Project

28/05/2026

Boshi style rhubarb. First we lacto ferment rhubarb and dehydrate it. Once dried we mix it back into the fermented juice. This is made into a slightly salty, fresh ice cream served with poached rhubarb, hibiscus and pine.

20/05/2026

The final serving on our tasting menu.

Honeycomb tartlet with compressed apple and pink pepper.
Blackcurrant pate de fruit with green juniper sugar.
Gochugaru macaron with white chocolate and calamansi curd.

25/04/2026

Michelin star dining in the centre of Gothenburg. Reserve your table in advance so you don’t miss out.

16/02/2026

Flavor driven fine dining.

09/02/2026

Flavour first.

02/02/2026

10/12/2025

Head Chef Charlie putting the final touches on our snack serving.

03/12/2025

Tartlet of Swedish lobster, shiitake, compressed apple and sea buckthorn kosho.
The best of west!
Reserve your table now.

28/11/2025

An evening at our Chef’s Table offers a front-row seat with direct interaction between guests and our chefs.
Limited seats available.
Now open for bookings.

25/11/2025

Nyårskassen är släppt!
Upplev Project hemma – sashimi, wagyu och avslutande choklad.
Boka nu. Begränsat antal → säljer alltid slut.

Our New Year’s meal kit is now live!
Experience Project at home – sashimi, wagyu and a chocolate finale.
Book now. Limited quantity → always sells out.

dining