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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
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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.
2022 Immelen, Kullabergs Vingård, Skåne, Sweden
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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 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).
For the 2025 Nobel Menu, we require a 5-day advance reservation for parties of at least 2 people. 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