Our food

Stadshuskällaren is closed for summer

We wish all our guest a nice summer. We are closing July 2 and open again August 13 for lunch and August 15 for à la carte.  Welcome back for a new menu in harvest season.

À la carte

STARTERS


Carelian caviar
7,5 g with Ketel One vodka 3 cl
238

Quail egg
Lingonberries, reindeer moss and smoked hay cream
118

Pikeperch
Ramson, cauliflower and salsify
132

Beef
Mousse of duck’s liver, mushrooms and hazel nuts
142

MAIN COURSE


Jerusalem artichoke
Pointy cabbage, cabbage gravy and hazel nuts
235

Cod
Rapeseed hollandaise, black garlic, fennel and potato flakes
295

Pork
Croquette flavoured with Wrångebäcks cheese, Jerusalem artichoke, kale and cranberries
255

Swedish sirloin
Smoked marrow butter, beet and thyme
375

DESSERTS


Elderflower-poached rhubarb
Lemon mousse and caramel cookie crunch
118

Nemesis chocolate
Dark chocolate with Nemesis and passion fruit
120

Nobel dessert 2017 – frosty bilberry bavaroise
Bilberry ice cream with lemon thyme, lime jelly, lime curd and lime meringues
195

Cheese
55

Chocolate praline
30
Adjustments to the menu may occur

Chef's Table

Join us behind the scenes and experience the very heart of the restaurant: the Kitchen. Our Chef’s Table has room for two guests and is situated in the very midst of where our food is created. Here you will get to enjoy a first-row view during an evening in the company of our chefs. You will be offered the very best of the evening’s tasting menu along with selected drinks to suit, as well as a taste of the raw ingredients and dishes that Magnus & Co are experimenting with for upcoming menus. A fantastic evening with the creators of our food!

To reserve our Chef’s Table and experience the kitchen from the inside,
please call 08 586 218 30 or send an email to bokning@stadshuskallarensthlm.se

Tasting menu

Pikeperch
Ramson, cauliflower and salsify

Beef
Mousse of duck’s liver, mushrooms and hazel nuts

Cod
Rapeseed hollandaise, black garlic, fennel and potato flakes

Swedish sirloin
Smoked marrow butter, beet and thyme

Elderflower-poached rhubarb
Lemon mousse and caramel cookie crunch

Price for tastingmenu 695  Wine to the menu 595 kr

A LITTLE MORE

Carelian caviar
7,5 g with Ketel One vodka 3 cl

Tartar of scallop and langoustine
Fennel, chive and trout roe

Beef
Mousse of duck’s liver, mushrooms and hazel nuts

Cod
Rapeseed hollandaise, black garlic, fennel and potato flakes

Swedish sirloin
Smoked marrow butter, beet and thyme

Cheese

Elderflower-poached rhubarb
Lemon mousse and caramel cookie crunch

Price for tastingmenu 895 kr  Wine to the menu 695 kr

Adjustments to the menu may occur

Nobel menu

Starter


Pressed and dried Jerusalem artichoke
served with kohlrabi flowers flavoured with ginger and lightly roasted cabbage broth

Main Course


Crispy saddle of lamb
potato terrine with Svedjan crème, yellow beet, salt-baked celeriac, apple salad and rosemary-spiced lamb gravy

Dessert


Frosty bilberry bavaroise
bilberry ice cream with lemon thyme, lime jelly, lime curd and lime meringues

The Nobel menu includes wine menu, mineral water and coffee from 1865 SEK / person.
Contact us for price inquiry of menus from other years. For the 2018 Nobel menu, we need your booking 3 days in advance.

Event menus

Swedish flavours and only the very finest of raw ingredients are also the focus of our menus for parties and banquets.
Please contact us if you have any special wishes or needs – our head chef Magnus Santesson will be delighted to customise a menu to suit your particular event.

KUNGSHOLMEN

White aparagus
Ramson hollandaise, trout roe, croutons and cress

Baked char
Primeurs, lemon velouté and pickled turnip
Strawberries
Yoghurt and lime mousse

540 SEK / person


STADSHUSET

Cauliflower soup
Cold-smoked salmon and dill

Grilled steak
Carrot, chioggia beet, summer truffle and spruce tips

Baked rhubarb
Chocolate and cardamom

590 SEK / person

Contact us for the autumn/winter menu, valid from September 1.

Address & Opening hours