Gården

The story

Crafted with passion, served with love

A New Address in Vasastan

In the Vasastan neighbourhood of Gothenburg, chef Patrik Ivanovski — previously behind Biscotti, known for its excellent lunches and fine pastries — has built something more ambitious with Gården. The room carries a severe Nordic aesthetic, softened by pleasantly sepia-toned lighting and pretty ceramics that frame each course. Natural wines are a fixture, and the kitchen works strictly with seasonal ingredients.

The Tasting Menu

The tasting menu, which should be booked in advance, opens with a pair of elegant appetisers that set the tone immediately. A yellowfoot mousse arrives with preserved pear and cloudberry flakes — the fruit's brightness cutting cleanly through the woodland depth of the mushroom. Close behind comes a more grounded plate: plump potatoes with smoked egg yolk, cod roe and alp cheese finished with dill powder. The bread basket holds Hönökaka, the soft, slightly sweet flatbread native to Bohuslän, alongside homemade cultured butter.

A trio of plant-focused courses follows, and it is here that the kitchen's confidence shows most clearly. A slow-baked carrot with egg yolk sauce carries concentrated, smoky sweetness. A celeriac baked for four hours — served with its own tops, tarragon sauce and grated hazelnut — has become a dish guests return for. The third plate is black salsify rolled in leek ash, with Gotland truffle, oyster mushroom and beetroot.

Fish and game complete the savoury arc: Arctic char with red apple sauce and red cabbage, then mallard with shiitake, pumpkin purée and cloudberries, finished with lovage. A granita of raspberry with warm spice offers a well-placed pause before the finale — a chocolate pastry with hazelnuts, lemon verbena cream, sea buckthorn sauce and raspberry wine from Blaxsta.

Recognition and Welcome

White Guide's 2026 edition singles out Gården at a "Very fine level," praising both the kitchen's precision and the staff's warmth and knowledge. It is the kind of New Nordic cooking that is rooted in Swedish landscape and season without being rigid about it — and the room, the wines and the service all pull in the same direction.