This year we celebrate our 90th anniversary, and on Thursday, October 16 we mark the occasion with a tribute to Erik Lallerstedt – the restaurateur who put Gondolen back on the map in the 1990s. During the celebration, an exclusive anniversary menu will be served, where our head chef Patrik Castillo has reinterpreted Erik’s classics in a modern way. Each component of the anniversary menu carries a story about Erik, about Gondolen, and about the great joy of food that has always characterized the restaurant. We have also been inspired by Erik’s way of presenting and serving food – with care, elegance, and a personal touch.
The menu will also be available for both lunch and dinner on October 17–19.
Anniversary Menu
Subject to change. Served for both lunch and dinner. A few dishes from our regular à la carte menu will also be available.
STARTERS
Three canapés – 250
– Pâte à choux with smetana, chives, red onion & Kalix vendace roe (10 g)
– Lobster Skagen in tartelette
– Hand-cut veal tartare on brioche with Dijonnaise, capers & pickled cucumber
“Fish ball” mousseline of turbot and scallop with Gondolen’s champagne sauce, spinach, roasted hazelnut & Baeri caviar (5 g) – 395
Shrimp sandwich on dark rye with hand-peeled shrimp, mayonnaise, egg, red onion, cucumber, horseradish & Kalix vendace roe (15 g) – 250
Pâte à choux filled with foie gras & fig marmalade – 95
MAIN COURSES
Erik Lallerstedt’s sole roulades stuffed with lobster and scallop, lobster sauce & pilaf – 625
Fish and shellfish stew with butter-poached cod, grilled lobster, shrimp, mussels, saffron, boiled potatoes, dill & chives – 465
Venison Rossini – fried venison fillet, seared foie gras, sautéed spinach with pearl onions, Madeira jus, fried levain bread & autumn truffle – 595
Fried beef tenderloin, potato terrine, red wine sauce with three small bowls: Béarnaise sauce, salsa verde, fried bone marrow with pata negra & parsley – 645
DESSERTS
Gondolen’s chocolate dessert – chocolate mousse, caramel & lemongrass cream – 155
Petit four – Chocolate biscuit, lemon meringue pie, French nougat (Montélimar) with pistachio & almond, chocolate praline – 55 each / 4 for 200
As an extra tribute, Gondolen’s legendary wine bar will be revived for one night in Bar Zeppelin, with a special anniversary price of 90 SEK per glass. We have also invited several of the team members who once worked alongside Erik. On October 16 they will return for one evening, adding to the festive and memorable atmosphere of the celebration.
