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The building on the Tylösand headland was reason enough to stop, and the chef made it a modern tasting-menu restaurant worth lingering in. The room is chic but relaxed, with an open kitchen competing for your attention against a view that has no intention of losing. Regional lamb and foraged ingredients anchor the cooking, and the roe course arrives labeled, with some irony, as canned food. A White Guide Masters Level recognition sits on the shelf.
The awards strongest first
- White Guide Masters Level · White Guide
- Michelin Guide Selected Restaurant
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Canned food
“The menu opens with snacks and ‘Canned Food’ (roe and caviar), before moving onto ‘Fish from the Cabinet’ and dishes showcasing other regional ingredients such as lamb with nettle purée and artichoke.”
Michelin Guide -
Fish from the cabinet
“The menu opens with snacks and ‘Canned Food’ (roe and caviar), before moving onto ‘Fish from the Cabinet’ and dishes showcasing other regional ingredients such as lamb with nettle purée and artichoke.”
Michelin Guide -
Lamb with nettle purée
“The menu opens with snacks and ‘Canned Food’ (roe and caviar), before moving onto ‘Fish from the Cabinet’ and dishes showcasing other regional ingredients such as lamb with nettle purée and artichoke.”
Michelin Guide
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The neighbors closest first
- Hotel Tylösand Stay · 75
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