Where to Eat in Gothenburg, Sweden. The Best Restaurants, Coffee Shops & Bakeries

We are in Gothenburg, Sweden's second largest city and we're here to, you guessed it, eat and drink at the best places in town. We're going to Koka, a Michelin-starred restaurant. Your first time there? Yeah, my first time, looking forward. Going to Bar Leloun for natural wine. Then we're going to have some coffee, best in town, Viktor's Café. Oh, are you down to pika? I am down to pika. Always down. We're getting some pastries. You have to have those pastries. Broderi Borgskog. Pretty good, pretty good. That's a difficult one. When in Sweden you have to go for a pika, which is why we're here at Viktor's Café, the best coffee shop in Gothenburg and we're going to try some Nordic coffee, best in the world, as well as some food. I'm Viktor and it's a pretty small coffee shop. We started eight years ago and we do lighter roast, mostly from Scandinavia. We buy coffee from a lot of Gothenburg roasters and Morgon being one of them. Pika to me is like a moment where you sit down and take your time with coffee and something to have with it, but you wouldn't have pika alone. You would sit down with your family or co-workers or something for a while and have a coffee and something to go with it and talk. When we opened, I think eight years ago, I think Damatio had one coffee shop and they were the only place in town who did manual coffee brewing. Then we started, but since at least five, six, seven places opened up, brewing coffee that way at least. But it's still growing and getting better and better. Ciao Bella! We're staying at Hotel Valora here in Gothenburg, right on the main avenue. Great! Lots of bars and restaurants nearby. Perfect to walk everywhere in the city. This is of course an Italian hotel. My favorite! Mi cuore! Ti amo Hotel Valora! Baci Baci! Tonight we're checking out Oscar Alvin's new restaurant Bar Lulun. It's one of the hottest spots in Gothenburg right now and a haven for natural wine lovers. We're always on the hunt for the best pastries in town when we're in a new city. So we asked for instance pastry chef Cecilia and she recommended this spot, Rotary Borgskog. Really excited to try the pastries, maybe some bread. Toasted sourdough with ricotta and this is amazing. This is leftover croissant dough rolled into like a quinoa shape. Caramelized sugar, extra sugar on top and a little bit of citrus. So much butter. Trying the tart of the day with raspberries and yogurt mousse and a fennel ganache. Really good. And of course the pastry of all, the butter croissant. Looks amazing. Look at these layers. Those were some world-class pastries. Some of the best pastries we've ever had. Yeah it's so fun to see how the bakery and pastry scene in Scandinavia is evolving and that Gothenburg also has a spot like this is amazing. This place opened in December last year so it's quite new. Wow. Did we get some to go? Yeah we had like all of the pastries in there and then we took a box to go because we're animals. Grano means grain in Italian and it's also the name of the restaurant right behind us here. It's from chef Tomas Sjögren who was the chef of the year in 2015 and they're doing this crispy style of pizza. My name is Christoffer Kragen. I run this place together with my brother Tomas Kragen. So we make like a mix of Neapolitan and Roman pizza. We like the bottom to be like really crispy with good toppings like sun-dried tomatoes. We focus on the good pizzas and small dishes. Tonight we're eating at Kuka. The name means boiling or to boil and this is one of the very first sort of Nordic fine dining restaurants I heard about in Gothenburg. So I've been wanting to go here for years and I'm so glad we're finally here. I'm Johan Björkman. I'm the head chef here at Kuka and we're running this restaurant with Jonas, my partner Jonas Larsson. Kuka is a modern Swedish restaurant. We only use ingredients from the west of Sweden mostly from the coast. If we have a dish with tarragon or marigold or lemon verbena or whatever you're gonna taste lemon verbena and you're gonna see the herb or the ingredients on the plate. Now we have carrots with like Swedish quinoa and marigold that we make a little salad and warm goat cheese curd. We had a star for like eight years or something and then we changed everything and did a restaurant that we want to have. The plan wasn't to have a star. We had a long discussion with the Michelin guy when he was here but he was here and he liked it and if we want to give us a star that's good for us.