Mygel

The story

Crafted with passion, served with love

A Former Warehouse, Three Women, Full Houses

Off a street of industrial premises near Frihamnen – well outside Malmö's centre – a pair of beautiful doors in a brick façade signals that something worth seeking out lies inside. That's Mygel, run by Claudia Poli, Karin Söderberg and Lina Eriksson, a trio with high ambitions and the track record to back them up. White Guide 2026 awarded the restaurant its "Very Fine Level" distinction, noting that despite the out-of-the-way location, the team has drawn full houses from the start.

The space itself earns its keep: original beams and raw walls preserved from the warehouse's past, interiors finished in light wood, and at the back an outdoor terrace with what the guide describes as a distinct Berlin vibe. Workers from the neighbourhood share tables with families who've cycled over, dogs resting under chairs. It's warm and genuinely family-like – not a pose, just the atmosphere the place has settled into naturally.

The Food: Italian Roots, Japanese Detours

The kitchen leans Italian in its foundations – focaccia baked in-house, Chèvre with garlic confit, Parmesan as a topping option – but Mygel doesn't stay in one lane. The lunch menu pairs an Italian-inflected sando on homemade focaccia with an omu-rice, a Japanese omelette-rice dish made with eggs sourced from Arken i Ravlunda. Sides include pickles of lemon sweet turnip and spicy turnip leaves, and a potato salad dressed with salted plum, chives and shiso. Dessert is a custard purin, also made with Arken i Ravlunda eggs, finished with caramel sauce.

Vegetables are clearly the kitchen's focus – the menu is built around them rather than around them as an afterthought. That philosophy carries through to the Junior Maki Workshops the restaurant runs in summer, where children aged 7–14 learn to roll vegetarian maki with naturally coloured sushi rice and crispy fried vegetables.

Izakaya Season and Beyond

Each summer, Mygel shifts into a different register entirely, opening as Izakaya Mygel on Friday through Monday afternoons and evenings – small plates, refreshing drinks, a looser pace. It's a confident move that speaks to the kitchen's range and the team's willingness to keep things interesting rather than settle into routine.

For private events, the venue seats 75 for dinner and accommodates up to 140 for a standing reception, with menus ranging from light snacks to full sharing-style courses. The Italian cuisine at the core of Mygel's identity threads through all of it, grounded by local sourcing and a sensibility that's anything but conventional.