Nour

Up on the third floor of a beautiful city centre townhouse, you’ll find this sedate restaurant with a discreet, intimate feel. In a nod to Chef Sayan Isaksson’s heritage and experience, the menu seamlessly fuses Swedish produce with Japanese influences – such as in the okonomiyaki, which uses black truffle from the island of Gotland. Original, well-composed dishes are spread across a tasting menu of five or eight courses.

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