Well-aged, well-prepared, and carefully selected. That’s how you can sum up the flavour experiences at Willy Ohlsson. They claim that not even the best is good enough.
A world-famous classic is their renowned “Guldkött” (“Gold Meat”). Carefully selected sirloin and ribeye, dry-aged in-house to achieve exceptional tenderness and rich flavour. Another customer favourite for over 40 years is the Skälby sausage, crafted to perfection since the very first casing. For the truly discerning customer, there’s also the option of taking home a piece of Wagyu beef.
At the deli counter, you can explore salamis and hams from some of the most renowned producers in Spain and Italy. You’ll also find a wide range of French and Italian cheeses, along with Swedish hard cheeses aged in-house to achieve the perfect balance of strength and flavour. Ready-made traditional Swedish meals and other delicacies are also available.
The story behind the Gold Meat
In the late 1970s, Ulf Ljung, one of Willy Ohlsson’s then owners, came up with the idea for extra-aged meat. The process remains the same to this day. Ribeye and sirloin are dry-aged for four weeks, then the finest, most marbled cuts are selected. With bone and fat cap intact, the meat is dipped in melted, refined beef tallow—much like candle dipping. This step allows the meat to age for another four weeks. The result is a cut that’s been aged for two months, making it unlike anything else in Sweden—possibly even in Europe.
That’s how the “Gold Meat” concept was born—achieving international acclaim over the years through mentions in newspapers in New York, Athens, and several Michelin-starred restaurants in Stockholm.
