The story
Twelve floors above Malmskillnadsgatan, Spesso occupies a position that is hard to ignore — both literally and figuratively. The rooftop restaurant, terrace and bar opened in 2020 and has since become one of the more talked-about addresses in central Stockholm, earning a place in the White Guide's Fine level for 2026. The recognition is well-founded: this is a room where the setting and the cooking genuinely reinforce each other.
The Italian kitchen is the anchor. Spesso's own description puts it plainly: "Italian flavours take centre stage, with respect for the classics and a playful, luxurious twist." The menu is built to be shared or ordered entirely on your own terms — a format that suits the relaxed, unhurried pace the place encourages, whether you're in for a long lunch or a late dinner that drifts well past midnight.
White Guide's reviewers were specific in their praise. The pikeperch resting on butter-tossed spinach with a smooth parmesan sabayon, crispy hazelnuts and herby gremolata was singled out as close to perfect. The lobster ravioli — a dish chef-sommelier Janni Berndt Dahl has even used to demonstrate wine pairing on camera — arrives in a deep, flavourful broth that makes the shift from sparkling wine to a buttery Chardonnay feel like an obvious next move. Vegetable dishes hold their own too: a yellow beetroot plate with white peach, house-made ricotta and smoked almonds was described as flavourful and well-balanced.
The wine list is fully Italian, and the bar takes its role seriously. Aperitivo-style drinks, sparkling wines and cocktails with a martini lean are all part of the offer. A Rhubarb/Basil signature cocktail has already made Stureplansgruppen's list of notable Swedish signature drinks.
The person most responsible for the drinks culture at Spesso is Janni Berndt Dahl, who serves as both restaurant manager and head sommelier. In 2024 she was inducted into l'Ordre des Coteaux de Champagne — one of the most prestigious champagne honours in the world — placing her alongside names like Richard Juhlin in Swedish wine history. She also chairs the Swedish Sommelier Association. Her influence on the wine list and the overall service standard is tangible.
The 360-degree panorama from the twelfth floor — Södermalm to Djurgården, the NK rooftop below, the city spreading in every direction — is not incidental to the experience. On Thursday through Saturday, DJs add to the atmosphere without overwhelming it. The rooftop terrace, which the team also refers to as Tetto, is available for private events and handles everything from intimate dinners to large summer gatherings. The Italian cuisine travels well across all these formats.
Recognition
Ambience
Details
History
Abroad, people always flock to rooftop bars. There’s something inherently cosmopolitan about rooftops. You want to rise above. Look down. You believe something special will happen. So, full of anticipation, we take the elevator up to Spesso. We’re right. Anticipation crackles in the air. People wear Acne. And have perfect skin. Some cheerfully check their bank statements. They come straight from the offices in Brunkeberg. Big groups. Big drinks. We kick things off with a draft beer. It’s huge. When the Stureplan Group opens a new place, they do so with their entire commercial finger pointed skyward. What do the city lawyers and marketing directors want? How do we please them? When groundbreaking restaurants open, they do so with their middle finger in the air, to break new ground, spread love, and serve turnips and tires. The Stureplan Group works with target audience analysis. An Italian on the roof next to NK. Of course. Then the PR machine kicks into gear. Now the city’s hottest career singles are sitting on the eighteenth floor eating lobster ravioli and drinking sparkling wine. Stordal is there. Ludde is there. On the way to the restroom, you can look down at the NK roof where people play padel. Many of those dining at Spesso play padel on the NK roof. The modern Italian menu is composed with just the right fingertip sensitivity to trend and clientele. The Gösen is perfect, resting on a wreath of butter-sautéed spinach with a smooth parmesan sabayon, crunchy hazelnuts, and herby gremolata. The ravioli has a deep lobster flavor in its broth and invites you to leisurely glide from crisp sparkling wine to buttery Chardonnay. The greens take center stage. The golden beet with white peach, house-made ricotta, and smoked almonds is flavorful yet balanced. The wild boar ragù is lovely on its own but served on a flying saucer-like plate of pasta dough, like an oversized ravioli. It’s said to be popular but is a bit too doughy. The wine list is thoroughly Italian, and in the bar, sleek cocktails are shaken, preferably martini-based. Spesso emerges as Stockholm’s new elevated haunt for high-fliers. But as always when you’re at the top, there’s a nagging certainty that maybe it’s actually a bit more fun down in the cellar.
Location
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