THE POINT
Nour is unlike most other restaurants. There are only seven tables in total, three chambers and a close, small team of individuals behind it all. The goal is to create something truly unique – while dressing down what “fine dining” has come to mean in contemporary society, into something more relaxed and accessible.
This November, chef Sayan Isaksson travels to Miami together with the Swedish champagne house Hatt et Söner to take part in the The Golden Vines, often described as the Oscars of fine wine.
Oct 2025
Head Chef Ida Bauhn of Nour has been awarded the title Årets Kock 2025 – Swedish Chef of the Year.
Oct 2025
We are proud to announce that our Head Chef Ida Bauhn has secured a place in the final of Årets Kock 2025, the Swedish Chef of the Year competition
Oct 2025
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Around the true start of summer in late June, Nour usually closes its doors, leaving a month for inspiration, rest, and relaxation. For the first time since our opening in 2022, we’ll remain open (with the exception of Midsummer weekend) until July 12th.
Jun 2025
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We interviewed David about the joyful news that he was selected to represent Sweden in the national culinary team.
May 2025
We are excited to share that Falstaff Nordic ranks us the 6th best restaurant in Sweden
Apr 2025
Read about who Alma is, her aspirations for the restaurant and her mindset
Dec 2024
Sayan’s travels across Sweden and the world continue. Most recently, he visited Pater Noster, a lighthouse, with one of the world’s best bartenders, Hampus Thunholm.
Nov 2024
We visited Ida at Nour and interviewed her about her Stella award win.
Oct 2024
We are excited to share that Nour’s head chef, Ida Bauhn, has been nominated for the Stella chef award
Oct 2024
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Sayan Isaksson welcomes a known face within the Swedish culinary scene, Ida Bauhn as the new head Chef.
May 2024
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Falstaff magazines’ reviewist ranks Nour high
Mar 2024
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Welcome to a authentic evening with sake masters Mr. and Mrs.Shimizu
Jan 2024
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Read the magazine's sustainable and gastronomical review of Nour.
Jan 2024
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Read about the restaurant's relationship to Japan and the nations' impact upon the team.
Nov 2023
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Delve into chef Sayan Isakssons thoughts and reflections from the past year, and his ideas for what's to come.
Feb 2022
