From Foodtruck to Waterfront – Mackverket Opens Sixth Stockholm Location in Marievik

The opening reflects how the brand has evolved since its early days, but the thinking behind it remains rooted in a simple belief: “A sandwich is a real meal,” founder Isabelle Cederblad says matter-of-factly. “They should be substantial, satisfying, crispy and juicy. Sandwiches that people genuinely want to come back for.”

Trained as a chef, Cederblad had worked for several years in Stockholm’s restaurant industry when the pandemic abruptly changed the landscape. She was between jobs, the usual opportunities had disappeared, and what began as a way to wait out an uncertain summer became the start of Mackverket. The idea was to serve grilled sourdough sandwiches from a food truck. She got a driving licence, returned to her parents’ kitchen to test recipes, and landed on four sandwiches. Inspired by American classics such as the Reuben and BLT, but given a more Nordic sensibility, they can still be found on the menu today, where pastrami with sauerkraut, Edam and Dijon sits alongside pork neck with chili, Cheddar and jalapeño. Asked to choose her own favourite, Cederblad laughs off the premise. “I can’t have a favourite child; I love them all equally! But if I have to choose, right now it’s mushroom and garlic with Cheddar, mayo, black pepper, parmesan and parsley.”

The Marievik opening gives Mackverket room to stretch its format. “We’ve expanded with a larger drinks selection, pastries, salads and bowls,” Cederblad explains. “Plus, something we’ve dreamed about for a long time: breakfast and brunch.” The location is also close to Mackverket’s own production kitchen and headquarters on Nybohovsbacken, making Marievik something of a home neighbourhood for the team. “It’s exciting to be part of this journey and perhaps even contribute in a small way to the development of the area. There’s a pulse here, but also a sense of security that I really appreciate.”

The opening comes at a time when sandwiches are enjoying renewed attention from both chefs and diners. For Cederblad, the appeal lies in the format’s combination of familiarity and freedom. “Almost everyone has some kind of relationship with a sandwich,” she says. “It’s comforting and nostalgic, but at the same time incredibly creative. It can be a carefully considered dining experience.”

Looking ahead, Cederblad hopes Mackverket will continue to grow while staying close to the sense of place and community that has shaped the brand so far. “I would love to see more places like Marievik, where different kinds of people meet and have different needs depending on the time of day. It creates life, energy and a sense of community that I really
believe in.”