Who we are

In September of 2006, FIKA opened its doors to its very first location at Central Park South, on Manhattan's 58th street. Swedish tradition and appreciation of a coffee-centric lifestyle served as inspiration for founder and co-owner Lars Åkerlund who saw an immediate love connection between Sweden and New York.

At FIKA, the ambition is clear. Making sure the time you spend with us leaves you smiling and fulfilled. Everything we serve is made in house, by hand, with the highest quality and care in mind. Whether you are stopping by for your daily breakfast, sitting down for a business lunch, or treating yourself to an afternoon pastry and caffeine kick - we commit to making it one of the best moments of your day.

We pride ourselves on sourcing the finest coffee beans, roasting them to perfection, and creating the most delicious savory and sweet foods we can imagine. Our menu is heavily inspired by Swedish heritage and flavors, but always with an innovative and modern twist. Whenever possible, we partner up with local suppliers. It provides us the opportunity to nurture the local economy as well as ensure the highest quality ingredients.

Where We Come From - Swedish Heritage

The word FIKA [fee:kah] translates into taking a coffee break to indulge in the ritual of conversation, often accompanied by something sweet or savory. Having a daily FIKA is a way of life in Sweden and an important part of the culture. It offers a way of both relaxing and staying connected.

At FIKA we uphold a responsibility to our customers in sharing this tradition. We like to think of ourselves as a company born in Sweden and raised in New York, a cultural ambassador of sorts with Scandinavian traditions and Manhattan flair.

When you experience FIKA, you partake in our philosophy of building something substantial, honest and enduring

Meet Our Team

Master Chocolatier

Håkan Mårtensson

Håkan established himself at a very young age as one of Europe’s most respected and admired chocolatiers, and went on to enjoy a long and acclaimed career at Sweden’s top chocolate house.

Fueled by an endless creativity and passion for extraordinary quality, he has won several prestigious awards for his creations. In 2009, Håkan and FIKA joined forces and have since developed a line of exclusive hand rolled truffles, pralines and chocolate bars. His mission is to take you on a sweet journey and create an experience truly out of the ordinary.

Fine Pastry Chef

Ola Andersson

Before coming to America, Ola perfected his baking skills at the most prestigious Swedish bakeries, including the landmark café “Vete-Katten” in Stockholm and “Olof Viktors” in Southern Sweden. Upon graduating from culinary school, Ola went on to cultivate his sense of adventure and craft by travelling to and working at a variety of bakeries in the Swiss Alps and other parts of Europe.

Ola is thrilled to be an integral part of the FIKA culinary team and to be passing on the art of Swedish desserts and pastry making to the New York audience.

Executive Pastry Chef & Baker

Robert Tell

Robert began his career at the age of sixteen, and has cultivated his art and gained experience from working at some of the highest ranking bakeries in Stockholm

The key to his delectable spread? Simplicity and Swedish influence. Never too sweet, only the best ingredients, and a huge portion of love for what he does. His personal favorites include a freshly baked cinnamon bun with cold milk, or the famous "dammsugare", a classic Swedish favorite made from cocoa, arrak liqueur, marzipan and chocolate

Hand crafted with love and care. No cutting corners.