Our food

À la carte

STARTERS


Oyster
sorbet of lemon verbena, horseradish and bee pollen
68:-

Bleak roe
crunchy seaweed sticks and smoked sour cream
115:-

Scallop
butternut pumpkin, squid, lovage and butter sauce
135:-

Baked bone marrow
rhubarb compote, trout roe,
croutons on rye bread and grated duck liver
105:-

 

MAIN COURSE


Butter fried hake
lobster terrine, green cauliflower cream, dried purple cauliflower and oyster sauce
290:-

Lamb
variety of carrot, summer truffle and tarragon
295:-

Roe deer fried with birch sap
roe deer sausage flavored with spruce, celeriac, yellow chanterelles,
lingonberries and pickled spruce sprouts
310:-

 

DESSERTS


Raspberries
almond, rye bread crumbs and fast frozen cream on elder
125:-

White chocolate mousse
brownie bottom with strawberry pannacotta and rhubarb salsa
110:-

Sudashi cloud – Nobel dessert 2016
sudashi, cloudberrie sorbet, miso crumbles
and deep fried rice paper
195:-

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

OYSTER
sorbet of lemon verbena, horseradish and bee pollen
Petulant Natuerel Malvasia Bianca, Birichino

BLEAK ROE
crunchy seaweed sticks and smoked sour cream
2014 Alsace, Domaine Marcel Deiss

BAKED BONE MARROW
rhubarb compote, trout roe, croutons on rye bread and grated duck liver
2014 Cuvée de O Godello, Avanthia

BUTTER FRIED HAKE
lobster terrine, green cauliflower cream, dried purple cauliflower and oyster sauce
2013 Super Substance, K Vintners Charles Smith

ROE DEER
roe deer sausage flavored with spruce, Jerusalem artichoke, lingonberries and pickled spruce sprouts
2009 La Luna, Avondale

RASPBERRIES
almond, rye bread crumbs and fast frozen cream on elder
2011 Beerenauslese, Umathum

Price for tastingmenu 695 kr
Wine to the menu 595 kr

Nobel menu

Starter


Charcoal baked langoustine and scallop
served with nettles, ramson and pickled winter apples

Main Course


Quail from Norrby Säteri
in black garlic and leek ash
with Jerusalem artichoke, preserved with mushrooms
and jus of roasted chicken skin and mustard seed

Dessert


Cloud of sudachi fruit
cloudberry sorbet,
miso crumbs and deep-fried rice paper
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 2016 Nobel menu, we need your booking 3 days in advance.

Address & Opening hours