Stockholm’s Tak restaurant and bar has launched a standalone beverage menu of more than 100 non-alcoholic drinks, which has been described as ‘one of the most ambitious projects of its kind in the Nordics’.
Daniel Pettersson, CEO at Tak, claims the venue has Stockholm’s largest non-alcoholic selection of drinks
By presenting Stockholm’s broadest and ‘highest-quality’ range of non-alcoholic drinks, Tak says it is aiming to push both suppliers and producers to raise the bar and pave the way for functional socialising.
Tak’s initiative has been driven by frustration over the historically narrow selection of quality non-alcoholic beverages.
The expansion of Tak’s non-alcoholic offering is so extensive that the alcohol-free menu is no longer part of the venue’s regular beverage menu. Instead, Tak has created a completely separate drinks list presented to all guests at the table to highlight non-alcoholic choices as an equal and well-crafted alternative.
“We want to give non-alcoholic culture the place it truly deserves, and we are happy to take the lead on that journey,” said Daniel Pettersson, CEO at Tak. “For us, it’s about showing an enormous breadth of everything from craft beer to complex wines and sparkling tea. We actually dare to claim that we have Stockholm’s, and perhaps Sweden’s, largest non-alcoholic selection right now, and I more than welcome anyone to come here and prove me wrong over a glass.”
Tak’s new drink list has received a total overhaul of all categories in a bid to ensure that guests ‘never have to compromise on quality or choice’.
The range includes more than 100 different non-alcoholic beverage options, with non-alcoholic wines, an ‘extensive and exclusive’ range of sparkling tea, and a selection of alcohol-free cocktails.
Cocktail highlights include Pistachio & Cucumber – a blend of pistachio, cucumber, agave, and fig leaf mixed with non-alcoholic white wine, and the Grapefruit & Lager, which sees grapefruit cordial mixed with pomegranate, line and alcohol-free Japanese lager.
The menu features an explanation of Tak’s approach to its drinks list curation, with a blurb clarifying that the venue believes that choosing a non-alcoholic drink should feel just as exciting and considered as choosing wine, sake or a cocktail.
“For us, alcohol-free beverages are not an afterthought but an important part of the dining experience. We look for balance, depth and character, working with tea, botanicals, fermentation and carefully selected producers to create drinks that pair naturally with the food.
“Our goal is simple: every guest should be able to enjoy a thoughtful and inspiring beverage experience, with or without alcohol.”
The Tak team reiterates: “Our focus has been to create a non-alcoholic experience that is as well-crafted as the rest of our menu. By working with ingredients like fig leaf, roasted tea, and exclusive cordials, we ensure that the non-alcoholic choices are at the highest level and offer something for everyone.”
The restaurant says it is now exploring how ingredients such as Lion’s Mane, Reishi, and Chaga can be integrated into its offering to provide guests with drinks that enrich both body and mind.
Last year it was found that the UK on-trade is failing to meet demand for alcohol-free.
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