Bromma is a borough located in the western part of Stockholm, Sweden, forming an integral part of the Stockholm Municipality. Geographically, it is primarily composed of Bromma Parish and Västerled Parish. A key feature for travelers is the presence of Stockholm Bromma Airport, which stands as Sweden's third-largest airport and one of the major aviation hubs serving the capital region. Originally established in 1936, the airport provides convenient access for both domestic and international flights. For hotel travelers, Bromma offers distinct advantages depending on their specific needs. The southeastern part of the borough is recognized as one of the wealthiest and most prestigious areas in Stockholm, characterized by high-quality residential environments and serene surroundings. This makes it an attractive base for visitors seeking tranquility combined with easy access to the city center via the airport connections. While the area is largely residential and business-oriented rather than a dense tourist hub, its proximity to the airport and well-maintained infrastructure make it a practical choice for frequent flyers and corporate travelers who prioritize efficiency and comfort over nightlife or dense urban attractions.
🕐 Europe/Stockholm · 💱 SEK
The southeastern part of Bromma is one of the wealthiest areas in Stockholm, offering a quiet and high-quality environment ideal for travelers seeking comfort. Its proximity to Stockholm Bromma Airport makes it particularly suitable for those with early flights or transit needs.
Bromma is home to Stockholm Bromma Airport, built in 1936. As Sweden's third-largest airport, it provides excellent aviation connectivity, making it a strategic base for frequent-flyer hotel travelers who value efficient air travel links.
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Essence is the perfect spot for social types who like to mingle. Everyone is seated around a big counter and served at the same time, with Chef Stefan Taylor centre stage preparing the dishes and explaining their make-up. He works alone, so there’s a slight pause between courses, and it’s here when the atmosphere becomes animated. Stefan has an intuitive way of combining flavours and spends hours each week drying, pickling and preparing various elements in advance, including the likes of fiskpinnar trout, where he cooks and dries the bones, creates a biscuit and later fills it with a pâté of t
WebsiteA stylish, red-brick former factory dating back to 1916, set beside the water, is home to this brasserie-style restaurant that has a welcome brightness to both its décor and its atmosphere. Local produce is key to their ethos, including the likes of Östergötland lamb and Ängsö pike-perch, along with plenty of seasonal ingredients such as asparagus and rhubarb. Unfussy, classically based dishes allow this fresh produce to shine, with the flexible courses ranging in size from 'mini' to 'large'. There's also a set Kitchen Menu available for those that can't quite decide.
🕐 Tu-Fr 11:30-14:00, 17:00-23:00; Sa 17:00-23:00
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