Poppy

The story

Crafted with passion, served with love

A Restaurant That Challenges Tradition

Since opening on Fjärde Långgatan in Gothenburg's Linné district, Poppy has been the subject of eager whispers across the city. The White Guide took notice early, awarding the restaurant a "Very Fine Level" distinction and noting that Poppy manages to live up to the considerable expectations that had built around it. Behind the stove stands chef Tobias Jakobsen, who previously cooked at one of Gothenburg's finer establishments and brought two colleagues with him — a team that clearly shares both a vision and a standard.

Swedish Ingredients, Constantly in Motion

The kitchen's philosophy is rooted in a deep affection for Nordic produce. Poppy describes itself as a restaurant that challenges the boundaries of traditional cooking, and the menu reflects exactly that — it changes with the seasons, ensuring that whatever arrives at the table is at its peak. Swedish cuisine here is not a static concept but a living one, shaped by what the landscape offers at any given moment.

The main experience is a five-course menu, with optional snacks to open and a cheese course to close. Dishes on the current menu read with precision and confidence: havskräfta, kosho & tomat; potatis, stenbitsrom & krondill; marulk, harissa & mussla; biff, grön sparris & ramslök; and a dessert of jordgubbar, syren & mandel. A well-matched wine pairing is available alongside. On Wednesdays and Thursdays, a more compact three-course format offers the same kitchen at a lighter commitment.

The Room Itself

The dining room is intimate, warm, and personal — the kitchen is open, the atmosphere unhurried. A few drop-in seats are kept aside for guests who want a glass of wine or something smaller to eat, which gives the space an approachable, neighbourhood quality that balances its fine dining credentials. This is Swedish cuisine served with care, in a room that feels genuinely alive.