The story
At SOLEN in Johanneshov, Stockholm, chefs Adam and Albin draw inspiration from food meccas across the globe – the bright sunsets of Naples, the glow of Oaxaca, the vibrant heat of Santa Fe. Their menu is a confident mix of modern cuisine that merges Mexican, Middle Eastern, and Mediterranean influences into something entirely their own. This is food meant for sharing, for family, friends, and dates, served in a space that feels both welcoming and refined.
The meal begins with small plates that set the tone. Hummus with muhammara, walnuts, and mint arrives with pita. Crusted squid comes with coriander, aioli, and nut dukkah. Spicy shrimps are paired with garlic avocado and salsa macha. There’s a yellowtail ceviche with spicy passionfruit salsa, and a beef tartar with morita chili and kale lemon salad. The list of starters alone shows the kitchen’s range.
A standout section is “Los Tacos” – roasted baharat-spiced pork belly with ’Nduja, tzatziki, and two salsas, served on six corn tortillas. Pizza also appears, with options like “Prosciutto cotto” (fior di latte, stracciatella, ham) and “Le Stagioni” (pepperoni, feta, baharat). Large plates include seabass a la plancha with pistachio za’atar, harissa-glazed red prawn skewer with mole, charred chicken “mama ganoush,” and grilled ribeye with green pepper sauce. Desserts like warm tosca pie with espresso ice cream and basque cheesecake with rosemary honey round out the experience.
SOLEN earned a Michelin Recommended award, a nod to its confident cooking and vibrant, unpretentious dining. The restaurant offers outdoor seating, air conditioning, and a private room for events – but the real draw is the energy of the room, where plates are shared and drinks are cold. Adam and Albin have created a place that feels like a sun-drenched afternoon, no matter the weather.
Recognition
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