Project

05/06/2026

Our first dessert on the Project signature menu.
Long pepper ice cream with roasted sesame seeds, clementine cheong and fresh thyme leaves. The clementine is compressed with sugar and a little salt, left for two weeks to macerate creating a super clean and intense syrup poured on top for extra citrus flavour.

03/06/2026

Congratulations to all the new stars across the Nordics! ✨

We are incredibly proud and grateful to have retained our MICHELIN Star for another year.

A huge thank you to our amazing team for their dedication, passion, and hard work every single day. And to all our guests who continue to support us and share this journey with us — thank you for being part of our story.

Here’s to another year of pushing forward and striving to be better every day.

RestaurantProject NordicDining

28/05/2026

Boshi style rhubarb. First we lacto ferment rhubarb and dehydrate it. Once dried we mix it back into the fermented juice. This is made into a slightly salty, fresh ice cream served with poached rhubarb, hibiscus and pine.

20/05/2026

The final serving on our tasting menu.

Honeycomb tartlet with compressed apple and pink pepper.
Blackcurrant pate de fruit with green juniper sugar.
Gochugaru macaron with white chocolate and calamansi curd.

25/04/2026

Michelin star dining in the centre of Gothenburg. Reserve your table in advance so you don’t miss out.

16/02/2026

Flavor driven fine dining.

09/02/2026

Flavour first.

02/02/2026

10/12/2025

Head Chef Charlie putting the final touches on our snack serving.

03/12/2025

Tartlet of Swedish lobster, shiitake, compressed apple and sea buckthorn kosho.
The best of west!
Reserve your table now.