Spent a few days in Stockholm, embracing the well-known and exploring new things.
The travel and accommodation were firmly in the former category (Norewgian Air, Arlanda Express and Royal BLU Viking), so apart from the hotel being late in delivering a room, no time was lost in getting acclimatized to the western neighbour’s capital.
Ate a very traditional (for the second year in a row) late lunch at Lisa Elmqvist’s, where the seafood takes precedence over exquisite beers. The fresh shellfish on the Toast Skagen-appetizer were a firm reminder that we were now in a country that was able to harvest its own prawns.
As the weather was nice, Tunnelbana was by no means a necessity in heading out to Omnipollo’s Hatt, the eponymous brewery’s restaurant south of the bay. The restaurant turned out to be small in size, packed to the gills, and hot from the pizza oven. Fortunately the turnaround was fast, and we landed a table well ahead of the pizzas for supper.
The pizzas were half and half on the usual and the very unusual – opted for one of each, without daring to explore the (apparently) vanilla flavoured chorizo that was quickly consumed in the neighboring table. The pizzas were served without utensils – only a wheel-cutter and fingers used in eating.
Oddly enough, the selection of Omnipollo’s own beers was limited to the commonly available IPAs, and the only member of the excessively dessert-y selection was the familiar Noa Pecan Stout. Noa that was served with slush foamed from the beer itself on top. The experience of drinking a very chilly imperial stout on a hot summer day was less odd than it originally felt like.
Since we were in the neighbourhood, walked home via Akkurat, whose tap-selection was once again awesome, but the service less so. Exited quickly after the first glasses and walked back to the hotel in the evening sunshine.
FI: Tukholmassa taas. Omnipollon hatussa oivaa pizzaa ja yllättävän kapea hanasto.
brewnardo 