The story
Salt & Sill sits on Rytterholmen, a small island just off Klädesholmen in the Bohuslän archipelago, surrounded by the kind of salt-sprayed granite scenery that defines Sweden's west coast. When the weather cooperates, the dock terrace is the place to be — a front-row seat to the open water. On cooler or greyer days, the floor-to-ceiling glass windows bring those same views of Bäckeröfjorden indoors without sacrificing any of the atmosphere.
The name says it all, but only half of it. Yes, herring is the anchor of the menu — the matjes prepared with capers, horseradish and browned butter is the kind of dish that stays with you — but the "salt" in the name opens the door to a broader, generously composed spread of shareable plates. A scallop tartare lifted by semi-dried tomato shows the kitchen's instinct for a single refined detail that reframes a familiar combination. The approach throughout is rooted in classic flavours, with deliberate moments of texture or contrast that sharpen the experience rather than complicate it.
The format is built for sharing. White Guide, which awarded Salt & Sill its Fine level recognition in 2026, notes that roughly 2.5 dishes per person tends to satisfy — especially alongside the bread basket. The crowd here skews a little more dressed-up than at most archipelago spots, and the energy in the room reflects it: convivial, relaxed but not casual.
Pairing wine with a rotating spread of small plates can easily become chaotic. The service team sidesteps the problem with characteristic ease: a glass of crisp white, a glass of buttery white, and a local lager. It works — and a small aquavit alongside the herring wouldn't go amiss either. The staff are attentive with a genuine local warmth, and their knowledge of the maritime dishes on the menu is where they're most at home.
Salt & Sill also offers accommodation, a bar, private and banquet rooms, and accessible facilities — making it as practical as it is pleasurable for a longer stay on the island.
Recognition
Details
History
If the weather permits, opt for the outdoor seating on the pier when you step aboard the stylish coastal pub. Alternatively, the view of the Bohus cliffs at Bäckeröfjorden is nearly just as impressive from inside, right behind the large windows. The place buzzes with cheerful groups, who are often dressed a bit more formally than visitors at other archipelago spots during the summer. Herring is certainly on the menu, but the assortment opens up plenty of other delicious options among the generous shared small plates. While classic flavors take center stage, the kitchen consistently seeks out refined tastes and textures to complement or contrast them. Such as a semi-dried tomato paired with a scallop. Or capers, horseradish, and browned butter alongside the matjes herring. With an average of 2.5 dishes per person, most diners will leave satisfied, especially if the group also orders a bread basket. The service is attentive and infused with a charming local flair, though it’s slightly odd that they single out the steak tartare as a special recommendation. There’s nothing wrong with it, but the restaurant’s signature seafood creations leave a much longer-lasting impression. One challenge of sharing small plates is pairing drinks in a way that remains interesting. The staff’s solution is both simple and elegant: why not a glass of crisp white wine, a glass of richer white wine, and a local folk beer? It works beautifully! Perhaps a shot of snaps as well?
