{"id":150847,"date":"2026-08-23T07:29:07","date_gmt":"2026-08-23T07:29:07","guid":{"rendered":"https:\/\/www.europesays.com\/dk\/150847\/"},"modified":"2026-08-23T07:29:07","modified_gmt":"2026-08-23T07:29:07","slug":"new-openings-adam-albin-in-stockholm-odo-in-nycs-east-village","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/dk\/150847\/","title":{"rendered":"New openings: Adam Albin in Stockholm, Odo in NYC&#8217;s East Village"},"content":{"rendered":"<p>Adam Albin<br \/>Stockholm<\/p>\n<p class=\"wp-block-paragraph\">Chefs Adam Dahlberg and Albin Wessman have cooked together for more than two decades. In April they re-emerged as Adam Albin in Norrmalm, the historic heart of Stockholm, overlooking the Royal Palace, Royal Swedish Opera and Swedish Parliament.<\/p>\n<p class=\"wp-block-paragraph\">The three-level space, which was designed by Swedish studio Halleroed, effuses warmth courtesy of dark walnut panelling and a black-and-cream checkerboard trim in the lounge.There, a vinyl player and drinks trolley strike a smart note, alongside softly arched windows, white tablecloths and a built-in wine display. Contemporary Swedish art, selected by gallerist Magnus Karlsson, hangs throughout.<\/p>\n<p class=\"wp-block-paragraph\">Among the kitchen\u2019s creations are bread-crusted langoustine with parsley butter and artichoke, mussel rice with grilled pikeperch and whey sauce, squid and morel stuffed with ramsons.<br \/><a href=\"https:\/\/adamalbin.se\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">adamalbin.se<\/a><\/p>\n<p>\t\t\t(Image: Henrik Lundell\/Courtesy of Adam Albin)\n\t<\/p>\n<p>\t\t\t\t\t\t\t<img data-splide-lazy=\"https:\/\/monocle.com\/wp-content\/uploads\/2026\/08\/2603_ADAM_OCH_ALBIN_II_09_922_CROP.jpg?fit=584%2C730\" data-splide-lazy-  alt=\"Four people stand and sit around a white-draped circular table in a modern restaurant with geometric pendant lights and striped archways.\"\/><\/p>\n<p>\t\t\t\t\t\t\t\t\t\t(Image: Henrik Lundell\/Courtesy of Adam Albin)\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/p>\n<p>\t\t\t\t\t\t\t<img data-splide-lazy=\"https:\/\/monocle.com\/wp-content\/uploads\/2026\/08\/2603_ADAM_OCH_ALBIN_II_05_409_CROP.jpg?fit=584%2C730\" data-splide-lazy-  alt=\"Modern restaurant interior with red curved banquette seating, round white table, and pink artwork on pale green wall\"\/><\/p>\n<p>\t\t\t\t\t\t\t\t\t\t(Image: Henrik Lundell\/Courtesy of Adam Albin)\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/p>\n<p>\t\t\t\t\t\t\t<img data-splide-lazy=\"https:\/\/monocle.com\/wp-content\/uploads\/2026\/08\/2603_ADAM_OCH_ALBIN_II_05_310.jpg?fit=584%2C730\" data-splide-lazy-  alt=\"Fine dining restaurant interior with round tables, wooden chairs, pendant chandelier, and glass display cabinetry.\"\/><\/p>\n<p>\t\t\t\t\t\t\t\t\t\t(Image: Henrik Lundell\/Courtesy of Adam Albin)\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/p>\n<p>\t\t\t\t\t\t\t<img data-splide-lazy=\"https:\/\/monocle.com\/wp-content\/uploads\/2026\/08\/2603_ADAM_OCH_ALBIN_II_10_1063_CROP.jpg?fit=584%2C730\" data-splide-lazy-  alt=\"Modern bathroom with warm wood paneling, marble sink countertop, oval skylight, and white flowers in a vase.\"\/><\/p>\n<p>\t\t\t\t\t\t\t\t\t\t(Image: Henrik Lundell\/Courtesy of Adam Albin)\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/p>\n<p>\t\t\t\t\t\t\t<img data-splide-lazy=\"https:\/\/monocle.com\/wp-content\/uploads\/2026\/08\/2603_ADAM_OCH_ALBIN_II_06_473_CROP.jpg?fit=584%2C730\" data-splide-lazy-  alt=\"A luxurious wine cellar with wooden cabinetry, glass displays, a central tasting table with wine bottles, and decorative sculptural elements.\"\/><\/p>\n<p>\t\t\t\t\t\t\t\t\t\t(Image: Henrik Lundell\/Courtesy of Adam Albin)\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/p>\n<p>Odo East Village<br \/>New York <\/p>\n<p class=\"wp-block-paragraph\">According to Japanese chef Hiroki Odo, New York\u2019s dining scene is increasingly moving away from long tasting menus in favour of a more casual set-up. His answer to this shift is Odo East Village, a space designed by Shinichiro Ogata that reinterprets the traditions of kaiseki \u2013 Japan\u2019s most formal dining style \u2013 through the warmth and conviviality of an izakaya snack bar. <\/p>\n<p class=\"wp-block-paragraph\">Odo East Village retains a multi-course structure but presents its dishes as shareable plates based around the binchotan grill. In the intimate 24-seat dining room, guests create their own kaiseki menu, moving between bluefin tuna, Hokkaido uni-topped tofu and braised wagyu tongue. In the spirit of playing with traditional Japanese dining concepts, soy sauce, panko and miso are not on the menu. <br \/><a href=\"https:\/\/odoeastvillage.nyc\" rel=\"nofollow noopener\" target=\"_blank\">odoeastvillage.nyc<\/a><\/p>\n<p>\t\t\t\t\t\t<img data-splide-lazy=\"https:\/\/monocle.com\/wp-content\/uploads\/2026\/08\/ChefToyoda20260406-1_CROP.jpg?fit=768%2C1024\" data-splide-lazy-  alt=\"Chef in white chef's coat carefully plating a dish with a brush\"\/><\/p>\n<p>\t\t\t\t\t\t<img data-splide-lazy=\"https:\/\/monocle.com\/wp-content\/uploads\/2026\/08\/DSC07349-2_CROP.jpg?fit=768%2C576\" data-splide-lazy-  alt=\"A delicate fish fillet topped with julienned vegetables and microgreens on a blue and white patterned plate with amber-colored sauce.\"\/><\/p>\n<p>\t\t\t(Image: Courtesy of Odo East Village)\n\t<\/p>\n<p class=\"wp-block-paragraph\">Further reading: Monocle\u2019s complete travel guides to <a href=\"https:\/\/monocle.com\/travel-guides\/new-york\/\" rel=\"nofollow noopener\" target=\"_blank\">New York<\/a> and <a href=\"https:\/\/monocle.com\/travel-guides\/stockholm\/\" rel=\"nofollow noopener\" target=\"_blank\">Stockholm<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"Adam AlbinStockholm Chefs Adam Dahlberg and Albin Wessman have cooked together for more than two decades. In April&hellip;\n","protected":false},"author":2,"featured_media":150848,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_share_on_mastodon":"0"},"categories":[83],"tags":[20543,1304,131,132],"class_list":["post-150847","post","type-post","status-publish","format-standard","has-post-thumbnail","category-stockholm","tag-food-drink","tag-restaurant","tag-stockholm","tag-sweden"],"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@dk\/117143651232824399","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/dk\/wp-json\/wp\/v2\/posts\/150847","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=150847"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/dk\/wp-json\/wp\/v2\/posts\/150847\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/dk\/wp-json\/wp\/v2\/media\/150848"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/dk\/wp-json\/wp\/v2\/media?parent=150847"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/dk\/wp-json\/wp\/v2\/categories?post=150847"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/dk\/wp-json\/wp\/v2\/tags?post=150847"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}