Stockholm restaurants with a focus on sustainability

In a cosy inner courtyard on Djurgården, Restaurant Oxenstiernan, aka Rox, puts sustainability, respect for nature, pure ingredients from local producers and wild ones from forests and fields at the forefront - a concept that has earned the restaurant a green Michelin star. They serve a dynamic à la carte menu with an emphasis on vegetables in carefully designed surroundings with lots of natural materials.

With beautiful views over the entrance to Stockholm harbour, Djurgården and Skeppsholmen, the restaurant at the Museum of Photography serves a green, seasonal menu made from organic ingredients. Healthy and sustainable cooking are the watchwords and vegetables take centre stage. The kitchen's aim is to make respectful use of what nature provides.

Kantin av Kalf & Hansen, the focus is on Nordic organic fast food with a contemporary feel. Everything here is cooked with organic ingredients from the local area, and served in the form of nutritious salads and hot dishes with your choice of meatballs. The premises are also furnished with sustainability in mind, with second-hand furniture and organic paint, and takeaway food is delivered in recyclable boxes.

Urban Deli's concept is all about serving tasty food produced in a way that's beneficial for people, animals, the environment and the climate - and without any unnecessary resource wastage. Their shop/foodhall/restaurant combination makes it easy to consume in a climate-smart way as their produce can easily be rescued and re-used, rather than thrown away.

Music and food lovers alike come to the restaurant at this legendary cultural venue to eat Swedish classics with a modern twist. The restaurant serves lunch and dinner with a strong thread of sustainable thinking running through everything. All food is made from scratch using seasonal ingredients and they have organic certification from the two major Nordic organic associations - KRAV and Swan.

Stadshuskällaren's food philosophy is to take care of what nature provides. The menu follows the seasons and uses seasonal ingredients as its starting point and their ambition is to leave the smallest possible footprint on the environment. Swedish fish and game dishes play a major role, along with regionally produced accompaniments such as vegetables, mushrooms and berries.

Dryck Vinbar's wine list includes masses of organic and biodynamically-grown wines, as well as wines from Swedish vineyards. Organic and Swedish are the common denominators on the menu, where you'll find snacks such as selected Swedish cheeses and charcuterie as well as slightly larger dishes.

Växthuset (which means "the greenhouse") neighbours the nightclubs Trädgården and Under Bron and is completely vegetarian. Choose from numerous delicious and creative dishes to share around the table. The food is seasonal and, appropriately enough, can be paired with craft wines and organic spirits. Their ambition is to be as environmentally friendly as possible.

Star chef Frida Ronge is behind the Swedish/Japanese culinary concept at Tak ("roof") at the top of Hotel At Six. It includes a restaurant, bar, raw bar and terrace with 360 degree views. The aim is that the food should be as spectacular as the view and create a memorable experience for Stockholmers and international guests alike. In 2019 the restaurant became the first within the Nordic Choice chain to receive a one star KRAV certification.

Fern & Fika in Hornstull serves healthy, plant-based food and coffee. A vegan healthfood café which plenty to offer anyone who fancies colourful cakes and pastries, creative salads, smoothies, sandwiches, bowls, brunch pancakes and much more.

A popular concept with branches in several cities. They serve lactose-free organic gourmet salads for lunch and dinner, to eat in or take away. As well as filling your stomach with healthy, creative salads you can slake your thirst with nutritious juices.