisse are at home here, but so are a Reuben sandwich and a solid dhal. The kitchen buys whole animals, which means offal shows up without apology. The mix sounds chaotic and somehow doesn't read that way on the plate.
The awards strongest first
One number, weighted & current 65
How we scoreThe dishes from the writeups
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Quiche lorraine
“turns out French classics like quiche lorraine, bouillabaisse, canard á l’orange, and tarte flambee”
Eater -
Bouillabaisse
“turns out French classics like quiche lorraine, bouillabaisse, canard á l’orange, and tarte flambee”
Eater -
Canard á l’orange
“turns out French classics like quiche lorraine, bouillabaisse, canard á l’orange, and tarte flambee”
Eater -
Salted cod with poached egg
“there are some iconic Swedish dishes like salted cod with poached egg and salmon pudding with dill and clarified butter”
Eater
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