Upcoming Events
Bourgogne Dinner
April 17
On April 17, we invite you to a Burgundy wine dinner in collaboration with our friends at Tryffelsvinet. Our guest for the evening is Thibault Roche from the Boisset family, presenting wines from four different producers. From sparkling and white to reds from both Beaujolais and Burgundy, the evening promises a journey through the region’s rich wine heritage.
Expect a night filled with flavours, stories, and a deeper insight into Burgundy’s unique winemaking tradition.
Menu & Wine Pairings
SNACKS
Tartlet with vendace roe and Västerbotten cheese
Steak tartare on butter-fried brioche with
Wrångebäck cheese and truffle
2022 Perle Rare, Louis Bouillot
2019 Les Grands Terroirs Chenôvre, Louis Bouillot
STARTER
Gratinated oyster
Seared scallops
2023 Bourgogne Aligoté, Jean-Claude Boisset
2020 Saint-Aubin Sur Gamay, Jean-Claude Boisset
MAIN COURSE
Pan-fried veal
green asparagus, ramsons, sugar snap peas, morel foam
2021 Côte de Brouilly, Mommessin
2021 Nuits-Saint-Georges, Jean-Claude Boisset
DESSERT
Comté cheese
honey-glazed hazelnuts
2016 Château Chalon Vin Jaune, Domaine Maire
7 wines & 4 courses – SEK 1,895
Book a tableRioja Evening with Bodegas Faustino
May 6
Welcome to an evening at Stadshuskällaren together with Bodegas Faustino. Expect a journey straight into the heart of classic Rioja. Since 1861, Faustino has refined its expression—and it’s clearly reflected in the glass. Ripe notes of dark cherries, silky tannins, and an elegant oak-driven character with hints of vanilla.
Menu & Wine Pairings
PAN-FRIED GREEN ASPARAGUS
with trout roe, ramsons beurre blanc, green peas and broccolini
Faustino I Blanco Gran Reserva, 2020
BEEF TARTARE
with tarragon, sage, tomato, fried capers and brioche croutons
Faustino VII Red, 2023
Faustino I Gran Reserva, 2016
SLOW-COOKED BEEF CHEEK
with pink peppercorn foam, baby carrots, kale and potato terrine
Faustino I Gran Reserva, 2011 (served from magnum)
Gran Faustino I Gran Reserva, 2004
PRALINE & COFFEE / TEA
Four courses and five wines, SEK 1,295
Wednesday, May 6 at 6:30 PM
The bar opens one hour before the event begins
Book by selecting May 6 in the reservation calendar
Book a table
The Star Trio Behind the 2025 Nobel Menu
Tommy Myllymäki – Pi Le – Frida Bäcke
The 2025 Nobel Menu is created by three of Sweden’s most accomplished culinary talents. Pi Le and Tommy Myllymäki, this year’s Nobel Chefs, are responsible for the starter and main course. As a creative duo, they work seamlessly from concept to execution, aiming to surprise guests with unexpected flavour combinations while delivering a dining experience that feels familiar, refined and elevated — always with a subtle twist.
The dessert is crafted by Frida Bäcke, pastry chef and founder of Socker Sucker in Stockholm. Her creation for this year’s Nobel Banquet is inspired by nature, the Swedish forest and childhood memories of picking wild berries with her grandparents.
Tommy Myllymäki has been a leading figure in Swedish gastronomy since winning the title Chef of the Year in 2007. He has achieved major international success in the Bocuse d’Or, including gold in Bocuse d’Or Europe in 2014 and silver and bronze in the world finals in 2011 and 2015.
Pi Le was part of the Swedish Junior Culinary Team from 2011 to 2014, earning Olympic gold in 2012, World Championship silver in 2014, and second place individually in the Nordic Championships in 2011. He later joined the Swedish Culinary Team from 2014 to 2016.
Together, Tommy and Pi run several restaurant ventures, including the two-Michelin-star restaurant Aira on Djurgården in Stockholm.
Frida Bäcke has served as head pastry chef at renowned restaurants such as Frantzén and Aira. She spent five years with the Swedish Culinary Team and has competed in both the World Cup and Culinary Olympics — winning World Cup gold in 2018. She has been named Pastry Chef of the Year four years in a row, and her bakery Socker Sucker — run together with Bedros Kabranian — has been awarded Pastry Shop of the Year three consecutive years.
Se the menuBook Your Own Nobel Evening
Reserve a special evening for a truly unique experience! This is as close to the Nobel Banquet as you can get without attending the event itself. The menu is served on official Nobel porcelain, and you can take a stroll through the beautiful courtyard of Stockholm City Hall before descending the stairs to our atmospheric cellar vaults.
The Nobel Menu is open for everyone to book.
To make a reservation, simply click Book a table, select your preferred date, and then choose Nobel Menu 2025 in the booking flow. The menu must be booked at least five days in advance and is available for parties of a minimum of two guests.
The 2025 Nobel Menu, including a wine package, mineral water, and coffee, costs 2,895 SEK per person (2,595 SEK per person with a non-alcoholic beverage package).
Additionally, we offer all Nobel Menus from 1901!
If you’re celebrating a milestone and wish to treat your guests to a historical menu from that year’s Nobel Banquet, we can make it happen. Previous years’ menus require a one-week advance booking, and parties must consist of at least 10 people. Contact us for pricing on previous years’ menus.
Feel free to get in touch for more details:
bokning@stadshuskallarensthlm.se