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 winter truffle, comte & fig marmalade

     95

  • Tartlet with smoked eel, smetana, green peppercorns & Baerii caviar

     195

  • Jamon Iberico de Bellota

     145

STARTER

  • Sabayon of Gruyère with winter truffle, pata negra, caramelised onion & valencia almond

     210

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

     185

  • 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 & winter apple

     250/350

MAIN COURSE

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

     375

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

    495

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

     475

  • Bouillabaisse with lobster, pike-perch, 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

     695

  • • Horseradish & browned butter

    595

  • Duck breast from Häckberga with duck liver terrine, pickled & glazed endive, semi-dried grapes, truffle & almond potato purée

     525

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

     645

  • Beef cheek in crépinette, duxelles, roasted carrot, pickled pearl onion & potato purée (Add winter truffle +95)

     395

DESSERT

  • Crème caramel with Diplomático rum

     130

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

    140

  • Pavlova with blood orange, citrus curd & yogurt ice cream

     155

  • Tiramisu with dulce de leche & pecan

     155

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

     120

  • Praline

     45

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

     185

PLAT DU JOUR V.11

  • 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

    Rigatoni with pistachio pesto, burrata & parmesan

     255

  • MONDAY - TUESDAY

  • Haddock with mussel velouté, trout roe, sautéed winter vegetables & potatoes

     245

  • Traditional sour isterband sausage from Lammhult with mustard-creamed potatoes & pickled beetroot

     225

  • WEDNESDAY - THURSDAY

     255

  • Smoked salmon with poached egg, luke warm potato salad & horseradish

  • Pan-fried beef patty with mushroom sauce, black kale, lingonberries & roasted potatoes

  • FRIDAY

     275

  • Fish & chips with tartar sauce, green salad & grilled lemon

  • Grilled veal roast beef with red wine jus, béarnaise sauce, green beans & French fries

SET MENUS

  • GONDOLEN´S CLASSICS

     1095

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

  • • Fish with gratin, champagne sauce & caviar

  • • Crème caramel with diplomático rum

  • GONDOLEN IN SEASON

     1025

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

  • • Duck breast from Häckberga with duck liver terrine, pickled & glazed endive, semi-dried grapes, truffle & almond potato purée

  • • Pavlova with blood orange, citrus curd & yogurt ice cream

Brunch Menu

  • Served Weekends 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

  • 2024 Domaine Wachau, Grüner Veltliner “Terrassen” Federspiel

  • 2022 Clos Bellane Valréas Blanc

     495 SEK
Patrik Castillo, Köksmästare på Gondolen

"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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