Bar Bulot ★ 4.5
Bar Bulot inside Stora Saluhallen at Kungstorget serves a classic French bistro brunch at weekends, with tartines, oysters, charcuterie and soft-boiled eggs.
Order: ['Oysters with white wine', 'Tartine with pate', 'Croque monsieur']
History
Toast Skagen was created by Swedish restaurateur Tore Wretman in the 1950s, named after the Danish town and fishing port at the tip of Jutland. The classic dressing is hand-peeled small shrimps, mayonnaise, dill, lemon and a dollop of bleak roe on a slice of butter-toasted white bread. Gothenburg's seafood-rich version became the city's signature lunchtime starter at Bhoga, SK Mat och Manniskor and Bar Bulot, paired with a glass of cold Riesling or a Pilsner.
Common allergens: Gluten, Egg, Shellfish, Fish
Make it at home
Ingredients
- 400g cold-water prawns, peeled, fresh or thawed (Pandalus borealis ideal)
- 100g good mayonnaise
- 60g full-fat creme fraiche
- 1 tsp Dijon mustard
- 2 tbsp finely chopped fresh dill, plus crowns to garnish
- 1 tbsp finely diced red onion
- Zest of 1 lemon plus juice of half
- 4 thick slices of white bread (pain de mie or brioche), crusts removed
- 80g unsalted butter, for frying the toasts
- 40g lojrom (Swedish bleak roe), or substitute trout roe
- Sea salt, black pepper
- Lemon wedges, to serve
Method
- Drain the prawns thoroughly and pat dry on kitchen paper. Reserve 4 whole prawns for garnish.
- Combine mayonnaise, creme fraiche, mustard, dill, red onion, lemon zest, and lemon juice in a bowl.
- Fold in the prawns gently; do not break them. Taste and season with salt and pepper. Chill 20 minutes.
- Meanwhile, butter both sides of each bread slice. Fry in a hot pan until deep golden on both sides, 90 seconds per side. Drain on paper.
- Place each toast on a chilled plate.
- Mound the prawn mix high on each toast, leaving a small border of buttered bread visible.
- Spoon a generous nest of lojrom on top of each mound. Crown with the reserved whole prawn and a dill sprig.
- Serve with a lemon wedge. Eat immediately while the toast is still warm and the prawn mix cold.
Tip from the editors. The toast must be fried in butter and just-warm when served; if it cools the toast goes soggy under the cold prawn mix in three minutes flat.
Where to eat toast skagen
Toast Skagen in Gothenburg
SK Mat och Manniskor 1 ★ ★ 4.7
Stefan Karlsson's one-Michelin-star neighbourhood room near Gotaplatsen runs no barrier between kitchen and dining room. Located in Centrum.
Bhoga 1 ★ ★ 4.8
Bhoga in Gothenburg is a one-Michelin-star Nordic restaurant where the menu shifts daily around local farms and season. Tasting menus in five.
Bistro Odette ★ 4.5
Bistro Odette is a 28-seat French bistro on Olivedalsgatan in Majorna that reads like a Paris side-street find, with a handwritten weekly menu of classic.
Order: ['Duck confit', 'Steak with bearnaise', 'Tarte aux pommes']
Why locals love it: Small 28-seat bistro without reservation marketing
Feskekorka ★ 4.8
Feskekorka (the Fish Church) is Gothenburg's Gothic 1874 fish hall reopened in 2024 after a four-year renovation, housing fishmongers, shellfish counters.
Toast Skagen in Stockholm
Sturehof ★ 4.4
Sturehof at Stureplan in Stockholm's Östermalm is the 1897 brasserie locals run on; oysters, Toast Skagen, herring boards and a 365-day kitchen until 02:00.
Signature: Skagenröra Toast Skagen with bleak roe, Pickled herring board with snaps
Order: Toast Skagen and a half-dozen oysters at the counter; the snaps tray is the table ritual.
Tip: The bar counter is walk-in until late. The Vita Bar room is the quieter sit-down table.
Lisa Elmqvist ★ 4.4
Lisa Elmqvist at Östermalms Saluhall in Stockholm has run a fishmonger and counter restaurant since 1926; oysters, Toast Skagen and the saluhall shellfish.
Signature: Shellfish platter, Toast Skagen with bleak roe
Order: The shellfish platter for two and a glass of dry Champagne.
Tip: Lunch is the better sit. Closed Sunday; closes at 18:00 Saturday.
Wedholms Fisk ★ 4.5
Wedholms Fisk on Nybrokajen in Stockholm's Norrmalm cooks the canonical Swedish seafood menu; sole meunière, smoked salmon and Janssons frestelse on a single.
Signature: Sole meunière, Wedholms Janssons frestelse
Order: Whole sole filleted at the table with the house Janssons frestelse on the side.
Tip: Closed Sunday and Monday. The corner window seats look across the bay to the Royal Palace.
Operakällaren 1 ★ ★ 4.5
Operakällaren in Stockholm's Royal Opera House has cooked classical European food since 1787, with one Michelin star and Emanuel Tärnqvist's tasting room.
Order: The classic tasting in the main dining room; the Operakällaren wagon of cheese is part of the table service.
Tip: Closes 2027 for a five-year Opera House renovation. Book before December if you want the heritage room before it goes dark.
Den Gyldene Freden ★ 4.3
Den Gyldene Freden on Österlånggatan in Stockholm's Gamla Stan opened in 1722 and remains the oldest restaurant in continuous operation under the same name.
Signature: Wallenbergare veal patty with mash, Janssons frestelse anchovy potato
Order: Wallenbergare with pea purée, lingonberry and brown butter potatoes.
Tip: Closed Sunday and Monday. The vaulted cellar is the heritage room; the upstairs table runs quieter.
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