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

  • Grilled scallop, danish remoulad sauce, fingerlime & pickled kohlrabi

    175

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

    195

  • Jamon Iberico de Bellota

     145

STARTER

  •

  • Agnolotti with mushroom with grilled beef tenderloin, parmesan, ricotta, cognac sauce & autumn truffles

     295

  • Italien autumn truffle with potato foam, croutons & onion

     195

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

     275

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

     385

  • Mushroom toast with seared foie gras and port wine reduction

     285

  • Hand-cut veal tartar, dijonniase, capers, pickled ginger & roasted sesame

     250/350

MAIN COURSE

  • Maccheroni with pickled and sautéed chanterelles, mushroom broth, grilled cabbage & caramelised cream

     315

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

     465

  • Butter-poached arctic char with fried chanterelles, grilled zucchini, green tomatoes, jalapeño oil, Champagne sauce & crown dill

     445

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

     725

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

    455

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

     525

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

     645

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

     395

  • ONLY ON WEDNESDAY'S

  • Pithivier ”Wellington” served for 2 people

    995

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

DESSERT

  • Crème caramel with Diplomático rum

     130

  • Baked Swedish apple, caramelized puff pastry & vanilla sauce

     155

  • Gondolen’s chocolate dessert – chocolate mousse, caramel & lemongrass cream

     155

  • Chocolate praline

     45

  • Pistachio ice cream, sea salt & olive oil

     75

  • A piece of cheese with home made marmelade & Swedish crispbread

    75

BRUNCH

  • Served on Saturdays and Sundays from October 4 to November 23

  • STARTER

  • Egg ’Benedict’ 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

     695

  • ADD-ON THREE CANAPÉS

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

  • • Pâte à choux with lobster, Västerbotten cheese & smetana

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

     295

SET MENUS

  • GONDOLEN´S CLASSICS

     995

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

  • • Fish with gratin, champagne sauce & caviar

  • • Crème caramel with diplomático rum

  • GONDOLEN IN SEASON

     1000

  • • 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

PLAT DU JOUR W.43

  • GONDOLEN BUSINESS LUNCH

     495

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

  • • Your choice of today’s plat du jour

  • • Filter coffee & praline

  • THIS WEEK'S VEGETERIAN

     235

  • Gnocchi alla Sorrentina with tomato, Parmesan, Pecorino, fior di latte & basil

  • MONDAY - TUESDAY

  • Haddock from Smögen with anchovies, chopped egg, browned butter, dill & potato purée

    255

  • Blood pudding with smoked pork belly, fried apple, red onion, lingonberry preserve & black kale

     225

  • WEDNESDAY - THURSDAY

     255

  • Catch of the day served with white wine sauce, broccolini, hazelnuts & potatoes

  • Venison Wallenbergare with butter-fried funnel chanterelles, pointed cabbage, blackcurrant preserve, browned butter & potato purée

  • FRIDAY

     275

  • Seared rainbow trout from Piteå with sautéed mushrooms, trout roe, & roasted cauliflower purée

  • Slow-braised beef chuck with truffle jus, grilled onion, fried king oyster mushroom & potato purée
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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