Sipping Coffee in a Cone: A Window to Fun at Fenster Café

Fenster Café, renowned for its Instagram-worthy coffee served in an ice cream cone, is a charming little gem tucked away on Griechengasse. This takeout spot operates from a small window in a historic building, boasting a colorful and graffiti-adorned façade that immediately catches the eye.

The barista was friendly and entertaining, making the experience even more delightful. Before pouring the coffee into the cone, he playfully asked me to have my camera ready—clearly aware that capturing the moment is part of the allure for tourists visiting the café.

As for the coffee itself, it was mild yet enjoyable, perfectly complementing the unique presentation.

Fenster Cafe

Griechengasse 10, 1010 Wien, Austria

Kanso Coffee Lab: A Hidden Courtyard Gem for Coffee Enthusiasts

Kanso Coffee Lab is a specialty coffee shop tucked away in a charming courtyard near Max-Joseph-Platz—a true hidden gem. The indoor space, though small, is thoughtfully designed with a minimalist aesthetic that feels both modern and inviting. However, the real charm lies in the courtyard, where cozy seating invites you to relax and enjoy your coffee in a tranquil outdoor setting.

Kanso Coffee Lab opens its doors early at 8 a.m., allowing you to savor a cup of freshly brewed coffee before it gets busy—a perfect way to start your day on a peaceful note. The service at Kanso is warm and welcoming, with a friendly barista who takes pride in their craft.

During my visit, I ordered a flat white with oat milk, and it exceeded my expectations. It was expertly crafted with a velvety texture and rich flavor and arrived with stunning latte art that added an extra touch of beauty to the experience.

If you appreciate a well-made cup of coffee like me, Kanso Coffee Lab is a must-visit destination.

Kanso Coffee Lab

Theatinerstraße 35, Residenzpassage, Innenhof, 80333 München

Quick, Delicious, Iconic: Balkan Grill Walter

Balkan Grill Walter is a legendary hot dog stand in Salzburg, famous for its original Bosna sausages. Tucked away in the Stockhamer Durchhaus passageway, this tiny shop features a charming takeout window.

The menu offers five topping variations, and I opted for the classic. It includes two sausages nestled between soft white bread, topped with onions, parsley, and a signature spice blend. The bun was fragrant and soft, with a delightful crust, while the sausage was savory, with hints of curry and a touch of spiciness, perfectly balanced by the freshness of the onions and parsley. It’s an excellent spot for a quick and delicious bite!

Balkan Grill Walter

Getreidegasse 33, 5020 Salzburg, Austria

Where Flavor Meets Comfort: A Must-Visit Café in Old Town Salzburg

220GRAD Rupertinum is a café is located in Old Town, right next to the Museum der Moderne Salzburg.

Upon arrival, you’ll need to wait to be seated. The ambiance is bright, welcoming, and chic, featuring white accents, exposed brick floors, and large windows that let in plenty of natural light. It creates a relaxing, comfortable environment where you can unwind and enjoy your meal.

The table setup is beautiful, and the staff is lovely and friendly.

While the breakfast menu is small, it’s hearty and well-curated, and the coffee selection is impressively extensive. What’s particularly unique is that the menu provides flavor profiles for each dish, allowing you to anticipate the perfect combination of tastes.

I ordered the egg brioche and opted for rye sourdough bread. The dish consisted of:

Brioche
Ristretto-glazed bacon
Ham
Poached egg
Nut butter espuma
Tomato chutney
Basil mayo
Baby spinach

It was an incredible medley of flavors—creamy, sweet, savory, and fatty—all coming together beautifully. The bacon stood out with its delicious umami flavor, perfectly balanced and not overly salty.

To accompany the meal, I had a flat white with oat milk. The coffee was delightful—light-bodied with a hint of sour aftertaste. I enjoyed it so much that I couldn’t resist ordering a second cup.

This café is a must-visit if you’re in Salzburg. Its cozy atmosphere, fantastic food, and exceptional coffee make it a true gem.

220GRAD Rupertinum

Wiener-Philharmoniker-Gasse 9, 5020 Salzburg

Slovak cuisine at Grandmother’s restaurant

Grandmother’s Restaurant, nestled in the heart of the Old Town, offers a nostalgic atmosphere with its outdated communist-style décor—honestly, it was a bit gaudy. The service was decent, though not exceptional.

Before coming here, I had seen many pictures of garlic soup served in a bread bowl, and it piqued my curiosity, especially since it’s a traditional Slovak dish.

I tried the garlic soup and a roast duck leg, served with lokše (potato pancakes) and stewed red cabbage.

The bread bowl itself wasn’t particularly appealing, but the soup was quite good. It had a creamy texture similar to mushroom soup but with a garlic flavor. The soup was light yet fragrant, complemented by the earthy taste of potatoes, carrots, and onions.

The duck leg was tender, with the meat falling off the bone in most parts. However, some areas were a bit dry and chewy. The stewed cabbage was perfectly balanced, offering a harmonious blend of sweetness and tanginess, which paired well with the duck. The duck itself had a subtle citrusy aftertaste, adding an interesting twist to the dish. The potato pancakes were soft, buttery, and savory.

Overall, while the restaurant’s décor may not be to everyone’s taste, the food was satisfying and offered an authentic taste of Slovakia.

Grand mother’s restaurant

Michalská 2, 811 01 Staré Mesto, Slovakia

Swedish Classics and Antique Charm at Den Gyldene Freden

Den Gyldene Freden has been around since 1722, serving timeless Swedish classics in a historic setting. The restaurant’s old-time façade sets the tone, offering an authentic old-world atmosphere that transports you back in time. The antique furnishings add to the charm, creating a nostalgic experience that feels like stepping into another era. Located in the heart of the Old Town, the restaurant is a true gem.

While the service was a bit slow due to having only two waiters, the overall ambiance made up for it. The classic decor, with its warm candlelit glow and elegant candle chandeliers, adds a cozy and inviting touch to the experience. Dining at Den Gyldene Freden feels like a journey through history, where every detail contributes to an unforgettable atmosphere.

The meatballs are soft and flavorful, with a perfect blend of seasoning and texture. The mashed potatoes have a creamy, smooth consistency with just the right amount of salt and butter, making them the perfect comfort food. The lingonberries add a subtle sweetness, while the pickled cucumber offers a delightful tanginess, creating a harmonious balance of flavors. The plating is beautifully done, with vibrant colors that make the dish visually appealing and appetizing. The entire combination is not only delicious but also well thought out in terms of taste and presentation.

Österlånggatan 51, 111 31 Stockholm, Sweden

Juno, the beloved neighborhood bakery

Juno is a popular bakery in the Østerbro district, owned by former Noma pastry chef Emil Glaser and renowned for its cardamom buns.

The efficient and friendly service created a welcoming atmosphere even as the line quickly grew. I arrived around 8 a.m., just after a coffee at Prolog, and was lucky to beat the rush. Since I had already tasted Juno’s famous cardamom bun at Prolog, I decided to explore other offerings and picked up a milk bun and a custard bun for takeaway.

The custard bun was delightful, with a subtle hint of vanilla that complemented its sweet, soft, and chewy texture. On the other hand, the milk bun was a bit of a surprise. While I usually associate milk buns with a mildly sweet profile, Juno’s version had a salty aftertaste. It was dense yet soft and chewy, offering an unexpected twist.

While Juno is undeniably a quality bakery with a great reputation, my experience fell short of the hype. The pastries were good, but they didn’t leave me as impressed as I had hoped. It’s a nice spot, but for me, it’s not quite the standout that it’s made out to be.

sgade 48, 2100 København, Denmark

Open fire cooking at EKSTEDT

Ekstedt is a one-Michelin-star restaurant led by Niklas Ekstedt. It specializes in Nordic wood-fire cooking techniques. Situated on Humlegårdsgatan, next to Sturegallerian, the restaurant’s ambiance combines rustic charm with elegant sophistication. It features mood lighting, rustic wooden furniture, and metal accents.

The restaurant offers a set menu exclusively, with the option to include drink pairings. Dietary adaptations for allergies can be accommodated, but advance notice is required prior to your visit. The staff are attentive, professional, and welcoming, with excellent English communication skills.

Dining Experience

The journey begins in the lounge, where guests are offered a drink and a starter (drinks are not included in the set menu unless you choose the drink pairing).

We were then escorted to the kitchen for an immersive dining experience. We met the head chef and the culinary team there, who shared insights into the restaurant’s cooking philosophy. The kitchen exclusively uses charcoal, hay, and organic Swedish birch wood, known for its ability to produce minimal smoke while burning longer. All dishes are prepared over fire, with the exception of a few that are cooked on their sole stove, dating back to 1923.

Starters

In the kitchen, we enjoyed three starters and a palate-cleansing drink:

Mushroom, Charcoal Cream, Raw Leek, and Fried Leek
Smoky, slightly tangy, with a rich umami flavor—an excellent start.
Swedish Flatbread
Cooked in cast iron and served with fermented butter, smoked emulsion, pickled onion, and vendace roe—perfectly balanced and satisfying.
Yellow Fish Tail (Oyster Substitute)
As I don’t eat oysters, they served me a yellow fishtail cooked in tempered fat, paired with roasted stock onion and leek oil. The dish was creamy, fresh, and light.

Palate Cleanser
A choice of juice or wine; I opted for the fermented blueberry juice, which was refreshing and invigorating.

After the starters, we moved to the dining room, where I was seated at the rustic stone bar. This bar also serves as the station where chefs apply the finishing touches to dishes before service. Watching the chefs and service staff work in harmony was a fascinating experience. While waiting for my food, I had a delightful conversation with the floor manager from Kyoto, Japan. He shared that the restaurant employs a multicultural team, with staff members from Spain, Italy, Japan, South Korea, Britain, Sweden, and Switzerland.

Courses

Birch-Fired Green Peas and Broad Beans with Woodruff and Gooseberries
This dish was fresh, summery, and had a vibrant green flavor with a touch of salinity.

Sourdough Bread with Butter and Smoked Whey
The bread was baked in a wood oven using a sourdough starter that dates back to the restaurant’s opening 12 years ago. It was fragrant and rustic, with a nice crust and a soft, chewy texture. The slight tang and deep flavor made it unforgettable.

Main Seafood Courses
While I appreciated the quality and creativity, these dishes were not entirely to my taste, as I prefer my seafood thoroughly cooked.

Smoked Turbot with Flowering Quince and Mangalica Pork Fat
The flavors were rich and smoky, but the texture wasn’t for me.
Seaweed-Fired Norwegian Langoustine with Celeriac and Solaris
First baked and then steamed, served in a langoustine-head broth with pine cone oil. The broth was flavorful, but the langoustine texture felt underdone for my preference.

Juniper-Smoked Reindeer Saddle

The next course featured a juniper-smoked reindeer saddle, perfectly paired with chanterelles and blackcurrants, which added a hint of tart contrast to the rich, smoky flavors. Alongside was a croissant-like pastry designed to soak up the velvety sauce—a thoughtful addition that elevated the dish. The reindeer itself was tender, with a delicate smokiness that complemented the earthy chanterelles.

Smoked Yoghurt, Cucumber, and Rhubarb
A lighter dish followed: smoked yogurt, cucumber, and rhubarb. The combination was both refreshing and sophisticated, with the yogurt’s slight smokiness enhancing the tangy-sweet rhubarb and crisp cucumber. It acted as a palate cleanser, preparing the taste buds for the next indulgence.

Wood-Oven-Fired Cep Mushroom Soufflé
The next course showcased the restaurant’s mastery of fire cooking with a wood-oven-fired cep mushroom soufflé. The soufflé was airy yet rich. It was paired with spruce and blueberries, adding a touch of Nordic forest essence to the dish. The subtle sweetness of the blueberries and the herbal notes of the spruce balanced the dish beautifully.

After the savory courses, guests were invited back to the lounge for drinks and dessert, creating a seamless transition from the dining area.

Mignardises
Dessert was a visual and sensory delight. Mignardises were served on a striking tree-like serving plate, adding an artistic and natural touch to the presentation. These small, bite-sized treats included a variety of textures and flavors—sweet, tangy, and nutty—that offered a perfect conclusion to the meal. Each piece was meticulously crafted, showcasing the restaurant’s attention to detail.

Overall, Ekstedt offers a truly unique and immersive dining experience. While some dishes were not to my personal taste, the dedication to wood-fire techniques, the quality of ingredients, and the storytelling behind the meal made it a memorable evening.

Humlegårdsgatan 17, 114 46 Stockholm, Sweden

Hoel Gård: A Tranquil Escape to Norway’s Historic Lakeside Farm

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Hoel Gård is a large historic farm estate idyllically situated on Nes Island along the shoreline of Mjøsa—Norway’s largest lake.

Hoel Gård is a little over an hour from Oslo Airport and about one hour and 40 minutes from Oslo city center by train to the closest station, Brumunddal, followed by a 15-minute taxi ride. I recommend asking the hotel to assist with booking a taxi.

The farm focuses on using local produce in its kitchen, with many of the ingredients sourced directly from its gardens.

Its bucolic charm, along with the serene surroundings, makes it a perfect getaway.

Dinner was a set course served on the spacious outdoor terrace overlooking Lake Mjøsa, which provided a stunning view of the sunset. The meal was communal, with all guests seated at a single table, creating a warm and interactive dining experience. The waitress thoughtfully introduced each dish, adding a welcoming touch to the evening.

I had trout mousse for the starter, accompanied by pickled carrots and cucumber, fresh dill, and toasted pumpkin seeds. The mousse was creamy and fresh, with the pickled elements adding a nice tang. It was a simple yet refined dish—a great way to begin the meal.

The main course featured sous vide steak served with hollandaise sauce, grilled carrots and onions, and baked baby potatoes. The grilled vegetables were naturally sweet, while the baked potatoes had a satisfying balance of sweetness and starchiness. However, as someone who prefers their meat well done, I felt the steak was undercooked to my liking. I did not enjoy the soft, raw texture, but I could tell it was a high-quality dish that others might appreciate.

The meal concluded with a delightful chocolate brownie paired with sorbet. The brownie was soft, chewy, and rich in chocolaty flavor, while the sorbet provided a sweet and sour contrast that perfectly balanced the dessert’s sweetness. It was a satisfying end to the evening.

Tingnesvegen 581, 2350 Nes På Hedmark, Norway

Barr: A Sister Restaurant of Noma

In an interview I watched, this restaurant came highly recommended by Kenneth Foong, the head chef at Noma. He specifically mentioned the schnitzel, and from the photos I saw, it looked absolutely delectable.

Barr is the third restaurant under the Noma umbrella. It occupies a historic 18th-century waterfront warehouse that was once home to the original Noma. The restaurant features rustic, cozy decor with an open kitchen and a spacious outdoor terrace overlooking the water, creating a warm and inviting atmosphere.

As I was dining alone, I was seated at a high table facing the open kitchen. Watching the chefs at work while waiting for my meal was both fascinating and enjoyable.

The restaurant offers a four-course menu or an à la carte option. I chose the à la carte.

For the starter, I was served a lemon pancake topped with brown crab and chives, accompanied by a langoustine sauce and pickled daikon. The pancake was soft with a subtle hint of lemon, the crab meat was fresh, and the pickled daikon added a refreshing tang that balanced the creaminess of the dish. Overall, it was a delicious and well-executed start to the meal.

For the main course, I had the schnitzel served with a side of fennel and dill salad, horseradish cream, and brown butter.

The head chef personally brought out the schnitzel and recommended generously drizzling it with the brown butter. The butter added a rich, nutty depth of flavor that complemented the tender pork perfectly, which was encased in a beautifully golden, crisp crust.

The horseradish cream was delightfully light and airy, melting effortlessly in the mouth.

Unfortunately, the fennel and dill salad was a bit too salty for my taste.

The meal concluded with a dessert of smoked hay vanilla ice cream, accompanied by Swedish blueberries soaked in birch, topped with birch oil, pine, and a sprinkle of salt.

The ice cream had a smooth and delicate texture, with a slight salty aftertaste that added an intriguing contrast. It was absolutely delicious.

Strandgade 93, 1401 København, Denmark