Project

Our first dessert on the Project signature menu.
Long pepper ice cream with roasted sesame seeds, clementine cheong and fresh thyme leaves. The clementine is compressed with sugar and a little salt, left for two weeks to macerate creating a super clean and intense syrup poured on top for extra citrus flavour.

Congratulations to all the new stars across the Nordics! ✨

We are incredibly proud and grateful to have retained our MICHELIN Star for another year.

A huge thank you to our amazing team for their dedication, passion, and hard work every single day. And to all our guests who continue to support us and share this journey with us — thank you for being part of our story.

Here’s to another year of pushing forward and striving to be better every day.

RestaurantProject NordicDining

Boshi style rhubarb. First we lacto ferment rhubarb and dehydrate it. Once dried we mix it back into the fermented juice. This is made into a slightly salty, fresh ice cream served with poached rhubarb, hibiscus and pine.

The final serving on our tasting menu.

Honeycomb tartlet with compressed apple and pink pepper.
Blackcurrant pate de fruit with green juniper sugar.
Gochugaru macaron with white chocolate and calamansi curd.

Michelin star dining in the centre of Gothenburg. Reserve your table in advance so you don’t miss out.