Our food
Welcome to Restaurant Stadshuskällaren
Welcome to a unique family business where food, beverage and creativity is the main focal point. Stadshuskällaren’s gastronomical concept can be described around the theme “In the forest. In the city” with produce and flavours linked to Swedish forest, land, sea, lakes, meadows and fields. The Swedish seasonal changes are important giving different content to the menu across the year.
À la carte menu
From January 15th to February 20th, we invite you to enjoy a seasonally inspired winer menu that replaces our regular à la carte menu. The menu is valid for smaller parties up to 10 guests.
WINTER MENU
795
SNACKS
CONFIT MUSHROOMS
cheese cream, truffle, and caramelized onion
SMOKED TROUT ROE
egg cream, akvavit, and lemon
STARTER
RAVIOLI
filled with porcini mushrooms, cream cheese, and herbs, served with celeriac, kohlrabi,
and a buttered broth flavored with grilled kombu
MAIN COURSE
ARCTIC CHAR FILLET
Sandefjord sauce, roasted broccoli, trout roe, Marcona almonds, and branded potatoes
or
SPICE-SEARED REINDEER
thyme jus, port wine and blackcurrant jelly, cultivated mushrooms,
fried Jerusalem artichoke, potato cake, and tarragon
DESSERT
DARK CHOCOLATE
with rosehip gel, hazelnut brownie, coffee ice cream, and rosehip sauce
WINE PAIRING
Let us help you with the wine selection.
Our wine package includes carefully chosen wines perfectly matched to the menu.
595
We always work with seasonal ingredients. Depending on availability and season, some changes to the menu may be made at short notice.
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
Lunch Stadshuskällaren
We welcome you back to our lunch from January 15, 2025.
Stadshuskällaren are open for lunch, 11:30-14:00.
We do also have a sister restaurant upstairs, Ragnar’s Skafferi,
which serves buffet lunch weekdays 11: 00-14: 00.
STARTER
SKAGEN
½ 165
1/1 served with a small side sallad 235
STEAK TARTAR WITH TRUFFLE CREAM
pickled silver onion, crispy jerusalem artichoke and grated swedish ”Gammel Knas” cheese
½ 165
1/1 served with French fries 255
JERUSALEM ARTICHOKE SOUP
bacon and almond ragu and bread flarn
½ 145
1/1 195
MAIN COURSE
CHÈVRE FILLED OMELETTE
spinach and fried mushrooms, served with a small side salad
189
GRUYÈRE CHEESE FILLED OMELETTE
fried onion and smoked cured ham, served with a small side salad
189
WILD GAME STEW
pickled mushroom, potatoe puree and lingonberries
255
POTATO DUMPLING WITH MUSHROOM
celeriac, lentils from Gotland and browned butter flavored with soy and crushed almonds
245
CHAR
musselvelouté, roasted cauliflower, trout roe and boiled potatoes
275
LONG BRAISED OX CHEEK
red wine gravy, smoked ham, pickled onions, dijonnaise and fried whole potatoes
285
DESSERT
VARIATION ON SWEDISH APPLES – NOBEL DESSERT 2024
Terrine made from caramelised Frida apples. Brown butter cake made from tiger nuts flavoured with spruce shoots. Cream of quince fruit and thinly sliced apples with chamomile. Served with ice cream made with pineapple weed and punsch liqueur.
215
DARK CHOCOLATE
hazelnut brownie, coffee ice cream and cheese mousse
145
PRALINE
55
Nobel menu 2024
Starter
GOAT CHEESE FROM ÖSTERGÖTLAND
filled with lovage. Served with Swedish beets, honey and quince glaze, along with roasted pumpkin seeds.
Longitude Blanc de Blancs Premier Cru Extra Brut,
Larmandier-Bernier, Champagne, France
Main Course
QUENELLE OF CHICKEN
Swedish legumes and autumn truffle from Gotland. Celeriac glazed with miso on Swedish broad beans and a cabbage bouquet with taste of herbs and apple. Served with a modern cultural creamed steel-cut barley with wild and cultivated mushrooms, Jerusalem artichoke and roasted chicken jus with Pomme de Vie.
2019 Barolo, Giacomo Fenocchio, Piemonte, Italy
Dessert
VARIATION ON SWEDISH APPLES
Terrine made from caramelised Frida apples. Brown butter cake made from tiger nuts flavoured with spruce shoots. Cream of quince fruit and thinly sliced apples with chamomile. Served with ice cream made with pineapple weed and punsch liqueur.
2022 Bute Mousserande Iscider, Umeå, Sweden
The Nobel menu includes wine menu, mineral water and coffee from 2 575 SEK / person (2 275 SEK/person with non-alcoholic beverage package).
Contact us for price inquiry of menus from other years. For the 2024 Nobel menu, we need your booking 5 days in advance.
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.