The story
Petri is a restaurant with a singular point of view. Its name is a nod to petrichor—the pleasant scent that rises when rain falls on dry earth—and that same sense of poetic attention to detail runs through every dish and every glass poured. Located on Kommendörsgatan in Stockholm’s Östermalm district, Petri walks its own path, one lined with friends who produce fantastic ingredients, an unreasonable love for France, good wines, and a lot of time spent thinking about the best way to prepare an artichoke.
At Petri, the kitchen serves a set menu that changes with the seasons. The current offering might include sea bass with grilled leek, citrus, and tarragon, or compressed Jerusalem artichokes with flowers and bay leaves. Fallow deer with turnip and browned hay-butter, and a spinach-in-spinach dish made with aged asparagus peels, show a kitchen that values both precision and creativity. Guests can supplement the menu with a few extra dishes—a mix of spontaneous creations and signature items, such as grilled langoustine with fermented potatoes and agretti.
The menu is priced at 895 SEK Wednesday through Thursday, and 1350 SEK Friday and Saturday. A choice of dessert, including a classic kouign amann, rounds out the meal.
The drinks program is as thoughtfully considered as the food. Petri works with a curated, constantly evolving selection of European craft producers. The wine list has earned a recommendation from Star Wine List, and the team guides guests through the cellar or offers beverage pairings, both alcoholic and alcohol-free. For the latter, fruit and berries of the season are picked and pressed in house, and high-quality teas are used to brew their own kombucha.
This modern cuisine restaurant has also earned a Michelin Recommended distinction, a recognition that aligns naturally with the care evident in every part of the experience—from the produce to the pairings to the modular dining room that can seat up to 28 guests for a private event. Petri is a restaurant that feels both deeply personal and effortlessly welcoming.
Recognition
Ambience
Details
History
Think of the scent of rain falling over dusty, dry earth. Does that smell have a name? Indeed, that complex aroma of minerals, plant oils, and soil bacteria is called petrichor – just like the menu at Petri. It is only the first in a string of clever references and linguistic twists during an evening at Stockholm’s elegantly laid-back French-Scanian embassy. If the trilled R’s are France and Scania’s most prominent shared trait, second place must still go to Petter Nilsson. As the name suggests, the menu is a tribute to both regions’ terroir in twelve acts, often featuring reprises and counterpointings where the same ingredient yields detail after detail across different dishes. Should a powder made from clementine peel arrive, you can be certain the starter will surface sooner or later. Leftover bread turns into miso, which eventually becomes ice cream – yes, that is how it goes, with layer upon layer of logic behind everything.
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