{"id":14691,"date":"2026-02-16T06:05:43","date_gmt":"2026-02-16T06:05:43","guid":{"rendered":"https:\/\/www.europesays.com\/dk\/14691\/"},"modified":"2026-02-16T06:05:43","modified_gmt":"2026-02-16T06:05:43","slug":"summer-island-hopping-around-stockholms-archipelago","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/dk\/14691\/","title":{"rendered":"Summer island-hopping around Stockholm&#8217;s archipelago"},"content":{"rendered":"<p>Lola Akinmade\u2019s \u201cBitter Honey\u201d (Apollo, $26) is out in May<\/p>\n<p>How to summer like a Swede<img decoding=\"async\" alt=\"Evening in Grinda\" loading=\"lazy\" class=\"ResponsiveImageContainer-eNxvmU cfBbTk responsive-image__image\"   src=\"https:\/\/www.europesays.com\/dk\/wp-content\/uploads\/2026\/02\/493_CNT_Stockholm_JZARINS_1361.jpg\"\/><\/p>\n<p>Evening in Grinda<\/p>\n<p>JENNY ZARINS<img decoding=\"async\" alt=\"'Pizza Skagen' at Framfickan\" loading=\"lazy\" class=\"ResponsiveImageContainer-eNxvmU cfBbTk responsive-image__image\"   src=\"https:\/\/www.europesays.com\/dk\/wp-content\/uploads\/2026\/02\/493_CNT_Stockholm_JZARINS_28301.jpg\"\/><\/p>\n<p>&#8216;Pizza Skagen&#8217; at Framfickan<\/p>\n<p>JENNY ZARINSWhere to eat<\/p>\n<p>\u201cI love being able to open up our windows, plan evening parties, and extend our warmth into the street,\u201d Peru-born restaurateur Erika Goytizolo tells me of spending summers in Stockholm. I\u2019m at\u00a0her down-to-earth \u00d6stermalm fusion spot Canta Lola, with\u00a0a\u00a0plate of oysters topped with a celadon-green whipped foam of cucumber, lime and jalape\u00f1o. The city\u2019s shapeshifting food scene moves from meatballs to miso, reflecting\u00a0that one in three Swedish residents have a foreign-born parent. \u201cI\u2019m seeing more diversity and risk-taking,\u201d says Goytizolo\u00a0as\u00a0she\u00a0brings over a dish of cured rainbow trout with a\u00a0chalaquita\u00a0salsa\u00a0made with aj\u00ed\u00a0amarillo chilli, fennel and miso.<\/p>\n<p>Whether it\u2019s queuing for US-style chicken and waffles at brunch spot Greasy Spoon, ordering crispy yucas and tart shellfish ceviches\u00a0at Latin American spots Canta Lola and Checa, or going New\u00a0Nordic with <a href=\"https:\/\/www.cntravellerme.com\/story\/michelin-star-restaurants-dubai\" target=\"_blank\" rel=\"nofollow noopener\">Michelin-starred<\/a> courses at Frantz\u00e9n and Ekstedt, eating out in Stockholm means embracing the city\u2019s ever-evolving palate. \u201cIt all started with our love of Japanese ramen soup,\u201d says Albin Wessman who, along with fellow Michelin-grade chef and restaurateur Adam Dahlberg, founded Adam\/Albin Restaurants. \u201cAfter a trip to Tokyo, we fell in love with the concept of izakaya \u2013 Japanese comfort food.\u201d This led to Misshumasshu, which will reopen in May. When I visit the restaurant, which is inside\u00a0Birger\u00a0Jarlspassagen, a\u00a0covered passageway in \u00d6stermalm, Chaka\u00a0Khan\u2019s \u201cLike Sugar\u201d blasts from the speakers. My guacamasshu arrives, almost too pretty to eat, a whole avocado topped with nori\u00a0seaweed flakes, coriander, ponzu, white onion and chilli flakes, along with a mallet to turn it into crunchy, umami-infused guacamole to eat with rice paper chips. \u201cThe flavours behind our crispy tonkatsu pork are a big favourite,\u201d says Wessman. \u201cIn-house kimchi, cilantro and soy mayonnaise served over rice.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"Lola Akinmade\u2019s \u201cBitter Honey\u201d (Apollo, $26) is out in May How to summer like a Swede Evening in&hellip;\n","protected":false},"author":2,"featured_media":14692,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[83],"tags":[1099,131,132],"class_list":{"0":"post-14691","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-stockholm","8":"tag-planning","9":"tag-stockholm","10":"tag-sweden"},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/dk\/wp-json\/wp\/v2\/posts\/14691","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/dk\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/dk\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/dk\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/dk\/wp-json\/wp\/v2\/comments?post=14691"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/dk\/wp-json\/wp\/v2\/posts\/14691\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/dk\/wp-json\/wp\/v2\/media\/14692"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/dk\/wp-json\/wp\/v2\/media?parent=14691"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/dk\/wp-json\/wp\/v2\/categories?post=14691"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/dk\/wp-json\/wp\/v2\/tags?post=14691"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}