This year we celebrate our 90th anniversary, and on Thursday, October 16 we mark the occasion with a tribute to Erik Lallerstedt \u2013 the restaurateur who put Gondolen back on the map in the 1990s. During the celebration, an exclusive anniversary menu will be served, where our head chef Patrik Castillo has reinterpreted Erik\u2019s classics in a modern way. Each component of the anniversary menu carries a story about Erik, about Gondolen, and about the great joy of food that has always characterized the restaurant. We have also been inspired by Erik\u2019s way of presenting and serving food \u2013 with care, elegance, and a personal touch.<\/p>\n
The menu will also be available for both lunch and dinner on October 17\u201319.<\/p>\n
<\/p>\n
Anniversary Menu<\/strong><\/p>\n Subject to change. Served for both lunch and dinner. A few dishes from our regular \u00e0 la carte menu will also be available.<\/em><\/p>\n <\/p>\n STARTERS<\/p>\n Three canap\u00e9s \u2013 250 <\/p>\n \u201cFish ball\u201d mousseline of turbot and scallop with Gondolen\u2019s champagne sauce, spinach, roasted hazelnut & Baeri caviar (5 g) \u2013 395<\/p>\n <\/p>\n Shrimp sandwich on dark rye with hand-peeled shrimp, mayonnaise, egg, red onion, cucumber, horseradish & Kalix vendace roe (15 g) \u2013 250<\/p>\n <\/p>\n P\u00e2te \u00e0 choux filled with foie gras & fig marmalade \u2013 95<\/p>\n <\/p>\n MAIN COURSES<\/p>\n Erik Lallerstedt\u2019s sole roulades stuffed with lobster and scallop, lobster sauce & pilaf \u2013 625<\/p>\n <\/p>\n Fish and shellfish stew with butter-poached cod, grilled lobster, shrimp, mussels, saffron, boiled potatoes, dill & chives \u2013 465<\/p>\n <\/p>\n Venison Rossini \u2013 fried venison fillet, seared foie gras, saut\u00e9ed spinach with pearl onions, Madeira jus, fried levain bread & autumn truffle \u2013 595<\/p>\n <\/p>\n Fried beef tenderloin, potato terrine, red wine sauce with three small bowls: B\u00e9arnaise sauce, salsa verde, fried bone marrow with pata negra & parsley \u2013 645<\/p>\n <\/p>\n DESSERTS<\/p>\n Gondolen\u2019s chocolate dessert \u2013 chocolate mousse, caramel & lemongrass cream \u2013 155<\/p>\n <\/p>\n Petit four \u2013 Chocolate biscuit, lemon meringue pie, French nougat (Mont\u00e9limar) with pistachio & almond, chocolate praline \u2013 55 each \/ 4 for 200<\/p>\n <\/p>\n As an extra tribute, Gondolen\u2019s legendary wine bar will be revived for one night in Bar Zeppelin, with a special anniversary price of 90 SEK per glass. We have also invited several of the team members who once worked alongside Erik. On October 16 they will return for one evening, adding to the festive and memorable atmosphere of the celebration.<\/p>\n","protected":false},"excerpt":{"rendered":" This year we celebrate our 90th anniversary, and on Thursday, October 16 we mark the occasion with a tribute to Erik Lallerstedt \u2013 the restaurateur who put Gondolen back on the map in the 1990s. During the celebration, an exclusive anniversary menu will be served, where our head chef Patrik Castillo has reinterpreted Erik\u2019s classics […]<\/p>\n","protected":false},"featured_media":16213,"template":"","class_list":["post-16104","events","type-events","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\n
\n\u2013 P\u00e2te \u00e0 choux with smetana, chives, red onion & Kalix vendace roe (10 g)
\n\u2013 Lobster Skagen in tartelette
\n\u2013 Hand-cut veal tartare on brioche with Dijonnaise, capers & pickled cucumber<\/p>\n