The story
Båthuset Krog & Bar sits in the harbour of Sigtuna, literally on the water — a floating house where the gentle lap of waves between the hull and the quay sets the mood before you've even taken your seat. Walk down the gangway, look out through the large windows across Sigtunafjärden, and the third-largest lake in Sweden becomes your dining companion for the evening. The view is equally compelling in bright sunshine or when darkness falls and staff light the fireplace.
The kitchen draws its character from the Nordic seasons and the produce of Mälardalen. Ingredients are local and follow what the landscape offers at any given time of year — a commitment that runs through every dish. The White Guide, which recognised Båthuset at a very fine level in 2026, noted that the kitchen "continues to develop positively," with roots firmly in local raw materials and a clear seasonal rhythm.
Among the dishes that caught the guide's attention: a brown-green chanterelle soup that, despite its understated appearance, delivers an unusually accomplished take on the mushroom soup genre; a foamy, reduced onion broth with pleasant acidity served alongside tomatoes from Karinstorp, snippets of green beans and crisp shards of thin filo pastry; and a generous crown of löjrom (vendace roe) over potato crisps resting on a tart base of potato and pickled onion. The combinations of flavour and texture across the menu are described as well-judged.
The wine list is notably broad, with a strong emphasis on organic producers — and the restaurant takes care to specify which are certified and which are not. Bottles like a Chablis from biodynamic producer Pattes Loup sit alongside a range suited to every mood the lake might present. For those who want something lighter, the bar and outdoor terrace welcome drop-in guests for a glass of wine and simpler snacks.
The crowd is as varied as the menu — elegant regulars, couples, groups of friends and business guests all find their place here. Service is described as quietly convivial, never overbearing. Båthuset also has private rooms and banqueting facilities, making it a practical choice for larger occasions. But at its core, this is a Swedish restaurant that earns its reputation simply by doing things well: good food, honest sourcing, a remarkable setting.
Recognition
Details
History
The nautical atmosphere sets in the moment we step down the gangway to the Boathouse. And sure enough, there’s a light foam from the gentle waves lapping between the floating structure and the quay. Here, you truly get the full experience of the country's third-largest lake. The view through the large windows is nothing short of spectacular, regardless of the weather or time of day. This isn’t just a port in Sigtuna; we’re out on a voyage that could take us anywhere! And the crew—excuse me, the staff—attends to us in a relaxed, welcoming manner. The kitchen continues to evolve in a positive direction. Its foundations lie in local produce, primarily from the Mälaren region, and it follows the seasons. The wine list boasts an impressive selection of organic wines, commendably distinguishing between certified and non-certified options. Among the highlights is a Chablis from biodynamic producer Pattes Loup, equally delightful whether enjoyed while the Mälaren glistens under bright sunshine or as dusk settles and the staff lights the hearth. The brownish-green chanterelle soup may not look its best, but it’s an unusually successful take on what is typically such a subtle mushroom soup. It comes with a frothy, reduced onion broth with a pleasant acidity, accompanied by Karinstorp tomatoes, finely cut French green beans, and shards of paper-thin phyllo pastry. A generous dollop of whitebait roe crowns a mound of potato crisps resting on a tangy pastry made from potato and pickled onion. In both cases, excellent combinations of flavors and textures. The mix of guests is also well-balanced, comfortably accommodating stylish silver-haired ladies, couples, friend groups, and business travelers alike.
Facebook
Instagram