AFTER A SUMMER OF PREPARATION, COPINE REOPENS. WITH A NEW FOOD BAR, UPDATED MENU AND AN INTERIOR THAT INVITES BOTH SPONTANITY AND WEEKENDS
TRION BEHIND THE RESTAURANT WANTS TO CREATE MORE PULSE FROM OPENING TO CLOSING.

WE WANT THE BAR TO HAVE THE SAME COPINE FEELING AS THE CATERING ROOM – A PLACE WHERE YOU CAN START, STOP OR END

RESTAURANT COPINE BECAME quickly became a favorite when it opened its doors in 2019, and this fall has received both new interior design and a partially new concept. The trio behind it, Jim Hammargren, Jacob Nermark and Jonathan Mattsson, want to create a more vibrant whole from opening to closing.

– We have long wanted to bring more life to the bar. Now we are creating an environment where you can easily drop in for a drink and still get the full experience. The Copine experience. It will be super fun to reopen and welcome both regulars and new guests, says Jim Hammargren. The interior has been redesigned with different levels and a brand new food bar with 15 seats and a view of the kitchen. The place has become more interactive and social, but at the same time retains its elegance. The menu has also evolved. Classics like the raw steak and the popular cornbread remain, while new dishes add variety and reflect the personality of the kitchen.

– We have adjusted rather than changed, to create more space to eat as you want. Some dishes sit in the walls, while others come in to enhance the whole, says Jacob Nermark, creative chef. When Copine opened in 2019, the restaurant quickly positioned itself in Stockholm's gastronomic landscape with its clear focus on Mediterranean flavors, interpreted through a modern metropolitan pulse. The name ”"Couple"” means ”"girlfriend"” in French reflects the ambition: to create an environment that feels personal and homely, but with a sophisticated twist. During the first few years, the restaurant became an obvious hangout for both Östermalm residents and visitors from all over the city. There are also three chambre séparée with space for up to 12, 14 and 18 people respectively. For Jonathan Mattsson, who is responsible for service and drinks, the renovation is now about creating a new rhythm.

– We want the bar to have the same Copine feel as the dining room – a place where you can start, stop or finish. It’s not about becoming a bar, but about offering more ways to experience Copine. With Copine, the trio has not only created a restaurant but also a venue. The fact that they now, six years after the start, continue to develop the concept shows that they dare to move forward without losing their soul. The ambition is clear: that Copine should be as obvious for a spontaneous glass as for a whole evening with friends.

– We look forward to the next chapter. Copine is and will continue to be a place where food, people and energy meet, summarizes Jim Hammargren.

COPINE
Kommendorsgatan 23, Stockholm
www.copine.se