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
STARTER
WHITE ASPARAGUS SOUP
preserved white asparagus, trout roe, leeks and lemon thyme
185
SMOKED VENSION TARTAR
tarragon, jalapeños, pickled green tomato, salt-roasted almonds and grilled lemon cream
190
SWEDISH KALIX BLEAK ROE
cucumber, radish and cold summer broth and creme fraiche flavored with fennel
215
RAVIOLI
stuffed with cream cheese, sage and confit chicken thighs, green asparagus, kohlrabi and buttered broth
170
MAIN COURSE
WILD BOAR
green pepper foam, celeriac with mushroom duxelle and cheese cream, morels stuffed with wild boar and sage
345
FILLET OF PIKE-PERCH
melted butter sauce, nettles, green asparagus, elderflower-pickled white strawberries and crispy potatoes
375
SPRING LAMB
jerusalem artichoke, wild garlic, lace cabbage and last year’s cranberries
375
DOME OF CABBAGE
stuffed with morels, celeriac and Gotland lentils, served with green asparagus, broccoli
wild garlic and a beaurre blanc with nettles
310
DESSERT
WHITE PEACH AND ELDERFLOWER SORBET
champagne and tonka mousse, finger lime and white chocolate cremeux flavored with thyme pepper
168
STRAWBERRYS
lemongrass sorbet, tahiti vanilla mousse with pancake interior flavoured
with strawberry and butterscotch served with meringues and candied macadamia nuts
169
BAKED CHOCOLATE CREAM – Nobel dessert 2023
with a compote, made of lingonberries from Mockträsk outside Boden, flavoured with tar syrup. Served with a chocolate sablé and lingonberry toffee, accompanied by meringues and cream made of lingonberries and a fresh crème fraiche parfait.
215
THE CHEESE OF THE EVENING
185
PRALINE
48
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
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.
LUNCH MENU
STARTERS
CREAMY SHRIMPS ”SKAGENRÖRA”
with lemon and butter fried brioche
½ 155
1/1 is served with a small salad
215
STEAK TARTARE WITH TARRAGON CREAM
pickled silver onion, crispy Jerusalem artichoke and grated “Gammel knas” cheese
½ 158
1/1 is served with French fries
245
WHITE ASPARGUS SOUP
with fried green asparagus and wild garlic cream
½ 125
1/1 195
MAIN COURSE
OMELETTE STUFFED WITH CHEVRÉ
spinach and fried mushrooms, served with a small salad
179
OMELETTE STUFFED WITH GRUYÈRE CHEESE
fried onions and flat smoked ham, served with a small salad
179
STADSHUSKÄLLARENS GAME STEW
lingonberries and mashed potatoes
235
BAKED BEETS
with hollandaise sauce, baked cabbage, crushed almonds and beluga lentils
235
FILLET OF CHAR
with herb hollandaise, fried white asparagus, fennel and boiled potatoes
265
LONG-BAKED BEEF CHEEK
with red wine sauce, bacon, pickled onions, dijonnaise and deep-fried ball potatoes
275
DESSERTS
BAKED CHOCOLATE CREAM – Nobel dessert 2023
with a compote, made of lingonberries from Mockträsk outside Boden, flavoured with tar syrup. Served with a chocolate sablé and lingonberry toffee, accompanied by meringues and cream made of lingonberries and a fresh crème fraiche parfait.
215
CARDAMOM ICE CREAM
with warm cloudberries and cake crumbs
135
PRALINE
55
Nobel menu 2023
Starter
Yellow beetroot baked with seaweed and salt and a cream made from seaweed from Sweden’s west coast. Served with buttermilk and dill-seed plus sturgeon caviarfrom Strömsnäsbruk.
NV Shaman Rosé Grand Cru Extra Brut, Marguet, Champagne, France
Main Course
Cod loin stuffed with king crab served with a kohlrabi roll and a potato dumpling filled with cod and king crab, accompanied by pickled onions with mushrooms. Served with winter vegetables and pickled summer vegetables, accompanied by a grilled blue mussel sauce.
2021 Marsannay Rouge, Domaine Trapet, Bourgogne, France
Dessert
Baked chocolate cream with a compote, made of lingonberries from Mockträsk outside Boden, flavoured with tar syrup. Served with a chocolate sablé and lingonberry toffee, accompanied by meringues and cream made of lingonberries and a fresh crème fraiche parfait.
2018 Château Tirecul la Gravière, Monbazillac, France
The Nobel menu includes wine menu, mineral water and coffee from 2495 SEK / person.
Contact us for price inquiry of menus from other years. For the 2023 Nobel menu, we need your booking 5 days in advance.