Ambar
■ Tomtebogatan 22, 073-158 51 to 53, web page
Ambar recalls, on the one hand, if a Danish of bistro, on the other hand, if an obscure, baltic speakeasy. It is clear in all cases that the wine bar in Vasastan is very o-stockholmsk, with the passionate owners who have fallen for amber drinks from all over the world and now serves everything from Georgian orange wines to the japanese rom. In a local filled with bottles and imagination, with indie rock from the speakers, explained the brazen dryckeshistoria and the dammigaste buteljerna at the back of the shelf to be picked up for taste tests.
Examples from the menu: Testing, two half-glass orangevin 140 b.c.
Gulddraken on a visit to Sakiko Jin and Damon Young at the Ambar. Photo: Elin Åberg
Cadierbaren, Grand Hotel
■ Södra Blasieholmshamnen 8, 08-679 35 00, website
Cadierbaren is an institution on the Stockholm bar scene that is always delivered first-class service and habila cocktailklassiker. During the past year, it has received a dryckesmässigt facelift. With two of the country’s top bartenders as new head bartender, has an innovative signaturmeny created – containing all from the northern cocktails with the syrup on västerbotten cheese to the more rigid beverage with the taste of French apple pie. Each glass served with exuberant stories and a twist of humor.
Examples from the menu: Sb 2.0, 175 b.c.
Cocktails and snacks at Cadierbaren. Photo: Nicklas Thegerström
Papillon, the Bank Hotel
■ Arsenalsgatan 6, 08-598 580 50, site
Sometimes you want to hide. To be alone with his date or colleague, sit down in a continental and timeless rooms that one from a british spionroman. The secluded bar at the newly opened the Bank Hotel invites you to do just this. With the seriousness behind the bar counter, when cocktailklassiker and an updated knowledge of non-alcoholic options. Snug luxury in the old school, a small but clean bar, ideal to start or end the evening in.
Examples from the menu: the Red vault, sek 155
Curt Eriksson is the bar manager at Papillon. Photo: Elin Åberg
Tjoget
■ : 24, 08-22 00 21, web
Hornstullsbaren that has become a modern classic with the constant media praise from all corners of the world, has never been satisfied or has become too cocky in their exploits. Curiosity and a continued development is underway. With a solid craftsmanship pampered trendy health values together into a cocktail and the traditional pleasure to another. Then the venue has grown into them with a separate wine bar, and of bistro, streams even more people to this ever-noisier and pleasant environment where the staff give a welcoming attention to all of their guests.
Examples from the menu: Honey blanket, 155 b.c.
Tjoget has won a lot of prices but I still hope on a to. Photo: Elin Åberg
he ran
■ Sturegallerian/Humlegårdsgatan 17, 08-519 422 72, the web page
the Escalator in Sturegallerian, lead nowadays to Tokyo. To an adult, but the playful local with bordsbås in dirty pastels, växtavskiljare and a range of cabins as toilets. Sure, the restaurant attracts us, but we also go here just to hang out in a bar where the kitchen’s Nikkei and Chifa-the theme is reflected in the cocktailmenyn. Flavors from Japan, China and south America are mixed elegantly. The service is attentive, international and generous. A non-alcoholic beer is served equally committed. Rare exciting bar snacks can be found on the drink menu, such as a box popcornmix with heat and sesamkaramell and the best Katsu sando-the sandwiches in our neck of the woods.
Examples from the menu: Pisco sour, 148 b.c.
Renzo Santa Maria is the bar manager at Videgård. Photo: Alexander Mahmoud
Link to the graphics
