Project

Project Restaurant and bar in central Gothenburg! Michelin star restaurant and bar in central Gothenburg!

Part of the snack serving at Project. Handmade croustade with poached Swedish langoustine claw, langoustine emulsion wit...
08/07/2026

Part of the snack serving at Project. Handmade croustade with poached Swedish langoustine claw, langoustine emulsion with a hint of smoked chilli, bisque crisp and clementine zest.

Onion, lemon and smoked pork with caviar. A super intense finished to our snack serving. Hand made savoury canoli made ...
02/07/2026

Onion, lemon and smoked pork with caviar.
A super intense finished to our snack serving. Hand made savoury canoli made from roasted onion, filled with smoked kefir cream, preserved lemon and oscetra caviar.

Coal grilled green asparagus on our hibachi, warm mussel custard with a hint of smoked chilli, ramson cream and kombu. ...
29/06/2026

Coal grilled green asparagus on our hibachi, warm mussel custard with a hint of smoked chilli, ramson cream and kombu.

Sashimi of Swedish langoustine, trout roe pickled in clementine vinegar, oxalis and roast langoustine oil.
26/06/2026

Sashimi of Swedish langoustine, trout roe pickled in clementine vinegar, oxalis and roast langoustine oil.

Swedish beef cheek cook medium rare. Slow cooked for 5 days and finished over charcoal for a deep smokey flavour and inc...
24/06/2026

Swedish beef cheek cook medium rare. Slow cooked for 5 days and finished over charcoal for a deep smokey flavour and incredible crust while still maintaining a juicy interior. Served with charred spring onion labne, beef chicharrón and fermented black currant salt.

Opening hours midsummer week. Tuesday- Thursday from 5pmFriday - Monday CLOSED 💐🥂☀️
15/06/2026

Opening hours midsummer week.
Tuesday- Thursday from 5pm
Friday - Monday CLOSED
💐🥂☀️

05/06/2026

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.

03/06/2026

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

28/05/2026

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.

20/05/2026

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.

Adress

Södra Vägen 45
Gothenburg
41254

Öppettider

Onsdag 17:00 - 00:00
Torsdag 17:00 - 00:00
Fredag 17:00 - 00:00
Lördag 17:00 - 00:00

Webbplats

Aviseringar

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