Adam/Albin - Stockholm

Lena S.

Jag önskar det fanns fler stjärnor att välja. De ringde någon dag innan besöket och hälsade oss välkomna. Vi letade upp restaurangen, fann ringklockan och ringde på denna ganska anonyma entre.... Och när dörren öppnades mötte vi bara varma leenden. En liten gudomlig välkomstdrink och visade till bordet. Bästa platsen enligt oss, mitt framför köket. Det älskade vi. Jag kan knappt återge den underbara kvällen. Rätt efter rätt presenterade för oss med den mest magiska vinkombinationen. Vi valde elevated vin paket och det kändes så värt. Den ena rätten vackrare än den andra och smakupplevelsen får en att vilja skratta o nästan gråta för det är så löjligt gott.
När tionde rätten dyker upp är man lite känslomässigt överväldigad och tystnar.
Kakorna får oss bara att vilja le ännu mer. Personalen visar upp sån matglädje och de är ett sånt tajt lag där de hela tiden samspelar runt gästerna. Jag är en sån som råkar tappa servetten på golvet lite för många gånger och varje gång märkte jag det för att det låg en ny servett på bordet till mig. Uppmärksamma.... Avslappnande, trevliga, kunniga, genuina och personliga. Väldigt måna om alla och skapar samtal mellan gästerna. Ja detta är den bästa matupplevelse vi haft. Och vi har många. Underbart ställe som får oss att vilja komma tillbaka. En kväll präglad av kärlek till vacker och god mat. Tack så jättemycket för en fin kväll.

Cobbi F.

Dining at Adam / Albin is an experience of precision, balance, and quiet confidence. The menu offers beautiful bites, unexpected pairings, and clever culinary games: a showcase of skill and elegance. Yet at times, it all feels a little too careful, a little too polished. I often wished for bolder, more direct flavors for the chef to push his ideas fully to the edge.

The meal began with a pleasant milky oolong drink as a welcoming note, followed by a small choux filled with Comté and morels, topped with fennel and coriander seeds. It felt warm and balanced, though the filling was perhaps too discreet. The blue mussels with calamansi vinaigrette, roasted chicken mousse and jus, and citrus caviar offered wonderful textures and temperature, even if the combination lacked a touch of magic and one mussel had a bit of sand. Caviar on trout roe with dashi, bluefin tuna, citrus, lemon basil, and Thai basil followed and was delicate, with pearls and petals that danced on the palate. Scallops from Trondheim came next with pistou, macadamia milk, olive oil, and puffed rice. The macadamia milk underlined the natural creaminess of the scallops and brought great lightness. After nearly an hour and four small courses, I was beginning to feel hungry.

Then came a highlight of the evening: langoustine with green cardamom, sweet peas, enoki mushrooms, and rhubarb oil. The flesh was exquisite, with a gentle charcoal note and an extraordinary balance between sweetness and smoke. The potato mousse with blue lobster, cilantro, and flying fish roe was fresh and substantial but a bit too dense. The buttered bread with truffles and beef tartare was pure delight, almost evoking the sensation of a chocolate truffle in a savory form.

Seared cod with foie gras, artichokes barigoule, and elk rebibes had many flavors that did not quite come together. The foie gras disappeared a little, and it was difficult to identify a clear focal point in the dish. The lamb saddle with pistachio praline, grilled red peppers, and ransom was the meal’s crescendo: perfectly cooked, tender, and deeply flavorful. The balance between the savory lamb and the pistachio sweetness was remarkable, creating a sense of harmony and satisfaction that crowned the entire menu. It was the kind of dish that makes you pause and smile, a moment where everything falls beautifully into place.

The housemade butter with sourdough brioche was exceptional, with a beautiful crust on the bread and a butter that had a delicate cheese-like note. Desserts continued the theme of finesse: preserved Swedish berries with white chocolate ganache and chantilly cream with two berry oils, one of sea buckthorn and another made with seven different berries, had an amber sweetness and a pleasant chew. The final dessert of Italian meringue, green apple sorbet, rye bread ice cream, and brown butter tasted almost like mead, with ethereal flavors that lingered softly. The brown butter madeleine was the perfect mignardise to close the meal.

Overall there was great elegance and technical mastery throughout, even if sometimes the cooking felt a bit too restrained. Certain combinations such as the mussels with roasted chicken mousse and calamansi or the lobster with potato mousse seemed to compete rather than harmonize. I would have wished for more directness and frankness in some flavors, but there were many memorable moments and beautiful explorations.

The setting, with its open kitchen and counter, feels like a two-scene theater where you can watch the chefs at work. It is very enjoyable, though I would have appreciated a slightly more interactive and engaging service to match the energy of the space.

Highlights included the langoustine and caviar courses, the truffle and beef tartare, and especially the lamb, which stood as the perfect expression of the restaurant’s artistry. Despite some uneven moments, the experience was elegant, thoughtful, and full of finesse. I would happily return, especially with friends, to share the journey.

Sanna

Första gången jag testar fine dining och Adam/Albin lämnade inget mer att önska. Det enda som drar ned något är att kaffe och bubbelvatten läggs på notan och ingår inte i menyn. För mig kändes det lite snålt och hade gärna sett att det lagts in i det fulla menypriset för en bättre helhetsupplevelse

A S.

Meny 2500 SEK/person består av en välkomstdryck samt 14 rätter. Dryck tillkommer.
Första gången vi testar på fine dining så det var roligt att uppleva.

Gordon M.

One of the one-⭐️-Michelin restaurants that you should not miss … there is rumor they will get now (7/2025) their second ⭐️⭐️…

In a residential area of Stockholm and in the direct neighborhood is another ⭐️ restaurant. … so worthwhile to stroll around 🙂

But back the this gem : small room, only a couple of tables and a chef‘s bearbeitbare direct view for 8 into the kitchen … lovely team - totally Nordic-style relaxed and at easy … but to the point.

Food is a really treat - we went for their menue and had 11 courses … each locally sourced, with a boost of flavours and textures …complex to remember but some of them will be burned into my tongue … funky mix of Swedish tomatos with tuna belly …. Scallops…wagyu … local fish … and a spoon of caviar … local strawberries with a traditional curd base as last one ..

The setting seems to have been an old guesthouse… with table combinations that allow for a great date to a small group you 6 as we have been .. and cool : they will finish the dishes right at your table while explaining the art they created 🙂

Enjoy

Yeou J. G.

The best 1 star restaurant I’ve tried. It deserves 2 or more stars. Service was impeccable and every single dish was amazing.

Agrin H.

Consistently delivers a creative and wonderfully well executed, highly refined menu. The service is choreographed to match yet comes off as less formal and pleasant. All set in an interesting dark interior. I can recommend the non alcoholic pairing, it does not disappoint. However, after recently having been sat on the bar table for the first time I'll make sure to ask to sit more comfortably in the future.

Overall, I highly recommend visiting, coming here doesn't get old and I find myself trying to make time for a visit whenever I'm in Stockholm.

Hui X. T.

We had so much fun dining at Adam/Albin during our trip to Stockholm! The service was excellent and the degustation menu packed a punch.

Each course was prepared with care and creativity, we had a lot of fun learning about each dish as the staff introduced them.

I particularly enjoyed the appetisers and seafood dishes. However, the showstopper has to be the roe deer and the almond cookies. The way the deer was cooked changed our mind about game meat and the freshly baked almond cookies were so good we regretted not having enough stomach space for more.