Not a 5 star ++ but a cool and easy location in the middle of Stockholm.
By Jens Hoffmann
Story Hotel Stockholm combines the design and innovation with an attractive location in downtown Stockholm, which offers a smart and stylish accommodation that is suitable for today’s traveller.
The Story Hotel is a unique property located in the beautiful city of Stockholm. H & H like the idea of story telling.
Some of the nearby points of interests include Scandic Sergel Plaza, Vasa Museum, Gondolen, Grona Lunds Tivoli, The Army Museum, Drottningholm Palace and Court Theatre, Millesgarden and National Museum of Art.
This property features 82 spacious rooms, equipped with contemporary amenities such as flat screen TV, refrigerator and telephone to provide the guests with all the conveniences required for a comfortable stay.
The on-site restaurant serves delicious dishes for the guests to savour during their stay at Story Hotel. Have a sip of your favourite cocktail in the relaxing bar, which is an ideal spot to spend your lovely evening.
Its exactly located right in the hub of nightlife and culture in the very center of Stockholm.
Guests appreciate the location close to Acne, Gucci, J Lindeberg. Take a look at the Bar presents DJ’s and live music Wednesdays through Saturdays and is a cool meeting place for the Stockholm local heroes.
Restaurant tip in Stockholm: F12
The F12 – in walking distance from the central train station combines modern design, nouvelle cuisine, located in the Royal Academy of Arts building, and the room is a light and airy one with a very high ceiling. They serve top ingredients, great wines, two menu selections (5 or 9 course) for choice.
F12 is run by Danyel Couet, and has a Michelin star, tables are generously spaced and laid with white linen, and the room can accommodate 65 covers at any one sitting.
This was a quite lovely experience, scallops of good quality and the apple providing a little acidity to balance the scallop. The wine list had global scope, with selections eg. 2008 Albarino from Martin Codax.
An in-between course was a duck liver bonbon with cherry, the cherry went well with the duck though I am less sure at what the salmiac really added.
The main course was sirloin of Swedish beef, in this case supplied from a cooperative of eleven farms near Stockholm. This was served with celeriac puree, oxtail and garnished with truffle from Gotland. The beef had good flavour,
Finally a vanilla brioche base with cream cheese sorbet, apple and bramble sorbet with vanilla skin a foam of arctic bramble and strawberry, with a little mountain salt added. This was an enjoyable end to the meal. Yummy.
Its worth it.
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