On Djurgården lies Aira – a restaurant where Nordic ingredients are transformed into art on the plate. Here, architecture, beautifully presented dishes, and a world-class wine list meet; every detail contributes to an experience that engages all the senses.
Our goal at Aira is to achieve three Michelin stars, which requires full commitment
This has now Six years have passed since Tommy Myllymäki and Pi Le opened the restaurant Aira out on Djurgården in Stockholm. The restaurant has since then been awarded first one, and then two Michelin stars. The ambition level is even higher, and Aira's newly appointed head chef Timothée Martin Nadaud confirms:
Our goal at Aira is to reach three Michelin stars, which requires full commitment.
On a sunny spring day, we took the tram out to Waldemarsudde, and a short walk out to Biskopsudden for a long lunch. The building, created by architect Jonas Bohlin in concrete and weathered metal, sinks almost into the ground, embedded in its surroundings. As we stepped inside, we were met with a proud and homely atmosphere. The coat was hung in the cloakroom, and we ended up straight in the kitchen, where the chef's table is located for those who want to get extra close to the dining experience.
Shadow Play & Champagne
The restaurant with round tables and semi-circular sofas led on to the orangery, where a welcome drink was served. Here, indoors and outdoors meet in an environment where the play of sunlight danced across the concrete walls, and space itself seemed to inspire.
Jonas Bohlin's Andromeda luminaires hung from the ceiling, and glasses of the house’s own Pinot Noir were served alongside Champagne from R.H. Coutier in Ambonnay – fresh, bready, and with notes of red berries. Five canapés were laid out. First up: the dill-infused crustade with langoustine and browned butter. A flower adorned the top, and the creamy filling melted in the mouth. The tartlet with green peas and kosho was fresh and light. Among the classics was potato, lemon and roe, where the golden, wavy potato crisps were almost works of art. The newcomer Choux au craquelin with cheese from Almnäs tegel and black truffle was signed by Timothée Martin-Nadaud and showcased the kitchen’s precision.
A taste tour
We sat down to eat and the enjoyment continued. Dish after dish was served, paired with selected wines or homemade non-alcoholic alternatives. It was a culinary journey that met high expectations. Among the dishes were langoustine, fermented kumquat, lemon thyme, and grapefruit, amongst others. The firm crab meat, the smooth sauce, and the tiny dots of kumquat and thyme blended together in perfect balance. In my glass was apple, sage, ginger, and verjuice – ingredients almost impossible to describe in words.
One of the highlights of the day was the pheasant presented at the table by Timothée Martin-Nadaud, before it was served on a plate. A Cabernet Sauvignon from Napa Valley was served with the dish. It was outrageously good.
As I looked around the venue, there was a couple celebrating a special occasion, a father and son taking some time for themselves, and some business meetings. Each table told its own story – there are endless reasons to visit Aira.
GRAPHIC CATERING
We arrived at the dessert, the graphic presentation of which was flawless. It was arranged on two grey plates, one larger and one smaller stacked on top of each other, on which lay a white dessert shaped precisely like the plates. The menu read: milk, green cardamom, sea salt and caramel. In the glass, clarified milk, tonka bean and maple syrup were served. My companion had Tokaj 6 puttonyos in their glasses – sweet, that too. It was as delicate as it was beautiful. Finding the key to that third star is now an equation to solve.
For me, it's about combining French techniques with Nordic identity and terroir.
AMBITIOUS & VISIONARY
We had the opportunity to ask a few questions to Timothée Martin-Nadaud, the new head chef at Aira, who has experience from the three-Michelin-starred Hélène Darroze at The Connaught in London. How did you get in touch with Aira?
We got in touch via Instagram and decided to meet up in Stockholm. We talked about our views on hospitality, food, wine and fine dining today. We clicked straight away, and it became clear that we shared the same standards and ambition to develop further together. After ten years in London, my wife was offered a career opportunity in Stockholm, and it felt like the right time to start a new chapter. Sweden felt right for us immediately.
Your view on Swedish cuisine and ingredients?
– My background is French, with a focus on structure, precision, and flavour balance. At Aira, we primarily work with Nordic ingredients and traditional techniques like fermentation and smoking. What I appreciate most is the connection to the seasons – the year really dictates the menu. For me, it's about combining French techniques with Nordic identity and terroir.
Differences and similarities compared to previous kitchens you've worked in?
– I come from a three-Michelin-star background where precision and discipline are crucial. At Aira, the same high standards apply in the kitchen, service, and wine programme. The big difference is the strong Nordic identity and the connection to nature and seasons. But fundamentally, excellence is universal.
Challenges and expectations?
– The biggest challenge is to build trust within a new team and demonstrate through actions what you bring to the table. At the same time, it’s been important for me to immerse myself in Swedish gastronomy and contribute to the identity that
already exists. The goal is clear – to work at the highest level in Sweden.
Regarding the overall dining experience and specifically at Aira?
Today, the restaurant experience is about hospitality. Guests are well-informed, and what matters most is authenticity and creativity. At Aira, the experience is defined by precision in the kitchen, the wine programme, and the interplay within the team – elegant yet warm and personal.
What are you focusing on at the moment?
– My focus is on the details – how we work and develop. Every day we ask ourselves what we can do better than yesterday. Excellence is a process, not a goal.
Future ambitions?
Our goal at Aira is to achieve three Michelin stars, which requires full commitment. In the long term, I dream of my own restaurant, but right now all focus is on Aira and achieving the highest possible level together.
AIRA
Biskopsvägen 9, Stockholm
Open: Tuesday – Saturday
Lunch: Thursday – Saturday
Reservations recommended.
www.aira.se
OM AIRA
Aira is a two-Michelin-starred restaurant located on Djurgården in Stockholm. The restaurant was founded by Tommy Myllymäki and Pi Le and is today led by Head Chef Timothée Martin-Nadaud. The concept is based on Nordic fine dining with seasonal ingredients, and the restaurant's architecture is designed by Jonas Bohlin, who integrates Stockholm's water and surrounding nature into the experience. Aira opened in 2020, received its first Michelin star in 2021, and was awarded its second star in 2023, which it has retained since then.
