Culinary – Odalisque

Odalisque Magazine Interviews Bex Almqvist

Saskia Clarke / June 15, 2026

Odalisque Magazine Interviews Bex Almqvist For Bex Almqvist, distillation is less about alcohol than memory. The damp lift of a forest after rain, wild herbs caught in the air, the silken weight of a perfectly balanced cocktail, these are the impressions that shape every bottle leaving Almqvist Destilleri. Long before opening her distillery in the glassmaking village of Rejmyre, Almqvist was reshaping cocktail culture at some of London’s most influential bars, earning a reputation for an intuitive command of flavour, texture, and aroma. Now, working primarily from an 1850s farm deep in Swedish woodland, she channels that experience into spirits that feel distinctly Nordic yet are built for contemporary hospitality. As aquavit gains relevance on the international cocktail stage, Almqvist Destilleri is defining the next chapter and challenging the stereotypes that have kept the category in the past. Jahwanna Berglund: What is your earliest memory of flavour or scent that made you realise you wanted to work with spirits and distillation and how does that early instinct show up in your work today?BA: I was running The Lonsdale in Notting Hill in the early 2000s, a very British, experimental cocktail programme. I started obsessing over balance, texture, and aroma not just building drinks, but shaping the spirit itself. What if the liquid arrived already carrying the flavour I imagined? That idea stayed with me from my early twenties. Recently, Lucy’s Flower Shop asked me to distill an aquavit for one of their cocktails, and I thought: this is exactly what I wanted to do back then. Now it’s real. JB: You entered the beverage world as a pioneer in a traditionally male‑dominated industry. What part of your personality helped you step into that space? BA: I moved to London at 18 and found a family in hospitality. There weren’t many female bartenders, but I never treated that as a barrier, I just did the work. I’ve always had a strong sense of self, what we’d call “skin on my nose” in Swedish. I once won a major competition as the only woman in the room. Someone said, “You’re the best female bartender in the world.” I’d just beaten everyone, so what does that make me? It wasn’t malicious; it was the language of the time. I never placed myself outside the room. JB: Every founder has a turning point when the project becomes larger than an idea. When did that moment arrive for you?BA: Walking into bars like Tjoget, Gondolen, and Lucy’s Flower Shop and ordering a drink made with my own spirit still feels slightly unreal. Another milestone was selling the first bottle directly from the distillery. I produce everything myself; handing that bottle to someone in person that’s when it stopped being just an idea. JB: Almqvist Destilleri almost feels like an extension of you. How does it reflect who you are?BA: It feels like something within me finally taking shape, the woodland setting, the unhurried pace, the way we work with flavour. I grew up in Östermalm, always dreaming of life closer to nature. Now I live on an 1850s farm in the deep forests outside Rejmyre, where our horses are part of everyday life. The distillery sits in the historic halls of Reijmyre Glassworks, itself ringed by forest. In the early days I spent months there alone, experimenting and refining recipes. It was an intense time, but it laid the foundation for everything that followed. JB: How has Sweden shaped your approach to balance and texture particularly your no‑citrus construction in gin? BA: Sweden has influenced my thinking a lot. At Absolut we created a lemon‑style vodka without using citrus, working with ingredients like lemon verbena in different expressions fresh, dried, frozen to understand how aroma shifts with treatment. That stayed with me. In my gin, there’s no citrus, but you still perceive those notes through coriander seeds, lingonberries, and other botanicals. It’s about construction, not addition. JB: What is something you’ve created that surprised you? BA: My aquavit. It came out exactly as I’d envisioned. The changes were never dramatic—it was small calibrations, grams adjusted carefully until everything aligned. That’s where balance lives. I’m extremely proud of it. JB: You’ve said people drink cocktails, not spirits. How does designing for the final glass shape your R&D? BA: That principle guides everything. We design for the cocktail experience how the spirit carries balance and texture into a mixed drink. It keeps us focused on usefulness behind the bar, not just character in the bottle. We’re also working on a Swedish punch with that same lens. JB: How has distillation changed the way you experience the world outside the distillery? BA: I spend a lot of time in nature with my horses, in the mountains, trekking. Everything becomes sensory: wet leaves, soil, air, seasons. It’s about capturing a moment like that and translating it into liquid and having the instinct to know where to make the cut. Nature teaches you that. JB: What does building a small, focused brand allow you to do that larger producers cannot? BA: Keep it deeply personal. The brand is an extension of me. We come from hospitality, so everything we do – exceptional spirits, education, glassware, cocktails connects back to the guest. We invite people into our world, our home, our distillery. It’s transparent in a way that’s difficult to scale. That intimacy is the point. JB: Jake joining the distillery marks a new chapter. What does this partnership mean to you personally? BA: Jake and I have been friends for more than 20 years. He was the first person I told about the project, and our friendship has been part of the journey from the very beginning. In fact, I named the copper pot still after him. He’s a legend in our industry, and we share a long history of learning and growing together. We come from the same generation of bartending, so there’s a natural understanding between us, and we’re constantly challenging

Culinary

Interview with Bernt Sætre, Executive Chef at Under (Lindesnes, Norway)

Saskia Clarke / June 10, 2026

Interview with Bernt Sætre, Executive Chef at Under (Lindesnes, Norway) image courtesy Iselinn Andersen Five and a half meters below the North Sea, Under has reopened with a steadier pulse and a sharper purpose. Executive Chef Bernt Sætre is not rewriting the restaurant’s identity so much as deepening its conversation with the water pressing against its panoramic window. Here, the ocean is not scenery but coauthor, its blue green light, shifting moods, and seasonal whims shaping a Michelin tight menu built on nature’s terms. Sustainability extends off the plate and into the kitchen’s invisible architecture, with fair pay, humane hours, and a culture that holds people and place with equal care. Guided by on‑site biologists and the live storyboard of the seafloor, Sætre and his team translate algae blooms, storm surges, and sudden stillness into dishes that are restrained, precise, and quietly radical. The result is a dining room that listens first and cooks second, where guests taste the coastline as it is today and, with luck, as it might endure tomorrow. image courtesy Iselinn Andersen Jahwanna Berglund: Under recently re-opened with a brand-new concept under your leadership. How has the transition from the original vision to your current culinary direction changed the way the restaurant “speaks” to the North Sea? Bernt Sætre: At this point, as Head Chef, I’m focused on looking forward rather than back. What matters most is that the new team has put our own mark on the concept. Under has always had a strong identity, and now we are guiding how it evolves in our expression, our storytelling, and how we work with ingredients from the North Sea. For us, it’s about building a closer and more honest dialogue with our surroundings. The ocean isn’t just a backdrop, it’s an active part of the experience. We aim to reflect that in everything from the menu to how we share our philosophy. We’re especially proud to be recognized by the 360 Guide for sustainability. It shows they understand the direction we’re taking and the values behind our work. JB: Cooking 5.5 meters below the surface is a physical and psychological feat. How does the weight of the ocean above you and the specific blue-green light of the depths influence your sensory perception when tasting and developing new dishes? BS: Cooking 5.5 meters below the surface puts you in a different state of mind. The presence of the ocean brings a calm and clarity that’s hard to find on land. There’s less noise both physical and mental which allows for deeper focus. The light, the slow movement of the water, and the constant connection to the sea sharpen our senses and bring us closer to the ingredients. JB: Congratulations on the 2026 Falstaff Sustainability & Innovation Award. Beyond the plate, what is one “invisible” innovation in your kitchen operations that you believe set Under apart for this honor? BS: Thank you, it means a lot! If I had to name one “invisible” innovation, it’s how we look after our team. For us, sustainability isn’t only about ingredients or what’s on the plate it starts behind the scenes. We prioritize fair pay, full salaries, and normal, sustainable working hours. That creates stability, motivation, and a stronger sense of ownership. When people are well cared for, they perform better, collaborate better, and stay longer. JB: You’ve spoken about the sea being the menu. How do you balance the unpredictability of sustainable, local sourcing with the high-precision expectations of a Michelin-starred tasting menu? BS: It starts with accepting that we work on nature’s terms. The sea decides what’s available, and our job is to adapt, not force it. That demands a different creative approach. Instead of fixing a menu and sourcing to match it, we build the menu around what nature offers at that moment. It brings limits and possibilities and that tension is where much of the creativity happens. image courtesy Iselinn Andersen image courtesy Iselinn Andersen JB: The building is designed to eventually become an artificial reef. Do you see your kitchen as a guest in this ecosystem, and how does that “guest” mindset guide the ingredients you highlight or avoid? BS: Very much so. We see ourselves as guests here. Our time is limited, and that view creates a strong sense of responsibility. We try to meet the ocean and nature in general with respect and humility, aiming to adapt and leave as little impact as possible. That mindset shapes our ingredient choices. Being a guest means listening, observing, and adjusting. It’s an ongoing process that guides both our philosophy and our daily work. JB: Under is unique in its dual role as a restaurant and a marine research center. How often do insights from on-site biologists or underwater cameras directly inspire a dish’s narrative or composition? BS: We’re in active dialogue with specialists, whose insights help us understand what’s happening just outside our windows. Seasonal shifts, algae blooms, and changing visibility all inform the stories we tell. This lets us explain why the ocean looks the way it does at any given moment and why there isn’t always fish in view, even though one regular does visit by the kitchen window in almost any weather. For us, it’s about building understanding. The more guests learn about the ocean, the more meaningful the experience becomes. JB: Guests are literally surrounded by the ingredients they are eating. How do you use the panoramic window as a “live storyboard” to bridge the wild fauna outside and the refined presentation on the plate? BS: That’s a key part of how we tell our story. We use the panoramic window in our conversation with guests. What happens outside becomes a natural reference when we present the dishes. It helps bridge the wild and the refined. Guests see the environment the ingredients come from while tasting them in a crafted form on

Culinary

Under: A Culinary Meditation Beneath the Atlantic

Saskia Clarke / June 4, 2026

Under: A Culinary Meditation Beneath the Atlantic Text Jawhanna Berglunds Reaching Lindesnes, at the southernmost edge of Norway, feels like traveling not just across distance, but toward a new state of awareness. The road unfurls through pale landscapes and sea mist until it meets the calm, glassy waters of the Skagerrak. After five hours of travel and a restless night, I arrived at Lindesnes Havhotell, a coastal sanctuary that whispers comfort rather than declares it. The hotel’s devotion to hygge that distinct Scandinavian warmth wraps around you from the moment you enter. Soft lighting, clean lines, and rooms overlooking the sea create a cocoon against the wildness outside. It is both base and balm, a place to prepare the senses for what comes next: Under. Just 200 meters away, on the rocky shoreline, Snøhetta’s architectural masterpiece breaches the boundary between sea and sky. The building seems to have slipped deliberately from land into the depths, a concrete monolith half-swallowed by the Atlantic. This is Under, Europe’s first underwater restaurant, where the natural world becomes both setting and soul. Inside, the oak-clad interior glows with a subdued warmth. Dining five and a half meters below the surface should feel confining, but the opposite is true it’s almost meditative. The space breathes, and so do you. Opened in 2019 after five years of design and construction, Under is the vision of brothers Stig and Gaute Ubostad, modern pioneers of Norwegian gastronomy. Their concept is less about indulgence and more about communion with sea, with season and with craft. The service is hushed yet intuitively present. The staff move with confidence and restraint, anticipating needs rather than responding to them. It’s seamless, almost telepathic – yet never impersonal. As the final course fades, a quiet melancholy takes hold. Joan Didion once wrote of “the ordinary instant of an ending,” and here beneath the Atlantic, I understood exactly what she meant. I found myself lingering reluctant to surface, to leave the stillness behind. Its achievement lies not in classification but in emotion in its ability to connect architecture, cuisine, and nature into a single, resonant experience. Dinner begins not with a dish but with a gesture: a palate cleanser of blueberry and spruce needle. The blueberries, fermented for two years, taste of both forest and time, an invitation to slow down. It’s the sort of detail that signals what’s to come: food as reflection, not performance. Before you stretch an eleven-meter panoramic window, an underwater horizon that shifts with every ripple and school of fish. The ocean becomes part of the conversation. Each course, each sip, feels synced to its rhythm. A 2023 Smaragd Riesling from Austria grown on steep, sun-struck slopes opens the experience with bright minerality. It’s followed by a biodynamic Catalan white, paired with Norwegian bluefin tuna caught just hours away, the cleanest expression of “local” imaginable. A 2016 White Rioja, aged in three oak barrels, follows alongside langoustine, its freshness amplified by the wine’s soft oxidation. Then arrives monkfish, tenderized for ten days to achieve an almost otherworldly texture, complemented by an elegant Red Rioja whose lineage reaches back to the 1700s. Even the non-alcoholic pairing, Meadow, a series of handcrafted local juices feels deeply considered, a pastoral echo beneath the waves. Would I return? Inevitably. Under is one of those rare places that doesn’t simply feed you, it transforms you. Like a film whose final scene haunts you long after the credits, it leaves you suspended between memory and awe, surfacing slowly, carrying the ocean with you. www.under.no/en/ www.havhotellet.no/ Image courtesy of Odalisque Magazine, shot on Leica.

Culinary

Villa Valentina opens in the heart of Stockholm

Natalia Muntean / May 29, 2026

Villa Valentina opens in the heart of Stockholm A Spanish farmhouse opened its doors on 28 May in the centre of Stockholm. Villa Valentina opened in Slussen, occupying a building with panoramic windows on all sides and a west-facing terrace overlooking Stockholm’s waterway and Gamla Stan. The restaurant seats close to 400 guests, 150 of them on the terrace, and represents the new flagship for Urban Italian Group, which operates 17 restaurants across Sweden and Spain including Basta, Florentine, and Lola Maria. The concept draws on Andalusian and Mediterranean food culture, with an interior of mosaic floors, hand-painted walls, Murano chandeliers, and an open kitchen and bar that runs in a 360-degree arc through the space. The menu is built around sharing plates from land and sea: gambas with sobrasada, squid with chorizo and salsa verde, pluma ibérico, alongside a Basque cheesecake with brown butter and a dulce de leche with rum among the desserts. The wine list spans accessible to more exclusive selections; cocktails follow a Mediterranean thread from aperitivo to closing drink. “There is something in Spanish cooking I have always been drawn to – the simplicity, the respect for ingredients, the ability to create a great deal of flavour without complication,” says Kristjan Longar, Co-owner of Urban Italian Group. For founder and CEO Brazer Bozlak, the location at Slussen, one of Stockholm’s busiest transit points, was central to the vision, which developed during the group’s years of expansion in Marbella and Madrid. Villa Valentina opens 28 May at Mälarterrassen, Slussen.

Culinary

NENI and Rex Bar Open in Stockholm this June

Natalia Muntean / May 26, 2026

NENI and Rex Bar Open in Stockholm this June NENI Stockholm and Rex Bar open on 15 June at the top of the new Miss Q development at Fridhemsplan on the isalnd of Kungsholmen. The two concepts share a continuous rooftop space, restaurant, bar, and terrace flowing into one another. The bar and restaurant are designed around the idea that an evening here should shift naturally rather than be divided into distinct parts. NENI is a premium-casual restaurant inspired by the culinary world of Haya Molcho, led here by head chef Ergent Durici, who previously ran the kitchen at TAK. The menu draws on Eastern Mediterranean flavours and is structured around sharing – dishes placed at the centre of the table rather than ordered individually. The kitchen is open, the terrace stretches across the rooftop, and the 230 seats are arranged to encourage movement throughout the evening. Adjacent to the restaurant, Rex Bar is the social anchor of the space. The cocktail programme is curated by Vasilis Kyritsis and Nikos Bakoulis, the bartenders behind Line in Athens – currently ranked 8th on the World’s 50 Best Bars list. The bar is conceived less as a destination in itself and more as a place that extends the evening: from golden hour on the terrace to something that runs later into the night. Both open for dinner from 15 June, with lunch and brunch service to follow later in the year.

Culinary, Uncategorized

Stockholm Chefs Tommy Myllymäki and Pi Le Open Liv at Slussen

Kaat Van Der Linden / May 12, 2026

Stockholm Chefs Tommy Myllymäki and Pi Le Open Liv at Slussen Stockholm’s dining scene is about to gain a bright new spark. On 19th of May, chefs Tommy Myllymäki and Pi Le open Liv, their first restaurant on Södermalm in Stockholm and a completely new creation inside the glass wrapped Mälarterrassen at Slussen. With wide views over the water and Gamla Stan, the space feels less like a traditional opening and more like the unveiling of a fresh viewpoint on Stockholm life. Both chefs already carry the kind of reputations that make food lovers lean in with interest. Tommy Myllymäki’s achievements range from Årets Kock to Bocuse d’Or medals and bestselling cookbooks, while Pi Le brings experience from the national culinary teams and his work as co-owner (together with Myllymäki) of the two starred AIRA. Together they also run Bobergs Matsal and Akvileja at NK. Liv becomes the next chapter in this shared story, but with a new kind of creative freedom at its center. That freedom is exactly what defines Liv. Instead of inheriting a room with long standing traditions, the chefs were given a blank canvas and turned it into a restaurant that feels personal and alive. It is warm without being heavy, relaxed without being casual, and clearly shaped by the playful energy of Södermalm and the steady calm of the surrounding water. The room glows with daylight. The terrace reaches out toward the quay like an invitation. You can picture long lunches that drift into the afternoon, glasses that refill just because the mood is right, and those soft Stockholm evenings when the city seems to exhale. Liv is designed for all of it. images courtesy Liv “We want Liv to feel like somewhere we would visit ourselves,” Tommy says. And that philosophy shows in every corner. This is not a place chasing strict fine dining rules. It is a restaurant built on honest food prepared with serious skill, served in a room that encourages conversation, curiosity, and staying just a little longer than planned. Pi adds, “Södermalm means a lot to us. The food scene here has really grown, and it feels fantastic to be part of it.” The creation of Liv is closely tied to Atrium Ljungberg, the developer behind the new Slussen and Mälarterrassen. The area will welcome six distinct restaurant concepts, all part of a vision to make the waterfront one of Stockholm’s next major destinations for food and community. Annica Ånäs, CEO of Atrium Ljungberg, sees the opening as a milestone. Liv, she notes, balances craft with comfort in a way that fits perfectly into the evolving story of the city. Tables will be released one month at a time through restaurangliv.se, and interest is already high. Liv opens on 19th of May. It arrives in a part of Stockholm that is being reshaped in real time, and it already feels like the kind of restaurant people will return to often simply because the room, the food, and the mood make you want to return.

Culinary

Stockholm Welcomes Brasserie Astrid

Natalia Muntean / April 22, 2026

Stockholm Welcomes Brasserie Astrid Set to open at the end of May in the heart of Slussen, Brasserie Astrid positions itself as a new all-day destination where international brasserie culture meets the rhythm of Stockholm. Located in the heart of Stockholm, the restaurant aims to capture the city’s flow, offering a space that moves effortlessly from long lunches to late evenings. With generous opening hours, the vision is to create a social hub where guests come to stay. Behind the concept is restaurateur Napolyon Sürer, a longstanding figure on Stockholm’s dining scene, joined by partner Marius Kababji. Together, they bring a focus on the full experience, where food, music, and energy intersect. “It’s not just about the food, but the rhythm of the room and the feeling when you walk in,” Sürer notes. The kitchen is led by head chef Robert Lindberg, working alongside Magnus Karlqvist to deliver a broad, approachable menu. Classic dishes are reinterpreted with modern touches, while Swedish ingredients take centre stage, particularly in fish, seafood, and carefully selected cuts of meat, many of which are prepared on the grill. Spanning three levels, each floor of Astrid carries its own identity. From the lively entrance bar to more intimate dining spaces below, and a lower level with panoramic waterfront views, the design encourages both spontaneity and extended stays. The interior, developed in collaboration with Millimeter Arkitekter, draws on the timeless character of global brasseries while embedding references to Stockholm’s urban history. With its combination of location, scale and ambition, Brasserie Astrid sets out to become an iconic meeting point in a rapidly evolving part of Stockholm.

Culinary

Gondolen – A classic with a twist

Ulrika Lindqvist / April 20, 2026

Gondolen – A classic with a twist all images courtesy of Gondolen Gondolen, a Stockholm landmark since 1935, remains a timeless destination for celebrating both the big and the small moments, all set against a glorious view over the city. About Gondolen Opened in 1935, Gondolen was inspired by an airship gondola, suspended 33 meters above the ground. The surrounding Slussen area and Katarinahissen were designed by Le Corbusier. The menu moves between classic Swedish and French cuisine, and a strong sense of history lingers in the walls. Nowhere is this more evident than in the private dining room Kungarummet, where the original interior has been carefully preserved over the years. That said, the main dining room, with its sweeping views over Stockholm, is just as inviting, as is the bar, where jazz sets the tone for the evening. One floor up, Gondolen’s little sister Bar Zeppelin is equally worth a visit. Dry Martini ThursdaysEvery Thursday from 16 to 20, Gondolen hosts its Dry Martini Thursdays, serving creative interpretations of the classic cocktail alongside a caviar pairing. Do not miss the Dry Martini glass designed by Jonas Bohlin in collaboration with Reijmyre Glasbruk. The Dry Martini Thursdays run until May 7th. The perfect dinnerGondolen’s true strength lies in its ability to make classic dishes feel new, while remaining just as exquisite as ever. The bleak roe serving quite literally melted in the mouth and surprised with its absence of bread, instead accompanied by potato foam, croutons and onion, an unexpected and memorable composition. We recommend visiting on a Wednesday, when the Pithivier Wellington is served for two in limited capacity. Swedish beef tenderloin with foie gras, duxelles, buttered carrots, Madeira jus, potato purée and autumn truffle. Rich yet refined, luxurious yet restrained in format, it strikes a perfect balance. The meat melted in the mouth and every element, down to the carrots, felt considered. And there is something undeniably charming about having the dish presented on its own trolley and finished tableside. More gueridon service in life, please. To finish, pistachio ice cream with olive oil, candied pistachios and sea salt and a cappuccino, a perfect ending to a rich and indulgent dinner, framed by one of the most beautiful views in the city. An evening that lingers, at a restaurant we will always return to. text Ulrika Lindqvist

Culinary

The Return of the King: Tore Wretman’s Sole Reigns Again at Teatergrillen

Mauri Camelbeke / March 27, 2026

The Return of the King: Tore Wretman’s Sole Reigns Again at Teatergrillen text Jahwanna Berglund images courtesy Teatergrillen As Stockholm sheds its winter cloak and embraces the burgeoning light of spring, a culinary legend awakens. At Teatergrillen, where gastronomic history is etched into every corner, the revered sole –Tore Wretman’s cherished ‘fishermen’s fish’makes its triumphant return. For nine exclusive evenings this April, the restaurant extends an invitation to a journey where each plate is a narrative, a testament to profound craftsmanship, unwavering passion, and an almost reverential devotion to the ingredient. Anders Rehdin, Teatergrillen’s esteemed maître d’, speaks of sole not merely as a fish, but as an entity demanding both respect and a delicate touch. Within these hallowed walls, cookery transcends mere profession; it is an art form, a living legacy. From the classic elegance of Sole Albert to the effervescent luxury of Sole au Champagne, every dish echoes the genius of Tore Wretman, one of Sweden’s most beloved and pioneering culinary figures. This isn’t just a dinner; it’s an immersion. ‘Nine Soles – Nine Days’ offers a rare passage into the very dining room where Wretman himself conceived his timeless classics. It’s a chance to savor harmonies of flavor that deftly weave tradition with a whisper of innovation, to feel the enduring pulse of a kitchen that has safeguarded its artisanal spirit across generations. With an intentionally limited number of seats and cooking methods that are as unique as they are refined, each evening promises an intimate and exclusive encounter. This is an unmissable pilgrimage for the discerning food enthusiast, for those who cherish history, and for anyone who believes that the most compelling stories are often best told on a plate.A nine-day feast not to be missed! Reserve your table today! FULL MENU April 7 – SOLE ALBERT Whole sole baked in vermouth with butter and mie de pain, served with a sauce of veal stock, Pernod, tarragon, chervil, and dill April 8 – SOLE ERIKS GONDOLEN Sole fillets stuffed with scallops, served with lobster and champagne sauce, black truffle, cucumber, löjrom, and tournered potatoes April 9 – SOLE PARISIENNE Whole sole poached in white wine, served with mushrooms, black truffle, langoustine, and beurre blanc April 14 – SOLE BORDELAISE Grilled whole sole with Bordelaise sauce, smoked marrow, morels, smetana, Sturia caviar, and butter-fried potatoes April 15 – SOLE MARGUERITE Sole fillet poached in sherry and vermouth, served with Sauce Marguerite and pilaf rice April 16 – SOLE WALEWSKA Wine-poached and gratinéed sole fillet with Mornay sauce, lobster, truffle, and pommes duchesse April 21 – SOLE À LA NORMANDE Whole roasted sole with poached oyster, heart clams, mushrooms, red shrimp, and Sauce Normande April 22 – SOLE SAINT GERMAIN Whole roasted sole topped with mie de pain and herbs, served with sautéed Parisienne potatoes, baked tomato, and Béarnaise sauce April 23 – SOLE AU CHAMPAGNE Sole fillet poached in champagne with löjrom, champagne butter sauce, and white asparagus www.teatergrillen.se

Culinary

OMAKA Opens a New Beer Bar in Stockholm

Natalia Muntean / March 26, 2026

OMAKA Opens a New Beer Bar in Stockholm OMAKA, the craft brewery and restaurant concept founded in 2020 is opening its first outpost on the south side of the city. OMAKA Ölbar opens on 27 March inside Restaurang Ponti on the island of Södermalm, a collaboration with restaurant duo Oskar Larsson and Eloi Berthelin, the team behind Schmaltz, Galinas pizza, and Tengu. It marks the brewery’s first move beyond Östermalm and a new context in which fresh craft beer takes centre stage. OMAKA was founded by brewmaster Hedda Spendrup with a stated ambition to shift how beer is understood as a flavour experience, experimenting with taste rather than playing it safe. The new bar is something Spendrup has had in mind for a while. “OMAKA Ölbar will be a place entirely on beer’s own terms, without rules for how it should be. Come in for a quick beer after work, or stay and taste your way through the evening,” says Spendrup. The bar serves OMAKA’s fresh craft beers alongside a simple menu of pizza and selected snacks. The format is deliberately accessible, equally suited to a quick stop or a longer evening spent working through the range. For Oskar Larsson, the draw was straightforward – “We have created a bar where you can drink fresh, quality beer without it getting too nerdy.” The interior was designed by Jeanette Didon, known for her work across restaurants, bars, and clubs in New York and Paris. Raw materials, concrete and steel, are offset by wood, textiles and art for a relaxed, living-room atmosphere.