Project

Project, Gothenburg: Pearl Verdict

If you've already visited Project once, come back. The Michelin star it has held through both 2024 and 2025 is not a fluke, and the combination of set menus and à la carte gives you a genuinely different experience on each visit. Project earns a firm recommendation for anyone serious about Gothenburg dining: but book well ahead, because a one-star room at €€€ pricing in a city this food-focused fills fast.

The Space

Project sits at Södra Vägen 45, in a part of Gothenburg that skews residential and low-key rather than tourist-facing. The address works in your favour: the room feels like a place the city actually uses, not a destination set-piece. From a spatial perspective, the dining room reads as intimate in scale, the kind of setting where the distance between tables matters and a solo diner at the counter or a pair in a corner both feel like deliberate placements rather than afterthoughts. The environment is calm rather than theatrical, which makes it a better call for a conversation-led dinner than a scene-chasing one. If you're returning for a second visit, this is the room where you'll notice what you missed the first time: the pacing, the way the floor team manages the room, the sightlines.

The Food and Drink, Multi-Visit Strategy

Under chef Peter Grasmeier, Project runs an internationally inspired menu across both set-menu and à la carte formats. That dual structure is the practical reason to visit more than once. On a first visit, the set menu is the right call: it gives you the kitchen's current argument in full, and at the €€€ price point it represents reasonable value for Michelin-level cooking in Sweden. On a second visit, use the à la carte to go deeper on the courses that stood out. This is not a restaurant where the à la carte exists as a fallback for people who don't want commitment, it functions as a proper alternative path through the kitchen's thinking.

The internationally inspired framing means the menu is not locked into New Nordic orthodoxy the way some Gothenburg competitors are. That gives Grasmeier more room to move across seasons and influences, which is partly why a second or third visit tends to surface something different. For the current season, expect the menu to reflect what's available and relevant now rather than a fixed-forever signature list. If you visited in a different season and the menu felt one way, it will feel different today. That's the right reason to return.

For a third visit, or if you're the kind of diner who maps a restaurant carefully, consider booking on a quieter night and leaning into the wine bar dimension of Project. The venue describes itself explicitly as a wine bar and restaurant. That distinction is meaningful. The wine programme deserves attention in its own right, and treating an evening here as a wine-led experience with food alongside gives you a materially different evening than a food-led one with wine as support.

How It Rates

Starred restaurants in Sweden often attract polarised scores, high from regulars, lower from diners who arrive with misaligned expectations. A 4.5 from 276 suggests consistent delivery rather than a few enthusiastic outliers pulling the average up. The 2024 and 2025 Michelin stars confirm the kitchen is operating at a level that the guide considers worth the trip.

For context within Sweden's broader Michelin tier, Frantzén in Stockholm sits at three stars and Vollmers in Malmö holds two. Project at one star in Gothenburg is priced and positioned as the accessible entry point into Swedish fine dining without the full commitment of a multi-star tasting menu. Comparable one-star modern cuisine destinations worth benchmarking include Signum in Mölnlycke, VYN in Simrishamn, ÄNG in Tvååker, and Knystaforsen in Rydöbruk, each operating in the same tier but with different regional and stylistic emphases. If you're planning a wider Sweden dining trip, Maison Lameloise in Chagny and FZN by Björn Frantzén in Dubai offer international reference points for modern cuisine at comparable or higher price levels.

Booking

Book hard and book early. A Michelin-starred wine bar and restaurant at €€€ in Gothenburg, a city with a serious, knowledgeable dining public, will not have open tables on short notice most weeks. Aim for at minimum three to four weeks ahead for a weekend table; weekday availability may be slightly more forgiving. Given the dual format (set menu and à la carte), it is worth specifying your preference when booking if the option is offered.

How It Compares, Gothenburg

See full comparison below. For a broader view of where to eat in the city, visit our full Gothenburg restaurants guide. You can also explore Gothenburg hotels, Gothenburg bars, Gothenburg wineries, and Gothenburg experiences.

Pearl Picks, Also Consider

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• Carbon, Gothenburg
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• Koka, New Nordic/Modern Cuisine, Gothenburg