-6 Celsius outside
Babette was recommended to us by a colleague for dinner. She had me at cozy little winebar, but peaked my interest even more when she told me they have a small but interesting and constantly changing menu and great pizza!
I did a bit more research and read that this is a chef’s favorite – that in the weekend you may find some of Stockholm’s most famous chefs enjoying a glass of wine! Babette was opened by three sommeliers and one chef, so it makes sense that wine is at the forefront of the menu. From Stockholm Food Stories, “Notably, the restaurant opened up in an old pizza joint and they have kept the pizza oven as the main cooking item – which of course adds an extra layer of complexity for Olle T Celltom when cooking the food. The pizzas are tasty, made with really good produce and innovative thinking when it comes to how to combine the quite classic Italian toppings on the pizza, and especially it is impressive to be abele to produce the pizzas in a standard pizza oven. One would have guessed that they like so many places would have flown in a oven from Naples, but no. This is your oven from the pizzeria on the corner.” So of course we had to split a pizza!
An American in Antwerp 