Brasserie Bobonne

The story

Crafted with passion, served with love

A French Quarter Restaurant on Östermalm

On Storgatan 12, barely a hundred metres from Östermalmstorg, Brasserie Bobonne operates as something close to a Parisian neighbourhood institution transplanted to Stockholm. The beautiful tiled floor, velvet-upholstered chairs and classic banquettes set the tone before a single dish arrives — and White Guide, which recognises Bobonne at Fine level for 2026, captures it well: for many Östermalm residents this place functions as a tiny second home.

Behind the kitchen and the house are chef and restaurateur duo Ingela Persson and Roger Lindberg. Their philosophy is straightforward: "It is always taste that comes first." Ingredients arrive from wherever they are best — German white asparagus when that is the finest available, Gotland green asparagus in its proper season, veal from Mälardalen — and the cooking applies a distinctly French sensibility to whatever those raw materials demand.

The Menu, Rewritten Every Fortnight

The menu is presented on a chalkboard and rotates significantly every other Wednesday, so the kitchen can chase the best produce rather than repeat itself. French classics anchor the offering — Escargots, Chèvre chaud with walnuts and honey, Boeuf Bourguignon, a soufflé of the evening — while seasonal plates sit alongside them. Recent additions have included Arctic char with halved and fried artichoke, beef with white asparagus and ramson, cod with green asparagus and trout roe, and a charred salmon with elderflower. Dessert might be an almond cookie with rhubarb and strawberry sauce, or a rich chocolate pudding with fresh raspberries.

The brasserie format means the range is genuinely broad: steak tartare seasoned with olives and basil, seared foie gras with corn and espelette, oysters, and a rotating evening soup sit comfortably next to simpler lunch plates served Monday through Friday.

Wines, the Bar and Private Spaces

Drink is taken as seriously as food. An excellent selection of French wines — some permanent fixtures, others passing through — is available by the bottle or glass. Bar Bobonne offers drinks and lighter bites in a more relaxed setting, while Salon de Bobonne provides a semi-private corner for smaller gatherings. For larger groups, the full restaurant seats up to 38; the inner room accommodates around 16 for a private event.

The result is a room where, as the restaurant puts it, regulars, tourists and international guests sit side by side — the latter often having found Bobonne through restaurant guides. It is the kind of French brasserie that earns its reputation not through spectacle but through consistency, warmth and an honest respect for the plate.