{"id":5680,"date":"2025-08-21T09:22:00","date_gmt":"2025-08-21T09:22:00","guid":{"rendered":"https:\/\/inrikesmagasin.se\/?p=5680"},"modified":"2025-09-07T21:50:00","modified_gmt":"2025-09-07T21:50:00","slug":"from-beirut-to-stockholm-round-trip","status":"publish","type":"post","link":"https:\/\/inrikesmagasin.se\/en\/fran-beirut-till-stockholm-tur-retur\/","title":{"rendered":"From Beirut to Stockholm \u2013 Round Trip"},"content":{"rendered":"

Elias Karroum is a well-known restaurant entrepreneur who has touched the taste buds of many. He brought Lebanon to Stockholm with Beirut Caf\u00e9, and now it's time for him and the Swedish cuisine to move high up in \u00d6stermalmshallen. INRIKES checks in for lunch at the newly opened restaurant Hedvig.
PHOTO IVAN DA SILVA \/ ZAPP<\/p>\n\n\n\n

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It smells new, the wood is freshly painted, chandeliers made of round balls in matte glass are accompanied by globes in fluted glass, the bar is well stocked and the bar stools are upholstered in leather.<\/p>\n<\/blockquote>\n\n\n\n

On my way to restaurant Hedvig I make a mistake \u2013 I end up at Beirut Caf\u00e9. I entered from Nybrogatan instead of turning around the corner to Humleg\u00e5rdsgatan where the actual entrance is. But I get help, I am guided through one restaurant that connects to the other, both one step up from \u00d6stermalmshallen and with a phenomenal view of the commerce below. Suddenly I find myself in the bar at Hedvig. We are a group of guests who are going to taste the food and soak up the atmosphere. It smells new, the wood is freshly painted, chandeliers made of round balls in matt glass are accompanied by globes in fluted glass, the bar is well stocked and
the barstools are covered in leather. Brass details are a recurring element. Dark wood chairs with arched backs \u2013 high seating comfort, I note a while into the meal. Behind the interior design concept we find Filip Svensson and the architectural firm Skuggan, he says:
\u2013 The restaurant's balcony is designed as a living space that interacts with the movement and life of the market hall \u2013 like an outdoor terrace that merges with the pulse of the city. A selection of starters is served. Classic
Toast Skagen, old man's porridge on breadcrumbs, raw steak and duck liver p\u00e2t\u00e9. Of course there is also an SOS all-you-can-eat on the menu. My personal favorite is the old man's porridge.<\/p>\n\n\n\n

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SO WHY HEDVIG?<\/strong>
After almost 20 years in \u00d6stermalmshallen, the year was 2006 when Beirut Caf\u00e9 Deli opened here, Elias Karroum has gotten to know the premises. He says:
\u2013 From Beirut Caf\u00e9 we saw that the veranda was empty. All the restaurateurs in Stockholm have looked at the premises. In the end we took the plunge. It happened quickly after we decided, the contract was signed the day before Christmas Eve. The name Hedvig is taken from the church Hedvig Eleonora which is located on the other side of \u00d6stermalmstorg. At Hedvig, classic Swedish home cooking is prepared with the ambition of creating a Swedish food centre \u2013 a Swedish
food destination.
\u2013 We want it to feel like Hedvig has been here since the hall opened in 1888, says Elias Karroum, and adds:
\u2013 We are here to stay. The location in \u00d6stermalmshallen is perfect for Hedvig, as the hall has been included in a list of \u201dThe World\u2019s 7 Best Market Halls\u201d and many international guests find their way here. Are they curious in Swedish
home cooking, Hedvig is an obvious choice. It's time for a main course and I've chosen a steamed cod loin served with poached egg, shrimp, horseradish and browned butter. A hard-to-match
classic, but perhaps not nearly as classic as Hedvig's meatballs, cream-stewed pytt or mushroom-filled kroppkakor. After over three decades in the restaurant industry, Elias Karroum has now found his way back to Swedish home cooking.<\/p>\n\n\n\n

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HOW DID IT START?<\/strong>
Elias Karroum got his interest in food from home. He grew up with his mother Rose and her Lebanese stews and meze. Going to a restaurant was never an option. Growing up, he played football, first in
Sundbyberg then in BP, in the role of forward he played in the A-team, and played in, among other things,
four junior internationals.
\u2013 I thought I was the best in the world, no one could stop me.
He bought a caf\u00e9, and then a lunch restaurant in Sollentuna. Here he learned to cook Swedish home cooking. The businesses were sold and Elias Karroum received an offer to start working at Operak\u00e4llaren and
Stallm\u00e4starg\u00e5rden. Here he now had the opportunity to combine work in the kitchen with playing football for Caf\u00e9 Opera. Now he had to learn restaurant cooking from scratch. But the hierarchy in the kitchen was strict. One day he had a fight over a sack of potatoes that did not live up to the standards according to what he describes as \u2013 the screaming, bitter kitchen masters.
\u2013 I resigned, the fact that they just threw away all the potatoes still bothers me to this day. Instead, he opened a franchise restaurant at \u00c5hl\u00e9ns, their first. Vegetarian, wok, cakes and pasta were on the menu. His friends insisted that he should serve Lebanese food.<\/p>\n\n\n\n

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BEIRUT CAFE?<\/strong>
So in December 1999, Beirut Caf\u00e9 opened at Engelbrektsgatan 37, focusing on traditional Lebanese food. The newly opened restaurant received great reviews and then it took off. The people from \u00d6stermalm who lived nearby came, people who had been to Lebanon came. And even world celebrities came; Max Martin, Justin
Timberlake, Ed Sheeran, Lady Gaga, Enrique Iglesias, Shakira and Zlatan to name a few
some. Today, and since 2021, Beirut Caf\u00e9 is located in \u00d6stermalmshallen.
\u2013 To this day, I can't drive past Engelbrektsgatan without checking it out, that's where it all started, says Elias Karroum as we sit at the top of the tower room, the so-called Bird Room.
\u2013 with paintings of birds on the ceiling. The venue is a Chambre S\u00e9par\u00e9e with space for up to 16 guests. We drink coffee, and talk about then and now.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

THE RESTAURANT INDUSTRY?<\/strong>
Today, an important equation is to solve the staff, to put together a good team. It's about professional pride and about small things like telephones. Elias Karroum also highlights that the service staff must understand that they are partners with the restaurant. If they do a good job, everyone benefits from it. He sums up the key to success with the words:
\u2013 To love what you do.<\/p>\n\n\n\n

PEAK?<\/strong>
\u2013 Beirut Caf\u00e9, his answer is as short as it is obvious.<\/p>\n\n\n\n

THE FUTURE?<\/strong>
\u201cGetting through the current recession is a first interim goal right now,\u201d Elias Karroum states when we ask about the future. Today he runs six different units in \u00d6stermalmshallen. He is satisfied, and in front of
He is very happy that he has his family involved in the activities. The key person is his mother.
Rose, who is now 80 years old, comes in three days a week and guides the staff at Beirut Caf\u00e9 in how to make all the delicious dishes her way. She also often takes the time to prepare for Sunday lunch.
\u2013 Sunday lunch at my mother\u2019s is a highlight, there are always between ten and 30 of us, concludes Elias Karroum. Lunch is rounded off with a fried camembert with cloudberries and walnuts. On the way out, I think of that sign that came loose on the stairs up to Beirut Caf\u00e9, when I went the wrong way. It advertised the departure from Stockholm to Beirut. A journey that is here portrayed by the two very different cuisines but with a shared passion for flavors.<\/p>\n\n\n\n

ELIAS KARROUMS' TIPS FOR SUCCESS IN THE RESTAURANT INDUSTRY<\/strong><\/p>\n\n\n\n

    \n
  • Offer a good product.<\/li>\n\n\n\n
  • Keep track of personnel costs.<\/li>\n\n\n\n
  • Purchases are important \u2013 dare to negotiate<\/li>\n<\/ul>\n\n\n\n

    <\/p>\n\n\n\n

    ELIAS KARROUM IN THE \u00d6STERMALMS HALL<\/strong>
    Beirut Cafe Deli,<\/strong> opened in 2006.
    Beirut Cafe,<\/strong> here since 2021.
    Bistrot du Passage,<\/strong> here since 2022, French bistro.
    Paula's,<\/strong> here since 2024, caf\u00e9 and wine bar.
    Gabagool<\/strong>, here since 2025, Italian food.
    Hedwig,<\/strong> latest addition and here since 2025, Swedish classic home cooking<\/p>\n\n\n\n

    <\/p>","protected":false},"excerpt":{"rendered":"

    Elias Karroum \u00e4r en v\u00e4lk\u00e4nd restaurangentrepren\u00f6r som ber\u00f6rt m\u00e5ngas smaksinnen. Han tog Libanon till Stockholm med Beirut Caf\u00e9, och nu \u00e4r det dags f\u00f6r honom och det svenska k\u00f6ket att flytta in h\u00f6gt upp i \u00d6ster malmshallen. INRIKES checkar inf\u00f6r en lunch p\u00e5 ny\u00f6ppnade restaurang Hedvig.FOTO IVAN DA SILVA \/ ZAPP Det doftar nytt, tr\u00e4et […]<\/p>\n","protected":false},"author":8,"featured_media":5681,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[6],"tags":[554,87,555,556,58,101],"class_list":["post-5680","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mat-dryck","tag-beirut-cafe","tag-dryck","tag-elias-karroum","tag-libanon","tag-mat","tag-stockholm"],"acf":[],"yoast_head":"\nFR\u00c5N BEIRUT TILL STOCKHOLM - tur & retur – INRIKES<\/title>\n<meta name=\"description\" content=\"FR\u00c5N BEIRUT TILL STOCKHOLM - tur & retur \u2013 L\u00e4s mer om resor och upplevelser i Sverige p\u00e5 INRIKES.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/inrikesmagasin.se\/en\/from-beirut-to-stockholm-round-trip\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"FR\u00c5N BEIRUT TILL STOCKHOLM - 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