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

  • Tartlet with Kalix vendace roe, Västerbottensost cheese, chives & sour cream

     125

  • Tartlet with Swedish signal crayfish, dill & fennel pollen

     145

  • Jamon Iberico de Bellota

     160

STARTER

  • Burrata with swedish tomatoes, pesto, olive oil, grilled sourdough bread & 10-year-aged balsamic vinegar from Modena

     275

  • Lobster from Skagerrak, served half or whole with mayonnaise, green salad & butter-fried toast

     450 / 850

  • Lightly smoked Arctic char with cream cheese, horseradish, trout roe, dill & rye bread

     275

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

     385

  • Chanterelle toast on brioche with porcini cream, butter-fried chanterelles, Kalix vendace roe, dill & egg yolk

     425

  • Grilled lamb tenderloin with yellow zucchini, yoghurt, mint, harissa, Marcona almonds & roasted garlic

     245

  • Hand-cut veal tartare, ginger, green apple, furikake & XO-mayonnaise

     260/360

MAIN COURSE

  • Agnolotti gratinated in Parmesan sauce, tomato, herbs & tart zucchini salad

     335

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

     545

  • Bouillabaisse with poached turbot, grilled red prawn, scallop, saffron aioli & fennel

     395

  • Turbot on the bone, deboned tableside with butter-poached summer vegetables. Choose your side:

     795

  • • Champagne sauce “Café de Paris”

  • • Horseradish & browned butter

  • Grilled Iberico pork chop with mustard glaze, pickled & sautéed chanterelles, caramelized cream, lingonberries & red wine sauce

     445

  • Beef tenderloin pasta with green peppercorn sauce, Dijon mustard & Parmesan

     495

  • Surf & Turf with beef tenderloin & lobster, sauce choron, potato terrine & red wine sauce

     725

DESSERT

  • Crème caramel with Diplomático rum

     140

  • Chocolate crémeux with Crème Cru ice cream, preserved cherries & hazelnuts

     160

  • Cloudberries, vanilla ice cream, caramel sauce, toasted oats & cream cheese

     195

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

     120

  • Praline

     45

  • Three selected cheeses — Gruyére, Hvide Dame & Fourme d’Ambert served with sablé biscuits & marmalade

     185

PLAT DU JOUR W. 39

  • GONDOLEN BUSINESS LUNCH

     645

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

  • • Your choice of today’s Plat du Jour

  • • Praline & Filter coffee

  • WEEKLY VEGETARIAN

     245

  • Spaghetti alla Nerano with zucchini from Ulriksdal, Provolone, garlic & basil

  • MONDAY - TUESDAY

     255

  • Norwegian fish soup with cod, cockles, prawns & dill croutons

  • Swedish meatballs with cream sauce, lingonberries, pickled cucumber & potato purée

  • WEDNESDAY - THURSDAY

  • Catch of the day with Swedish pickled herring, chopped egg, chives, browned butter, dill & potatoes

     265

  • WEDNESDAY

    Black pudding with smoked pork belly, apple, lingonberries, browned butter & cabbage from Ulriksdal

     245

  • THURSDAY

    Swedish yellow pea soup with pork shoulder, marjoram sausage, mustard, pancakes with jam & whipped cream

     245

  • FRIDAY

     275

  • Egg Royale on butter-fried levain with cold-smoked salmon, hollandaise sauce, poached eggs & spinach

  • Breaded pork schnitzel with sauerkraut, grilled bacon, cider jus & fried potatoes

SET MENUS

  • GONDOLEN´S CLASSICS

     1175

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

  • • Fish with gratin, champagne sauce & caviar

  • • Crème caramel with diplomático rum

  • LOBSTER DAYS 23/9-26/9

     1495

  • • Lobster cocktail served in a tartlet with Baerii caviar

  • • Lobster raviolo with fennel pollen & lobster beurre blanc

  • • Surf & Turf with beef tenderloin & lobster, sauce choron, potato terrine & red wine sauce

  • • Gondolen's split with blackcurrant & yoghurt
WINE PAIRINGS

BRUNCH

  • Gondolen’s brunch is served in three courses, Saturdays & Sundays, 12–4 PM

     895

  • • Avocado, rye bread, cream cheese, horseradish, brown butter & Baerii caviar

  • • Gondolens Fish & Chips with scallop & lobster, served with house fries & sauce gribiche

  • • Ice cream with brioche & brown butter, crispy chocolate, hazelnuts & caramel sauce

  • BEVERAGE PAIRING

     750

  • Pre-drink: Choose between a Bloody Mary or Bellini

  • Starter: NV Pol Roger, Champagne, France

  • Main Course: 2023 Domaine L’Aigle, Côtes-du-Jura, France

"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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