Cancel

    Open app

    Search

    Max

    2.0 (6 reviews)
    InexpensiveRestaurants

    Max Photos

    Recommended Reviews - Max

    Your trust is our priority, so businesses can't pay to alter or remove their reviews. Learn more about reviews.
    Yelp app icon
    Browse more easily on the app
    Review Feed Illustration

    12 years ago

    Helpful 0
    Thanks 0
    Love this 0
    Oh no 0

    11 years ago

    Helpful 0
    Thanks 0
    Love this 0
    Oh no 0

    Max Reviews in Other Languages

    Verify this business for free

    Get access to customer & competitor insights.

    Verify this business

    Bryggargatan Bistro - Entrance

    Bryggargatan Bistro

    3.6(5 reviews)
    0.4 km
    $$$

    We arrived on Saturday night and appreciated the warm and welcoming atmosphere of the restaurant. I…read moream glad to have received a window seat as this was my father's first visit to Skellefteå.   The menu reads very inspired by local and international, experimental cuisine. My father chose the shrimps as a starter and was impressed with size, quality and presentation. I had the mushroom soup and enjoyed the moss, but would have liked to have more than the hint of mushrooms. Otherwise it was a good soup.   For the main course my father and I were intrigued by the quite experimental combination of pork belly and lamb. The other items on the menu were equally interesting and not necessarily expected in Västerbotten. When we received our dishes, a round plate with enough food on to fit onto less than a quarter of it (2 small pieces of lamb, a single bite of pork belly fat, half a carrot, a piece of parsnip and a tbsp. of an indistinguishable mash) I felt inclined to wait for the sides. If I compared the size of the lamb pieces with a 90 g burger from Korvgubben I could confidently estimate that the amount of meat on the plate was between 70 and 80 g plus a bite of slow cooked pork fat. In hindsight I find the attempt to mix pork and lamb applaudable, but the challenge failed. The taste was with the exception of the parsnip indistinguishable or bland. The amounts served were a good starter size or would have fit into a set seven course menu.   For the dessert I chose the apple kompott. It sounded traditional with a twist, which is why I chose it. The crunch was interesting, but when I ate the desert, I asked myself, why would one try to combine a list of ingredients such long into an everyday husmanskost desert. Again overall the taste was bland with the apples edging complete tastelessness.   I had been looking forward to an excellent dinner as I had a few at your restaurant before, but this time I left wholly disappointed, hungry and 2000 SEK poorer after paying for the three of us.   Skellefteå is a diaspora of restaurant and food quality. Bryggargatan did not stick out.

    From the owner: Vi vill tillsammans med vår duktiga personal erbjuda Er trevliga och välpaketerade…read moremåltidsupplevelser, i första hand inspirerade av norrländska och isländska råvaror där vi har vår naturliga grund. Dessa blandar vi gärna med smaker och influenser från resten av världen vilket resulterar i en bred och härlig meny.

    Photos
    Bryggargatan Bistro - Nordisk Bellini: champagne och hjortron, fantastiskt god!

    Nordisk Bellini: champagne och hjortron, fantastiskt god!

    Bryggargatan Bistro - Menu

    Menu

    Bryggargatan Bistro - Brödservering

    See all

    Brödservering

    Bishops Arms - The bar

    Bishops Arms

    3.0(1 review)
    0.3 km
    $$

    Me and Erika were on our way to Källan Spa & Hotel (see the not so favorable separate review for…read moredetails) for a relaxing weekend. Passing Skellefteå on the way there we made a pit-stop for shopping and lunch. The shopping was both prolific and extensive, while for lunch we settled for a classic meal at a pub - The Bishops Arms. My experience from franchises such as these is that the individual quality between locations in the same franchise differ greatly. For this particular one it was a positive one. Located at the town main square, the place feels both warm, cozy, inviting and I have a soft spot for the dark pub interior. It's a nice contrast to many other places who immediately falls in the typical "contemporary modern" style even though the food speaks a different story. Even though we came in for lunch, the entire menu was available and such a thing is always appreciated. I had planned to just have a pasta or some kind of salad, but one dish on the menu caught my eye and in the end I couldn't stay away from it (neither could my wife). It was a dry aged chuck steak cooked Sous Vide then grilled, served with deep-fried potatoes, red wine reduction and salad. I'm telling you, head-on, that this is the absolute best pub dish I've had at a Bishops Arms in all of Sweden. The meat was so tender that it almost fell apart just by looking at it. Extremely rich and soft, topped off with a good char that added that perfect barbecue touch. The potatoes were crisp and flavorful, the red wine reduction deep in flavor with a bit of a smoky depth. The salad was good too; micro herbs, crispy lettuce, grilled red pepper, red onion and watermelon. The only component that felt slightly off in the composition was the watermelon, but I can forgive that. We both just sat there, eating in complete silence. And let me tell you, two parents eating a meal on their own with no kids around and not even speaking to each other due to how good the food was, well that's an excellent certificate on a chefs job well done! So to put it short; excellent and well-tasting food, good service, nice environment and ambiance. We'd be more than happy to come back when we are in the neighborhood again, and we made sure they knew we were truly pleased with our meal. Serve a meal like this next time, and I'd be forced to up the rating to a 4. Three really strong stars this time around!

    Photos
    Bishops Arms - My chuck steak. Oh so delicious!

    My chuck steak. Oh so delicious!

    Bishops Arms - Our two plates with the amazing dry aged chuck steak

    See all

    Our two plates with the amazing dry aged chuck steak

    Max - restaurants - Updated July 2026

    Loading...
    Loading...
    Loading...