The story
AIRA is a modern Swedish restaurant at Biskopsvägen 9 in Stockholm, led by chefs Tommy Myllymäki and Pi Le. The Michelin Guide awarded it two stars in 2026 for excellent cooking.
The kitchen pairs Swedish seasonal produce with spices and techniques from elsewhere. Meals begin with small bites: a dill croustade with langoustine and browned butter, a tuna tartlet with grapefruit kosho, and potato with vendace roe from Kalix. The menu changes with the seasons, so what you eat in winter will differ from what you eat in summer.
Courses on the current tasting menu include scallop with radish, makrut lime and green chili, and skrei cod with black truffle, pointed cabbage and juniper. Reindeer arrives with endive, bergamot and pepper. Sweets run from a milk and green cardamom dessert to a madeleine with miso and ginger. Thursday and Friday lunch offers a shorter prix fixe.
Large windows face the pier, and the water is close enough that the White Guide noted waves lapping outside when it gave AIRA its Global masters level in 2026. The open kitchen sits below a second-floor private dining room that seats up to fourteen. A chef's table takes parties of two to eight.
Recognition
Ambience
Details
History
Excellent cooking
It is an impressive undertaking. Tommy Myllymäki, backed by Svenska Brasserier, has brought to life a venue at Biskopsudden, set in beautiful surroundings with the gentle lapping of waves against the pier just outside the large entrance windows. Despite his extremely successful competitive career, he has never run a restaurant of this level of ambition. And a worse-timed opening would be hard to imagine: Aira opened its doors just as the rest of the world was closing theirs. But Tommy Myllymäki hardly won his victories without a fearless drive and a generous helping of sisu, and despite the pandemic climate, prices that induce a slight dizzy spell (at least on the à la carte menu), and a scarcity of big-spending out-of-towners, Aira is essentially fully booked every evening. It is truly a pity that international visitors haven’t had the chance to discover this place; a stronger sense of global sophistication and cool elegance is hard to find in the capital. From welcome to final bill, it is a highly pleasant and meticulously choreographed experience where neither the focused chefs in their tall toques nor the impeccably professional waitstaff in understated black miss a beat in their presentations or tweezering techniques.
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