Project

The story

Crafted with passion, served with love

A restaurant built on a simple idea

When Cameron and Anna Irving opened Project in the late summer of 2016, they had worked for years in London and across Europe and arrived in Göteborg with a clear intention: a restaurant that felt like home, served well-prepared food at reasonable prices, and was run by people who genuinely cared. Nearly a decade later, that intention holds. The White Guide recognised Project at "Very fine level" in 2026, noting that "care for the ingredients down to the smallest detail is palpable" — and that the couple are now in their fifth year of constant development and refinement.

The room and the feel

The dining room sits on Södra Vägen, a short walk from Götaplatsen. Marble tables, a warm glow, and a pace that is quiet without being stiff — the kind of place where a couple at a corner table and a small group in the private wine-cellar room can both feel equally at ease. At the heart of the space is the Chef's Table: seven seats along the bar where the chefs prepare each dish in front of you, bringing the rhythm and precision of the kitchen into full view. The wine cellar, Chambre Séparée, seats up to six for a more enclosed evening.

What's on the plate

Project's approach to Swedish cuisine is built on respect for ingredients and a pursuit of depth of flavour over flourish. The Signature Menu moves through a considered sequence: snacks of oyster surf & turf with bone marrow and beef ponzu, a tartelette of langoustine claw with crispy bisque, and an onion cannoli with smoked pork and osetra caviar set the tone. From there, sashimi of langoustine with chicken skin vinegar and pickled roe, green asparagus with mussel custard and ramson, charred monkfish with smoked miso dashi and koji salt, and a medium-rare Swedish beef cheek with chicharrón, burnt spring onion and blackcurrant. The meal closes with a rhubarb boshi ice cream, rhubarb consommé, pine oil and oats. The wine pairing — described by the White Guide as "a string of pearls of their own favourites" — is curated entirely from Anna and Cameron's personal selections and is designed to be approachable rather than intimidating.

More than one way to visit

Alongside the full tasting menu, Project offers a smaller menu, a three-course option, and à la carte on weekdays — so the kitchen's Swedish cuisine is accessible whether you're settling in for a long evening or stopping by the neighbourhood bar for a glass and a dish or two.