Växthuset

The story

Crafted with passion, served with love

A Pioneer Beneath the Bridge

Founded in 2016 by Jon Birgne, Växthuset spent a decade as one of Stockholm's most singular addresses for plant-based fine dining. The location alone set the tone: tucked into the old white stone building beneath Skansbron, sharing the Trädgården/Under Bron complex, the restaurant occupied a space that felt simultaneously industrial and intimate. Arriving guests would shake a locked gate, unsure whether they had wandered into Södermalm or a gritty New York backstreet — and that friction was part of the point.

The Setting and the Contrast

Once inside, the rough, partly exposed rock of the outdoor terrace gave way to a bright, minimalist interior. The two environments played off each other in the same way the kitchen did: crunchy against tender, spicy against mild, sweet against salty. From the terrace, the soft thump of music from the adjoining club Trädgården drifted in, making Växthuset something genuinely hard to categorise — fine dining that felt alive rather than hushed. The White Guide took note, awarding the restaurant its Fine level recognition and describing the plant-based cooking as food that "would fit in any fine restaurant."

The Kitchen's Philosophy

The menu was entirely plant-based, built around Nordic seasonal ingredients sourced from suppliers who, in the restaurant's own words, are "passionate about their products and prioritise quality." Foraging played a direct role: plants, herbs, and mushrooms gathered from nature informed dishes that aimed to tell a story about place. The tasting menu ran to seven courses, with a shorter chef's choice format also available, and it evolved continuously with the seasons rather than settling into a fixed identity.

The beverage programme matched that same ethos — natural wines selected through a handful of trusted importers, handcrafted cocktails, beers from smaller producers, and carefully considered non-alcoholic options.

A Decade, Then a Pause

After ten years as a quiet pioneer of plant-based cooking in Stockholm, Växthuset closed its doors on 1 November 2025. The decision, as the team described it, came from a desire to develop rather than to wind down — to make space for new ideas that align with where the broader Trädgården/Under Bron project is heading. The plan is to return with a new concept, carrying forward the experience, the relationships, and the community that grew up around the restaurant. For now, it is, in their words, not a farewell — just an på återseende.