Latest news with #Dahlgren
Yahoo
7 days ago
- Politics
- Yahoo
No ‘silver bullet' against a drone attack like Operation Spider's Web
Ukraine's audacious drone strike on Sunday that may have destroyed several Russian strategic bombers has confirmed long-held fears about first-person view drones, or FPVs, being launched from commercial containers for a surprise attack. Videos purportedly show the Ukrainian drones being launched from trucks parked near their targets thousands of miles inside Russia. Dubbed Operation Spider's Web, the attack was 18 months in the making and involved 117 Ukrainian drones launched against four airfields. Ukraine's intelligence service claims the FPVs were smuggled into Russia, where they were hidden in the roofs of wooden sheds, which were placed on trucks. Then the trucks were driven near the Russian airfields and the drones were launched remotely. Ukraine's attack has revealed that military installations far from the front lines can still be vulnerable to drone attacks. It also comes as the U.S. military struggles to prevent drone incursions at its bases. In 2024 alone, there were hundreds of incidents involving drones flying over military bases within the continental United States and Alaska, Air Force Gen. Gregory M. Guillot, head of U.S. Northern Command, or NORTHCOM, said in February. 'There were 350 detections reported last year on military installations, and that was 350 over a total of 100 different installations of all types and levels of security,' Guillot told the Senate Armed Services Committee. It's possible for an adversary to launch drones against military installations in the United States in the same way that Ukraine attacked Russian bases, said Masao Dahlgren, who writes about missile defense for the Center for Strategic and International Studies think tank in Washington, D.C. 'That's an assumption that we are far from the adversary, we have oceans separating us, that we're somehow far away from these threats,' Dahlgren told Task & Purpose. 'But as these kinds of incidents show, that threat is not as far as we would like to think.' Despite the urgent need, the U.S. military has not yet invested enough in low-altitude drone defenses to protect its bases at home from an attack by FPV drones, Dahlgren said. For the most part, military installations, cities, and critical infrastructure within the United States are not protected by weapon systems designed to destroy drones, such as the Low, Slow, Unmanned Aircraft Integrated Defeat System, or LIDS, Dahlgren said. The U.S. military typically deploys those types of weapons overseas because it remains focused on defeating enemy air forces instead of protecting against drone attacks launched from concealed locations. Right now, stateside military bases may be equipped with jammers and other 'soft kill' methods to stop drones, but the Defense Department needs to rapidly field more drone defenses to protect the United States as a whole, Dahlgren said. The U.S. military needs to use both aircraft and balloons equipped with sensors to counter drones because the radars that monitor U.S. airspace are not ideal for detecting low-altitude threats, as evidenced when a man managed to land a gyrocopter in front of the Capitol building in 2015, Dahlgren said. Ukraine's domestic security agency, the SBU, acknowledged that it carried out the operation, codenamed 'Spider's Web' and said it had caused considerable damage, estimated at $7 billion — Reuters (@Reuters) June 2, 2025 'The No. 1 problem in my mind is sensors,' Dahlgren said. 'These targets fly low, and if your radar, your sensor, is on the ground, you're not going to see them come over the horizon. They literally can fly under the radar until they're quite close.' In recent years, the U.S. military has been preparing to defend against small unnamed aerial systems. For example, the Army has updated the capstone event of basic training to teach soldiers how to conceal themselves from drones. While certain stateside military installations, such as nuclear missile bases, are well protected, service members at other bases wouldn't be able to do much to respond to the type of surprise drone attack that was planned over many months, like Operation Spider's Web, a former senior Defense Department official told Task & Purpose. Task & Purpose asked each of the military branches about Operation Spider's Web — specifically focusing on what countermeasures or steps could be taken to prevent a similar strike against U.S. bases at home and abroad. 'The U.S. Army actively monitors all modern warfare developments, including the recent drone attacks reported in Russia over the weekend,' said Army spokesperson Maj. Montrell Russell. 'Our primary focus is protecting our homeland, personnel, and critical assets. We regularly update our training and defensive measures to address evolving threats from unmanned aerial systems. While specific tactics cannot be disclosed for security reasons, the Army is committed to ensuring our forces are prepared for current and emerging challenges.' The Marine Corps has already fielded several systems to its installations that are designed to track, identify and defeat small drones as part of its preparations to defend airfields and other critical infrastructure against drone attacks, said Lt. Col. Eric Flanagan, a spokesman for Combat Development and Integration. Other drone countermeasures include the vehicle-mounted Marine Air Defense Integrated System, or MADIS, Flanagan said. The Marine Corps is also developing a Light-MADIS, or L-MADIS, for Ultra-Light Tactical Vehicles. The Marines also announced earlier this year that deploying units would be equipped with prototype systems meant to counter small drones. Air Force Chief of Staff Gen. David Allvin said on Tuesday that the service has budgeted money to add protections to its bases, but he added that the service needs to do more. 'We could really make it very defensible, but if all we're doing is playing defense and we can't shoot back, then that's not a use for our money,' Allvin said while speaking at a conference held by the Center for a New American Security think tank in Washington, D.C. Allvin also said the Air Force needs to think about the offensive potential of small drones, noting that Operation Spider's Web has shown that 'seemingly impenetrable locations need to pay more attention to that.' Officials with the Navy deferred questions on the matter to NORTHCOM. A NORTHCOM spokesperson described the threat that small unmanned aircraft pose to military and civilian infrastructure as 'serious and growing.' The command has fielded mobile systems to help detect and neutralize drones; bolstered drone defenses at Fort Huachuca, Arizona, and Fort Bliss, Texas; and it continues to test new technologies, such as at the Desert Peak exercise this April at Davis Monthan Air Force Base, Arizona, as part of the U.S. military's ongoing mission along the southern border. Russian investigators have questioned the drivers of the trucks from which drones were launched during a large-scale attack on military targets. From Russian media:'One of the drivers, a 55-year-old man from Chelyabinsk named Alexander Z., said that the truck belonged to a… — Special Kherson Cat (@bayraktar_1love) June 2, 2025 'We remain clear-eyed about the need to further increase our collective ability to defend installations and infrastructure against an increasing range of potential threats,' the spokesperson said. Ultimately, there is no 'silver bullet' to the threat posed by drones, said retired Army Maj. Gen. Wilson A. Shoffner, former commanding general of the Fires Center of Excellence and Fort Sill, Oklahoma. The threat posed by drones requires a response from the entire government, including the Department of Homeland Security, U.S. Customs and Border Protection, Federal Aviation Administration, and local, state, and federal law enforcement agencies, Shoffner told Task & Purpose. Drones come in many different shapes and sizes, each with its own physical and electronic signature, Shoffner said. They also use a variety of methods to navigate, requiring different types of defenses. Some drones, for example, are guided by fiber optic cables, making them difficult to counter using electronic means. 'What we want are multiple lines of defense,' Shoffner said. 'We want to intercept the threat as far out as possible and as soon as possible.' The threat posed by small drones is so serious that it could change how the U.S. military approaches air defense, Dahlgren said. 'We used to consider air defense its own specialty in the armed forces,' Dahlgren said. 'You'd have like — you're an air defender. But now everyone has to be. So, there's going to be a lot of change in the pipeline, I hope.' One way of getting that sort of expertise into the 'pipeline' could be to have training that requires U.S. troops to identify and defeat short-range quad-copters through a combination of signals intelligence, electronic warfare and weapons that can destroy small drones, said Samuel Bendett, a drone expert. Ukraine's attack on Russia also shows what can happen when aircraft are not parked in protected hangars, and are then vulnerable to attacks from small drones, said Bendett, an advisor to the Russia Studies Program at CNA as a Washington DC-based not-for-profit research and analysis organization. 'This attack is probably a wake-up call for many militaries that station their long-range heavy aircraft on the open tarmac across their bases,' Bendett told Task & Purpose. 'Russian mil bloggers also pointed out that they called out the MOD [ministry of defense] for failing to keep such strategic planes in hangars, or under, even with rudimentary physical protection.' Navy SEAL Team 6 operator will be the military's new top enlisted leader Veterans receiving disability payments might have been underpaid, IG finds Guam barracks conditions are 'baffling,' Navy admiral says in email Navy fires admiral in charge of unmanned systems office after investigation The Pentagon wants troops to change duty stations less often
Yahoo
05-02-2025
- Yahoo
Where to eat in Stockholm
This article was produced by National Geographic Traveller (UK). In a city known for cutting-edge design, technology, fashion and music, it's perhaps unsurprising that there's a dynamic culinary scene to be found in Stockholm. From classic Swedish cooking to innovative Nordic gastronomy, the food culture of Scandinavia's largest capital continues to evolve, as ambitious chefs experiment with tastes and techniques that are at the same time traditional and modern, local and global. Two decades ago, legendary chef Mathias Dahlgren was the first Swede to sign the New Nordic Kitchen Manifesto, a movement that swept the region, spurring experimental cooking based on seasonal and local ingredients. That ethos still inspires kitchens across Stockholm; however, today's talented food entrepreneurs are taking contemporary Swedish cuisine in exciting new directions. Prestigious fine-dining venues are dotted around the city, and a dozen have Michelin stars. Among them, Dahlgren's latest venture, Seafood Gastro, is an exploration of marine ingredients, from shellfish to seaweed. Lauded chef Björn Frantzén's eponymous restaurant, meanwhile, is the country's only three-Michelin-starred establishment, taking diners on a creative journey through contemporary Nordic dishes infused with Japanese and French culinary techniques. Yet, there's more to eating out in Stockholm than fine dining. Spread across 14 main islands, each of the city's districts has a distinct character and culinary scene. The crowded medieval alleyways of Gamla Stan are a tourist magnet and go-to for classic Swedish food, with restaurants typically serving husmanskost, or 'home-style cooking', such as köttbullar, the meatballs immortalised by IKEA, and staples such as pickled herring. To the north there's commercial Norrmalm, further south there's cool and laid-back Södermalm, then smart and upmarket Östermalm is in the east. Further north is the down-to-earth neighbourhood of Vasastan, with its crop of unpretentious bistros, including Lilla Ego, which serves rustic Swedish food, and Främmat, which offers French-inspired small plates. Savant Bar, meanwhile, is the place to visit for natural wines, seasonal vegetable-led dishes and Swedish cheeses. All across Stockholm, local produce blends with ingredients and techniques from the Mediterranean, Middle East and beyond. This fusion of flavours can be found at Hötorgshallen, a multicultural food hall in the heart of the city selling both ingredients and bites to eat. And in a former factory in Slakthusområdet, an old meatpacking district, popular recent opening Solen dishes up a helping of sunshine via Greek, Spanish and Italian dishes. Meanwhile, a wave of hip restaurants pays homage to Japan, using the finest Nordic seafood. The standout is Sushi Sho, in Vasastan, which serves a surprisingly affordable Michelin-starred omakase menu in a tiny, white tiled space seating 14 diners. Alongside all this you'll find everything you'd expect in one of the world's coolest cities: a proliferation of plant-based dining, next-generation coffee roasteries, craft breweries, cocktail bars and artisan bakeries. Step beyond Stockholm's historic heart and you'll find a thriving food scene that's ripe for exploring. Spanning eastwards from the inner city, Östermalm is Stockholm at its poshest. Among tree-lined boulevards and ochre and salmon-pink residential buildings are some of the city's most affluent addresses, along with high-end fashion boutiques, fascinating museums and fine-dining restaurants. Grab a pistachio croissant and sip quality coffee at relaxed Pascal Kaffebar before exploring Östermalm's waterfront. Admire the ornate art nouveau facade of Dramaten, the Royal Dramatic Theatre, before window shopping — or splashing the cash — at classic design store Svenskt Tenn. You'll find an array fabrics and furnishings in vivid botanical patterns. Then, if you like, hop on board a boat tour to savour Stockholm from the water. For lunch, walk inland to Restaurang Oxenstiernan, set within a cosy orange cottage surrounded by greenery. It's known for its sustainable ethos and carefully sourced ingredients, such as Swedish mackerel with fennel and fermented tomatoes. Afterwards, head around the corner to the Swedish History Museum for a crash-course on the country's past, from the Vikings to the modern age. Loop back towards the city centre, calling at Östermalms Saluhall. Built in 1888 and recently restored, this gourmet food hall sells a range of local cheeses, cured meats and seafood. Browse the counters or pull up a seat to soak in the old-world ambience with a glass of wine and some kräftor (boiled crayfish). For dinner, head to casual-chic Restaurang Hantverket. Here, TV chef Stefan Ekengren has given Swedish cuisine a modern makeover, serving up appetising small plates including hasselback potatoes topped with bleak fish roe, and beef carpaccio with jerusalem artichokes, gruyere and hazelnuts. Fancy a nightcap? Try Omaka, a slick craft beer microbrewery, or enjoy the low-key atmosphere at A Bar Called Gemma, where creative cocktails are accompanied by an indie-rock soundtrack. To the south of Gamla Stan, Stockholm's medieval old town, is the island of Södermalm, a former working-class district that's evolved into a cultural and culinary hotspot, filled with down-to-earth dining, vintage stores and laid-back nightlife. Kick off the day at award-winning roastery Drop Coffee, by Mariatorget metro station. The artisan coffee, brewed from organic, Fairtrade beans, is a must for connoisseurs. Fuelled up with caffeine and a classic Swedish cinnamon bun, climb the hilly, cobbled streets towards Monteliusvägen, a clifftop path that rewards your efforts with sweeping city panoramas. Passing historic townhouses, descend again to the waterfront and the world-class Fotografiska gallery. This former warehouse holds superb exhibitions on both emerging and internationally renowned photographers. Retrace your steps to the Slussen crossroads, this time taking the historic elevator, Katarinahissen, to the footbridge 125ft up. A 1936 landmark, it only recently restarted operations after a 13-year closure and renovation. At the top, you'll find recently opened fine-dining spot Gondolen. It offers a pricey-but-worth-it Swedish- and French-inspired menu, with dishes such as pan-fried pikeperch in champagne sauce, as well as unbeatable views, plush decor and live jazz. Come back down to earth by strolling to lively SoFo (meaning 'south of Folkungagatan'), known for its independent boutiques and second-hand stores selling homewares, clothing and vinyl. End with dinner at Nytorget square, where Bar Agrikultur is an intimate, unpretentious restaurant with friendly service and a changing menu of Mediterranean- and Middle Eastern-inspired small plates. Must-tries include the sweet-and-salty brined cucumber, cream cheese and honey, and harissa-spiced scallops. An eclectic mix of art and taxidermy hangs on the walls, while outdoor street-side tables are perfect for people-watching in warmer weather. Finally, wrap up your evening at well-loved local wine bar Folii, which serves classic varieties alongside the sommeliers' new finds. In a nutshell, fika simply means coffee, cake and catching up. It belongs to the idea of living well, an art the Swedes have perfected; taking a pause to recharge over coffee and a sweet treat with friends or coworkers is an everyday ritual many Swedes cherish. Coffee-drinking gained popularity in the 18th century, but it's thought the fika custom became embedded in Swedish culture with the arrival of patisseries a century later. Swedes now rank among the world's keenest coffee consumers, and the average person eats more than 200 cinnamon buns (kanelbullar) per year. In Stockholm, this strong sweet tooth and passion for coffee has given rise to a string of artisan roasters and world-class bakeries and patisseries. Among the oldest is Vete-Katten on Kungsgatan, a traditional konditori (patisserie) that's been tempting Stockholmers with its creamy gateaux, pastries and confectionery since 1928. It's now helmed by award-winning pastry chef Johan Sandelin, and known for its fanciful layer cakes. Try a slice of the princess cake, filled with vanilla cream and coated in green marzipan, or a tempting Sarah Bernhardt, filled with chocolate ganache. At the modern Fosch Artisan Pâtisserie, French pastry chef Damien Foschiatti uses seasonal ingredients to produce irresistible creations like framboise, a white chocolate mousse made with a raspberry crémeux. Meanwhile, in the centre of Djurgården, Rosendal's Trädgård is one of Stockholm's loveliest places for fika. Set among greenhouses, flower beds and vegetable patches, the garden cafe spoils guests with slices of cake and small circular raspberry bites called hallongrottor. Published in Issue 26 (winter 2024) of Food by National Geographic Traveller (UK).To subscribe to National Geographic Traveller (UK) magazine click here. (Available in select countries only).
National Geographic
05-02-2025
- National Geographic
Where to eat in Stockholm
This article was produced by National Geographic Traveller (UK). In a city known for cutting-edge design, technology, fashion and music, it's perhaps unsurprising that there's a dynamic culinary scene to be found in Stockholm. From classic Swedish cooking to innovative Nordic gastronomy, the food culture of Scandinavia's largest capital continues to evolve, as ambitious chefs experiment with tastes and techniques that are at the same time traditional and modern, local and global. Two decades ago, legendary chef Mathias Dahlgren was the first Swede to sign the New Nordic Kitchen Manifesto, a movement that swept the region, spurring experimental cooking based on seasonal and local ingredients. That ethos still inspires kitchens across Stockholm; however, today's talented food entrepreneurs are taking contemporary Swedish cuisine in exciting new directions. Prestigious fine-dining venues are dotted around the city, and a dozen have Michelin stars. Among them, Dahlgren's latest venture, Seafood Gastro, is an exploration of marine ingredients, from shellfish to seaweed. Lauded chef Björn Frantzén's eponymous restaurant, meanwhile, is the country's only three-Michelin-starred establishment, taking diners on a creative journey through contemporary Nordic dishes infused with Japanese and French culinary techniques. Stockholm's Savant Bar has become a favourite among locals thanks to its menu of natural wines and seasonal food. Photograph by Frances Marias The flowering quince sorbet with roasted hay, apple granita and compressed apple at Ekstedt is, like all dishes on the Michelin-starred menu, cooked over fire. Photograph by Emma Johansson Yet, there's more to eating out in Stockholm than fine dining. Spread across 14 main islands, each of the city's districts has a distinct character and culinary scene. The crowded medieval alleyways of Gamla Stan are a tourist magnet and go-to for classic Swedish food, with restaurants typically serving husmanskost, or 'home-style cooking', such as köttbullar, the meatballs immortalised by IKEA, and staples such as pickled herring. To the north there's commercial Norrmalm, further south there's cool and laid-back Södermalm, then smart and upmarket Östermalm is in the east. Further north is the down-to-earth neighbourhood of Vasastan, with its crop of unpretentious bistros, including Lilla Ego, which serves rustic Swedish food, and Främmat, which offers French-inspired small plates. Savant Bar, meanwhile, is the place to visit for natural wines, seasonal vegetable-led dishes and Swedish cheeses. All across Stockholm, local produce blends with ingredients and techniques from the Mediterranean, Middle East and beyond. This fusion of flavours can be found at Hötorgshallen, a multicultural food hall in the heart of the city selling both ingredients and bites to eat. And in a former factory in Slakthusområdet, an old meatpacking district, popular recent opening Solen dishes up a helping of sunshine via Greek, Spanish and Italian dishes. Meanwhile, a wave of hip restaurants pays homage to Japan, using the finest Nordic seafood. The standout is Sushi Sho, in Vasastan, which serves a surprisingly affordable Michelin-starred omakase menu in a tiny, white tiled space seating 14 diners. Alongside all this you'll find everything you'd expect in one of the world's coolest cities: a proliferation of plant-based dining, next-generation coffee roasteries, craft breweries, cocktail bars and artisan bakeries. Step beyond Stockholm's historic heart and you'll find a thriving food scene that's ripe for exploring. Originally built in 1888, the Saluhall food market has kept its charm even through the recent restoration. Photograph by Alexander Farnsworth, Getty Images Östermalm Spanning eastwards from the inner city, Östermalm is Stockholm at its poshest. Among tree-lined boulevards and ochre and salmon-pink residential buildings are some of the city's most affluent addresses, along with high-end fashion boutiques, fascinating museums and fine-dining restaurants. Grab a pistachio croissant and sip quality coffee at relaxed Pascal Kaffebar before exploring Östermalm's waterfront. Admire the ornate art nouveau facade of Dramaten, the Royal Dramatic Theatre, before window shopping — or splashing the cash — at classic design store Svenskt Tenn. You'll find an array fabrics and furnishings in vivid botanical patterns. Then, if you like, hop on board a boat tour to savour Stockholm from the water. For lunch, walk inland to Restaurang Oxenstiernan, set within a cosy orange cottage surrounded by greenery. It's known for its sustainable ethos and carefully sourced ingredients, such as Swedish mackerel with fennel and fermented tomatoes. Afterwards, head around the corner to the Swedish History Museum for a crash-course on the country's past, from the Vikings to the modern age. Loop back towards the city centre, calling at Östermalms Saluhall. Built in 1888 and recently restored, this gourmet food hall sells a range of local cheeses, cured meats and seafood. Browse the counters or pull up a seat to soak in the old-world ambience with a glass of wine and some kräftor (boiled crayfish). For dinner, head to casual-chic Restaurang Hantverket. Here, TV chef Stefan Ekengren has given Swedish cuisine a modern makeover, serving up appetising small plates including hasselback potatoes topped with bleak fish roe, and beef carpaccio with jerusalem artichokes, gruyere and hazelnuts. Fancy a nightcap? Try Omaka, a slick craft beer microbrewery, or enjoy the low-key atmosphere at A Bar Called Gemma, where creative cocktails are accompanied by an indie-rock soundtrack. Make sure to squeeze in a caffeine pit stop at the Fairtrade roastery Drop Coffee by Mariatorget metro station, if you want to enjoy an award-winning cup of coffee. Södermalm To the south of Gamla Stan, Stockholm's medieval old town, is the island of Södermalm, a former working-class district that's evolved into a cultural and culinary hotspot, filled with down-to-earth dining, vintage stores and laid-back nightlife. Kick off the day at award-winning roastery Drop Coffee, by Mariatorget metro station. The artisan coffee, brewed from organic, Fairtrade beans, is a must for connoisseurs. Fuelled up with caffeine and a classic Swedish cinnamon bun, climb the hilly, cobbled streets towards Monteliusvägen, a clifftop path that rewards your efforts with sweeping city panoramas. Passing historic townhouses, descend again to the waterfront and the world-class Fotografiska gallery. This former warehouse holds superb exhibitions on both emerging and internationally renowned photographers. Retrace your steps to the Slussen crossroads, this time taking the historic elevator, Katarinahissen, to the footbridge 125ft up. A 1936 landmark, it only recently restarted operations after a 13-year closure and renovation. At the top, you'll find recently opened fine-dining spot Gondolen. It offers a pricey-but-worth-it Swedish- and French-inspired menu, with dishes such as pan-fried pikeperch in champagne sauce, as well as unbeatable views, plush decor and live jazz. Come back down to earth by strolling to lively SoFo (meaning 'south of Folkungagatan'), known for its independent boutiques and second-hand stores selling homewares, clothing and vinyl. End with dinner at Nytorget square, where Bar Agrikultur is an intimate, unpretentious restaurant with friendly service and a changing menu of Mediterranean- and Middle Eastern-inspired small plates. Must-tries include the sweet-and-salty brined cucumber, cream cheese and honey, and harissa-spiced scallops. An eclectic mix of art and taxidermy hangs on the walls, while outdoor street-side tables are perfect for people-watching in warmer weather. Finally, wrap up your evening at well-loved local wine bar Folii, which serves classic varieties alongside the sommeliers' new finds. A popular Fika spot, and among the oldest of the city, is Vete-Katten's original bakery counter, tempting locals and visitors with a sweet-stacked display. Photograph by Susanna Blavarg Fika In a nutshell, fika simply means coffee, cake and catching up. It belongs to the idea of living well, an art the Swedes have perfected; taking a pause to recharge over coffee and a sweet treat with friends or coworkers is an everyday ritual many Swedes cherish. Coffee-drinking gained popularity in the 18th century, but it's thought the fika custom became embedded in Swedish culture with the arrival of patisseries a century later. Swedes now rank among the world's keenest coffee consumers, and the average person eats more than 200 cinnamon buns (kanelbullar) per year. In Stockholm, this strong sweet tooth and passion for coffee has given rise to a string of artisan roasters and world-class bakeries and patisseries. Among the oldest is Vete-Katten on Kungsgatan, a traditional konditori (patisserie) that's been tempting Stockholmers with its creamy gateaux, pastries and confectionery since 1928. It's now helmed by award-winning pastry chef Johan Sandelin, and known for its fanciful layer cakes. Try a slice of the princess cake, filled with vanilla cream and coated in green marzipan, or a tempting Sarah Bernhardt, filled with chocolate ganache. At the modern Fosch Artisan Pâtisserie, French pastry chef Damien Foschiatti uses seasonal ingredients to produce irresistible creations like framboise, a white chocolate mousse made with a raspberry crémeux. Meanwhile, in the centre of Djurgården, Rosendal's Trädgård is one of Stockholm's loveliest places for fika. Set among greenhouses, flower beds and vegetable patches, the garden cafe spoils guests with slices of cake and small circular raspberry bites called hallongrottor. How To Do It: Getting there Scandinavian Airlines, British Airways, Ryanair and Norwegian all fly to Stockholm Arlanda airport from major cities across the UK. Where to stay in Östermalm has double rooms from £190, room only. Holidays offers two nights at Radisson Blu Waterfront Hotel for £170 per person, based on two sharing, room only, in March 2025, including flights from Heathrow. More info Scandinavian Airlines, British Airways, Ryanair and Norwegian all fly to Stockholm Arlanda airport from major cities across the UK. Villa Dagmar in Östermalm has double rooms from £190, room only. Generator in Norrmalm offers double rooms from £60, room only. British Airways Holidays offers two nights at Radisson Blu Waterfront Hotel for £170 per person, based on two sharing, room only, in March 2025, including flights from Heathrow.
