The greater in size, the greater the responsibility
When the elevator stops on the 13th floor, the doors open to a large dining room with the capacity to welcome 200 guests who are treated to one of Stockholm’s most striking panoramic views. The dishes, signed by Emma Shields, are straightforward and uncomplicated — composed of ingredients from small and medium-sized producers. A restaurant this big can’t be too niche and dogmatic; there has to be something for every taste. The same applies to the wine list, which contains everything from wines from smaller Swedish wineries to safe bets from large, well-known producers. It’s a bit of both here at Freyja. Much is done well, and there is still room for improvement.
• Open seven days a week
• Highlight ingredients on the menu that are traditionally Swedish and sustainable
• Put serious time and energy into staff training
• Follow clear guidelines for sustainability provided by the parent company, Stureplan Group
• Serve a menu that’s roughly 40 percent plant-based