Senaste nyheterna

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  7 Maj 2026 15:04

  Introduktion till Mathias Dahlgren

  Mathias Dahlgren är en välkänd profil inom den svenska gastronomin. Känd för sina kulinariska färdigheter och sin kreativitet värnar han om en matfilosofi som han kallar ”det naturliga köket”. Med hans egna ord bygger detta på ”en svensk identitet på en regional plattform, där man skapar mat som är öppen för både lokala och globala råvaror och influenser. En mat som hyllar varje säsongs färska råv

• Mathias Dahlgren lanserar UTE – ny uteservering på Blasieholmen med fokus på sommarens smaker

  3 Juni 2025 16:18

  Den 1 maj öppnade Mathias Dahlgren UTE, en ny uteservering belägen på Blasieholmen utanför hans restauranger Matbaren och Seafood Gastro på Grand Hôtel Stockholm. UTE är ett avslappnat och livfullt sommarkoncept där fokus ligger på svalkande drycker och en okomplicerad meny med smaker som för tankarna till långa, ljusa kvällar vid vattnet.
  Längst husväggen på Bolinderska palatset med utsikt öve

  

• Mathias Dahlgrens Seafood Gastro öppnar för gastronomiska fredagsluncher

  12 April 2024 12:00

  Stjärnkocken Mathias Dahlgrens hyllade restaurang Seafood Gastro på Grand Hôtel i Stockholm erbjuder en avsmakningsmeny bestående av akvatiska råvaror som lever i, vid eller på vattnet. Fredagen den 19 april är det premiär för restaurangens gastronomiska fredagsluncher som erbjuder både den fullständiga avsmakningsmenyn samt en selekterad version med en kortare sittningstid.
  ”Att få erbjuda Sea

• Mathias Dahlgren öppnar exklusiva Seafood Gastro på Grand Hôtel

  20 November 2023 12:59

  Mathias Dahlgren, stjärnkocken bakom bland annat Matbaren och Rutabaga, öppnar den 11 augusti 2023 dörrarna till det nya restaurangkonceptet Seafood Gastro på Grand Hôtel i Stockholm. Avsmakningsmenyn består av akvatiska råvaror som lever i, vid eller på vattnet. Restaurangen blir en gastronomisk upptäcktsresa för såväl gäst som för Mathias och hans team.

• Mathias Dahlgren öppnar ny restaurang på Grand Hôtel

  18 April 2023 08:24

  Stockholms restaurangscen får ett nytt tillskott. Rutabaga, som sedan 2017 har skapat vegetariska rätter i världsklass, kommer att växa vidare i nya former utanför Grand Hôtel Stockholm. En ny restaurangsatsning i regi av Mathias Dahlgren tar över Rutabagas forna lokaler efter sommaren.
  - Vi är otroligt stolta över vad vi har åstadkommit med Rutabaga och känner att det nu är dags att låta konce

• Mathias Dahlgren genomför Matbarens största förändring någonsin

  18 Mars 2021 12:00

  ​Mathias Dahlgren öppnade Matbaren på Grand Hôtel i Stockholm 2007. Vid den tidpunkten var Matbaren en banbrytande restaurang som den svenska matscenen inte tidigare sett. Sedan dess har restaurangen utvecklats med samtiden men meny har haft samma utformning, fram tills nu.

  

• Mathias Dahlgren utnämnd till Årets Smakskapare

  23 Oktober 2018 12:39

  På måndagskvällen den 22 oktober gick restauranggalan av stapeln. Då stod det klart att Mathias Dahlgren vann pris i kategorin Årets Smakskapare för arbetet med den vegetariska restaurangen Rutabaga.

Sociala medier

As we count down to our 20th anniversary: a restaurant floor is never built by walls or tables alone. It is built by people — by hands and hearts, early mornings and late nights, shared effort and unforgettable hospitality. Thank you to all the great people who have worked with us at Matbaren in the past 19 years – and those who are working with us now.

bymathiasdahlgren

As we are counting down to our 20 anniversary: Hear Mathias Dahlgren share his original inspiration when opening Matbaren back in 2007. Matbaren was never meant to stand still. It was built on the idea that dining can be both simple and precise, relaxed yet deeply considered — a place where guests feel at ease, and where the cooking speaks quietly but clearly.

bymathiasdahlgren

Once again, it’s proof that great experiences are born from great collaborations. It has been truly inspiring to see our teams come together at our first Four Hands dinner in Stockholm with @marchal.dk — sharing our passion, expertise, and love for cooking and hospitality. A heartfelt thank you to Chef @alexander__baert and his fantastic team for two unforgettable services. We’re looking forward to working side by side again in Copenhagen later this September. Photography by @gustaf_bjorlin

bymathiasdahlgren

Don’t miss the chance to experience two distinct Nordic Michelin culinary expressions on May 5 in Stockholm: Mathias Dahlgren’s aquatic philosophy meets @marchal.dk refined French-Nordic cuisine, led by Executive Head Chef Alexander Baert. Rooted in seasonality, craftsmanship and precision, the evening presents a curated tasting menu that explores the richness of Scandinavia alongside classic techniques reinterpreted with contemporary finesse. A collaboration between two leading Nordic culinary destinations – for one night only, limited seats. For one evening only, we welcome Michelin-starred @marchal.dk from Copenhagen’s d’Angleterre to Seafood Gastro @bymathiasdahlgren and Staffan Naess for an exclusive Four Hands Dinner. Set menu for 3 500 SEK Optional: Carefully curated wine package for 2 000 SEK per person Please note that we are unable to accommodate allergies or dietary preferences on this evening. More info and to book: Reservations@mdghs.com

bymathiasdahlgren

With us, you celebrate your wedding in a intimate setting where food and hospitality are at the centre. We work closely with you to create a menu shaped by the seasons and the best ingredients available, always with care and attention in every detail. In our two private dining rooms, we welcome 10 to 24 guests. Together with our chefs, sommeliers and a dedicated contact person, we plan the day in a way that feels natural to you—from the first conversation to the last bite. If you’d like, we can also help arrange everything around the meal, so the experience feels complete and effortless. If this sounds like your kind of celebration, you’re very welcome to get in touch: reservations@mdghs.com

bymathiasdahlgren

We are delighted to welcome Stefano Marello to Private Dining on April 22 at 19.00. During this unique evening, you will experience a carefully curated selection of wines that reflect the country’s rich winemaking tradition, paired with a specially composed menu where each dish enhances the character of the wines. The evening will be hosted by Stefano Marello of Niepoort, who will guide you through the tasting with passion and deep knowledge of the winery’s history, philosophy, and craftsmanship. Founded in 1842, Niepoort is renowned for combining tradition with innovation and is today considered one of Portugal’s most distinguished wine producers. Appetizer — Tiara Branco 2023 Crustade with oyster, peas & sour cream Menu — Coche 2023 Butter-fried cod cheeks, white asparagus & hollandaise Conciso Dão Tinto 2020 Wild boar with romesco, truffle & green asparagus Charmes 2023 Duck with artichoke & dried olives Porto Colheita 2003 Chocolate crémeux with roasted almond milk sorbet Mignardise — 3 000 SEK including wine pairing Seats are limited – book by DM or our website to join us for an evening of exceptional wine and culinary experiences.

bymathiasdahlgren

We are delighted to welcome Laurent Lignier to Private Dining on April 13 at 7:00 PM. Laurent runs Domaine Hubert Lignier alongside his father Hubert and represents the fourth generation of a family that has been producing wine in Morey-Saint-Denis since the late 19th century. His wines are concentrated, deep, and structured, always with great elegance. Join us for an evening where Laurent will guide you through some of his finest wines, paired with an exclusively curated menu. Appetizer – Crustade, smoked crème fraîche & bleak roe from Mälaren Menu – Saint-Romain 2022 MAGNUM Crudo of hand-dived scallop & cream White soy, browned butter, king oyster mushroom, seaweed salad Gevrey-Chambertin “Les Seuvrées” 2020 MAGNUM Morey-Saint-Denis Trilogie 2019 MAGNUM Grilled monkfish & cockles Chicken jus, artichoke, wild garlic oil Chambolle-Musigny 1er Cru Chabiots 2018 Morey-Saint-Denis 1er Cru “Chaffots” 2015 MAGNUM Chicken from Munka-Ljungby Grilled green asparagus, morel, mushrooms, porcini, gravy Clos de la Roche Grand Cru 2012 MAGNUM Red wine braised ox cheek confit potato, truffle cream, chives Mignardises 4000 SEK +Inc. wine pairing Seats are limited – DM to book and join us for an evening of exceptional wine and culinary experiences.

bymathiasdahlgren

Easter at Matbaren 🐣 Four-courses celebrating spring for 995 SEK available Thursday, Friday and Saturday evening: ”Gubbröra” on matjes Rye bread, bleak roe, smoked crème fraiche, apple Deep fried egg 63°c with white asparagus chives, hollandaise, lemon Lamb from Lövsta Gård green asparagus, ramsons, beurre blanc ”Cheesecake” tonka ice cream, cherry sorbet

bymathiasdahlgren

Happy Easter, we are open all evenings with a special four-course menu celebrating spring and a new aperitif at Matbaren – and this is how you make it for 5: 25 cl Macallan 12 Double Cask 18 cl apple must (cloudy apple juice) 8 cl caramelized simple syrup 6 grams malic acid Chill in a 0.5-liter siphon with one gas cartridge. Dispense into a frozen Nick & Nora glass. Express the oil from a lemon peel over the top. Since it’s a siphon drink, it can’t be made in smaller quantities than this recipe. 🥃

bymathiasdahlgren

Four-courses celebrating spring for 995 SEK available this Easter weekend – Thursday, Friday and Saturday. Welcome to Matbaren by Mathias Dahlgren! "Gubbröra" on matjes Rye bread, bleak roe, smoked crème fraiche, apple Deep fried egg 63°c with white asparagus chives, hollandaise, lemon Lamb from Lövsta Gård green asparagus, ramsons, beurre blanc "Cheesecake" tonka ice cream, cherry sorbet

bymathiasdahlgren

Join us this Easter weekend at Matbaren and indulge in a specially composed four-course menu at Matbaren – swipe to get hungry! "Gubbröra" on matjes Rye bread, bleak roe, smoked crème fraiche, Äpple Deep fried egg 63°c with white asparagus chives, hollandaise, lemon Lamb from Lövsta Gård green asparagus, ramsons, beurre blanc "Cheesecake" tonka ice cream, cherry sorbet Available on Thursday, Friday, and Saturday, this seasonal dining experience showcases carefully selected flavors to celebrate the spring. Price: 995 SEK per person Reserve your table now. We look forward to welcoming you.

bymathiasdahlgren

9 kilos of common ling fish from the northern North Sea — bycatch at its very best soon served at Seafood Gastro by Mathias Dahlgren & Staffan Naess! A fish species part of the cod family and an ingredient that speaks quietly, yet with precision — firm, white, and clean in flavor. We handle it with care, five days dry aging process, letting its natural structure do the work and building around what is already there.

bymathiasdahlgren