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

 

Event menus

Swedish flavours and only the very finest of raw ingredients are also the focus of our menus for parties and banquets.
Please contact us if you have any special wishes or needs – our head chef Magnus Santesson will be delighted to customise a menu to suit your particular event.

STARTER

STEAMED WHITE ASPARAGUS
butter sauce, trout roe, herbs and breadcrumbs
185,-

RAMSLEY SOUP
cold smoked salmon and lemon
175,-

MAIN COURSE

SWEDISH SPRING LAMB
green pepper foam, lace cabbage with truffle and brown butter and potato cake
415,-

BAKED CHAR FILLET
Beurre Blanc with herbs, green asparagus, baked tomatoes, radish, fried nettles,
and boiled fresh potatoes
345,-

DESSERT

MARINATED STRAWBERRIES
champagne sorbet and crushed cookies
155,-

WHITE CHOCOLATE MOUSSE
lime, rhubarb compote and red oxalis sorbet
150,-

Menu and prices are valid 23rd of April – 12 of August 2024.
Contact us for the menu that is valid from August 13 onwards. bokning@stadshuskallarensthlm.se

The same menu applies to all people in the party

 

 

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.

Address & Opening hours