Nose to tail dining

8 Overall

It’s not the nicest name for a restaurant, admittedly, but Bastard seems to enjoy doing things differently.

The meat-heavy menu here features everything from blood sausage and intestines to deer liver, a mixture of ingredients that’s led critics to describe Bastard as a ‘nose to tail’ restaurant, where every part of the animal is considered fair game.

The reality is that most of the dishes are far less exotic – like smoked pork with a green-bean chutney, for example. The house special, whose name translates as the ‘Bastard plank’, is a wooden board full of cold meats and pickles.

Bastard restaurant in Malmö, Sweden

Although this is one of the city’s most talked-about restaurants, the vibe is pretty relaxed: expect knowledgeable, tattooed wait staff and a young-ish crowd of drinkers at the bar.

Price-wise, you’re looking at around 145 SEK per person. You can easily spend the same amount again on a couple of drinks.

And that name? Apparently it was chosen for the simple reason that it’s easy to remember. Go early to ensure you get a seat.

Mäster Johansgatan 11

+46 40-12 13 18
Tues– Thurs 5pm–midnight, Fri & Sat 5pm–2am


Last updated: September 2014

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