Restaurant in Stockholm, Sweden
Stockholm's serious steak room, no fuss.
Sperling & Co. is Stockholm's most focused steak address right now — dry-aged Nordic beef and selected Wagyu cooked over a wood-fired grill, in a warm room on Sturegatan that works well for occasion dining. Booking is easier than most Stockholm peers at this level. Visit in late autumn for the most coherent seasonal menu.
Yes — if you are looking for a steak-focused dinner in Stockholm that trades on provenance and restraint rather than theatre, Sperling & Co. is one of the most credible options in the city right now. It arrived as a new entrant to the Stockholm fine dining conversation with a clear identity: Nordic beef alongside selected imports from Japan and the United States, dry-aged and cooked over a wood-fired grill, in a room that feels calm enough for a serious dinner without the formality that makes some guests uncomfortable. For a celebration meal or a business dinner where the food needs to hold its own, this is a sound choice.
The dining room at Sturegatan 6 sets the register immediately. Warm woods, restrained tones, and soft lighting position this somewhere between a relaxed neighbourhood restaurant and a venue with a genuine sense of occasion — closer to the latter when it matters. The room does not try to impress through scale or spectacle; it earns its atmosphere through proportion and care. For a date or an anniversary dinner, that kind of quiet confidence tends to work better than a louder, more designed room. If you have been to AIRA and found the setting a little cool, Sperling & Co. offers more warmth without sacrificing the seriousness.
Service follows the same logic. The team operates with knowledge and composure, guiding guests rather than performing for them. That balance , informed but not stiff , is harder to achieve than it sounds and matters a great deal when you are spending on a special occasion meal.
The kitchen builds its programme around seasonal Swedish produce, which means timing your visit has a real effect on what you eat. The beef itself , mainly dry-aged Nordic cuts alongside Japanese Wagyu and American imports , stays consistent year-round, but the seasonal vegetables and supporting elements shift with the Swedish growing calendar. Summer visits bring lighter, more garden-forward accompaniments; autumn and winter push the menu toward deeper, more grounded flavours that sit well against the char of the wood-fired grill. If you have flexibility, late autumn is probably the most coherent time to visit: the fire cooking feels natural, the seasonal produce is at its most substantial, and the dining room atmosphere is suited to the pace of a longer meal. Spring is also worth considering if you want to catch the transition toward fresher produce before the summer crowd thickens.
In terms of day and time, the room will be quieter mid-week if conversation is a priority. Weekend evenings fill with occasion-driven diners, which adds energy but reduces the likelihood of a relaxed, unhurried table.
The approach under chef Michael Andersson is disciplined. Nordic beef from local farms is the anchor, with Japanese Wagyu and American cuts available for guests who want to explore the range. Each cut is selected for its individual character rather than stacked for variety's sake. The wood-fired grill is the central technique , used for definition and crust rather than drama , and dry-ageing is the standard treatment. Sauces are reduced rather than enriched, and the side dishes read as considered extensions of the main event rather than afterthoughts. The overall menu structure reflects a Scandinavian sensibility: fewer components, more precision.
For comparison, Ekstedt also uses fire as its primary technique and sits in a similar price bracket, but its menu ranges across a broader set of proteins and formats. If fire-cooked steak specifically is what you are after, Sperling & Co. is the more focused option.
Booking at Sperling & Co. is rated easy , which is meaningful in a city where tables at Frantzén or Adam / Albin can require planning weeks or months ahead. You should still book in advance for weekends and any occasion-specific visit, but this is not a venue where you need to set a calendar reminder the moment a reservation window opens. The address is Sturegatan 6, 114 35 Stockholm, in one of the city's more characterful central neighbourhoods , easy to reach and well-suited for a dinner that starts or ends elsewhere in the area.
| Venue | Focus | Price tier | Booking difficulty | Leading for |
|---|---|---|---|---|
| Sperling & Co. | Steak, fire cooking | Not disclosed | Easy | Occasion dinners, steak focus |
| Ekstedt | Progressive fire cooking | €€€€ | Moderate | Broader fire-cooked menu |
| Operakällaren | Swedish, Modern Cuisine | €€€€ | Moderate | Grand occasion dining |
| AIRA | Modern European | €€€€ | Hard | Tasting menu ambition |
| Adam / Albin | New Nordic | €€€€ | Hard | Nordic tasting format |
If Sperling & Co. is not quite the right fit for your trip, our full Stockholm restaurants guide covers the wider field. For hotels, bars, and things to do in the city, see our Stockholm hotels guide, bars guide, and experiences guide. Beyond the capital, serious dining options include Vollmers in Malmö, VYN in Simrishamn, ÄNG in Tvååker, Signum in Mölnlycke, PM & Vänner in Växjö, and Knystaforsen in Rydöbruk. For international fire-cooking reference points, Lazy Bear in San Francisco and Le Bernardin in New York City illustrate the range of what serious technique-led cooking looks like at the leading of the market. Stockholm's creative end is well-represented by Aloë, and our Stockholm wineries guide is worth a look if you want to extend the trip.
Smart casual is the practical answer. The room sits between neighbourhood and occasion dining , relaxed enough that you will not feel out of place without a jacket, but polished enough that turning up in very casual clothes would feel mismatched. For a date or celebration dinner, dress as you would for a serious restaurant where you want to feel comfortable rather than overdressed. Stockholm dining culture generally runs less formal than Paris or London equivalents at a similar price point, so use that as your guide.
The kitchen's focus is steak , specifically dry-aged beef cooked over a wood-fired grill, sourced from Nordic farms alongside selected Japanese and American imports. The menu is built around restraint: fewer components, more precision. Do not arrive expecting a broad tasting menu in the style of AIRA or Adam / Albin. Sperling & Co. is a steak restaurant operating at a serious level , if that format suits you, it delivers convincingly. Booking is rated easy relative to Stockholm peers, so you have more flexibility on timing than at most comparable addresses in the city.
The venue's seat count is not published, which makes it difficult to confirm private dining options or maximum group sizes with confidence. For groups of four or more, contact the restaurant directly before booking to confirm table configuration. Sturegatan 6 is a characterful central address, so logistics for a group arriving from across the city are manageable, but specific private room availability is something to verify directly rather than assume.
Core concept is beef-focused, which means the menu may present limitations for guests avoiding red meat. For vegetarians or guests with significant dietary restrictions, it is worth contacting the restaurant ahead of your visit to confirm what the kitchen can accommodate , the website and phone details are not currently listed publicly, so the most reliable route is through your booking platform or reservation confirmation. The kitchen's emphasis on seasonal vegetables as a serious supporting element suggests some flexibility, but this is a steak restaurant at its core and that should inform your expectations.
| Venue | Cuisine | Awards | Booking Difficulty | Value |
|---|---|---|---|---|
| Sperling & Co. | A welcome new entrant with Scandinavian clarity and serious intent Tucked away in one of Stockholm’s most characterful neighbourhoods, Sperling & Co has quickly established itself as one of the Swedish capital’s most compelling destinations for exceptional steak. As a new entrant to the ranking, it arrives with a clear identity and a quiet confidence - a restaurant that understands the strength of restraint and the value of letting excellent produce speak with precision, intelligence and respect. That clarity of purpose gives the house its particular authority. At the centre of the concept lies a serious commitment to provenance. Working with a carefully selected network of local farms and producers, the kitchen builds its programme around ethical husbandry, consistent quality and a genuine understanding of origin. Nordic beef sits alongside selected imports from Japan and the United States, creating a range that feels broad without ever becoming indiscriminate. Each cut is chosen for its individual character - whether Swedish beef, Japanese Wagyu or American product - and the result is a menu that reflects thoughtfulness rather than display. The restaurant’s meat offering is handled with the kind of discipline that gives confidence. Mainly dry-aged and cooked over a wood-fired grill, the beef is treated with a level of precision that allows depth, texture and flavour to come forward naturally. Fire is used not for spectacle, but as a means of definition - shaping crust, preserving succulence and allowing the integrity of the meat to remain central. This is a restaurant that understands how much can be achieved through measured cooking and careful judgement. That same sensibility extends across the wider menu. Sauces are reduced to their essence, seasonal vegetables are treated with the same seriousness as the steaks, and the side dishes feel considered rather than indulgent for their own sake. The overall effect is one of balance and control - Scandinavian in spirit, but entirely convincing within the language of the modern steak restaurant. It is this ability to combine refinement with substance that makes Sperling & Co so appealing. The dining room mirrors the food. Warm woods, restrained tones and soft lighting create an atmosphere that sits comfortably between relaxed neighbourhood dining and understated elegance. There is a natural ease to the room, but also enough polish to give the experience a clear sense of occasion. It feels calm, inviting and entirely in tune with Stockholm. Hospitality follows the same line. The team guides guests with knowledge, warmth and composure, helping the restaurant feel personal rather than formal. There is confidence in the service, but also generosity, and that balance plays an important role in shaping the character of the evening. Sperling & Co is a welcome new entrant to the ranking - a restaurant that brings together strong provenance, disciplined fire cooking and a distinctly Scandinavian sense of clarity with real conviction. Under Michael Andersson, it stands as one of Stockholm’s most persuasive addresses for steak and a restaurant whose rise feels both deserved and promising. | Easy | — | |
| Operakällaren | Swedish, Modern Cuisine | Michelin 1 Star, World's 50 Best | Unknown | — |
| AIRA | Modern European, Modern Cuisine | Michelin 2 Star | Unknown | — |
| Adam / Albin | New Nordic | Michelin 1 Star | Unknown | — |
| Ekstedt | Progressive Asador, Grills | Michelin 1 Star | Unknown | — |
| Etoile | Contemporary French, Creative | Michelin 1 Star | Unknown | — |
Key differences to consider before you reserve.
Bar seating availability is not confirmed in current venue documentation. Contact Sperling & Co. directly at Sturegatan 6 to ask before assuming walk-in counter seats are an option. If a more casual drop-in steak format is what you need, Ekstedt's bar area is an alternative worth considering in Stockholm.
The dining room is described as warm and relaxed in atmosphere, which tends to suit solo guests better than formal tasting-menu rooms like Frantzén. The knowledgeable front-of-house team is noted for guiding guests personally, which helps solo diners feel attended to rather than overlooked. Booking ahead is still advisable to secure the right seat.
The kitchen's strength is in its dry-aged beef cooked over a wood-fired grill, drawing from Swedish farms, Japanese Wagyu, and American imports. The provenance-led approach means the menu responds to seasonal availability, so the best move is to ask the team what the current centrepiece cut is. Sides and sauces are treated with the same seriousness as the meat, so don't skip them.
The room sits between relaxed neighbourhood dining and a clear sense of occasion — warm woods and soft lighting, not white tablecloths and jackets required. Neat, put-together clothing fits the address on Sturegatan in Östermalm, one of Stockholm's more polished neighbourhoods. Turning up in gym wear would feel out of place; a jacket is not obligatory but reads well here.
Sperling & Co. is a steak-led restaurant with a clear Nordic identity: provenance-driven, disciplined, and restrained rather than showy. Booking difficulty is rated Easy compared to Stockholm's tasting-menu tier, so you don't need weeks of lead time. Led by Michael Andersson, the kitchen's focus is on letting the quality of the beef speak, so first-timers should lean into the main cuts rather than building a meal around sides.
Specific group booking policies and private dining availability are not confirmed in current venue records — check the venue's official channels at Sturegatan 6 before planning a large party. The room's described atmosphere of calm and warmth suggests it is better suited to small groups than large celebrations requiring dedicated private space. For groups wanting a confirmed private room in Stockholm, Operakällaren is the more established option.
No specific dietary accommodation policy is documented for Sperling & Co. Given the kitchen's provenance-focused and produce-led approach, the menu is built around meat, so guests with significant dietary restrictions should flag requirements at booking rather than on arrival. A steak-centric format is inherently limited for plant-based or fish-only diners, and that is worth weighing before committing.
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