In the middle of the city, at the NK department store, four flights of stairs up inside the lunch restaurant Kantinen, Boberg's dining room is hidden. Central but secluded, well-prepared and elegant, perfect for a slightly longer lunch, regardless of whether business or shopping is on your agenda.

Nordiska Kompaniet, NK, was designed by architect Ferdinand Boberg and inaugurated in 1915. Ever since then
The dining room here bears his name. The restaurant is K-labeled and was recently taken over by Tommy Myllymäki and Pi Le. They have had two slightly larger serving benches in a strict style installed, two nice folding screens have been added and the number of chairs reduced. Today there is room for around 70 people in the dining room, plus a separate chambre. Tommy Myllymäki sums up the concept as follows:
– Bobergs should be a gastronomic experience for our guests. We want to change the norm a bit and offer exceptional food and drink in the heart of the city, already for lunch. The whole concept is about offering fine dining with elements of traditional Swedish-French cooking. We are a small group who are invited to taste the food and get a feel for the environment. The concept is based on you choosing two to three dishes from the menu at a slightly better price than if you picked the dishes one by one. Here is a small selection of wines, and surprisingly plenty of non-alcoholic alternatives.

We will build on the wine list as we go, says Tommy Myllimäki when I ask for a larger one. The menu is tempting, and for my part I have a hard time not choosing Quenelle with scallops, king crab, caviar and marigolds as a starter. I have tried this out at Aira on Djurgården before and it was a dream then, and it turns out to be just as good now. Creamy and delicate. Yummy yummy.

At my table, a Toast Boberg is also ordered, if the dish has anything to do with the aforementioned Mr. Boberg.
or not, I'll leave it unsaid. Under a blanket of salmon roe, it turns out that a veal tartare is hiding. That there are ambitions in the cooking is no secret. For the main course, I devoured a monkfish with porcini mushrooms. The portions don't look exactly big, but I'm starting to feel full. One of our small group goes on the green line and has devoured both artichoke and celeriac. They're also served in an incredibly stylish way. The environment here makes time stand still, the walls are covered in wood and the stucco on the ceiling offers bunches of grapes in muted green shades, Art Nouveau so it sings of it. The chairs we sit on are part of the concept and are also those designed by Ferdinand Boberg, and manufactured in Nyköping at what was once the workshops of Nordiska Kompaniet in Nyköping. They had started their own furniture manufacturing here in 1903 when
It was not considered that the furniture that was being manufactured at that time fit into the style that NK wanted to stand for.

The curious have a fun Google search or a request to ChatGTP to make. However, we have now arrived at dessert. A tartlet with autumn raspberries, cream cheese and licorice is my choice. She on my left has chosen baked chocolate, and she on my right that insanely fresh lemon sorbet with spruce shoots and gin, and he opposite me is driving a tartlet with autumn raspberries just like me. Coffee on it and a dessert cart with small truffles, marmalades and other goodies is rolled out. Oh, oh. Another hour or two would not have been wrong. And that is actually the best tip for maximizing the enjoyment of lunch here – make sure it takes time.

BOBERG'S DINING ROOM
NK, floor 4
Hamngatan 18–20, Stockholm
Open: 11:30–16:00
www.bobergsmatsal.se