Restaurang Kung Blacke

The story

Crafted with passion, served with love

A vineyard restaurant unlike any other

Roughly fifteen kilometres from Flen, on the grounds of Blaxsta Gård, Restaurang Kung Blacke sits surrounded by chanterelle forests and juniper slopes. The estate behind it, Blaxsta Wine, is one of Sweden's first commercial wineries and counts itself among the most northerly vineyards on the planet — a fact that shapes everything on the table and in the glass.

The people who make it work

Göran and Ulrika Amnegård are the engine of the whole operation. They serve simultaneously as hosts, cooks, front-of-house and sommeliers — and White Guide, which awarded Kung Blacke its Fine level recognition in 2026, singles out their sommelier work as nothing short of brilliant. That kind of all-in commitment is rare, and guests feel it from the moment they arrive.

Where the evening begins

Sittings typically open in the wine cellar, where guests get an introduction to over two decades of the estate's winemaking history. It sets an unhurried, generous tone before anyone has taken a seat at the table. The tasting menus that follow lean on Swedish delicacies — produce shaped by the same northern light and highly mineralised soil that define the wines poured alongside them.

The wines themselves

Blaxsta's vineyards benefit from summer days with roughly 25% more daylight hours than vineyards further south in Europe. Grapes are hand-picked, cold-fermented in small batches on site, with no additives or enhancers. The range spans a Chardonnay and Merlot Prestige through to estate cuvées and something genuinely singular: an Apple Ice Wine made from aromatic Åkerö apples harvested at minus ten degrees Celsius, pressed and slowly fermented over seven or eight months into a wine of dried fruit, apple pie and fig. It is the kind of thing you simply cannot find anywhere else in Swedish fine dining.