Alexandra Tangen, Owner, and Kristine Gutierrez, Partner and GM, share how KABIN brings Norwegian cabin culture to New York, blending Nordic ritual, London conviviality and playful storytelling into a warm, day-to-night destination.

Can you share the inspiration behind the concept and how your own background shaped the vision for the space?

Alexandra: My parents are Norwegian and, while I grew up in London, my upbringing was very intertwined with Nordic traditions and values. From summer breaks to winter holidays, my family’s seaside and mountain cabins in Norway have been a sanctuary for as long as I can remember – that feeling of escape is at the root of KABIN’s concept. Growing up in London, I always loved to entertain, and fell in love with UK pub culture as well as the city’s cocktail scene. After studying business at The Wharton School and relocating to New York, I noticed that the city’s social culture felt more transient and fast-paced, and I wanted to create something that could bring the best of both of my worlds – London and Norway. KABIN was created as a modern, cabin-inspired bar that would feel welcoming not just to Scandinavians, but to guests of all backgrounds. 

The “Nordic Air & Travel” menu frames drinks as destinations rather than just cocktails. What was the thinking behind creating a fictional airline, and how does it help guests connect more deeply with Scandinavian culture?

Kristine: We felt homesick and wanted to travel back to Scandinavia on the fastest, cheapest route. As a 1st and 2nd generation immigrant, I know intimately the power of food and drink, of how it can take us home even when we’re far away. Our cocktails – this menu – is our ticket back to the Nordics and we’re bringing all of New York City with us. 

We created Nordic Air & Travel, a fake airline modelled after Pan Am and the glamorous days of air travel as our primary mode of transportation; the menu looks like an in-flight menu you’d find in your seat back. The cocktail descriptions are meant to be short and somewhat ambiguous, because the final stretch between land and cocktail is connected by the team. Like any world-class flight experience, it is the KABIN crew that gives us a comfortable journey. 

The menu is divided into three sections named “see,” “taste” and “experience,” as we believe these are the three pillars of a great trip. After a trip, it’s common to ask someone what they saw, ate and experienced. In “taste,” some of the cocktails are close duplicates of staple foods: things like cardamom buns and waffle toppings. In “see,” we have a margarita whose colours are inspired by the infamous Scream painting. And in ‘experience’, our ice-cold martini named “Six Months of Winter” will give you a taste of how cold it can get in Norway, and how grateful you must feel to just experience it in cocktail form. 

Many of the drinks reinterpret familiar Nordic flavours in unexpected ways. How do you approach translating tradition into something that feels accessible and exciting for a New York audience?

Kristine: Approachability is rooted in flavour; first and foremost, the drinks are delicious. We wanted to integrate references and flavours that didn’t rely exclusively on Nordic ingredients and spirits (I love aquavit, but an aquavit-only cocktail menu would be a bit exhausting). For instance, we’re introducing New Yorkers to the idea of Janteloven: in Scandinavia, the Law of Jante is a social code that dictates that you’re not that special, it’s not always about you. The cocktail is served with a surprise sidecar of the same exact cocktail meant to gift to someone else, because it’s not just about you. We also like to casually joke that the sidecar represents your taxes, which are then shared with the community.  Our 13th Warrior – the Viking drink – is a fun beer and cocktail explosion that encourages guests to chug and, ultimately, drink like a Viking. 

Karpe is a milk punch named after Norway’s biggest musical act, a rap duo with Egyptian and Indian heritage. They’ve changed the Norwegian cultural and political landscape by rapping honestly about racism, xenophobia, and the many challenges that come with being a kid of immigrants. Our Karpe has Egyptian rose, Indian chai, and Norwegian aquavit to honour their legacy. 

And lastly, our Sønday Evening, THE KABIN cocktail (because nothing is cozier than a Sunday evening in a cabin), is garnished with Sunday Morning oil – an MCT oil infused with high-quality coffee beans, cinnamon and vanilla that’s both edible and wearable. As we garnish the martini tableside, we offer a few drops on the wrist so that guests can build a new olfactory-driven memory here with us, rooted in their Sunday nostalgia. These cocktails are made and presented in smart, nuanced ways that prompt connection, often laughter, and sometimes a good chug. 

Community and togetherness are central to Nordic culture. How did you think about hospitality, sharing and atmosphere when designing both the menu and the space?

Alexandra: Community and togetherness guided both the space and the menu. Cabin culture is central in Scandinavia. People leave the city to spend time at their cabins year-round, slowing down, reconnecting with nature and, most importantly, being together. We wanted to bring that feeling into an urban setting.

The space was designed to encourage connection. We have a large communal table, flexible banquettes that can shift between intimate and larger group settings, and an open layout that works just as well for quiet evenings as it does for lively happy hours. It is meant to feel warm, adaptable, and easy to gather in.

The menu follows the same philosophy. We focus on small, shareable plates rather than large individual dishes, so guests can try flavours together and pass food around the table. Everything is designed to spark conversation and create a sense of shared experience. Hospitality for us is about making people feel comfortable enough to settle in and stay awhile.

KABIN now moves seamlessly from coffee to cocktails. Why was it important for you to reflect daytime Nordic rituals like fika and kaffe og vafler alongside evening service?

Alexandra: We originally opened with just evening service, but, from the beginning, we envisioned KABIN as a true day to night space where guests could feel welcomed and comfortable at any hour, experiencing different moments of the Nordic lifestyle in one place. Now that we are open on weekdays from 8am, that journey starts in the morning with our coffee program, which blends Nordic roasting traditions with New York energy. Guests can ease into the day with Norwegian waffles and light fare, like our smoked salmon toast starting at 11am.

In much of Europe, the transition from daytime to evening is fluid and unforced. A place can move naturally from coffee to aperitif to cocktails without losing its identity. People are looking for spaces that feel like a second home during the day and just as welcoming in the evening, rather than having to move between multiple venues. We wanted to bring that sensibility to New York and avoid drawing hard lines between daytime and nighttime service.

At KABIN, we begin offering cocktails from 11am, which allows for a natural progression from coffee to coffee-cocktails and eventually into the evening. The goal is for the transition to feel intuitive rather than scheduled. KABIN is meant to feel like a cabin away from the city, and that sense of warmth and comfort should exist during the day as much as it does at night.

Looking ahead, what’s next for KABIN? How do you see the concept evolving, and what excites you most about the future of Nordic hospitality in New York?

Alexandra: As a first-time female restaurant owner, I feel incredibly excited about what KABIN can become. The past year has been full of learning, building, and finding our rhythm, and it is hard to put into words how energized I feel about our future. We are still at the beginning, and there is so much potential ahead of us.

What excites me most is the opportunity to continue educating people in New York and beyond about Nordic hospitality in a way that feels approachable and relevant. Nordic food and drink are often experienced through a very high end, Michelin level lens, which can feel intimidating or reserved for special occasions. KABIN is different. We have created a space where someone can stop by for a single drink, a snack, or stay for cocktails and dinner, without committing to a set menu or formal experience. That accessibility is rare, and it is something we want to continue to build on.

We are also excited to keep collaborating with Nordic brands, chefs and creatives, and to use KABIN as a platform to introduce New Yorkers to different expressions of Nordic hospitality. That might take the form of seasonal menus, cultural programming, or special events tied to the Nordic calendar. The goal is for KABIN to feel alive and constantly evolving, while still feeling familiar and welcoming.

At the same time, we are focused on growing both within our local community and across the industry. Being embraced by our neighbourhood regulars and also earning broader recognition feel equally important. If KABIN can continue to be a place that feels warm, curious and human, whether someone is visiting for a morning coffee or staying late into the evening, then that feels like the right future for us.