"Sweden’s longest-held Michelin star, earned since 1991 — book 28+ when the occasion demands faultless Swedish-French cooking."
28+ has been a destination for gourmets in Gothenburg since 1985, and it carries the longest-held Michelin star in Sweden — awarded in 1991 and defended every year since. The atmospheric basement room on Götabergsgatan, in Lorensberg, pairs that pedigree with one of the country’s deepest wine cellars.
Head chefs Kim Jonsson and Markus Pettersson build menus where classic French technique meets Swedish produce, changing with the season.
The kitchen’s signature is pan-fried langoustine with fennel-and-langoustine emulsion, preserved fennel and a liquorice-langoustine sauce — 345 SEK à la carte. The set route runs to two tasting menus: five courses at SEK 895 or eight at SEK 1,095, with a supplementary cheese course at SEK 145.
The room is an intimate, passionately run basement — low light, white linen and a cellar list that rewards lingering. Service is precise without stiffness, which is why it suits both a milestone and a careful business dinner.
For an anniversary or a deal worth marking, 28+ delivers the gravity of a starred kitchen with the warmth of a long-running family-feel room. Compare it with Koka or SK Mat & Människor when planning your Gothenburg tasting-menu night.
Not for a quick, low-key bite or anyone uneasy in a formal basement fine-dining room — this is a multi-course evening, priced to match.
Yes. 28+ has held a Michelin star every year since 1991, the longest unbroken run of any restaurant in Sweden, and remains in the current MICHELIN Guide for Gothenburg.
The kitchen is led by head chefs Kim Jonsson and Markus Pettersson, who develop the Swedish-French menu continuously by season.
There are two tasting menus: five courses for SEK 895 and eight courses for SEK 1,095. An additional cheese course is SEK 145, and the wine cellar is among Sweden’s deepest.
28+ is at Götabergsgatan 28 in the Lorensberg district of central Gothenburg, in an atmospheric basement room open since 1985.
Booking is essential; the basement room is small and weekend tables go weeks ahead.
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Where 28+ sits among the city’s starred and tasting-menu tables, ranked by occasion.
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