Restaurang & Vinbaren 28+

The story

Crafted with passion, served with love

Forty Years of Uncompromising Standards

Since 1985, Restaurang & Vinbaren 28+ on Götabergsgatan has held a Michelin star — retained for the 36th consecutive year in 2025. That kind of consistency is not accidental. The restaurant's own stated ambition is to be "a source of inspiration for new flavours and impressions," always with deep respect for what the season offers and never compromising on quality. White Guide awarded the restaurant its Masters level distinction in 2026, describing the experience as one where "modern classics at the highest level" are delivered with a creativity that "borders on hubris" — meant as a compliment.

The Setting

You enter through a wine bar before arriving in whitewashed vaulted dining rooms lit by cast iron candelabra. The atmosphere carries a quiet gravity, quickly offset by young, well-dressed staff who are entirely free of stiffness. A glass display case of perfectly ripened cheeses serves as the dining room's centrepiece — tended by the kitchen's dedicated cheese master.

What Arrives at the Table

The menu rotates every four to six weeks, driven by seasonal and largely local produce. Currently, the small tasting menu opens with white asparagus alongside pickled cucumber, asparagus sorbet and sturgeon caviar, then moves to pan-fried langoustine with fennel emulsion and a liquorice sauce, before a pumpkin cavatelli with Kalix vendace roe and almond sauce. Lardo-baked cod loin — glazed black morel, mushroom duxelles, crispy cod skin, beef consommé — anchors the savoury courses. The large tasting menu extends to duck foie gras au torchon with apple variations and walnut praline, glazed shoulder of pork, and fried duck breast with beetroot, blackcurrant purée and a Timut and Sichuan pepper hollandaise.

White Guide's assessors were particularly struck by earlier seasonal iterations: a raviolo in truffle broth under Brillat-Savarin foam, feather-light capelli d'angelo pasta in concentrated mussel broth with crispy preserved leek, and a bread-fried turbot that preceded the cheese course. Desserts show the same precision — currently a tonka bean pannacotta with black lemon gel and fig leaf ice cream, or a hazelnut and chocolate bavaroise with smoked vanilla foam and roasted white chocolate.

Wine as a Pillar, Not an Afterthought

The wine bar and cellar are genuinely central to what 28+ is. The cellar holds what the restaurant describes as "an incomparable breadth of wines from the world's leading producers," and both the standard and exclusive wine menus are presented in full so guests can make informed choices. White Guide singled out the pairing confidence specifically: a 2008 Querbach Riesling alongside raw crayfish in browned butter foam, and an Albert Boxler Sommersburg grand cru Riesling delivering "a complex, aromatic revelation." The current menus show the same range — from a 1997 Pommard by Domaine Robert Ampeau to a 1991 Château d'Yquem paired with duck foie gras.

For groups of five to ten, the wine bar offers tastings in what the restaurant calls "a relaxed, knowledgeable environment." Private rooms — a chambre separée for five to eight guests, and a larger space for ten to twenty — are available for dinners that call for more intimacy.