From the White Guide Nordic 2018:

Ulriksdals Wärdshus

Very Fine Level 72
Food rating:28/40
Chambre separéeBanqueting roomsParkingTables outsideWheelchair accessVegetarian dishesAmerican ExpressMedlem i Visita – Svensk Besöksnäring

This gem's in the right hands

The Inn at Ulriksdal, north of Haga Park, is a Swedish national treasure. Now the beautiful white building has been awakened from its gastronomic slumber thanks to the Svenska Brasserier restaurant group. With Sturehof, Riche and Teatergrillen to their credit, they know how to manage and renew restaurants with a gentle hand. And with Tommy Myllymäki as gastronomic commander, no one need hesitate about the quality and ambition. Here you can take family and friends, and have quiet business meetings. Visually, everything is the same; there’s a timeless elegance where nothing stands out. This also applies to the food that Myllymäki is gently coaxing into the present. A poached Lake Malaren zander comes with browned onions, anchovies, bleak roe and crispy oven-baked potatoes. A handsomely baked char in a butter sauce flecked with trout roe comes with steamed cauliflower and Anya potatoes. He also composes classics like veal with sweet and sour sauce and Wallenbergare. The starters are more contemporary, like the thinly sliced whole-roasted celeriac with Parmesan and truffle cream. For sweet tooths, the magnificent dessert buffet is a memory for life. It is ceremonious to step into the space with its old-fashioned tidiness. Many are attracted by the daily smorgasbord, which has been simplified to a fresh appetiser version with the best from the cold kitchen. What we now see at Ulriksdal is only the beginning of a new era. The once unrivaled wine cellar has also been updated, a new cooking studio with a lab is being built, and in the garden they are planning to build beds that will supply both Ulriksdal and the other Svenska Brasserier restaurants with fresh produce...

To read the whole review go to Buy The White Guide Nordic 2018.

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