Tales on the table

Nystekt Strömming - Stockholm (Sweden)

Fried herring on rye bread. Simple pleasures that only local street food can provide.

Well, it can get even better when topped with brown mustard, red onions and pickled cucumber.

Nystekt Strooming is not to be missed when walking around the city. What a gem!

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Brasserie Astoria

@brasserieastoria is the more “casual” restaurant from the Frantzen group in Stockholm. And I quote because it is not actually casual, only when comparing it to its three starred older brother.

Located in a former cinema, the restaurant serves a menu with a lot of French and Italian influences, but with a clear nordic twist.

To kick things off, the oysters were very good, as were the jackfruit waffles topped with crème fraiche, caviar, lime and browned butter.

Another must order is the Astoria Toast, which comes with a mix of lobster, shrimps, trout roe, lemon confit, wasabi oil and pickled onion on top of a golden brown butter-fried toast.

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Operabaren - Stockholm (Sweden)

@operabaren is a Stockholm institution. Open for over 100 years, the place serves well-executed classic Swedish dishes within the Royal Opera House.

The iconic building itself is also vintage, with wooden panels and a beautiful stained glass ceiling. The decoration is very well preserved, giving a timeless feel to the place that fits very well with the type of food that they serve.

I ordered Raraka as a starter, a type of hash brown with vendace roe on top. It was crispy, with a salinity touch that really made a difference.

As a main course, I ordered beef rydberg, another typical local dish, that is basically pan fried diced tenderloin, with potatoes, sauteed onions and egg yolk.

This is a great place to go if you are looking for traditional food and having a very local experience when it comes to dining in Stockholm.

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Krumel - Stockholm (Sweden)

As someone who has a sweet tooth, it was pretty easy to decide where to go in town to satisfy my sugar cravings.

@krumelstockholm is a cookie lover’s paradise. All options here are very good, but I would not miss out on the Classic Crumb (a chocolate chip cookie with a bit of sea salt on top) and the Crumb Brulée.

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Bruno’s Korvbar - Stockholm (Sweden)

@brunoskorvar is another street food stall and a mandatory stop when in town. The house specialty is a local sandwich very similar to what I would call a double hotdog.

There are several different options of sausages (including beef, lamb, pork, chicken or vegetarian) and I chose a mild spicy one that was very juicy.

The baguette, which is toasted to make it crunchy, shelters inside of it all different types of condiments, including their spectacular homemade Sauerkraut.

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Krumel - Stockholm (Sweden)

As someone who has a sweet tooth, it was pretty easy to decide where to go in town to satisfy my sugar cravings.

@krumelstockholm is a cookie lover’s paradise. All options here are very good, but I would not miss out on the Classic Crumb (a chocolate chip cookie with a bit of sea salt on top) and the Crumb Brulée.

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@elgauchitoempanadas serves empanadas riojanas, from the province of La Rioja, in northwestern Argentina. Beto, the friendly owner, was born there and keeps the region’s traditional recipes very much alive now in Buenos Aires.

Aside from the recipes, he also holds a lot of memories and stories from his hometown and is always willing to share it with the clientele, being locals or tourists alike.

El Gauchito is the true definition of a whole-in-the-wall kind of place. And it is also home to my favorite empanadas in the city.

So, one may ask what are some of the differences in riojana empanada recipe. Well, here the best-selling empanada is fried (but they do also have a baked option in the menu). The meat is also knife-cut, giving it a much more insteresting texture than the typical minced beef. Boiled eggs, lots of onions, potatoes cubes and cumin also go in the mix, creating a juicy and savory filling.

The empanadas are served with the family- kept secret sauce on the side. After having inquired about it a few times, with no success, I have to admit that it brings me joy to be reminded that some things are just better unkown.

During my last visit, it was a cold winter day, so they were serving Locro, a thick corn stew that is very traditional in Argentina. Beto did not have to insist much for me to order myself a bowl.

Giving credit where it is due, I first heard about this place in a post from the great @baixagastronomia.

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Bruno’s Korvbar - Stockholm (Sweden)

@brunoskorvar is another street food stall and a mandatory stop when in town. The house specialty is a local sandwich very similar to what I would call a double hotdog.

There are several different options of sausages (including beef, lamb, pork, chicken or vegetarian) and I chose a mild spicy one that was very juicy.

The baguette, which is toasted to make it crunchy, shelters inside of it all different types of condiments, including their spectacular homemade Sauerkraut.

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Brutalisten - Stockholm (Sweden)

@Brutalisten is a conceptual restaurant that stands out from the rest given its unique proposition. Their philosophy, outlined in the “Brutalist Kitchen Manifesto” aims to bring out the best of each ingredient, which are served as standalone elements (with water or salt being the only additional elements allowed to be eventually added).

While many of the ingredients are served raw or with very little interference, elaborate techniques are also permitted. Also, ingredients can even be divided and cooked with different techniques before being added back together.

Each item on the menu is classified as Orthodox, Semi-Brutalist or Brutalist, giving clients the option of how unaltered they want their food to be.

Although different ingredients are not allowed on the same plate, they can be served at the same time and each customer may combine them as they wish.

A meal here is definitely different… and fun. The food cooked at Brutalisten is honest and carries an essence from the past that was lost somewhere along the way. I also found very interesting the depth and complexity of flavors that each element can bring when prepared in such a pure way.

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Rolfs Kok - Stockholm (Sweden)

While seating is far from comfortable, @rolfskok is not to be missed. This often crowded restaurant is one of the best places for lunch in the city.

Picking just one option from the menu was not an easy task, but I was very happy with my choice of Ox cheeks in a dark red wine sauce, served with mashed potatoes and truffles.

The restaurant also offers its clients a bowl of soup, that changes daily and goes very well with their homemade bread.

Rolfs Kok is the type of restaurant that chefs and people from the food industry go to on their day offs, which should be more than enough reason for you to plan to have a meal here.

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