Fjord fiesta - Scanorama

THE HIT LIST
9Stadshuskällaren
Hantverkargatan 1, Stockholm, Sweden
Tel: +46 8 586 218 30.
www.stadshuskallarensthlm.se
Dine like a Nobel prizewinner
RESTAURANTS Shame there’s no such thing
as a Nobel Prize for interior design otherwise
Jonas Bohlin of Riche and Sturehof
fame would be odds-on favorite. We love
what he’s done with Stadshuskällaren, the
basement restaurant of Stockholm City Hall
whose Blue Hall is the venue for the Nobel
Banquet, despite the constraints that come
with a listed building. The candlelit vaults
featuring murals depicting scenes from Carl
Michael Bellman’s poems now have copper
table lamps – a spin on Bohlin’s signature
Kvist pendant light – and bespoke chairs
modeled on the originals. Here you can
have your own Nobel Banquet, with menus
dating from the first awards ceremony in
1901 (poached fillet of brill with truffles
and white wine sauce; oven-roasted fillet of
beef Imperial; fried hazel-hen with Madeira
sauce; Nobel parfait; fruit tartlet) up to the
present day (marinated Arctic char with
cauliflower terrine, Kalix bleak roe and dill
mayonnaise; pheasant with chanterelles,
poached pear, winter vegetables, almond
potato purée and red wine gravy; trilogy of
cherries, pistachio mascarpone and black
cherry sorbet).
HEDVIG ANDERSSON
GO TO STOCKHOLM Stockholm is SAS’s gateway to Sweden. Book your trip at www.flysas.com. Use money or your EuroBonus points, or combine points and money.
10Baraonda
Tsoha 43, Ambelokipi, Athens, Greece.
Tel: +30 210 644 4308.
www.baraonda.gr
One big fat Greek party
NIGHTLIFE Red velvet curtains, Chesterfield
sofas and armchairs, baroque chandeliers,
gold candelabras – they don’t do
things by half at Baraonda, one of Athen’s
most glamorous nightspots. This unapologetically
decadent restaurant-club attracts
well-heeled Athenians dressed to impress
in stilettos and fur trimming or broadshouldered
suits. The bar, which bridges the
dining room and dance floor, is the place
for cocktails and dangling those long legs.
There’s also a garden out back where you
can schmooze before shaking loose. In the
kitchen, acclaimed chef Michalis Dounetas
plates up sautéed foie gras escalope with
quail breast in calvados sauce and black
risotto with langoustines and gold leaf (€30
each). To follow there’s a warm Valrhona
chocolate soufflé with Madagascar vanilla
ice cream.
SOPHIA GENITZ
GO TO ATHENS SAS takes you to Athens. Book
your trip at www.flysas.com. Round-trips to Athens
start at 40,000 EuroBonus points from airports
in Scandinavia and Finland. Taxes and fees apply,
from €54.
SUSANNA COURTESY BLÅVARG OF STADSHUSKÄLLAREN
26 FEBRUARY 2013 SCANORAMA