Gorgeous cuisine with few components, where flavors are creatively combined and dishes skillfully composed. Considerable effort is put into preserving the produce in its original form, in the best possible way. The staff at Koka also make their own ingredients, such as miso based on yellow peas and cured egg yolk, instead of bottarga/fish roe. The restaurant was built for functionality and sustainability over time, with leather-covered tabletops instead of tablecloths – that inevitably lead to more laundry. Furthermore, the staff chooses trains before airplanes, electricity comes from environmentally friendly sources, and all cleaning agents are environmentally certified.


78/100 p
Viktoriagatan 12, 411 25 Gothenburg, Sweden
Johan Björkman