Few cities integrate large convention infrastructure and boutique venues so seamlessly together as well as Stockholm. The city’s landscape of interconnected islands creates a unique mosaic of neighborhood experiences, unusual for a downtown business core in a European capital city.
“Central Stockholm is such a magical place for meetings and conventions because you have all of the historic waterfront architecture combined with modern meeting facilities,” says Magnus Lindbergh, marketing/sales manager, meetings for VisitSweden. “In Sweden we like having the opportunity to engage with colleagues in different environments that combine history, innovative design and natural beauty. That’s very much what meeting in Stockholm is all about.”
In April, Stockholm’ most highly regarded chef, Mathias Dahlgren, launched an intriguing dining experience for small groups at Grand Hotel Stockholm. The starting point is the new Matbordet communal dining table built inside the Michelin-ranked Matsalen restaurant. Dahlgren cooks for 10 diners who are encouraged to bring thought leaders in their specific industries, or the hotel can arrange guest appearances by well known F&B industry specialists.
The goal is to create high level meetings around the dinner table overseen by one of Europe’s top chefs.
“Both we and our guests crave new experiences and this is a natural evolution that we are excited to share with them,” says Dahlgren. “Seven years ago, Matbaren was tomorrow’s restaurant, while today it is rather the norm. Now we strive, together with our guests, to once again look into the future.”
Chef Dahlgren will also be a central figure at the Bocuse d’Or Europe 2014 biennial world chef championship during May. Stockholm is hosting the event for the first time, where 20 chefs from across Europe will compete using only Swedish ingredients. The event takes place at the Gastro Nord venue in Stockholm.
In March, the Nya Carnegiebryggeriet craft brewery opened inside Stocholm’s historic Luma Factory in Hammarby Sjöstad, considered one of the world’s best examples of sustainable urban redevelopment.
Nya Carnegiebryggeriet is a revival of the Carnegie Brewery, a 178-year-old brand and the oldest trademark in Sweden.
For its premiere, five different beers have been developed in cooperation with Brooklyn Brewery, who operates the facility. There is also a restaurant on the premises, run by head chef Billy White, who once worked at Matbaren.
”Restaurant Nya Carnegiebryggeriet is an amazing project,” says White. “What inspired me the most was meeting with the brewers. Being so close to the brewery adds some extra spice to the restaurant.” Instead of traditional beer food, the emphasis is more upscale with. Instead there will be more refined food. There are 40 seats in the reserved restaurant part and approximately the same amount of seats in the unreserved bar. Outside there is space for 150 pax
Stockholm’s Nobis Hotel group opened just opened the 92-room Miss Clara by Nobis hotel inside the former Ateneum girls’ school building, erected in 1910. Inside one of Stockholm’s most exquisite Art Nouveau buildings, the elegant business hotel was designed by Wingårdhs, Sweden’s leading architecture firm.
The interiors feature custom designed and crafted furniture pieces of predominantly Swedish origin. The color scheme is orchestrated in sophisticated darker notes on the floor level, with white walls and ceilings that emphasize the openness of the spaces. The rooms were designed to take advantage of the large windows facing Sveavägen Boulevard as a kind of “center stage.” A unique storage installation stretching the length of the window wall containing a pull-out work desk, luggage storage, and a drawer minibar/fridge. On top there are pillows where guests can sit or lay looking out over the boulevard.
The street level 100-seat restaurant serves updated Swedish and international brasserie classics, created by master chef Danny Guest from Operakällaren, the flagship dining room in the Nobis Group. Adjoining the restaurant, the bar can be booked for informal meetings, while a private room adjacent to the kitchen can be reserved as a chef’s table. In addition to the private room, the 4th floor orangerie/winter garden seats 36.