Loved this charming little restaurant with its clean design, very well done food. Tom had the Swedish meatballs and couldn't stop raving about the gravy. I mean how good can gravy get? But he absolutely loved it and sopped up every bit with bread. I had stuffed cabbage with the same gravy and it was the better choice I think because you get the same meat, gravy with the addition of the taste of the cabbage. I believe in eating the specialties of a region (hence truffles and foie gras every day in the Perigord, cider and oysters in Concale) so I ate herring practically every day. Dozens of different ways to have herring. Smaka had very good versions. I think this will be where we have our last meal in Sweden.
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