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Hotel Review – Clarion Hotel Stockholm, Sweden

Having recently reviewed the new flagship Clarion hotel in our home town of Trondheim – and not being overly convinced it was a resounding success, at least yet – I decided it was time to include a review of one of the brand’s Swedish properties.

The Clarion Hotel Stockholm is a large hotel a couple of metro stops from the centre of town, so a little more convenient in terms of locations than the previous hotel we stayed at, the Best Western Time Hotel.

So our search criteria were for a quiet but central location with an extra bed in the room, for a reasonable price.

We had a standard room, which was cramped with the extra bed even though this seemed to be a permanent feature.

A good range of options, enough space despite the hotel seeming to be full and crucially the highly efficient service personnel needed to keep things running smoothly.

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Gastrologik Stockholm review and menu

Think about it, think again, you prepare yourself reading reviews everywhere but in the end also starred restaurants that seem inaccessible can surprise yourself for the beauty of the people who inhabit them: that’s the case of Gastrologik, a Michelin Star Restaurant in the hearth of Stockholm.

I’ve been to Jacob Holmström and Anton Bjuhr restaurant a few months ago, they made me sit at the social table and I had to share my night with other people to live a unique experience and you know what?

For this reason there is no menu but when you sit Jacob and Anton will give you a white card with the name of the restaurant printed on it and an empty space to be filled; only the price is shown, with or without matching wines, so that, once you’re inside, you already know how much you will pay for your food.

In total you eat and drink for about 3 hours and each course is introduced in person by Jacob or Anton that explain origin of ingredients, how to prepare and of course are ready to answer to the curiosity of those present in a truly unique and familiar way.

Beside Gastrologik you can find Speceriet, owned by the two chefs, an even more casual space with a different menu and lower prices.

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Next was a spicy broth of king crab, with fried onions and cod roe, the broth enlivened by a little lime.

The next dish of potatoes and "soil" was served with whitefish roe, sour cream and lemon.

The effect is a slightly less rich livery taste but one that I found very enjoyable, while the liquorice, which made me nervous when it was announced, was fortunately well controlled; there was a clever use of a little vinegar to offset the richness of the foie gras, resulting in a dish with lovely taste balance (the vinegar is apparently aged in the kitchen).

When I asked about this I was told that the chef grew up in a northern part of Sweden noted for very strong pickles, and that this high level of sourness was intentional; perhaps so, but I think for most people it will not work, as this degree of sourness is simply unpalatable (17/20 overall).

This was followed by a sloe berry dish, with ice cream and sorbet of sloe berry with sloe berry seeds, which taste a little of bitter almonds; this worked quite well (17/20).

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Usine restaurant review - Stockholm, Sweden | Wallpaper*

Aiming for a distinctly urban and international vibe, Swedish interior designer Richard Lindvall looked abroad for inspiration for Usine, a 2,000 sq metre venue combining several gastronomic concepts under one strikingly high roof.

‘It was important to create warmth, but still keep it raw and fresh,’ says Lindvall, who chose to juxtapose the stark concrete foundation with an eclectic mix of interior accents such as oyster baskets from France, lighting from China and custom-built carpentry from Lithuania.

Conceived by chef and restaurateur trio Tim Karlsson, Michael Andreasson and Nicola Perrelli, Usine is housed in a former sausage factory and was stripped bare, leaving only the iron beam structure.

Three of these vertical beams are painted black, each acting as an axis, around which each of the establishments – Parisian-style Bistro 38, Poche 36 eatery and bar and a café – revolve.