Matsalen
Open for elegant dinner Wednesday–Saturday 6pm–11pm
In Matsalen we create a daily menu from the best produce we can get our hands on depending on the season. Choose from the menu yourself or let our chefs put together a set-menu of six servings.
Place you booking through the following link
or send us a request on matsalen@stockholmstadshotell.com
Tasting Menu
The kitchen's selection of six courses 1800
À la Carte
Six oysters from David Hervé with champagne mignonette 290 A platter of Culatta Stagionata 200 30 g Sturia oscietra caviar 550 38 g Anchovies 160
Starters:
Artichoke, pistachio, Rubinola & Gaperon 320 Risotto of Carnaroli from Acquerello and Perigord truffle 350 Brown crab from Kattegat, puntarelle, avaocado & Junkö vendace roe 380 Scallops à l'oseille Troisgros 440
Main courses:
Yellow beets, poached egg, swiss chard, Perigord truffle & demi glaze 490 Grilled Bonito from Galicia with spinach & peppar sauce 590 50 days dry aged Beef from Undersåker with frisée & chestnuts 720 Whole Turbot from Kattegat & sauce bouillabaisse 1360:-/kg
Dessert:
Cheese platter from Philipe Olivier served with salad 200 Green mandarin granita with quince sloe gin 115 Profiterole with roasted almond ice cream & chocolate sauce 175 Pine nut tarte with mascarpone & pears poached in rosemary 190 Chocolate biskvi 45
Bistro
Breakfast 07.00–11.00 | Lunch & Dinner 11.30–00.00
With the kitchen’s open fire in the background, the Bistro offers service from early breakfast to late dinner.
Head chef Olle T. Cellton uses seasonal ingredients and draws inspiration from the cultures and techniques he has encountered throughout his culinary life.
The menu features both beloved classics and dishes you have yet to discover. Our menu is constantly changing and our black board offers daily specials, including vegetarian and vegan dishes.
Snacks
Bread & butter 65 Crudités & carrot yoghurt 90 Umberto Boschi salami & olives 120 Half a dozen oysters with mignonette 195
Starters
Porcini & cannellini bean soup with olive oil 140 Bistro salad with fennel & boquerones 160 Endive, pear, créme fraiche & walnuts 170 Crudo with grapefruit and onion 200 Spaghetti with Amalfi lemon & mint 200 Fried rabbit, kohlrabi salad & caper mayonnaise 200 Buffalo mozzarella with grilled pumkin, radicchio & salmoriglio 210
Mains
Polenta, artichoke, spinach, ricotta & pistachio 340 Steak hâché au poivre & pommes Dauphine 350 Grilled ½ chicken, garlic, lemon & parsley croutons 360 Rainbow trout, fennel, mussels & chilli 380 Porkchop, cabbage, mustard seeds & cider 400 Grilled halibut with chopped rocket, broccoli & almond aïoli 460
Sides
Pommes pailles 70 Green salad 70 Vichy carrots 70 Persillade potatoes 70
Dessert
Cheese plate 200 A scoop of ice cream or sorbet 70 Oscar’s cake with chocolate sauce 130 Almond cake, plum jam & cream 130 Chocolate mousse with cherries & langue de chat 140 Pomegranate pannacotta with sesame brittle 140
Food
Bread basket & butter 85
Ham, cheese & marmalade 55
Croissant 60
Yoghurt & granola 90
Oatmeal porridge with applesauce 90
Fruit plate 80
Cheese scones, marmalade & cream cheese 100
Breakfast broth 90
Boiled egg with smoked caviar & herb salt 60
Omelette 130
add cheese or ham +30 or both +40
Scrambled eggs with chives & toast 120
Green sallad 50
Pommes pailles 60
Cookie plate 65
French toast 120
Drinks
Black coffee [Panama Anselmito] 60
Espresso [Simply Black] 40
Macchiato 45
Cortado 50
Cappucchino 55
Caffé Latte 60
Earl Grey 60
Green Jasmine 60
Rooibos 60
Orange juice 55
Grapefruit juice 55
Ginger shot 30
Bar
Mon–Sun 17.00–01.00 | |
In the history of cocktails, hotel bars have played a central role. With reverence for the legendary bars and the cocktails enjoyed there, we have created our own modern interpretation.
Bar manager Andrés Basile and his team share a deep passion for balancing flavors to perfection, whether it’s through timeless classics or modern creations. You’ll also find a carefully curated selection of beer, wine, and cider. There’s plenty of room for spontaneous visits, whether you’re staying in the house or not.
1/2 dozen oysters with mignonette 195
Kikos 55 Marinated Olives 65 Chicaharonnes 70 Pommes pailles 70 Almonds 70 Pistacchio nuts 120 Gigantes with rosmary oil 90 Cruditées with dip 90 Saucisson sec 120 Banderillas 120
Comté with fennel 160
Rillette with cornichons 150 Chicken & leek croquetas 160 Anchovies, butter & bread 160 Cucumber sandwich & caviar 290