The story
On Hornsbruksgatan in Stockholm’s Hornstull district, Forma brings together the clean lines of Nordic cooking with the bold, playful spirit of Asian cuisine. The kitchen moves freely between smaller sharing plates and larger mains, letting the season decide the rhythm. This is modern cooking that feels personal, not precious.
The menu is built around contrasts: crisp Korean rice cakes with gochujang and furikake, a karaage chicken slicked with gomadare and pickled cucumber, or a delicate rainbow trout dish with ponzu, brown butter, and jalapeño. The Iberico schnitzel “tonkatsu” has become something of a signature — served with kewpie butter, tangy cabbage, and a crisp potato side, it sums up the restaurant’s approach: familiar forms, unexpected flavours.
Dinner unfolds in stages. Snacks like oysters gratinéed with lao gan ma and sobrasada give way to mid-sized plates such as scallop with potato foam, miso, and black truffle, or a shiitake wonton in buttery mushroom broth. For those wanting the full picture, a six-course tasting menu offers a curated journey through the kitchen’s best ideas. Desserts keep the same energy — a warm almond crumble with miso caramel sauce, or a havtorn sorbet with cashew, pecan, and a touch of gochujang.
The atmosphere is relaxed but deliberate. Counter dining puts you close to the action, while the open room keeps a low, creative hum. It’s a place built for long dinners and spontaneous evenings alike.
Forma’s recognition in the Michelin Guide as a Recommended restaurant reflects the precision and personality in every dish. This is modern cuisine that earns its place on the list — not through flash, but through conviction.
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