Upcoming Events
Valentine’s Day
It’s almost time to celebrate love! On February 14, we’ll be open for extended hours, offering the same delightful menu for both a long lunch and an evening seating. Our kitchen has created a beautifully indulgent five-course Valentine’s menu you won’t want to miss – and of course, a perfectly paired wine package is available to add on.
TO START
Kalix bleak roe, Västerbottens cheese
–
Beef, truffle, white soy
TO BE CONTINUED
LIGHTLY CURED SALMON
kohlrabi, citrus, green chili, bread crisp
RAVIOLI
sage, cream cheese and tomato
Served with lobster sauce and celeriac
QUAIL
cultivated mushrooms, pepper foam, potato terrine
A SWEET FAREWELL
GREEN APPLE
Champagne, last seasons elderflower, white chocolate and macadamia nuts.
SEK 995 per person – Valentine’s Day menu
Our sommelier has put together a wine package with five wines that pair well with the menu, from sparkling to sweet, for SEK 750.
Seating is limited and bookings are now open!
Book a tableJoin Us for a Rhône Evening with Sommelier Maria
March 12
Bonjour! On March 12, you are warmly invited to a French wine evening that takes us to the Rhône Valley in southern France. We are delighted to welcome the renowned sommelier Maria Torén, whose passion for the region is both deep and contagious. She will guide us on a sensory journey through the evening’s wines—known for their power, spice, and character. Hallmarks of Rhône wines.
During the evening, we will enjoy six carefully selected wines from two of Rhône’s prestigious estates: Delas Frères in Northern Rhône and Château Mont-Redon in Southern Rhône, presented in collaboration with our friends at Ward Wines. One of the wines has even been served as the pairing for the main course at the Nobel Banquet—making it especially fitting to enjoy it with us.
The six wines of the evening will be paired with a four-course menu created by Executive Chef Magnus Santesson and his kitchen team. Few wines complement Stadshuskällaren’s gastronomic philosophy as beautifully as those from the Rhône Valley. Flavours inspired by forest, sea, and land will come together on the plate, creating truly delightful pairings.
Thursday, March 12 at 6:30 PM
Price for the evening
SEK 1,795 per person
Menu
SNACKS
Cucumber with oyster emulsion and oyster leaf
Tartlet with crème of goat cheese and birch
syrup
STARTER
TARTAR OF REINDEER
served in a pâte à choux with caramelized
onions, cheese crème and roasted chicken skin
MAIN COURSE
FALLOW DEER
thyme jus, breaded ox cheek, mushrooms,
baked onions and potato puré
DESSERT
DARK CHOCOLATE
hazelnut and coffe
Wines
WHITE WINES
Château Mont-Redon
Châteauneuf-du-Pape Blanc
Delas Frères Condrieu La Galopine
RED WINES
Château Mont-Redon
Châteauneuf-du-Pape Rouge
Château Mont-Redon Lirac
Delas Frères Les Launes
Crozes-Hermitage
Delas Frères Hermitage
Domaine Tourettes
More About Maria and the Rhône Valley
Maria Torén is well established on Instagram as @sommelier_maria. As a sommelier, she hosts wine tastings, writes about wine and food, curates wine events, and organises food and wine journeys. In addition, she is currently renovating an old winegrower’s house in southern France.
There are few wine regions in France with as long and rich a tradition as the Rhône Valley. During this evening, we will taste wines from both the Northern and Southern Rhône—white and red—to showcase the remarkable breadth of these two wine regions. Because they are, in fact, two distinct regions, separated by just 60 kilometres, yet producing vastly different styles of wine. And what wines they will be! We will be tasting top-tier wines from two selected estates: Delas Frères in the Northern Rhône and Château Mont-Redon in the Southern Rhône.
The Northern Rhône accounts for only five percent of the total wine production of the Rhône Valley, yet it is here that many of the region’s most prestigious wines are made. The vineyards cling to steep, dramatic slopes where grapes are often harvested by hand. Syrah dominates in the Northern Rhône, producing wines with a spicy aromatic profile, often featuring notes of black pepper and blackberries, and aromas reminiscent of cured meats.
The Southern Rhône presents a completely different landscape. In practice, the flat and open southern part of the valley shares little with the narrow, steep northern section beyond the name of the river itself. One of the most renowned wine appellations in the south is Châteauneuf-du-Pape, where a wide range of grape varieties is grown—Grenache being the most prominent.
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.
Book your tableNobel menu 2025
FIRST COURSE
Soup of porcini mushroom served with a bound salad of cultivated Swedish mushrooms, Almnäs Tegel cheese, ginger oil and black winter truffle. Truffle butter and crispbread flavoured with porcini mushroom.
Eric Rodez Blanc de Noirs Grand Cru, Champagne, France
***
MAIN COURSE
Turbot stuffed with scallops and sugar kelp, roasted celeriac glazed with lovage, butter-boiled potatoes and white onions flavoured with nutmeg. Served with Savoy cabbage, leeks and mushrooms, accompanied by a butter sauce of fermented quince and Ingrid Marie apples.
2023 Immelen, Kullabergs Vingård, Skåne, Sweden
***
DESSERT
Sorbet of Swedish blackthorn berries flavoured with orange, allspice and clove. A baked cream of fresh cheese with bourbon vanilla and a browned butter sponge. A buttermilk caramel and a crunchy topping of buckwheat and oats. Served with a consommé of wild raspberry flavoured with juniper shoots.
2022 Kracher Red Roses Beerenauslese, Burgenland, Austria
Book 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