New restaurant openings highlight Sweden’s growing food tourism trend

Two well-known Swedish chefs launch new concepts that underline the rising importance of culinary experiences in travel

Food tourism is increasingly influencing how and why people travel. Authentic flavours, local ingredients and strong culinary identities are becoming key decision drivers. Recent restaurant openings in Sweden reflect this shift and show how gastronomy is evolving into a travel motivation in its own right.

From fine dining to place-based experiences

Former two-Michelin-star chef Magnus Nilsson, widely known for the iconic restaurant Fäviken, is entering a new chapter. His latest project, Furuhem in southern Sweden, combines a restaurant with a small hotel. Rooted in seasonal produce and local surroundings, the concept focuses on immersion rather than exclusivity, turning dining into a holistic destination experience.

Urban gastronomy with a familiar concept

Meanwhile, restaurateur Pontus Frithiof continues to expand his portfolio. With La Girafe Uppsala, a concept already known from Stockholm Arlanda Airport, he brings a recognizable dining brand into one of Sweden’s major university cities. The opening strengthens Uppsala’s position as an emerging food-focused city break destination.

Why this matters for tourism stakeholders

These projects reflect a broader trend: culinary experiences are no longer just add-ons but central elements of travel products. For destinations and tour operators, food tourism offers new opportunities to differentiate, enrich itineraries and attract travellers seeking meaningful, local experiences.

More on the new restaurant projects in Sweden.

Header: © Pontus Frithiof