Few bartenders carry as much experience – and passion – as Johan Evers. At Othilia, he brings it all together: the craft, the atmosphere, the hospitality. We met him for a personal interview.

What first made you fall in love with bartending?

I started out as a barback just after I turned 18, at Chiaro & Sinners working with my brother. The vibe was very Gordon Ramsay – things were thrown, and there was no respect for men or women. I had to toughen up quickly. At the same time, the environment was exciting – the guests, the DJs, the energy. Every night was different, and I loved that feeling of being excited because you never knew what would happen. After a year, I started working as a bartender.

Back then people mostly drank simple mixed drinks. When Grill by Melker Andersson opened, I was served a Whiskey Sour for the first time. it was euphoric, and it made me want to learn more. At the same time, bartenders were coming back from London with new knowledge, and cocktail culture began to grow in Stockholm.

I then started working at Inferno,  full of confidence – but quickly realized I didn’t actually know that much. That’s where I met my first mentor, who told me I had to study. I took his advice and began reading, practicing, and developing my palate and creative expression.

What happened after that?

After Inferno I started working with Melker Andersson at Kungsholmen. We worked together for almost four years. One of the projects there was Köttbaren on Tegnérgatan, which became incredibly popular.

I then joined Björn Frantzén at Corner Club and The Flying Elk, working with him for three years. During that time my personal interest in cocktail travel really took off. I traveled as often as I could to London, Paris, New York, Berlin, and Los Angeles – drinking, talking to bartenders, taking notes, scribbling in my little notebook, haha.

When was the idea of starting your own place born?

The thought started to take shape about ten years ago. I knew I had to build a name first, so I entered competitions and ended up winning Absolut Invite Global and Art of Italicus. In 2019 I opened A Bar Called Gemma – and eight months later, covid hit. That taught me never to take anything for granted. Over time, Gemma became a small institution. We never compromised on quality, opening hours, or how we communicated. After two and a half years, international recognition started coming in, including 50 Best Bars.

About a year ago, I began thinking about the next step – and that’s when Nobis and Operakällaren came along. This is only the beginning!

When you create a new drink – where does the process start? With an ingredient, a feeling, or a story?

I always start by deciding what type of drink it should be. I take inspiration from all over the world and love mixing Swedish techniques and flavors with international ones. Travels, food experiences, perfume houses, vineyards – they all give me ideas. I always want to create something new, never paint myself into a corner.

When do you know it’s finished?

“Good is not good enough.” It has to be outstanding.

What’s the biggest difference between working behind the bar and working creatively in the development phase?

The creative process is tough – it takes time and countless attempts, which can be frustrating. Working behind the bar, though, is about taking care of the guest and bringing that creative process to life. The real confirmation comes in their reactions. I watch their faces closely when they get their drinks – it says so much.

Is there a cocktail trend you hope will disappear?

No, I don’t think so. Everyone should be free to do their thing. As long as someone enjoys exploring, they should be able to. I just wish more people would set their own trends.

On the other hand – is there a classic or a technique you think deserves a revival?

The tiki era should definitely come back! It’s colorful, full of fun combinations, flirty and playful. Bars should be fun to go to – not just a one-time experience. Guests should feel: “I want to be here all the time!”

If you were to describe Othilia to someone who has never been here, how would you put it?

Othilia is a style of bar that Stockholm is seeing for the first time. It also shows the evolution of the Operakällaren dining room. The atmosphere is fantastic and welcoming, and the drinks are outstanding. Everyone is welcome here – even those not dining in the restaurant. Guests can also explore Nobiskällaren’s wine list, which I think is incredible – something you used to need a dining room reservation for.

What do you want guests to feel before they even step out the door?

A rush of happiness – “I can’t wait to come back!”

What does hospitality mean to you, and how do you want it to take shape at Othilia?

It’s about care – being attentive to guests, while also knowing when to give them space.

Othilia is located in a historic building – how does the setting inspire your work behind the bar?

Very few people have been here before, and it’s such a joy to show off one of the most beautiful places we have in Sweden. Seeing that WOW on people’s faces creates a special energy. It’s a privilege to be part of showing it off.

Is it important for you that guests understand the craft behind a cocktail, or should it feel more effortless?

It should feel effortless and natural. The guests who want to understand the craft will ask – and we’re more than happy to explain.

How do you balance the exclusive with the accessible in the guest experience?

Through our approach. Everyone should feel welcome. It should be natural – no one should ever feel intimidated about coming here.

Is there a drink you never get tired of?

The Manhattan. Because it’s just so damn good – strong, dark, and bold.

If you weren’t working with cocktails, what do you think you’d be doing instead?

Interior architect.

Are there places that have inspired you especially in your work?

Yes! New Orleans, Taipei, New York, and Seoul.

If you could invite two people, living or dead, to Othilia – who would you choose?

Dave Grohl, singer of Foo Fighters, and Prince – he would have loved it here.

What song is best played in the bar on a really great night?

Snow Patrol – Take Back the City.

And finally – what makes you happy outside of the bar?

Playing golf. Time with friends and family. Doing things – hiking, sports, dining out, road trips.