Due to the wave of "New Nordic Cuisine," Stockholm can hold its own with just about any other major European capital. Industry investment in training, receptivity to international influence and a flair for creativity all mean that Stockholm's best chefs have stayed ahead of the game. In terms of culinary experience per krona, mid-range restaurants represent the best value for money in town. Many of the city's better restaurants now offer more set-priced tasting menus and increasing numbers of wine by the glass—making even the most expensive restaurants relatively affordable. "Regional" and "local" remain key, with chefs looking no farther than their backyards for fine, seasonal, traditional ingredients, served with a modern twist. Of course, there are also many less-expensive restaurants with traditional Swedish cooking. Among Swedish dishes, the best bets are wild game and fish, particularly salmon, and the smorgasbord buffet, which usually offers a good variety at a reasonable price. Reservations are often necessary.
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Still in the same location as when it opened in 1897, the Prince serves both traditional and modern Swedish cuisine, but it's the traditional that brings most people here. The interior is rich with mellow, warm lighting; dark-wood paneling; and leather chairs and booths. The restaurant is rightly known for its scampi salad and Wallenbergare, a classic dish of veal, cream, and peas. Downstairs you'll find a bar and a space for larger parties.
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