Our menu

Our menu reflects our love for cooking, offering classic Swedish dishes and creative treats. Every dish is crafted with care and dedication, ensuring you a remarkable dining experience.

SNACKS

  • Freshly baked bread with homemade butter

     65

  • Pâte à choux with vendace roe from Kalix, Västerbotten cheese, sour cream & pickled shallots

     125

  • Tartlet with Baerii caviar, smetana, honey & pickled cucumber

     195

  • Jamon Iberico de Bellota

     145

  • Duck terrine with semi-dried grapes & Sauternes

     125

STARTER

  • Grillad pilgrimsmussla med spritärta, miso, mynta & yuzusabayon

    225

  • Maccheroni Barigoule with artichoke, roasted tomato, parmesan & basil

     185

  • White asparagus, vendace roe from Kalix, wild garlic, beurre blanc & hazelnuts

     335

  • Vendace roe from Kalix, potato foam, croutons & onion

     385

  • Grilled lobster with horseradish, cucumber, trout roe, cucumber cress & smoked cream

     385

  • Grilled halibut crudo, ginger emulsion, pickled daikon & blood orange ponzu

     225

  • Hand-cut veal tartare, xo-mayonnaise, capers, pickled ginger, jerusalem artichoke & apple

     250/350

MAIN COURSE

  • Cabbage roll filled with mushrooms, served with cream sauce, pickled cucumber, lingonberries, truffle & potato purée

     375

  • Fish with gratin: Poached cod, Champagne sauce, spinach & pommes duchesse (add Baerii caviar +155)

     485

  • Bouillabaisse with lobster, cod, scallop, red shrimp, saffron aioli & fennel

     435

  • Turbot on the bone, deboned tableside with butter-poached black cabbage & potatoes. Choose your side:

  • • Hollandaise sauce & vendace roe from Kalix

     745

  • • Horseradish & browned butter

    645

  • Grilled Iberico pork chop with green asparagus, tomato, butter-braised turnip, potato terrine & red wine jus

     425

  • Beef tenderloin pasta, green peppercorn sauce, dijon mustard & parmesan

    495

  • Beef tenderloin “Oskar” with grilled white asparagus, lobster Bearnaise, red wine sauce & potato croquettes with Almnäs Tegel

     645

  • Stuffed quail with house XO sauce, grilled pak choi, pilaf rice & ginger

    475

DESSERT

  • Crème caramel with Diplomático rum

     130

  • Chocolate crèmeux, salted caramel, roasted hazelnuts & Créme Cru-ice cream

    140

  • Preserved forced rhubarb, yoghurt cream, caramelised almonds, lemon verbena & pink peppercorn

     155

  • Grilled pineapple, coconut ice cream, rum & licorice root

     145

  • Pistachio ice cream with olive oil, candied pistachios & sea salt

     120

  • Praline

     45

  • Three selected cheeses — Almnäs Tegel, Tilda & Fourme d’Ambert served with sablé biscuits & pear marmalade

     185

PLAT DU JOUR W. 20

  • GONDOLEN BUSINESS LUNCH

     595

  • • Vendace roe from Kalix, potato foam, croutons & onion

  • • Your choice of today’s Plat du Jour

  • • Praline & Filter coffee

  • VEGETARIAN OF THE WEEK (MON - FRI)

    Traditional ”Ängamat” with spring vegetables, poached egg, sourdough croutons & tarragon

     255

  • MONDAY - TUESDAY

     255

  • Haddock from Smögen with Vichy carrots, white wine sauce, herbs & potatoes

  • Pan-fried corn-fed chicken breast with cream sauce, red currants, pointed cabbage & roasted potatoes

  • WEDNESDAY

  • Deep-fried cusk with shrimp, browned butter & potatoe purée

     265

  • Swedish beef patties with onion gravy, fried egg, pickled cucumber & roasted potatoes

     245

  • FRIDAY

     285

  • Butter-fried levain with Najadlax, poached egg, hollandaise, trout roe, spinach & radishes

SET MENUS

  • GONDOLEN´S CLASSICS

     995

  • • Vendace roe from Kalix, potato foam, onion & croutons

  • • Fish with gratin, champagne sauce & caviar

  • • Crème caramel with diplomático rum

  • GONDOLEN IN SEASON

     895

  • • White asparagus, vendace roe from Kalix, wild garlic, beurre blanc & hazelnut

  • • Grilled Iberico pork chop with green asparagus, tomato, butter-braised turnip, potato terrine & red wine jus

  • • Poached forced rhubarb, yogurt cream, caramelised almonds, lemon verbena & pink peppercorn

BRUNCH MENU

  • SERVED SATURDAY & SUNDAY 12:00–16:00

  • Starter: Egg “Florentine” with sautéed spinach, pickled onion, hollandaise & winter truffle

  • Main Course: Gondolen’s fried chicken in a croissant, XO mayonnaise, spicy pepper glaze & apple

  • Dessert: Meringue Sundae

     695 SEK

  • Beverage Package:

    Bloody Mary or Mimosa

  • 2025 Domaine Wachau, Grüner Veltliner “Terrassen” Federspiel

  • 2024 Clos Bellane Côtes du Rhône Valréas Blanc

     495 SEK

"We uphold Gondolen's classic heritage and add an elegant playfulness with a focus on seasonal ingredients. Swedish and French cuisine form the foundation of our cooking, inspired by flavors from around the world." - Patrik Castillo, Head Chef

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WINE LIST

Our wine cellar is one of Stockholm's finest, offering a wide selection of excellent vintages from classic vineyards around the world. Our sommeliers will help you find the perfect wine to complement your meal.

 
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Cocktails

Our drink menu features classic cocktails and innovative drinks. We craft the drinks with carefully selected ingredients to enhance your experience at Gondolen.

 

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