A gastronomic bistro, it borders on the walls of the valued Gastrologik and shares its cuisines, its inspirations and its delicate character. Three small community tables in a little windowed room, and the exceptional ability to make the meal common but personal. The large chalk blackboard on the wall displays a short menu for dinner and a shorter one for lunch that always manage to sum up both of Sweden’s souls – land and sea…
In Italian, the word ‘pamper’ recalls the vice we often indulge in during a holiday, the deserved caress that can come from various sources. In Stockholm, on the main street Kungsgatan, a new-generation city hotel provides precisely that kind of indulgence towards the self-confident, emancipated, metropolitan traveller that dwells inside us. Here, every legitimate request becomes superfluous and outdated…
It is old school. Heat, soot, ashes, smoke and fire as the only cooking method. Hours of embers smell. The sleeves of the check shirt are rolled up to set the quick hands free on minute courses. Birch, leather, copper, sandstone, wood. Growing up between north and south, from Jämtland to Skåne. Inventing an astonishing Scandinavian cuisine and serving it à la minute in a fairy-tale dance of miniature cups, pans and chopping boards. We wish future gastronomy were like this – a tree with a hardy, reassuring trunk and new, dazzling and hypnotizing branches. We entered a glass door in an anonymous street in the city of Stockholm, and it led us to seas, forests, meadows and fields in the whole of Sweden…
Spending a few winter nights in Stockholm and waking up to the apricot dawn in the bay beyond the thin trees, the frozen quay and the sailing ships of Skeppsholmen Island, is to us one of the most natural ways to enjoy the Swedish capital. And pretending – but not so much – to be the guests of a pacific country residence that can be reached only through a small bridge or by sea, aboard a boat. Slowly, almost at a walking pace…
by Niklas Ekstedt
Swedish chef-patron, TV-presenter and best-selling cookery book author Niklas Ekstedt shows astonishing creativity, producing elegant food using long-lost Swedish cooking techniques and burning wood as his only source of heat. Precisely the opposite of molecular, modernist or futuristic gastronomy, the extraordinary restaurant experience delivered by his team, was rewarded in April 2013 when EKSTEDT was given its first Michelin star…
If restaurants are places where meals are served and eaten at various times during the day, Matsalen (gourmet haute cuisine) is not a restaurant but a peak of gastronomic experimentation where you can have a one-of-a-kind culinary experience in the amazing setting of the Grand Hotel in Stockholm. The leading roles are played by the knowledge, philosophy and creativity of the star-awarded chef Mathias Dahlgren. His cuisine is strongly affected both by his homeland Sweden and by the influences and traditions he learned worldwide. Raw materials in accordance with the ongoing season, new masterly tastes, presentations as works of art. The place is pervaded by that impeccable contemporary-nordic style that fascinates us Southern Europeans – refined but welcoming, cultured but relaxed. A must in this same location are Matbaren – excellent gastro-bistro – and Matbordet for a ‘here-and-now experience’ face to face with the chef at work.
Oaxen Slip is the kind of place you would like to stop at after a morning spent wandering around and discovering a new city. Bubbly atmosphere, eccentric details (two wooden boats hanging from the ceiling looking at the room from the top), generous portions, authentic food (especially the fish marinated in Scandinavian herbs), glorious views over the sea, in a quiet corner of Djurgårdens. At the end of the meal you will probably feel like booking a table at the sister restaurant Oaxen Krog.
You have been waiting for us. It’s 8pm and the sun is still high in the sky. A small world of burgundy and white wooden houses born 374 years ago on a land of forests and lakes called Sweden. Grythyttan Inn, we’re finally here. We wander through your rooms and gardens in amazement. Tonight, in your courtyard, a young couple will seal their promise. Each room has a story of its own and a name hanging at the light blue door. Ours is called Easter…
Stockholm, Östermalm, 8pm, 6 June 2014. An intimate room with tables dressed in white linen, copper furniture with emerald blue glass and an open plan kitchen. Past the bar you can see two bouquets of wild flowers. Young guys and girls wearing chocolate brown aprons disappear behind the glass, looking for a plate in a cloud of vapour, then they take flowers from the bouquets, cut brown bread and slice a piece of toma cheese with herbs, put it on a plate and hide it under a lid. Their movements are a display of fine elegance. They come to the table and lovingly explain every dish on the menu. We tuck our teeth into crunchy crisps that transport us to paths covered in leaves in autumn. At the end of this culinary journey we are not in Stockholm anymore and it’s not 11pm on 6 June 2014. We are elsewhere, in a different time that, outside these walls, has not arrived yet.
by Jacob Holmström
It is a late spring afternoon in Stockholm. We meet Jacob at Gastrologik, while the final preparations for dinner are carried out. The atmosphere is as refined and simple as the food that soon will be served to guests. Jacob is the chef of one of the most praised restaurants in town, together with Mr Anton Bjuhr. His eyes are the same colour of this clear sky, and the love for his job transpires from each smile.
Hotel J is not for pragmatic people. You will love it if you are the kind of person who enjoys getting to the city centre on a relaxing cruise on the canal, having a pier 100 metres from your bed, if you miss the East Coast and want to have Swedish breakfast every morning. Hotel J is for those who love period buildings, creaking floors, family portraits, old wooden tables, and for those who love being seduced by the soul of a unique hotel and falling asleep close to nature. Hotel J is for those who share a profound love for the Nordic region and want to discover its most intimate secrets.
We’re always fascinated by stories, which is why we love Miss Clara. It’s a place drenched in stories. Set within one of Stockholm’s most exquisite Art Nouveau building, once an old girls’ school, today Miss Clara (Nobis Hotel) is perfect in many ways. For the contemporary decoration, the refined lighting, the selection of magazines on the bedside table, the beautiful plaids and the selection of bread, yogurt, cereals, jams and tea at breakfast. And most of all for the powerful atmosphere that you can only find within the walls of a period building, drenched in stories.
A fruit garden with centennial apple trees, a wine garden, a rose garden with rare and old-fashion roses and a vast green expanse. The Plant Shop and the Café are found in the greenhouses. Here, you can taste delicious food prepared only with organic products and traditional Swedish bread and pastries, made fresh in the next-door Bakery. There’s also a boutique where to buy delicatessen and handicraft and tables under the veranda. Rosendals Trädgård is a small delicate reign celebrating the botanical art (they also organize courses and workshops) and the joie de vivre, set on a magical Nordic island: Djurgårdens. Come visit this garden of wonders on a Sunday morning in spring and live an unforgettable dream, just like we did.
by Thomas Schacht
For Thomas (and his Ruth) Brücke 49 is a lifetime dream come true. During his career as marketing and business developer, many times he’s imagined working outside and living close to nature. One day, he came to Vals and never left. Every morning, he cooks breakfast for his guests and lives outside close to nature. Every day, Thomas and his Ruth live their dream.
by Laura Taccari
I have the gift of writing. Writing is my duty. I write about stories, clothes, hotel rooms, but also feelings, fabrics, breakfasts and dreams. I write about wonders. I love traveling and discovering new things, traveling and understanding ancient truths. I love waking up every morning and making bread, shortbread, crunchy granola or experimenting apple pies. I love the North, an impeccable hospitality and a room that I can feel mine for a night…