Fika tables piled high, and lunch, in a garden café next to Liljevalchs that has kept its 1900s setting for over a century.
A konditori opened in 1928 by Ester Nordhammar, with buns, pastries and a big shrimp sandwich on tea cake.
The café of a roastery founded in 2009 that roasts to order in small batches and holds a silver medal from the World Roasting Championships.
The roaster's first concept store, now a local institution, stocked with its freshest coffees and bags of beans to take home.
Started by a mom with a Montessori background, with workshops for parents and small kids alongside the fika.
Shrimp and porchetta sandwiches at a corner café a block from Odenplan, winner of the Gulddraken award for the city's best café.
A bakery and café, one of two the owners run in the city.
Homemade cakes and pastries in a red gabled house from 1648, over a medieval brick cellar, through a limestone doorway carved with Roman warriors.
Worth a small detour for pastries and buns to eat outside.
A craft bakery with a café upstairs for breakfast, fika and lunch, and tables outside.
Lunch and fika in a greenhouse café on a biodynamic garden, with tables under the fruit trees and bread from the wood-fired bakery next door.
Café and ship's chandlery down a little alley in the old shipyard, serving shrimp sandwiches, raspberry pie and fish stew beside the creaky jetties.
Garden café cooking from its own kitchen garden, greenhouse and berry patch, run by the garden association with the profits going back into the garden.
Apple pie, cinnamon buns and hot drinks since 1997, on the old square right next to the Royal Palace, with a terrace outside.
A neighborhood bakery where a warm bun and coffee can rescue everyone before another round of sightseeing.
Cinnamon buns and cardamom buns are the obvious order, and the casual bakery setup keeps fika quick and painless.
A casual neighborhood coffee stop that works better with kids than somewhere tiny and hushed.
An ice cream shop with scoops, soft serve and ice lollies, plus jelly raspberries and marshmallows from the sweets counter.
Bakery, café and bistro in one, with breakfast every day and a semla once named the best of the year.
All-day breakfast since 2013, with scrambled eggs, açaí and yogurt bowls, rye bread and porridge.
A bakery named for the old crown bakery, which turned out up to 60,000 loaves a day for more than 300 years until it closed in 1958.
Juicy cinnamon buns are what this bakery is known for, alongside cardamom buns, croissants and sourdough, all baked from scratch.
