{"id":2006,"date":"2014-11-14T10:00:19","date_gmt":"2014-11-14T09:00:19","guid":{"rendered":"https:\/\/www.senses.se\/en\/stockholms-best-restaurant-2014-winner-1st-place-miss-voon\/"},"modified":"2025-05-09T19:03:37","modified_gmt":"2025-05-09T17:03:37","slug":"stockholms-best-restaurant-2014-winner-1st-place-miss-voon","status":"publish","type":"post","link":"https:\/\/www.senses.se\/en\/stockholms-best-restaurant-2014-winner-1st-place-miss-voon\/","title":{"rendered":"Stockholm’s Best Restaurant 2014: Winner – 1st Place – Miss Voon"},"content":{"rendered":"
\"The<\/a>

The chefs at Miss Voon proudly display senses.se’s award for Stockholm’s Best Restaurant 2014. Photo: senses.se<\/p><\/div>\n

We enter Miss Voon<\/strong>‘s dimly lit and inviting restaurant at Sturegatan 22, connected to the Elite Eden Park Hotel (accessible via a separate entrance). The interior is airy and stylish, featuring earthy tones and sophisticated furniture that provides both intimate and communal seating options. Subtle music emanates from strategically placed speakers, complementing the subdued lighting from spotlights in the red ceiling, creating a cohesive and well-considered ambiance.<\/p>\n

The restaurant is moderately busy, and the ambient noise is at a comfortable level upon our arrival around 7:30 PM. We are escorted to a table further into the dining area and presented with menus curated by Melker, Danyel, and Miss Voon’s Head Chef, Jonas Svensson. The dishes are based on European cuisine, subtly infused with Asian influences. The menu offers a selection of 15 main courses and 5 desserts. Vegetarian options are available upon request. Entree prices range from SEK 135 to 205. Given the smaller portion sizes, ordering multiple dishes to share is recommended. We also reviewed the sashimi menu, which features 16 different types of fish (priced around SEK 20 per piece) depending on the day\u2019s catch, accompanied by an equally diverse selection of sauces.<\/p>\n

\"Sashimi\"<\/a>

Sashimi platter. Photo: senses.se<\/p><\/div>\n

While considering our options, we ordered two glasses of Loimer, a semi-dry white Riesling from Austria, recommended by our attentive and knowledgeable waiter, who expressed aspirations of becoming a chef.<\/p>\n

For our appetizer, we opted for a half plate of sashimi<\/strong>, featuring 8 pieces of raw fish selected by the chef. However, due to a misunderstanding, we received a full plate consisting of 21 pieces. The chef offered us the entire plate, a welcome surprise. Even for those in our party less enthusiastic about raw fish, the combination of the fresh fish and the four exquisite sauces \u2013 fish sauce with coriander and lime, chili mayonnaise, ponzu, and kimchi mayonnaise \u2013 proved exceptionally palatable. The fish was notably tender and complemented the sauces remarkably well.<\/p>\n

For the main course, we selected the tuna with Thai salad, papaya, and coriander<\/strong>, along with a vegetarian dish of garden rolls<\/strong> comprised of ingredients such as ginger, cos lettuce, and chili mayonnaise<\/strong>. The presentation was meticulous, with small, artfully arranged portions. The flavors were fresh and satisfying.<\/p>\n

\"Garden<\/a>

Vegetarian garden rolls. Photo: senses.se<\/p><\/div>\n

We also sampled the oxtail dumplings<\/strong> and beef carpaccio<\/strong>. While the oxtail dumplings were slightly too salty, the meat in both dishes was expertly prepared and remarkably tender. The beef carpaccio was elegantly presented and, paired with the kimchi cream, offered a bold combination of acidic and savory notes. The intensity of the flavors was almost overwhelming.<\/p>\n

\"oxcarpaccio\"<\/a>

Beef carpaccio. Photo: senses.se<\/p><\/div>\n

Despite the seemingly modest portions, satiety arrived relatively quickly, leaving no room for dessert, even though the five sweet options \u2013 including mochi ice cream, spice cr\u00e8me br\u00fbl\u00e9e, and ice cream sorbet \u2013 were enticing.<\/p>\n

While digesting our meal, we observed the well-dressed clientele engaging in conversation. The waitstaff appeared attentive and service-oriented. The walls were adorned with black and white photographs of previous patrons, all seemingly content. Our gaze shifted to the sashimi bar, where we could observe the chef meticulously preparing fresh, raw fish displayed on ice. The atmosphere felt authentic, personal, and engaging. A DJ had replaced the recorded music, setting a lounge ambiance. As the volume gradually increased, a transition towards a nightclub atmosphere became apparent, suggesting an earlier dining time to allow for a move to the bar later in the evening.<\/p>\n

We departed with the same satisfaction reflected in the photographs on the wall. Miss Voon offers not only world-class cuisine, but also a unique culinary experience.<\/p>\n

Have you explored our series on the Best Restaurants in Stockholm 2014? See the complete list here!<\/em><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

We enter Miss Voon‘s dimly lit and inviting restaurant at Sturegatan 22, connected to the Elite Eden Park Hotel (accessible via a separate entrance). 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