Native flat oysters and Pacific oysters from the Grebbestad fjords on the Bohuslan coast, served raw with lemon and mignonette. Considered among Europe's finest oysters for their clean, mineral flavour from the cold, nutrient-rich currents.
Where to eat it: 3 restaurants across 1 city.
Bar Bulot inside Stora Saluhallen at Kungstorget serves a classic French bistro brunch at weekends, with tartines, oysters, charcuterie and soft-boiled eggs alongside a glass of Muscadet in what feels like a transplanted Parisian cave a manger.
Order: ['Oysters with white wine', 'Tartine with pate', 'Croque monsieur']
Bhoga in Gothenburg is a one-Michelin-star Nordic restaurant where the menu shifts daily around local farms and season. Tasting menus in five, seven or nine courses use natural wines throughout.
Feskekorka (the Fish Church) is Gothenburg's Gothic 1874 fish hall reopened in 2024 after a four-year renovation, housing fishmongers, shellfish counters and a restaurant where the city's seafood obsession is at its most concentrated.
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