With these long days (really only about 5 hours of darkness!), we’re enjoying going out on the weekends for dinner. This time we headed to Södermalm, the southern island of Stockholm, for ramen at Blue Light Yokohama. During the week, the menu is typical for an izakaya, with small, seasonal dishes. But on Sundays and Mondays, they serve ramen! So we needed to check it out!
You can’t come to Sweden and not make time for fika! In case you’re new to my blog and have missed previous fika posts, fika is the Swedish term for a coffee break. But it’s more than just drinking coffee – you need people and sweets! It can be with friends, family, or colleagues. A fika a day is the Swedish way 🙂
If you look up the most mysig, or ‘cozy’, restaurants in Stockholm, Knut will be on the list. Koen and I have passed Knut a lot and it’s always full of patrons, warm lighting, and delicious looking food! So with Hannah and Chris visiting, we had a reason to make a reservation.
My favorite museum in Stockholm is the Moderna Museet, or the modern art museum. I love it so much that I’m a ‘friend’ and have a membership where I can visit all of the exhibitions throughout the year! The Moderna Museet is located on the small island of Skeppsholmen and feels like a mini-escape from the city – surrounded by trees and water!
So exciting having our first visitors in Stockholm! Hannah and Chris came to see us for the weekend and we started the trip by visiting Gamla Stan, or Old Town, and sampling some whisky at the Ardbeg Embassy!
Koen and I love Natural History Museums, so we needed to visit the one in Stockholm! It’s located a bit far away, but easy to reach by tram. It’s next to the University and sits really beautifully alongside a park and fountain.
My first week at my new job, I headed to the south of Sweden for my onboarding – in Malmö! Malmö is the largest city in the southern Skåne County and the third largest in Sweden. It’s so far south that it’s actually just a 30 minute train ride to Copenhagen!
I wish I could share more about the city, but as I was there for work, I didn’t have much of a chance to explore. I did make sure to head downtown to try the falafel at The Orient House of Falafel! If you want to read more about falafel and Malmö, you should read the Vice article: Falafel Is More Than Just Fast Food for Swedes in Malmö. But you can’t visit the city without eating at least one falafel! Koen and I both agree that this is the best falafel we’ve tried!
We made it to Stockholm! After 2 days on the road we finally arrived to our new home in Sweden!
Okay, but like I mentioned in my last post, we still need to make the drive back to Belgium and then fly to Stockholm to finally be residents in our new city! At least the trip back we only have two small suitcases, so it’s safe to park our car. So for the drive back we’ll revisit Copenhagen and spend a few days there, then overnight in Hamburg, before ending in Antwerp. Exciting!
But before we can leave we wanted to try one of the restaurants in our neighborhood for brunch and were happy to find STHLM Brunch Club! I love all day brunch places and was excited to try it out before hitting the road. We were a bit nervous we’d have to wait (no reservations) but I think 10 on a weekday is not their busiest time 🙂 Brunch was fantastic, as was the bottomless coffee!
Babette was recommended to us by a colleague for dinner. She had me at cozy little winebar, but peaked my interest even more when she told me they have a small but interesting and constantly changing menu and great pizza!
I did a bit more research and read that this is a chef’s favorite – that in the weekend you may find some of Stockholm’s most famous chefs enjoying a glass of wine! Babette was opened by three sommeliers and one chef, so it makes sense that wine is at the forefront of the menu. From Stockholm Food Stories, “Notably, the restaurant opened up in an old pizza joint and they have kept the pizza oven as the main cooking item – which of course adds an extra layer of complexity for Olle T Celltom when cooking the food. The pizzas are tasty, made with really good produce and innovative thinking when it comes to how to combine the quite classic Italian toppings on the pizza, and especially it is impressive to be abele to produce the pizzas in a standard pizza oven. One would have guessed that they like so many places would have flown in a oven from Naples, but no. This is your oven from the pizzeria on the corner.” So of course we had to split a pizza!