An annual event where role models, inspirers and innovators in all parts of the industry are highlighted and celebrated. Operakällaren won the prestigious title of Restaurant of the Year during the evening.

– It is a true joy to work at Operakällaren where we serve international haute cuisine daily in one of Sweden's most beautiful dining rooms. My focus is always on raw materials, often Swedish, I like to work in season and I insist that you shouldn't make too much of a fuss about it. It is an incredible honor to receive the Restaurant of the Year award, and it would not have been possible without our head chef Cecilia Kvist, pastry chef Sara Hultberg and the unbeatable team we have in the kitchen at Operakällaren, says Stefano Catenacci, Head Chef and Gastronomic Manager at Nobis Hospitality Group and Operakällaren.

The motivation for the award for the Restaurant of the Year, Operakällaren, is as follows:

A safe bastion and living gastronomic cultural history, rooted in tradition but at the same time open to renewal. Here is a knowledge hub and reference point, a palace for food and a wine cellar filled with dreams from all over the world. Guests meet a staff of talents, led by a chef who is constantly on the road to new culinary adventures.

-We are incredibly proud and happy. Operakällaren consists of a strong and competent team that works incredibly hard to deliver a product and restaurant experience beyond the ordinary. Each employee is unique and important in creating a sense of wholeness at the restaurant, says Hugo Hall, restaurant manager at Operakällaren.