Totally Stockholm 1
Restaurant of the year Of course several restaura
nts have been awarded with this gong by different sources. But when our sister publication Nöjesguiden were doing the awards for 2019, Adam and Albin’s Misshumasshu took the prize home. In any case, it was about time that someone sunk their teeth into Birger Jarlspassagen. Adam and Albin has transformed it into a backstreet in Tokyo, with incredible food to match. If you add Stureplan’s cheapest beer on tap, art markets and a true dive bar, there’s not much more to say than arigato. Aira Tommy Myllymäki has been crowned Sweden’s chef of the year, and won the silverbocuse at Bocuse d’Or, basically the World Chef Championships. In late March his and Svenska Brasserier’s new venture Aira is opening in a new building on Djurgården. The aim with Aira is to create a new and unique restaurant experience combining gastronomy and architecture in a beautiful natural environment. With that as its starting point, the building housing the restaurant has been customized to fit in with its natural surroundings as much as is possible. The large roof windows of the dining room let in the natural sunlight and all dining guests will have a terrific view over the water. When it comes to the food, it’s founded in Scandinavian raw produce and traditional cooking techniques. The ambition is to present an experience that’s both innovative and tailored for the various seasons. In a bid to make it accessible to as many as possible, Aira will serve both a la carte and set menus. “It obviously feels fantastic that we are approaching the opening of Aira. It’s been a long journey and for the last few months we have been focusing on the last details to present a world-class restaurant experience,” says Tommy Myllymäki. See aira.se for more info. Craft cider Spritmuseum are again flying the flag of the Swedish craft cider movement. From now up until September they’re hosting an exhibition on the pioneers of Swedish cider production, the history of the drink and how to make it yourself. Swedish apples happen to be well-suited to making cider and new producers pop up all over the country, of course more so in the south. A new generation of cidermakers who put the focus on the raw produce, the craft and the local terroir. During weekends there are tours with accompanying glasses of marvelousness and from time to time they also host proper tastings and events. Visit spritmuseum.se for more. 21 Photos: Stella Scocco