Nytorget 6, Södermalm
Södermalm is essentially Stockholm’s Williamsburg or Silver Lake equivalent, and similarly, the food offering does not disappoint. Nytorget 6 is an urban deli that’s open all day, but it’s their breakfast that’s really worth going for. The menu is long and has everything from an assortment of toasts and croissants (try one with Nutella), to the creamiest oatmeal with apple compote. The walls are dark wood-paneled, the sofas are red leather, the tables are marble-topped, and the food is good—really good.
Blekingegatan 40, Södermalm
Famous for traditional Swedish cuisine (including Swedish meatballs), Pelikan has existed in one form or another in the city since the 1600's. The wood-paneled interior, with tall ceilings and long tables, has the feel of a dressed-up beer hall, and the newly renovated bar is known to stay lively into the late hours.
Ringvägen 145, Södermalm
As the name suggests, this hole-in-the-wall Lebanese spot specializes in varieties of hummus, which can be ordered from the chalkboard menus that hang behind the counter. It's a great option for a light lunch or dinner, and an indispensable resource for vegetarians in this meat-centric city.
Katarina Bangata 27, Södermalm
Two Swedes and an American founded Katarina Ölkafe—unsurprisingly, an American-inflected, Swedish deli serving up the best of both worlds. This small, cozy bar makes a mean pastrami sandwich (pickles are mandatory), with beers from Stockholm's best microbreweries on tap.
Skånegatan 79, Södermalm
Hyper-seasonal, organic Swedish small plates and custom-created gin make Bar Agrikultur—located in hip Södermalm—a destination worth pushing past the tourists for. The food is inventive but still authentically Swedish and includes tapas-style dishes like wild boar salami and beets, watercress, and fried potatoes. Every aspect of this little bar has been carefully considered with sustainability in mind: The gin is a custom blend from local distiller Stockholm Bränneri and even the house champagne is bio-dynamic.Images courtesy of Niklas Nyman.
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