Freshly baked bread with homemade butter

Pâte à choux with vendace roe from Kalix, smetana, lemon & onion

Caviar tartelette, smetana, honey from Klockargården, pickled cucumber from Ulriksdal & 5g Baerii caviar

Jamon Iberico de Bellota

Pork & foie gras terrine, pickled cucumber, blackcurrants & port wine

Italien winter truffle with potato foam, croutons & onion

Three varieties of herring – archipelago, mustard & “Norröna” herring with classic accompaniments

Vendace roe from Kalix, potato foam, croutons & onion

Grilled scallop, red shrimp, house ponzu, hot sauce & chive emulsion

Mushroom toast with seared foie gras & port wine reduction

Agnolotti with mushrooms, Pata Negra, parmesan, ricotta, sherry sauce & winter truffle

Hand-cut veal tartare, dijonnaise, capers, pickled ginger, pommes allumettes & roasted sesame

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

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

Butter-poached char fillet with grilled rosette cabbage, cauliflower, fermented red chili, preserved lemon & Sandefjord sauce

Grilled whole Dover sole with grilled lemon, Béarnaise sauce & French fries

Seared venison with winter truffle, caramelised cream, redcurrants, Jerusalem artichoke gratin, Madeira & port wine jus

Beef tenderloin with green peppercorn sauce, potato terrine & haricots verts

Grilled Ibérico pork cutlet with Gondolen mustard, apple & ginger cream, foie gras, winter truffle & Brussels sprouts

Crème caramel with Diplomático rum

Gondolen’s “Ris à la Malta” with mandarin sorbet & caramelised almonds

Chocolate dome - chocolate mousse, dulce de leche & lemongrass cream

Tiramisu with dulce de leche & pecan

Cheese ice cream made from Robiola Tre Latti with rum raisins

Praline

Three selected cheeses — Almnäs Tegel, Den Hvide Dame & Fourme d’Ambert served with sablé biscuits, gingerbread & quince- & pear marmalade

GONDOLEN BUSINESS LUNCH

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

• Your choice of today’s plat du jour

• Filter coffee & praline

THIS WEEK'S VEGETERIAN

Rigatoni with tomato pesto, basil & burrata

MONDAY - TUESDAY

Wild-caught trout from Lake Vänern with horseradish cream, dill-pickled cucumber & boiled potatoes

Venison wallenberg-style patty with green peas, lingonberries, brown butter & potato purée

WEDNESDAY - THURSDAY

Catch of the day with gubbröra (Swedish egg & anchovy salad), brown butter & rye bread

Confit duck leg with smoked pork belly, roasted carrot, coco beans, red wine jus & potato purée

FRIDAY

Breaded pork schnitzel with parmesan butter, red wine jus, black kale & french fries

Catch of the day with baked & pickled celeriac, saffron sabayon & potatoes

GONDOLEN´S CLASSICS

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

• Fish with gratin, champagne sauce & caviar

• Crème caramel with diplomático rum

Served from November 26th to December 26th. The menu is priced at SEK 1,795 per person and is served to the entire party.

FIRST COURSE

Gondolen’s selection of three kinds of herring

• Creamy "Skärgård"-style herring, matjes herring & classic mustard herring

• Served with Västerbotten cheese, boiled potatoes, crispbread, Christmas malt bread & freshly churned butter

SECOND COURSE

• Choux pastry filled with egg, shrimp & chives, topped with Kalix vendace roe

• Cured salmon on house-made Christmas malt bread with mustard–dill sauce, horseradish & dill

• Tartelette with “gubbröra” of smoked eel & Baerii caviar

• Terrine of pork and foie gras, with pickled cucumber and blackcurrants.

THIRD COURSE

• Butter-baked salt-cured cod with green pea velouté & anchovy croquette “Janssons Frestelse”

FOURTH COURSE

• Glazed Iberico pork chop with Gondolen’s own mustard, apple purée with ginger, foie gras & Brussels sprouts

FIFTH COURSE

Cheese Serving

• Fourme d’Ambert

• Den Hvide Dame

• Almnäs Tegel

• Served with sablé biscuits, gingerbread, quince & pear marmalade

SIXTH COURSE

• Gondolen’s “Ris à la Malta” with mandarin sorbet and candied almonds

SEVENTH COURSE

• Seven kinds of Christmas sweets

1795 Per Person