The story
Black Milk Gastro Bar at Engelbrektsgatan 3 in Stockholm is a modern omakase restaurant in Östermalm, listed by the White Guide at Very fine level in 2026 and recommended by Michelin in the same year. The restaurant combines traditional Japanese omakase principles with ingredients and techniques from several culinary traditions.
Guests are seated along the high bar at a set time, and the room settles into a hushed anticipation. A light veil of smoke drifts across the counter, with chefs in jackets moving behind the stage. The evening's ingredients sit in medicine bottles lined up behind the bar, so the set itself previews the meal before the first course arrives.
The menu is an exclusive eight-course tasting, and each course is built around seasonal ingredients sourced from different parts of the world. The kitchen is led by chef Julian Marti Melo, who guides the menu through a Japanese-rooted omakase framework. The tasting menu is listed at 1,500 SEK.
The cocktail bar is being converted into a private chambre séparée where guests can choose either the Leche Negra menu or the Black Milk tasting menu. Until then, Leche Negra, just around the corner, serves cocktails, drinks and food.
Recognition
Ambience
Details
History
It starts very well. The opening is an intimate and draped entrance with an equally personal reception. The guests take their places in a row at the bar, all at the appointed time, where a reverent atmosphere begins to build, accentuated by a light veil of smoke and shadows in chef’s jackets moving around behind the gastronomic stage. It is obvious that the performance will soon begin, but for now only the set design speaks to us in the form of the evening’s ingredients, placed in medicine bottles behind the high bar counter. It is mood‑creating, fun and makes your mouth water.
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