Leijontornet
Chef Gustav Otterberg relies on farm-fresh ingredients for his hearty dishes, such as venison with dried cherries, ox marrow, and crispy black pudding. For dessert, don't miss the baked apples with hazelnuts, bee pollen, and house-made icecream.
As Featured In...
From Travel + Leisure, Nov 2008
“Where to go, stay and eat in three European cities, while staying environmentally conscious....” MORE>>
From Travel + Leisure, Nov 2003
“At the Leijontornet restaurant in Stockholm's Victory Hotel....” MORE>>
Last updated November 2008 lastArticle = 11/2008 and lastAward =
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