Andreas Bergman

The Climb

Before the bar doors and dinner services that now define Andreas Bergman’s name, he trained at Gångsätra gymnasium, Lidingö. From there, his working life moved through roles that required timing, planning, and control as much as service. He worked as chef at PostNord Sverige (1989–2021), a position that points to the disciplined side of hospitality: the coordination that has to happen before anything reaches a plate. Later, he became produktionsledare at Postnord AB (2018–2021), extending that same exacting approach into operations. The path is straightforward in hindsight — craft first, then command. That practical base still shows in the venues he has helped shape. Today, Andreas is owner and founder of Tjoget (since 2012), co-founder of Paradiso (since 2015), and co-owner / operator of Hornstulls Bodega, co-owner / operator of Liebling, and co-owner / operator of Positano at Nordiska Kompaniet. The list is broad, but the through-line is clear: each place is framed and run with the same disciplined hand.

Today

Today, he remains owner and founder of Tjoget. He is also co-founder of Tjoget in Hornstull, Stockholm, and co-founder of Paradiso in Mariatorget, Stockholm. Those addresses sit at the center of Bergman’s present work, each reflecting a preference for bars and rooms that are considered without being overworked. Across those places, the signature is consistent: simple, delicious drinks without the fuss and fanfare that can mask flavors or sugar bombs. That is a practical creed, not a slogan. It means keeping interference low, letting ingredients carry the drink, and allowing a room’s atmosphere to come from its own rhythm rather than from gimmickry.

In Their Words “Simple, delicious drinks without the fuss and fanfare that can mask flavors or sugar bombs.”

Recognition

Andreas’s honors have arrived across several of the venues associated with his name: Bartender Choice Awards for Linje Tio, DN Gulddraken for Linje Tio, White Guide best bar for Little Quarter, Bartender Choice Awards for Little Quarter, and Bartender Choice Awards for F/L Cocktail Bar. The list reads as sustained recognition across different rooms rather than a single breakout moment. For Bergman, that fits the work: consistency, rhythm, and a preference for keeping things simple.