NOM

The story

Crafted with passion, served with love

A Table Worth Setting

Down a half-step from Stora Gatan, along the quiet banks of the Svartån River, the Özgun brothers have created something that Västerås didn't know it was missing. NOM occupies the Sundinska huset, a brick building dating to 1850, and the cellar vault beneath it provides one of the city's most striking dining rooms — all exposed masonry and warm atmosphere, without any of the stiffness that can come with it.

The White Guide awarded NOM its Fine level recognition in 2026, singling it out specifically for anyone craving a well-cooked cut of meat. That focus is real. The evening menu is built around quality ingredients, with meat at its centre — à la carte, a tasting menu, and options for larger groups all available. The kitchen follows the seasons, so the menu shifts rather than sits still.

The Space and the Spirit

The philosophy here is stated plainly: good food, good wine, relaxed atmosphere — no complications. In warmer months the terrace opens up, and the same ease carries indoors to the bar. Weekday afternoons bring an after-work crowd from 16:00 to 18:00; evenings shift into something more considered, with the kitchen raising its game for dinner service that runs well into the night on weekends.

There is also a Chef's Table for those who want a closer look at what the kitchen is doing — a format that suits a restaurant this focused on craft.

A Small Detail That Says a Lot

One telling touch: NOM charges 40 kronor for a takeaway bag — every single krona going to Junos kamp, a local non-profit supporting children with serious illness and their families. It's the kind of small, deliberate gesture that reflects a restaurant run by people who are genuinely embedded in their city.

For meat-focused fine dining in Västerås, NOM is the address the White Guide points you toward — and with good reason.