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 home made butter

     65

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

     125

  • Grilled scallops with ponzu, endive, pata negra & hot sauce

    225

  • Tartlet with hand-peeled prawns, dill & horseradish

     145

  • Jamon Iberico de Bellota

     160

STARTER

  • Confit mushrooms with kohlrabi, kombu, smoked cream & autumn truffle

     325

  • Lobster raviolo, fennel pollen & lobster beurre blanc. Add Baerii caviar +155

     350

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

     385

  • Mushroom toast with seared duck liver & port wine reduction

     335

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

     260/360

MAIN COURSE

  • Pithivier with pumpkin, chanterelles, coco beans, red wine jus, Almnäs Tegel & autumn truffle

     360

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

     545

  • Grilled monkfish with articoke, tomato, roasted chicken jus & chou farci filled with vongole risotto

    495

  • Turbot on the bone, deboned tableside with butter braised vegetables from Ulrikdal´s garden. Choose your side:

    795

  • • Champagne sauce "Café de Paris"

  • • Horseradish & browned butter

  • Sörmland venison three ways, fillet, sausage & ragù in crépinette with port wine jus, blackcurrant, potato & cabbage gratain

    580

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

    445

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

     495

  • Surf & Turf with beef tenderloin & lobster, sauce churon, potato terrin & red wine sauce

    725

DESSERT

  • Crème caramel with Diplomático rum

     140

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

     160

  • Baked Swedish apple with calvados, vanilla ice cream & hazelnut

    160

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

     120

  • Champagne sorbet with a citrus salad & marigold

    120

  • Praline

     45

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

     185

SET MENUS

  • GONDOLEN CLASSICS

     1175

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

  • • Fish with gratin, champagne sauce & caviar

  • • Crème caramel with Diplomático rum

  • WINE PAIRING

    750

  • • 2023 DOMAINE WACHAU Grüner Veltliner Federspiel “Terrassen”

  • • 2023 DOMAINE CORDIER Macon-Fuissé

  • • 2013 CHÂTEAU SUDUIRAUT Sauternes

  • WINE PAIRING GRAND CRU

    1250

  • • 2023 PICHLER KRUTZLER Grüner Veltliner Klostersatz

  • • 2023 DOMAINE FAIVELEY Meursault

  • • 2013 CHÂTEAU SUDUIRAUT Sauternes

  • GONDOLEN IN SEASON

     1200

  • • Lobster ravioli, fennel pollen, lobster beurre blanc & Baerii caviar

  • • Sörmland venison three ways, fillet, sausage & ragù in crépinette with port wine jus, blackcurrant, potato & cabbage gratain

  • • Baked Swedish apple with calvados, vanilla ice cream & hazelnut

  • WINE PAIRING

    750

  • • 2025 DOMAINE LOUIS MOREAU Chablis

  • • 2022 SANDRO FEY Valtellina Nebbiolo

  • • 2019 ROYAL TOKAJI 5 Puttonyos Aszú

  • WINE PAIRING GRAND CRU

    1250

  • • 2021 DOMAINE LOUIS MOREAU Chablis Grand Cru Valmur

  • • 2021 FRATELLI REVELLO Barolo

  • • 2019 ROYAL TOKAJI 5 Puttonyos Aszú

PLAT DU JOUR W. 45

  • GONDOLEN BUSINESS LUNCH

     645

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

  • • Your choice of today’s Plat du Jour

  • • Praline & Filter coffee

  • ALWAYS AT GONDOLEN LUNCH

     295

  • Bouillabaisse made with the catch of the day, with shrimp, saffron aioli & croutons

  • Meatballs with cream sauce, raw-stirred lingonberries, pressed cucumber & mashed potatoes

  • WEEKLY VEGETARIAN

  • Roasted tomato soup & butter-fried sourdough toast with Provolone & Parmesan

     245

  • MONDAY - TUESDAY

  • Steamed pollock fillet from Nordfjord with white wine sauce, butter-tossed autumn vegetables & boiled potatoes

     245

  • Isterband sausage from Lammhult with beets and pickled cucumber from our garden, capers, browned butter & mashed potatoes

     225

  • WEDNESDAY – THURSDAY

  • Fish 'N' Chips with roe sauce, pickled fennel & grilled lemon

     265

  • Veal in dill with Gotland carrots & boiled potatoes

     255

  • FRIDAY

  • Baltic herring with raw-stirred lingonberries, browned butter & mashed potatoes

     245

  • Grilled corn-fed chicken breast with black kale, baked portobello, pickled silverskin onion, madeira & truffle jus

     285

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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