Totally Stockholm 1
Tetto, Photo: Sofia Wahlström Ön Ön is not new bu
t a re-opening of what was last summer a great ‘corona safe’ hideaway. Adam & Albin’s (Dahlberg and Wessman) garden bar and outdoor restaurant by Carlshäll on Långholmen. This year they’re promising an even larger, maybe even noisier, and altogether more wonderful version of Ön. They open at Carlshälls Gård on June 28 and will be open all through the summer. Rooftop bar Tetto Just beside Stureplansgruppen’s restaurant Spesso, they’re now opening up the next stage of the venture in the shape of a cocktailbar on the rooftop, 12 stories up from Malmskillnadsgatan, with the aim of offering a mix of Capri and New York. They have already opened but are still waiting for approval for their custom-made summer roof. When they have everything in place, not even poor weather conditions will be able to get in the way. Open everyday, all summer. Svinet becomes Vingården The somewhat secret courtyard of the Tweed bar at Victory Hotel in Gamla Stan has been refurbished, and Daniel Crespi’s new creation is just about ready. Vingården replaces the previous summer restaurant Svinet and will open in July as an outdoor barbecue restaurant with its focus firmly set on good wine. Båtshaket at Ålö The archipelago demands consistent visits too and one suggested destination is Båtshaket at Ålö. It’s been under the supervision of the Nilsson family for almost 25 years and in that time it’s been transformed from a fun idea into a flourishing archipelago restaurant. But from late June this year Båtshaket will be in the tried and trusted hands of Jim & Jacob, who also run their eponymous restaurant in Vasastan and Copine on Östermalm. Their ambition with Båtshaket is to continue in the same vein, with a cosy, familiar atmosphere. 14 Vingården Grand Hôtel’s Terrace The outdoor terrace at Grand Hotel has, in collaboration with the champagne house Ruinart and star chef Mathias Dahlgren, developed a new restaurant concept for the summer. A Southern European atmosphere, with seafood on the plates and champagne in the glasses is what’s in store on the terrace. ”It’s supposed to be relaxed and welcoming to take a seat at the terrace. Together with Ruinart, who we’ve long had a relationship with, we can refine our profile even more, and in combination with the other restaurants in the building, we can offer our guests something for every occasion,” says Karl Persson, food and beverage manager at Grand Hôtel. Mathias Dahlgren has been involved in developing the menu, which will be seafood-heavy for the most part, but will also extend to warm and cold salads, accompanied by grilled flank steak, chicken and halloumi. Everything is made in the new outdoor kitchen, housed on the terrace. Grand Hôtel’s terrace is open from 15 on weekdays and noon on weekends. Lucy’s X Dashi at Berns. The collaborations between the cocktail bar Lucy’s Flowershop and chef Harry Jordås’ Japanese concept Dashi will continue this summer, when Lucy’s x Dashi create a joint summer pop-up at Berns ’secret’ outdoor area. Wednesdays through Saturdays, between 16:00 and 22:00, a tasting menu of Japanese deliciousness will be complimented by exciting cocktail wizardry. But it’s also an option to just drop by for a cocktail and something from the snacks menu too. Båtshaket