A review of Rolfs Hav, a sea food restaurant in Stockholm. [ read the full champagne story ]
Estimated reading time: 6 minutes
A Coastal Sanctuary in the Heart of Stockholm
Stockholm, a city of islands and water, has long held a deep, intrinsic connection to the sea. The flavors of its waters are woven into the very fabric of its culinary identity. While we have no shortage of fantastic places to enjoy these aquatic treasures, a new star has emerged on the Södermalm horizon: Rolfs Hav. This is not merely another seafood restaurant; it is a meticulously crafted sanctuary where the sublime simplicity of the ocean’s bounty finds its perfect dance partner in the glorious effervescence of Champagne. This establishment has, in its short life, already been recognized as being in the “Very Good Class” by the esteemed White Guide, a testament to its serious culinary ambition.
A luxurious lobstershack
To step into Rolfs Hav is to be immediately transported into a unique atmosphere, one that expertly navigates a delightful cognitive dissonance. The White Guide aptly describes it as a “luxurious lobstershack” and that is perhaps its most compelling charm. The interior, which was even nominated for the prestigious Guldstolen Interiör design award, is a long, narrow space where a steel-clad bar acts as the focal point. Here, chefs and staff, who might be wearing a simple cap, interact directly with the guests, creating an unpretentious, high-energy environment. Yet, look closer, and the design reveals a “jewellery box” of details: water-cut steel accents, a color palette that subtly echoes the green and red tones of a vintage ship, and perhaps most strikingly, a wallpaper of glossy fish skin. It is a space that feels both refined enough for a celebratory gathering and relaxed enough for an impromptu indulgence.
The restaurateurs
This masterfully executed concept comes as no surprise when you consider the people behind it. Rolfs Hav is the brainchild of renowned restaurateurs Johan Jureskog and Klas Ljungquist, the very same duo responsible for two of Stockholm’s most successful and enduring establishments. Rolfs Kök, a modern classic that has been a neighborhood staple for decades, provides the foundation of their relaxed yet serious approach to dining. Then there is AG, a temple of meat that has defined the steakhouse experience in Stockholm. With Rolfs Hav, Jureskog and Ljungquist have applied the same unwavering commitment to quality and philosophy of focusing on a single, core product—this time, the very best of the sea.
The menu is a love letter to the sea
Here, there are no unnecessary distractions, no convoluted preparations that might overshadow the star of the plate. The philosophy is one of purity: sourcing the finest, freshest seafood and preparing it with a quiet confidence that allows its true character to shine through. The selection is a journey in itself, from the pristine oysters and delicate shellfish to the daily catch of fish. The highlight for me, the very soul of the place, is the seafood platter, a magnificent array of oysters, langoustines, shrimp, and mussels, all presented on a bed of ice, whispering tales of the cold, clean Nordic waters.
This is precisely where the magic of the Champagne pairing reveals itself in full
The salty brininess of the oysters and the natural sweetness of the shrimp—each element is a perfect, tailor-made complement for a well-chosen Champagne. For the raw and delicate offerings, a Blanc de Blancs is the quintessential choice. Its razor-sharp acidity, citrusy notes, and underlying chalky minerality mirror the sea’s own terroir. I would suggest a young and energetic bottle, perhaps a non-vintage from a small grower like Diebolt-Vallois or a vibrant Elise Bougey, to cut through the richness and provide a cleansing, refreshing finish.
As we move to the richer, more inventive dishes like the gratinated langoustines or the sublime scallops with a “false” XO sauce, the palate demands something with a bit more weight and structure. For these, a Pinot Noir-dominant or even a vintage-dated Champagne comes into its own. The lobster brioche, a dish that perfectly encapsulates the high-low ethos of Rolfs Hav, would be a magnificent pairing with a rich Egly-Ouriet ‘Les Crayères Blanc de Noirs’ or a ultra polished 2004 Krug ‘Clos du Mesnil’. Their autolytic notes of brioche, toasted nuts, and baked apple resonate beautifully with the savory, cooked elements of the dish. The structured acidity prevents the pairing from becoming heavy, instead lifting the entire experience to new heights.
Ultimately, Rolfs Hav is a magnificent discovery
It stands as a testament to the fact that true gastronomic excellence lies not in complexity, but in the celebration of pure, high-quality ingredients and a vibrant, unpretentious atmosphere. It is a place that understands the silent, profound dialogue between the sea and the vineyard, and it facilitates this conversation with an effortless grace. For the Champagne lover, for the seafood enthusiast, and for anyone who appreciates the simple elegance of a perfectly executed meal, Rolfs Hav is not to be missed. It is a vital new chapter in Stockholm’s culinary story, and a powerful reminder that some of life’s most beautiful moments are found in the exquisite simplicity of a fresh meal and a glass of fine Champagne.
