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Seven scrummy brunch spots in Stockholm

From sophisticated bistros to cosy coffee shops and a sizzling British-style breakfast cafe, here are seven of The Local's favourite places to do brunch in Stockholm.

Seven scrummy brunch spots in Stockholm
Breakfast at Vurma, Stockholm. Photo: The Local

1. Urban Deli

Nestled in the heart of Stockholm's trendy Sofo district, the original Urban Deli offers a tasty breakfast menu between 8am and 11am, with dishes starting at 75 kronor (less than $10). Here, you're offered the chance to make your own sandwich “the way you want it”, accompanied by juice, yoghurt and coffee, or you can dig into the breakfast buffet. This cosy yet industrial setting also offers brunch on Saturdays and Sundays. If you're looking for a hangover cure, try out the hot dogs accompanied by bell pepper mayonnaise or gorge on the baby back ribs and pulled pork burgers. There's a delicatessen too, so if you can't face being surrounded by other peoples' chit chat you can load up your bag with goodies and enjoy them back at home. Gluten and lactose free options are available. There are also Urban Deli branches in Sickla and Sveavägen.

Address: Nytorget 4, Stockholm

Phone: 00 46 8 599 091 80

Opening Times: Monday – Tuesday: 8am – 11pm, Wednesday – Thursday: 8am – 12pm Friday – Saturday: 8am – 1am, Sunday: 8am to 11pm

Website: www.urbandeli.org


Photo: Image Bank Sweden

2. Vurma

You'll feel instantly at home at Vurma, surrounded by snuggly cushions and brightly coloured friendly-looking wallpaper. The company's original cafe is in Vasastan and offers a simple yet delicious range of breakfast options. For 50 kronor (around $6) you can enjoy a sandwich with a coffee or tea, while the most delux dish on offer includes boiled eggs with caviar, porridge with lingonberries, a cheese or turkey open sandwich, juice and a hot drink for 115 kronor ($14). There's also a huge selection of toasted sandwiches available, with fun names including 'scruffy', 'stranger' and 'buddy'. The kitchen offers vegetarian dishes, lactose and dairy free products.

Address: Gästrikegatan 2, Vasastan

Phone: 00 46 8 306 230

Opening Times: Monday – Friday: 7am – 7pm, Saturday: 9am – 7pm, Sunday: 10am to 7pm

Website: www.vurma.se


Photo: Nicho Södling

3. Greasy Spoon

A popular hub among expats, Greasy Spoon in the Södermalm district is run by two British friends who started the cafe after they had tried but failed to find any places for a decent full-on English breakfast in Stockholm. Go here for the great banter and the scrumptious comfort food: beans on toast, bacon, eggs Benedict, pancakes, plenty of vegetarian options, and for the adventurous perhaps even a cheeky Bloody Mary. The melodies pouring out of the vintage jukebox are not bad either. A full English is priced at 119 kronor ($14.50)

Address: Tjärhovsgatan 19, Stockholm

Phone: 00 46 72 264 2097

Opening Times: Monday – Friday: 7.30am – 5pm, Saturday-Sunday: 9am – 5pm

Webpage: www.greasyspoon.se


Photo: @pouria_rez for Greasy Spoon

4. Café Blå Lotus

A student and hipster favourite for years, Café Blå Lotus – also situated on the island of Södermalm – is so old school it doesn't even have a website or open until 9am. But this is the place to taste organic, sweet, homemade pastries accompanied by a vast selections and teas. Breakfast starts at 55 kronor (a little under $7) for a healthy yoghurt served with nuts, honey and berries alongside a coffee and a juice. The sandwich menu is constantly updated and the unusual oriental décor and friendly staff here create a cosy atmosphere year-round. 

Address: Katarina Bangata 21, Stockholm

Phone: 00 46 8 644 50 43

Opening Times: Monday – Thursday: 9am – 8pm, Friday: 10am – 7pm, Saturday – Sunday: 10am – 7pm


Photo: Trini Testi

5. Café Pascal

Three siblings own Café Pascal and all treasure the art of making high quality coffee, served up in a beautifully designed environment characterised by exposed brickwork, high stools and minimalist white tiles. This is a peaceful haven just a block away from the bustling Odenplan district.

The menu here includes assorted breads topped with eggs, ham or mozzarella, priced between 40 and 100 kronor ($5 and $12). A full breakfast here, including assorted pastries as well as granola with yoghurt and jam, costs 150 kronor ($18).

Address: Norrtullsgatan 4, Odenplan

Phone: 00 46 8 31 61 10

Website: www.cafepascal.se

Opening Times: Monday – Thursday: 7am – 7pm, Friday: 7am – 6pm, Saturday – Sunday 9am – 6pm


Photo credit: Café Pascal

6. Oaxen Slip

If you want to splash out on a mouthwatering weekend treat, this is the place to come. Here you'll get a taste for classic Scandinavian bistro dishes with a modern twist, while enjoying stunning waterside views from the island of Djurgården. Brunch plates start at 135 kronor ($16.50), with diners encouraged to select three each and share them 'tapas style' with friends and family. Dishes range from grilled celeriac baked in cheese whey with bleak roe to cured salmon with poached eggs and pickles. If your group includes ten or more people you can deserve the private Club Room for your feast.

Address: Beckholmsvägen 26, Stockholm

Phone: 00 46 8 551 531 05

Opening Times: Brunch: Saturday – Sunday: 12pm – 4pm

Webpage: www.oaxen.com


Photo: Per Ranung

7. Pom and Flora

This small cafe in the hip Sofo area is always busy but has a casual vibe. The 'Helg frukost' (weekend breakfast) is extremely popular, and includes a wide variety of breads, scones, jams, cheese, meats and avocado plus yoghurt with berries and nuts, fresh juice and coffee, all for 120 kronor (less than $15). You can also pick and choose smaller plates from the menu. Plus don't miss the delicious freshly squeezed carrot juice here. The Monday to Friday menu here includes snacks priced between 28 and 55 kronor ($3.50 – $7).

Address: Bondegatan 64

Phone: 00 46 8 410 100 49

Webpage: www.pomochflora.se

Opening Times: Monday – Friday: 8am – 4pm, Saturday – Sunday: 9am – 3pm


Photo credit: Pom & Flora

By The Local's Editorial team with additional research by Trini Testi
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DISCOVER SWEDEN

The three tasty treats that make spring in Sweden a forager’s dream

Although parts of Sweden are still under snow at this time of year, spring is in full swing here in Skåne in the south of Sweden. Here are The Local's top tips for what you can forage in the great outdoors this season.

The three tasty treats that make spring in Sweden a forager's dream

You might already have your go-to svampställe where you forage mushrooms in autumn, but mushrooms aren’t the only thing you can forage in Sweden. The season for fruits and berries hasn’t quite started yet, but there is a wide range of produce on offer if you know where to look.

Obviously, all of these plants grow in the wild, meaning it’s a good idea to wash them thoroughly before you use them. You should also be respectful of nature and of other would-be foragers when you’re out foraging, and make sure not to take more than your fair share to ensure there’s enough for everyone.

As with all foraged foods, only pick and eat what you know. The plants in this guide do not look similar to any poisonous plants, but it’s always better to be safe than sorry – or ask someone who knows for help.

Additionally, avoid foraging plants close to the roadside or in other areas which could be more polluted. If you haven’t tried any of these plants before, start in small doses to make sure you don’t react negatively to them.

Wild garlic plants in a park in Alnarpsparken, Skåne. Photo: Johan Nilsson/TT

Wild garlic

These pungent green leaves are just starting to pop up in shady wooded areas, and may even hang around as late as June in some areas. Wild garlic or ramsons, known as ramslök in Swedish, smell strongly of garlic and have wide, flat, pointed leaves which grow low to the ground.

The whole plant is edible: leaves, flowers and the bulbs underground – although try not to harvest too many bulbs or the plants won’t grow back next year.

The leaves have a very strong garlic taste which gets weaker once cooked. Common recipes for wild garlic include pesto and herb butter or herbed oil, but it can generally be used instead of traditional garlic in most recipes. If you’re cooking wild garlic, add it to the dish at the last possible moment so it still retains some flavour.

You can also preserve the flower buds and seed capsules as wild garlic capers, known as ramslökskapris in Swedish, which will then keep for up to a year.

Stinging nettles. Wear gloves when harvesting these to protect yourself from their needles. Photo: Johan Nilsson/TT

Stinging nettles

Brännässlor or stinging nettles need to be cooked before eating to remove their sting, although blanching them for a couple of seconds in boiling water should do the trick. For the same reason, make sure you wear good gardening gloves when you pick them so you don’t get stung.

Nettles often grow in the same conditions as wild garlic – shady woodlands, and are often regarded as weeds.

The younger leaves are best – they can get stringy and tough as they get older.

A very traditional use for brännässlor in Sweden is nässelsoppa, a bright green soup made from blanched nettles, often topped with a boiled or poached egg.

Some Swedes may also remember eating stuvade nässlor with salmon around Easter, where the nettles are cooked with cream, butter and milk. If you can’t get hold of nettles, they can be replaced with spinach for a similar result.

You can also dry nettles and use them to make tea, or use blanched nettles to make nettle pesto.

Kirskål or ground elder, another popular foraged green for this time of year.
Photo: Jessica Gow/TT

Ground elder

Ground elder is known as kirskål in Swedish, and can be used much in the same way as spinach. It also grows in shady areas, and is an invasive species, meaning that you shouldn’t be too worried about foraging too much of it (you might even find some in your garden!).

It is quite common in parks and old gardens, but can also be found in wooded areas. The stems and older leaves can be bitter, so try to focus on foraging the tender, younger leaves.

Ground elder has been cultivated in Sweden since at least 500BC, and has been historically used as a medicinal herb and as a vegetable. This is one of the reasons it can be found in old gardens near Swedish castles or country homes, as it was grown for use in cooking.

Kirskål is available from March to September, although it is best eaten earlier in the season.

As mentioned, ground elder can replace spinach in many recipes – you could also use it for pesto, in a quiche or salad, or to make ground elder soup.

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