AG

Ok, so what can be said about AG. It’s f***ing awesome. There’s no way going around that. It’s definitely on par with Gallagher’s or Peter Luger in New York (in my opinion). The service is absolutely great (especially for Sweden), the young servers definitely have great appreciation and knowledge about both the meat and the extensive wine list.
I am a rib eye kind of guy. I just love it. I’m boring in that sense that I rarely would try another cut and the same goes at AG. Their rib eyes range from around 300 SEK to around 1500 SEK and I think that you get value for money regardless of what kind of rib eye you decide upon. The meat is tender, flavorful and grilled to perfection (Ramsay would be proud, to say the least). With all of the meat mains, you will get tomatoes au gratin, parmesan crusted salad, fries /​baked potato as well as a lovely bearnaise sauce to go with it. The sides compliment the flavors of the meat beautifully.
This is my fifth time at AG in about a year (it’s really difficult to get a table — primetime during the weekends need to be booked 2 – 3 months in advance), and I was just here with my Dad and a friend today. My dad was unhappy with his sirloin as there were way too many tendons in it — and they apologized and brought him a better, pricier sirloin that he was happy with. Great service recovery and great meal.
Highly recommended — but please make your bookings in advance.

We turned onto the dead-​end street Kronobergsgatan, the facades on the houses giving nothing away about a restaurant apart from the obvious «AG» neon sign. After what qualifies almost as a minor search for the right entrance we found it and inside was one from the staff greeting us. It was an immediate turn to the right, down a couple of steps and then into a small corridor arriving at a circular stairwell with one of those classic gate-​closing elevators in the middle located in many old buildings around Stockholm. It really presented a sensational feeling. The walls were covered with square white tiles more reminiscent of old 80’s bathroom tiles than anything else. On the second floor the noise became a bit more clearer and the busy restaurant opened up. Walking in you immediately notice the meat-​fridge with huge cuts of dried meat hanging on enormous hooks. Next to this beautiful scenery of meat was tempered wine-​cabinets filled to the brim with hundreds upon hundreds of bottles. To our left was the bar, on the walls same white bathroom-​tiles, partially worn-​down concrete floor, and a large gathering of people enjoying bar dishes, beers, wines, and cocktails. As we had arrived a bit early, we started off with a couple of cocktails enjoying the atmosphere at the bar. Well seated at our table, we began going over the menu. The décor around the dining area is an interesting blend of contemporary, industrial and a bit artistically ‘out there’. On the walls there were small shelves that each had different objects of art, perhaps the most eye-​catching piece would be the obvious dildo. But if anything, it’s creates a topic of conversation which is what art should do!
Our waitress was really friendly, going over that nights special cuts available and always attentive and never obtrusive. I can assure you, picking dishes from this menu wasn’t by any means easy, too much appeared too good. We were rapidly served toasted bread and «butter» (actually cured pigs fat that was utterly delicious!). I love these new spin on things that brings something new to the overall experience. In the end I settled for the entrée of seared foie gras with orange-​glaced endive, while some other had vendace rye from Piteå served with smetana, white onion and toast Melba or grilled lightly smoked bacon. My foie gras had a great sear, creamy center and the bitterness of the endive with the orange-​glaze was perfect. I had a sweet white wine (a dessert-​wine, actually) to the entrée per recommendation of the waitress due to the delicacy of the foie gras. She nailed it. One at our table discovered a bit of cork in his wine, but as soon as he pointed it out it was swiftly taken care of without any fuss from the staff. Nicely handled!
For main course, I eventually decided on their Victoria Selected 300 grams entrecôte. This was served with crispy baked potato with salty garlic-​butter, baked and semi-​dried tomatoes with chives, and salad with Parmesan. When the food was brought to the table, the only thing on the plate was the actual cut of meat. All the other dishes came as side orders. It felt like the meat was the hero, to let it shine on its own accord. And by every graces of the world, if the meat is as good as this was, it should be presented like that. I had ordered mine medium rare and this was to the very core a perfect medium rare. Charred and lightly crisp outside with enough spices, pink outer rim and a ruby red center. The potato was delish with its flavorsome butter, the salad great with that perfect balance of aged Parmesan, flavorsome tomatoes and a Bearnaise sauce in tune with both onion sweetness and vinegar acidity. Some others at our table also enjoyed a red wine braised oxtail with pappardelle, marrow of ox and truffle from the island of Gotland. They said it was incredibly tender with great flavors. The wine choice for the main I hadn’t been able to take my eyes off a particular bottle; Ribera del Duero/​Emilio Moro «Malleolus» from 2011. Said and done, I ordered this wine and shared it with two more at the table. It was an amazing bottle, no doubt about it.
For the dessert I had a cloud berry sorbet with donuts and a variant of punch. Interesting, a bit experimental and I loved the flavor combinations. As I still had red wine left from the Malleolus I opted out of the dessert wine and enjoyed what was left of my red together with a good cup of coffee. My friend Linda ordered a peanut parfait with chocolate and cherry sorbet. However, not keen on cherries she asked if it could be substituted with something else. Said and done, once again without fuss, they changed it for a vanilla sorbet. I just love the way serving– and kitchen staff accommodates customers like this, it’s so very appreciated and brings a whole other dimension to the dining experience!
In closing words, AG’s is a near perfect dining extravaganza worthy of both praise, flavors, and value of money. I will wholeheartedly recommend paying this place a visit!

This place was awesome! I went here on a business dinner with eight colleagues that spoke Swedish and English, and the waitress was very accommodating going between both languages often. We had a mixed grill of different steaks from across the world. They were all cooked perfectly. At AG, you don’t feel like you are in Europe, you feel as if you are at some trendy restaurant in New York.

Probably good for Sweden?
Great ambience.
Disappointing flavourless meat.
Had 4 different cuts + the sampler, none memorable.
Tartar was OK, Bone marrow was great but you can only eat so much…
If you have never had proper top shelf prime US Ribeye or a good pice of Scottish Angus i can see how you might like this but if you have been to Beast in London or even the Gaucho grill this steak selection seems sad.
Argentine and US steakhouses don’t have steak Sommeliers but often do have much better meat.
So much hype but no real quality. A beef Sommelier sets certain expectations and from a serious carnivores point of view they are not met. The meat was perfectly cooked both Bleu and Rare depending on the cut but just not from the right cow.

Meat meat and more meat, you will not be disapointed if you are a meatlover and come to AG, great food and a very nice wine list!

If I was a vegetarian, I would turn into a carnivore after coming here. Greeted by huge slabs of hanging cuts of meat, I would say walk past that and give this place a chance. We only had some cocktails and tapas, but I was in foodie heaven and feel like everyone should get a chance to experience a tastebudgasm.
Cocktails: I’ve never been a huge fan of Bloody Mary’s as I have a slight vendetta toward alcohol that tastes savory, but I gandered a sip of my friend’s BM and my life has been changed. Wrongs have been righted. I now do not hold a unresolved grudge against savory alcoholic drinks. If this recipe really took 2 years to perfect with the dash of beef broth, I am determined to make it my 2 year plan to concoct something similar. And next up, corpse reviver #2. Please kill me and revive me with this cocktail. I don’t even taste the sting of alcohol.
Tapas: Meats that literally MELT in your mouth. The guilt and shame you feel when you lick the salt and juices off the plate is worth it. I can’t imagine who could pour so much love and care into tenderly raising, massaging, feeding these animals, only to kill and sell it to customers. It really takes a sick mental human to do so. But damn, I am appreciative of them. They make tastebudgasms possible. Bravo.
Other meats just taste lacking and boring now. My standards of meat have been increased.

Best steaks to be found in Stockholm, probably Sweden, hands down.
The quality of their steaks are excellent: they are flavourful, juicy and perfectly cooked.
The assortment of beers, however, could be better and their desserts aren’t up to par with their meat. Also it gets quite loud inside the restaurant.

A new Stockholm favorite. Located inside a warehouse-​kind-​of-​building you really have to open your eyes to spot it, however inside you will find an extremely trendy, urban and cool place. Grab a seat in the bar and indulge in AG’s fantastic burger paired with wine, cocktails, cider etc. The atmosphere is really fantastic with music and lots of people talking.

We went here for my birthday. I was actually disappointed. I had heard SO much about this place and I guess my expectations were sky high but still.
we had the pulpo for an entre. It was good and we got some tips from the waiter of how to best eat it. We later on agreed that octopus is not our favourite.
Then we had the japanese wagyu for like 300 dollars. Expensive, yeah. The meat came out COLD and we told them to heat it up again. Not okay.
We also had the entrecot, can’t remember which one though which was really good.
So for the price we payed, I’m not really satisfied but the service was great and it was a cool experience with the chef slicing the meat up in front of us.

Had steak tartare as main course (I don’t have it just anywhere, but you know you can trust AG). It was one of the most tender and freshest raw beef I’ve had. It was probably chef’s own preference not to serve it with eggs, however they could make it optional.
The service was great and booking is quite easy. So, try it.

Wirklich nicht leicht zu finden, also mit Taxi hinfahren oder vorher gut anschauen. Atmosphäre klasse, Essen fantastisch und Gesellschaft sehr angenehm. Weine überteuert liegt aber an dem Land nicht an dem Laden.

This review is for the bar. I just have to underline that the burgers here are incredible good. Soo juicy and loaded with taste. The meat is of very high quality and with a good amount of fat. Medium/​rare is my favorite but you can of course choose how well done it should be. The bun elegantly matched the meat and I didn’t even think about the toppings, the meat took all focus. Just as it should be. They have a good selection of beers to match the burger too.
Have had the tapas here before and they were awesome too. Ends up here every now and then for AW and it never failed me so far.
Can be a bit crowded and there are just a few seats. Be there in time if you want to sit down (or book a table at the restaurant). We came 18:30 a Thursday and got the corner seats to our selves.

Roumors say that they have an amazing burger at this hidden venue, and although i was tempted to try, this wasnt the occasion for that.
Snuggled in as everybody else, from a back alley, through some random staircases and found a very different and interesting place.
Already when you enter, you might suspect that you are up for a treat, with all the dry aged meat welcoming you at the door. We had a reservation and we also preordered the mixed deluxe plate as main course. The Deluxe plate is three different kinds of meat, and the meat is also presented and prepared by the table. The dish also include sides to fulfill all your needs.
We started of with some pre dish to share, like the suggested combo, tomato salad, burrata mozzarella and smoked bacon. Combo was nice, but i dont recon it like something extraordinary, just a reg. starter. We also had the chantarelle toast due to the description of it, and if you wanna go champ, you should definitely go with this one.
For main, it was a nice element to get the meat carved and presented by the table. We got porterhouse and to different kinds of entrecôte which was all perfectly cooked. It was enough meat to feed us all and the sides were well accommodated with baked potatos, green salad and bearnaise sauce.
If you want something to shug it down with, you have plenty of choices, maybe to many choices. And you can end up spending a fortune if you want to go on a spree. Ask the waiter and they will be happy to navigate you through the jungle of options.
I got to experience great meat, great service and a great evening. What else could you ask for? Maybe a burger, but ill be back for that one!

Great steakhouse in a totally novelty locale which looks like a refurnished slaughter house with its sterile white wall tiles and metal details. Very stylish and modern.
Not super cozy but still a good place for a date considering the excellent food, eye-​catching art and the classy wardrobe.
Food is world class — I had a rib eye which was great, although it wasn’t «medium rare»
as I had requested. I had to complain and they quickly made me a new one which indeed was medium rare — but then my partner could only sit and watch me eat because she was already done.
Sadly, the table next to us told us they had similar problems with their meat — so maybe the chefs bite off more than they can chew on the busy nights?
I will come back — but considering the prices, it’ll have to be a special occasion!

What an awesome restaurant!!! Great entrance, where you’d assume you were in the wrong place. I think the story is it used to be a gold processing plant? Hence AG. Well decorated, great service. Food was amazing, especially the dry aged Chilean and Finnish Entrecôte.
Full Bar
Menu in English as well
The sides were wonderful. Can’t wait to go back. Definitely rivals or bests some famous American spots
IG — foodformybelly

THE Tapas Place in Stockholm. Nothing more to add. Go and find out — if you manage to find the entrance :-)

A fantastic evening at AG yesterday. We started with some tapas. Fried peppers and the sausages were among the favorites.
Once seated at the table we enjoyed oysters of fantastic quality as well as a buffet mozzarella that is probably the best I have ever had!
The meat was of course the main event. 7 different parts and countries just left me stunned. They know their meat. In my opinion it was cooked to perfection, but some people in our group found it being to rare. I actually didn’t look at the sides, the meat was far to good to ruin with potato or sauce.
Ending the evening with coffee and dessert was of course a bad decision as I was so full from all the meat.
A great experience and a great place. Volume in the room is far to loud, but the meat is making such things disappear!

This is maybe not a real review, as we didn’t eat there. After reading great reviews, we wanted to but were shocked to disgusted by the «stylish slaughterhouse» interior. You can describe it as cool, new and different, but for me this is not a place were I want to eat. Clean, old, white walls, strange and disturbing art, in a «factory like» location and huge piles of meat greeting you at the entrance:
Just be warned, I can imagine people getting nightmares from that.

This restaurant is something special! First time there and fall in love with it. Great design… superb service and great food.
When we arrived in front of the place we thought that we are wrong. Nothing looked like a restaurant from the outside. But then the restaurant was full and we were happy that we had booked a table in advance.
As starter I took a smashed avocado with lime, tomato and onian… great! The black angus steak as main course was perfect.
And they serve «Local 2» the best beer I ever got!
One star is missing because its not located in the center and hard to find.

AG reminds me of the LA steakhouse Boa! (That’s a good thing)
You basically order your cut of meat, select a «sauce» or «rub» and then select sides for the table.
The meat was cooked to PERFECTION!!! This was the very first time I ordered meat as my personal entrée after having been a vegetarian for over 19 years… what a way to come back! I will remember this Peppersteak for a long long time…
The sides were pretty nice, but nothing special — cooked standardly.
The atmosphere was fun and chic, the place is rather large with a lot of tables spread out nicely so you have room to move around and you don’t feel like your neighbor is so close to you that they are part of your conversation.
I would recommend this to Stockholmers for sure! For visitors, it’s maybe not the best place to go, as you can find this type of restaurant most places — and it’s maybe more interesting to go to the more traditional Swedish restaurants.

The ‘new’ AG follows the trend with meat focus and they are doing a really great job at it. The menu is almost exclusively focused on meat in different ways so if you are not into that it is better to go elsewhere.
The location is still, as with the old AG, a bit tricky to find. It looks like a regular entrance to an apartment building and it is a few stairs up. Still it is easier than it used to be, as they now have a sign at least.
I have only been here on Fridays or Saturdays and then the bar is also packed and it is fairly loud. Even when the place is packed they still manage to keep service at an acceptable level. It is a bit too rowdy sometimes and since the tables are close to each other it may at times be difficult to carry on conversations.
The meat is just great here — I had several types of steaks and they have all been excellent. It has always been prepared exactly as I asked for and quality of the meat has been great. The burger can also be ranked among the better in Stockholm but would not say it is the best (number one for me if I take price into account would be the one by Vigårda Bbq and if I disregard price it would by Mathias Dahlgren Matbaren’s Wagyu burger).
The selection of beer is fairly good and the wine selection does not really disappoint either. I do however feel that the price level is a bit high, granted that they what they do in a great way but it does not really warrant the prices that they as for. Still a very good place for some good meat and they always seem to be able to deliver good quality.