Nook is a gem in the jungle of restaurants on Södermalm. Well executed, nicely presented and first and foremost tasty ambitious food in a casual and uncluttered setting. This is one of my favorite restaurants in Stockholm, especially considering the value for money you get.
When Nook started, Claes Grännsjö’s ambition was to offer great food with the, for Stockholm unusual addition, to be affordable. He brought along his old colleague and sommelier from Kock & Vin in Gothenburg, Alexander Bäckman, and opened the doors to their own restaurant Nook in February 2014. And since then, you can always be sure to get a great meal at Åsögatan on Södermalm.
You can always be sure to get a great meal at Åsögatan
Claes Grännsjö moved to Stockholm to become head chef at star chef Björn Frantzén’s gastro pub The Flying Elk. But the tenure became shorter than expected, and shortly after opening the restaurant he announced that he was starting up his own restaurant instead. Claes and sommelier Alexander Bäckman wanted to create a casual dining area, and spend a lot of time on renovating the restaurant before opening. Both to keep down costs, but also not to make the environment to ”perfect” and sterile.
The food is international, with influences from Asia as well as the Mediterranean combined with a lot of Scandinavian flavors. Every night there are two different set three course menus, which in my opinion are two of the best value options in the city, for SEK350 or 400. Scallops, rain deer, duck and monkfish are examples of produce on the menu and in addition to that, the food is really tasty, nicely presented and well executed. So all that put together, Nook offers a great experience for a modest price. And even if the dining area is full, you can always go to the bar next door and eat from the snack menu. A great option as well.
Nook offers a great experience for a modest price
The dining area is uncluttered and a bit rustic, it is more hipster than fine dining. And that goes for a lot of the crowd here as well. The service goes hand in hand with it as well, and they take care of the about 45 seats with quite few waiters, which sometimes shines through in the attention.
Me personally am a huge fan of chefs who dare to go their own way, not being backed up by investors who influence the concept. Stockholm has too many restaurants owned by a few consortiums/investment groups and I hope that we are moving in a direction where more chefs open up their own restaurant. Nook and Lilla Ego are two brilliant examples of just how good restaurants can become when chefs execute on their own, unbiased vision.