Teater Grillen - Sverige

Large eating and great place, but the setting of the staff needs improvement. they do not know what a smile is, and they put quite a lot of stress on the guests.

Exquisit, but not the absolute tip on stockholm. rock solid, based on traditional Swedish cuisine. they will never be missed. bring the big wallet.

It was fried and oily the worst vegetarian dish I ever had. champagner was terrible and the service never asked if we even enjoyed it. will never recommend

This restaurant is located very close to the Royal Theatre Dramaten, which is why we chose it this time. We wanted to enjoy a meal before the show we were attending that started at seven. The restaurant opens at five o'clock, allowing enough time for a full three-course meal if desired, although I would recommend sticking to two courses as we barely made it in time. The dining room has a very traditional and cozy feel. When we arrived, the music was a bit loud, but they promptly lowered it upon our request, which we appreciated. The menu is also quite traditional, featuring dishes rooted in Swedish traditions. Our group tried three different starters - soup, salmon, and shrimp - all of which were delicious. For our main course, we had beef and fish, both served with sides and sauce on the side, which I prefer. The sauce, in my opinion, is a crucial component of a great meal, and we were pleased with the generous amount provided. Both the meat and fish eaters in our group were satisfied with their choices. For dessert, we enjoyed a blueberry cake and a chocolate truffle, but the highlight of our experience was our waitress. She was both professional and personable, making our meal even more enjoyable. She was perfect, and I truly appreciated her service.

Attached to Riche next door, this restaurant offers a much more classier setting. This is slightly formal fine dining with accomplished Swedish food. My starter was a great example; with ribbons of cooked and brined elk meat (with a rather pastrami-like texture), grated vesterhav cheese with an emulsion of wild mushroom and cloud berry. My main was a bit more conventional; a exceptionally cooked turbot filet with grated horseradish, brown butter sauce and a couple of basic sides. The service was professional, the wine list was extensive, the prices were pricey.