The story
At Nour in Stockholm, the kitchen draws inspiration from the subtle gastronomy of Scandinavia and Japan. Nordic produce is treated with Japanese precision, a philosophy that earned the restaurant a Michelin star in 2026. Head Chef Ida Bauhn and her team craft tasting menus around house-made staples: dashi from kombu and katsuobushi, koji cultured from sushi rice, and miso fermented from domestic peas and beans.
The pantry reveals the depth of the craft. A yakitori grill chars vegetables and proteins over charcoal. Smen—butter aged with blue cheese for a year—adds potent umami. Fish sauce ferments from local fish heads and bones. Even the XO sauce is house-made, using dried scallop scraps and Swedish squid with Gotland chilis. Every component, from apple cider vinegar to shio koji, is made in-house.
Guests choose between five-course (SEK 2150) and eight-course menus (SEK 2500), with wine, mixed, or non-alcoholic pairings. The wine list is described as a journey of flavour, style, and origin—classic meets contemporary. A private chambre séparée accommodates six to eleven guests for group dining.
Chef Sayan Isaksson, a key figure at Nour, has represented the restaurant internationally, collaborating with Champagne house Hatt et Söner at the Golden Vines in Miami. His cooking, known for clarity and depth, mirrors the restaurant's ethos: Nordic produce elevated by Japanese technique.
Nour is open Wednesday through Saturday evenings, with reservations released three months in advance.
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History
High quality cooking
The comparison with Esperanto is inevitable when Sayan Isaksson finally opens the doors to his new venture, Nour. Will he be able to follow up on the success of the bar that set the agenda and drove innovation across Sweden’s entire bar and restaurant scene in the early 2000s? Like its predecessor, the restaurant is inherently intimate. The contemplative atmosphere at Balettakademien has certainly been swapped for a leased space in the high-energy Nosh and Chow complex, yet even on a late Saturday night, only a whisper of revelry reaches Nour’s showcase floor three flights up. Instead, a clean and unadorned mood prevails here, framed by a reverently upper-middle-class “folkhem” ambiance. It is up to the guests to bring the place to life.
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