DG11

The story

Crafted with passion, served with love

More Than a Gastropub

At the corner of Drottninggatan 11 in Boden, DG11 has carved out a reputation that reaches well beyond the city limits. The White Guide awarded it Fine level recognition in 2026, noting the smiling staff, the instantly welcoming atmosphere, and a menu that balances classic Swedish cooking with local roots and a touch of Japanese fusion — all delivered with the restaurant's own unmistakable personality.

The Food and Drink

The kitchen's own description says it best: familiar enough to feel comfortable, surprising enough to keep you curious. "Something simple — something different — something more." The Swedish cuisine forms the backbone of the menu, but it arrives with a twist that keeps regulars coming back. The White Guide praised the charming presentation and the thoughtful wine pairings offered for each dish. The wine list itself is compact but carefully composed, with every bottle available by the glass — a detail that makes exploration easy and unhurried.

The cocktail bar rounds out the drinks offer with both local and international selections, and the bar counter is genuinely meant to be sat at — a place for a quick beer or a longer conversation with the bartender.

Atmosphere and Rhythm

The interior is described as simply modern, the mood cosy and convivial. Guests can pull up a stool at the bar, sink into a sofa, or book a proper table. Breakfast runs from early morning on weekdays, lunch is served Wednesday through Friday, and the à la carte menu anchors the evenings. On Saturdays there's brunch, and Friday and Saturday nights stretch later into the evening.

Beyond the daily service, DG11 regularly hosts events — live music, themed evenings, quiz nights and wine tastings — that give the space a different energy each time. The restaurant also sits within the same building as Hotel Drottninggatan 11, making it a natural anchor for visitors to Boden, though it is very much conceived as the neighbourhood's own local: a place where you might become a regular, where the chef or the restaurant manager might pull up a chair and talk.