Maxill is known as a restaurant with a relaxed atmosphere, thanks to both the kitchen and its loyal customer base.
The à la carte menu is based on international cuisine, with influences mainly from France, Italy, and Scandinavia. Lunch is served on weekdays at 11:30-15, after which the kitchen is open 16-22
Alexander Gullichsen, restaurateur, chef and cookbook author, has been the owner of Maxill for almost thirty years. Alexander is still actively involved behind the scenes in the restaurant, participating in menu planning and acting as a quality monitor.
The daily operations of Maxill are led by the restaurant’s other co-owner, André ‘Anttu’ Ahlbäck. Anttu has been involved with Maxill from the early days, initially as a restaurant manager and later also as a co-owner.
Maxill's bar is a stylish and intimate meeting place. The bar's versatile offer includes great espresso, a wide selection of wines by the glass, refreshing GT and Ruinart Brut champagne sold by the glass.
A warm welcome!
- Maxill staff
