The story
28+ opened in 1985 and has never stopped striving. The team describes themselves as “a source of inspiration for new flavours and impressions,” always seeking deeper knowledge and sharing their experiences with guests. That quiet ambition has earned them a Michelin star every year since 1990 – the 35th consecutive star was awarded in 2025, a rare testament to consistency and care.
The kitchen works mainly with seasonal, local produce. Their only rule: ingredients must meet their high standards. Menus are rewritten every four to six weeks, reflecting what the land and waters around Gothenburg offer at that moment. The result is a high-class food culture without excessive formality – a “best-in-class food culture” that respects the seasons and never compromises on quality.
This is Classic French technique applied with a modern, light-handed touch. A dish like yoghurt pannacotta with Jerusalem artichoke sauce, pickled Jerusalem artichoke, and sturgeon caviar shows how precision and playfulness coexist. Pan-fried Norwegian king scallop with celeriac espuma, apple, and Kalix vendace roe is another example of the kitchen’s ability to let each ingredient speak clearly.
28+ offers a small and a large tasting menu, both with optional wine pairings. The large menu includes foie gras au torchon, butter-fried sweetbreads with winter truffle, and Swedish pike perch baked in roasted chicken butter. Desserts like caramelized apple with calvados, dill seeds, and vanilla-apple ice cream close the meal with a clean, Nordic accent. An à la carte selection is also available for those who prefer to choose their own dishes.
The wine list is equally thoughtful, with both classic and exclusive pairings that match the progression of the menu. Whether you opt for the small or large tasting menu, the experience is built around the same principle: a deep respect for the ingredients and a quiet confidence in the craft.
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