Freshly baked bread with homemade butter

Pâte à choux with vendace roe from Kalix, browned butter, smetana & pickled red onion

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

Jamon Iberico de Bellota

Italien autumn truffle with potato foam, croutons & onion

Lobster soup, pâte à choux with lobster, Västerbotten cheese & smetana

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 & autumn 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, autumn 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

Quail filled with chicken mousseline, curry sauce supreme, pickled chantarelles, butter-poached pointed cabbage & rice pilaff

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

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

Grilled Iberico Pork Chop ”Chinese BBQ”, grilled gem lettuce, French fries & emulsion with house-made XO sauce

ONLY ON WEDNESDAY'S

Pithivier ”Wellington” served for 2 people

Swedish beef tenderloin, foie gras, duxelles, butter-glazed carrots, Madeira jus, potato purée & fresh truffle

Crème caramel with Diplomático rum

Baked Swedish apple, caramelized puff pastry & vanilla sauce

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

Gondolen's tiramisu

Cheese ice cream made from Robiola Tre Latti with rum raisins

Praline

A piece of cheese with home made marmelade & Swedish crispbread

Served on Saturdays and Sundays from October 4 to November 23 12:00-16:00

STARTER

Egg ’Royale’ with sautéed spinach, pickled onion, hollandaise Royale & 15g vendace roe from Kalix

MAIN COURSE

Housemade croissant with braised shortrib, mornay sauce with comté cheese, roasted corn & fresh truffle

DESSERT

Belgian waffle with jam made of blueberries & raspberries, caramel sauce, vanilla ice cream & lightly whipped cream

ADD-ON THREE CANAPÉS

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

• Pâte à choux with Västerbotten cheese, lobster & smetana

• Hand-cut veal tartare with dijonnaise, capers, pickled ginger & roasted sesame

GONDOLEN´S CLASSICS

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

• Fish with gratin, champagne sauce & caviar

• Crème caramel with diplomático rum

GONDOLEN IN SEASON

• Lobster soup, pâte à choux with lobster, Västerbotten cheese & smetana

• Grilled beef tenderloin, green peppercorn sauce, potato terrine & haricots verts

• Baked Swedish apple, caramelized puff pastry & vanilla sauce

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

Jerusalem artichoke soup with funnel chanterelles & sourdough croutons

MONDAY - TUESDAY

Ling from Tromsø with horseradish, watercress & parsley root purée

Rigatoni with beef & red wine ragù, gremolata & pecorino

WEDNESDAY - THURSDAY

Haddock from Lofoten with bouillabaisse sauce, fennel, fried Tuscan kale & potato purée

Venison and parsley meatballs with mushroom & cognac sauce, stirred redcurrants, Tuscan kale & potatoes

FRIDAY

Fish & Chips with parsley aioli, tangy cucumber salad & herbs

Pork saltimbocca with sage, dry-cured ham, pecorino, broccolini, truffle oil & roasted potatoes

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 matjes herring, mustard herring & fried pickled Baltic 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

• Foie gras terrine with Christmas pork rillette, redcurrant jelly, pickled cucumber & spiced cress

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