What happens when one of Sweden’s most award-winning bartenders finally gets to build his own bar? At Grev Turegatan 30, Oscar Jonsson Buhre has packed cocktails, vinyl, art, lava lamps—and a pretty big dose of himself—into just under 40 seats. We dropped by our new neighbor: Bar Kabinett!
After several years as bar manager at Lucy’s Flower Shop—and three straight wins as Bartenders’ Bartender—Oscar Jonsson Buhre has opened his first truly own place. Bar Kabinett is right next door to Elsa at Helio GT30, but the vibe is more Italy, Copenhagen, living room, and classic cocktail bar in a happy collision.
If you could describe Bar Kabinett in one sentence?
– A living room, a classic cocktail bar, and a Danish dive bar that happened to end up at the same address.
This is your first bar of your own. How long has it existed in your head?
– A long time. I’ve been collecting ideas, details, and things I like for years. When you work in other people’s bars, you’re constantly getting little thoughts about how you’d want to do things yourself. In many ways, Kabinett is the result of all those thoughts.
How much Oscar is actually in the room?
– A lot. Probably a bit too much.
I designed the interior and filled it with things I like: art, music, vinyl, lava lamps, and small details you might not notice at first. My fiancée, Hjördis, created the visual identity. The idea is that you should be able to come back several times and still find new things.
Why the name Kabinett?
– I like the meaning itself. A kabinett is a smaller, secluded room—almost something you’re let into. It suits a bar that isn’t meant to be big or loud. I’d rather it feel like you’re stepping into somewhere.
And what’s happening in the glasses?
– We lean heavily on classic cocktails, but I’m not particularly interested in just reproducing them. We work a lot with fermentation, vinegar, natural acids, and local ingredients. The technique can be advanced behind the bar, but the drink shouldn’t feel complicated when it arrives. The most important thing is still that it tastes really good.
The menu includes Kallt Kokkaffe, Shakirato, and Kojitini, among other things. How do you come up with a drink?
– It can start almost anywhere: an ingredient, a technique, a classic cocktail, or just a flavor I’m after. Then it’s a lot about stripping things back. A drink doesn’t automatically get better just because it contains more things.
You’ve been named Bartenders’ Bartender three years in a row. What actually makes a really good bartender?
– Being able to read people. Of course the craft has to be solid, but in the end the guest cares more about how the night feels than exactly what technique we used behind the bar. Someone wants to talk cocktails for twenty minutes. Someone else just wants a really good drink and to be left alone. A good bartender understands the difference.
There’s a lot of talk about perfection in the cocktail world. Kabinett almost feels like a reaction against that?
– I like quality, but I don’t want it to feel formal. It can be very thoroughly thought through without the guest needing to notice how much work is behind it. I want people to feel comfortable here. Order a cocktail, listen to a record, maybe eat something small, and suddenly realize three hours have passed.
Okay. I walk in after work and say: “Oscar, choose for me.” What do I get?
– Haha, you’ll have to try it for real—I don’t want to give too much away.
You’ll find Bar Kabinett at Grev Turegatan 30, right next door to Restaurant Elsa and Helio GT30. The bar has around 40 seats and is open Tuesday–Saturday from 4:00 PM. You can book at Barkabinett.se.
