Food & wine
Michelin in Gothenburg 2026: every starred restaurant, and Bhoga
Six restaurants in and around Gothenburg hold a Michelin star in 2026, and Signum by Lake Landvettersjön has two. We show where they are, where to sleep after dinner, and take you into the kitchen at Bhoga.
Guro Holmene
At 6pm, six guests take their seats at the oak counter at Hoze on Stigbergsliden. That is the whole evening: one sitting, one chef and a menu the guests do not choose.
Gothenburg’s dining scene has room for the new and the long-established side by side. 28+ won its first star in 1991. Hoze won its first in 2025.
The links to the hotels are partner links. If you book through them, Picolo may earn a small commission at no extra cost to you.
In short: Michelin in Gothenburg
The Gothenburg area has six Michelin-starred restaurants in 2026. Signum has two stars, while 28+, Koka, SK Mat & Människor, Project and Hoze have one each. Bhoga lost its star but remains in the guide. Book well ahead, especially for weekends.
Our first choice for a Michelin weekend: Upper House, on the top floors of Gothia Towers at Korsvägen, within walking distance of Project and SK Mat & Människor. See available rooms at Upper House
Gothenburg’s Michelin-starred restaurants in 2026
Signum: two stars by Lake Landvettersjön
Thomas Sjögren earned the second star and a Green Star for sustainability in 2025. The tasting menu is built around the four elements: earth, fire, air and water. The restaurant is part of Hällsnäs Hotell, Långenäsvägen 150, Mölnlycke.
Nearest hotel: Hällsnäs Hotell, on the same estate.
28+: a star every year since 1991
No restaurant in Sweden has held on to its star for longer. If you want to start the evening with a glass, it has its own wine bar, Vinbaren 28+. The address is Götabergsgatan 28 in Vasastan.
Nearest hotel: Upper House, a walk away along Avenyn.
Koka: West Swedish cooking from Björn Persson
Björn Persson has held a star at Koka since 2015, with a kitchen built on what the west coast provides. You will find it at Viktoriagatan 12 in Vasastan.
Nearest hotel: Dorsia, a fifteen-minute walk away.
SK Mat & Människor
Stefan Karlsson has run the restaurant with a star since 2015. The address is Johannebergsgatan 24, in the blocks between Götaplatsen and Korsvägen.
Nearest hotel: Upper House, a few minutes on foot.
Project: a bistro with a star
Anna and Cameron Irving won a star in 2021 for a bistro whose menu follows the seasons. You will find them at Södra Vägen 45.
Nearest hotel: Upper House, a short walk from Korsvägen.
Hoze: omakase in Majorna
José Cerdá serves omakase, where the chef chooses the dishes, and won a star in 2025. Hoze is at Stigbergsliden 17 in Majorna, west of the centre.
Nearest hotel: Dorsia in the centre. The tram stops at Stigbergstorget, close by.
Bhoga is in the Michelin Guide
Bhoga, at Norra Hamngatan 10, is in the Michelin Guide’s main selection for 2026, but without a star. Picolo visited the kitchen in 2023, when the restaurant held both a star and a Green Star. The nearest hotel is Dorsia, a few minutes away.
‘I’m Gustav, and that’s Niclas.’
Gustav laughs as he introduces his friend and colleague of 11 years. The door is wide open, and we head straight into Bhoga's kitchen in Norra Hamngatan, in the middle of Gothenburg city centre.
Chefs Gustav Knutsson and Niclas Yngvesson bring out some asparagus, turn on the oven and roll out dough. They work rhythmically and quickly, keeping eye contact. Making 20 portions of brioche almost happens on autopilot.
‘Look at how thin the asparagus is. That’s because it’s so dry this year. It’s normally three times as big,’ says Niclas, holding up a bunch.
‘Yes, a lot of people think, “look, small asparagus, how nice”, but that’s not the case.’
A night at Bhoga
From the bunch of asparagus on the counter to the brioche on the table.
Greens from Swedish farms
This is Bhoga's complete philosophy: only use local vegetables and produce that are fresh. Well-functioning agriculture and good farming are important to Niclas and Gustav.
The menu includes almost only greens and ingredients from Sweden, from fresh small potatoes, Swedish strawberries, rhubarb, and kale to halibut, turbot and more. This is also the reason why the restaurant manages to keep its prices down and maintain its reputation as one of the city's best and most unpretentious and laid-back eateries.
The venue has a minimalist, Scandinavian style. The tables are made of light wood, and there are no white tablecloths.
Photos of herbs and flowers hang on the walls, and wildflowers in small pots are used as decoration. It's fine dining, yet it's totally acceptable to sit down at your table here in shorts.
Behind the plain doors
From the street, Bhoga looks like a neighbourhood restaurant. Inside, the tables have no white cloths. Photo: Adrian Leversby / Picolo.com
The star and the Green Star
When Picolo visited in 2023, Bhoga held one Michelin star and a Green Star for sustainable practice. Gustav and Niclas took the recognition calmly. They were proud, but would rather build on what they had than chase another star.
‘When it comes to the Green Star, we didn’t think that much about sustainability at first. It’s about everything being durable, i.e., finances, personnel, ingredients, and suppliers. It is difficult for us not to work in a way that is consistently sustainable, and we also believe that things should also be that way for everyone who visits Bhoga, including in our private lives, since we both have families and children,’ says Niclas.
‘Incredibly nice’
The dynamic between the two owners is clearly good. They brag about each other, smile and laugh. The kitchen is surprisingly quiet, even though it is only four hours until the doors open, and guests are set to enjoy a five-, seven- or nine-course menu. Gustav is in charge of all the food, while Niclas takes care of the practical details and the business side.
‘It works best like that. Gustav is clearly a better chef than me. Then I can just get to work and make what he's developing. And I feel like there's always something new happening here!’
The brioches are fully laid out in moulds.
‘I don’t really have to put in much effort because my job is to come here and test and develop things. It’s really nice,’ says Gustav.
The four seasons
What sets Scandinavia apart is its four seasons, and Bhoga’s menu is built on them. There is respect for nature and the seasons. In summer, there are lots of berries and greens, while there is more seafood and shellfish in winter.
And they have spent a lot of time trying to find out where to source these ingredients. After a few trial rounds, they now have regular farms and partners. And whereas they used to take in what farmers cultivated, they can now ask them to grow crops that they want to put on the menu, something which they find cool.
Gustav then admits that he's not just sampling new dishes:
‘Obviously, I use a lot of energy, think a lot and test a lot. We have to constantly evolve, otherwise it won't be cool. One aspect is that we have to evolve to keep up, the other is that it's boring to cook the same food. So, I engage in a kind of self-coercion,’ he says, adding:
‘I also get inspiration from dining out. And from colleagues in the industry and the farms we work with. And there's a lot of forcing oneself like I said, you have to constantly push yourself,’ he laughs.
A server comes through the door, smiling and chatting casually. There is no rigid hierarchy here.
Head chef and owner at Bhoga
Niclas Yngvesson and Gustav Knutsson.
Evening at Bhoga
The same casual atmosphere remains when Picolo returns to Bhoga in the evening. Gustav is in the kitchen along with two other members of staff. Dishes are being arranged with tweezers, while Gustav is checking orders and looking out over the room. A couple in their 30s are on a date, two older pairs of friends are sitting in a corner, and three colleagues are discussing work.
The waiters are dressed in simple black, and everyone is working together calmly. At one table, halibut is being served, with blackcurrant leaves and rhubarb. We order a Circus Melon, and the first course consists of sashimi with sundried tomato, and a rustic bowl of strawberries, flowers, and lemon. And brioche. This baked good, which we witnessed being made a few hours ago, is so tasty that it could stand as a separate dish on its own. Fluffy, just enough fat, and crispy.
Throughout the evening, we have precisely such flavour experiences that are difficult to explain, a twist of their own on ingredients that are otherwise on the dinner table in most homes in Europe every day. We are served potatoes that are soft like butter, hot strawberries and dried seaweed. All made with confidence and composure.
‘There’s no arguing and yelling in the kitchen here,’ says Niclas with a laugh as he greets us in the kitchen amid the rush.
‘Never!’
There are also no flames or action. And still no white tablecloths. Everything that matters happens on the plate.
Where to stay
Choose your hotel by the restaurant. The city is small, but after a long tasting menu it is good to walk home.
A pool above the city
The spa at Upper House sits so high that Liseberg looks like a model village. Photo: Hotels.com (Expedia Group)
Upper House: a spa above the city
Upper House occupies the top floors of one of the Gothia Towers at Korsvägen. The spa has a pool looking out over the city, and after a long dinner at Project or SK Mat & Människor you can walk back. It suits couples who want a starred dinner and a spa in the same weekend. Gothia Towers is large and busy during trade fairs, but on the top floors you notice little of it.
Book your stay: See available rooms at Upper House
Dorsia Hotel & Restaurant: Belle Époque on Trädgårdsgatan
Dorsia has 37 rooms at Trädgårdsgatan 6, furnished with velvet, bold colours and art from owner Thomas Peterson’s own collection. Bhoga is a few minutes away, and Koka in Vasastan is a fifteen-minute walk. It suits travellers who want the hotel to be as theatrical as the dinner. If you prefer a bright, pared-back room, look elsewhere.
Book your stay: See available rooms at Dorsia Hotel & Restaurant
Hällsnäs Hotell: sleep where Signum is
The manor house by Lake Landvettersjön was built as a summer residence in 1906. Today the hotel has 69 rooms, a wood-fired sauna raft on the lake and Signum on the same estate, so there is no taxi home after a tasting menu of at least 18 courses. Landvetter Airport is about ten minutes away. It suits a couple of nights in the countryside with a starred dinner in the middle.
Book your stay: See available rooms at Hällsnäs Hotell
Good to know
Book early: Gothenburg’s starred restaurants are small, and Fridays and Saturdays go first. Hoze has only one sitting each evening.
Signum is an outing: Mölnlycke is about 20 minutes by car from the centre. Book a room at Hällsnäs for the same night, and you can take the wine pairing without thinking about the journey home.
Bhoga without a star: Several websites still describe Bhoga as Michelin-starred. In the 2026 Michelin Guide it is in the main selection, without a star.
Frequently asked questions about Michelin in Gothenburg
How many Michelin-starred restaurants does Gothenburg have?
Gothenburg has six starred restaurants in 2026 if you count Signum just outside the city. Signum has two stars and the other five have one each. Several more restaurants, including Bhoga on Norra Hamngatan, are in the guide without a star.
Does Bhoga have a Michelin star?
No, not in 2026. Bhoga held one star and a Green Star when Picolo visited in 2023. In the 2026 Michelin Guide Nordic Countries it is in the main selection, without a star. The kitchen still works with produce from Swedish farms.
Where should I stay for a Michelin dinner in Gothenburg?
It depends on the restaurant. Upper House at Gothia Towers is closest to Project, SK Mat & Människor and 28+, while Dorsia in the centre suits Koka and Bhoga. For Signum in Mölnlycke, stay at Hällsnäs Hotell on the same estate.
What is Gothenburg’s oldest Michelin-starred restaurant?
28+ on Götabergsgatan has held a Michelin star every year since 1991, longer than any other restaurant in Sweden. It is in Vasastan, and the wine bar in the same building suits a glass before or after dinner.
Where is Signum?
Signum is at Hällsnäs Hotell by Lake Landvettersjön in Mölnlycke, about 20 minutes by car from central Gothenburg and ten minutes from Landvetter Airport. The restaurant has two Michelin stars, and many guests combine dinner with a night at the hotel.
Enjoy Gothenburg
Guro Holmene