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- & Rubinola salad with pistachio & Gaperon 320 Grilled mushrooms, fresh corn polenta & perigord truffle 350 Ricotta cavatelli with whey & Junkö vendace roe 380 Scallops à l'oseille Troisgros 440
Main courses:
Yellow beets, poached egg, swiss chard, perigord truffel & demi glaze 490 Grilled Bonito from Galicia with pepper sauce & calamasi 590 Beef, dryaged 50 d, from Undersåker with cavolo nero & Hokkaido pumpkin 720 Turbot from Kattegat & sauce bouillabaisse (market price 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 85 Crudités & fennel dip 90 Saucission sec & olives 120 Half a dozen oysters with mignonette 195
Starters
Zucchini and corn soup with chilli & crème fraiche 160 Bistro salad with tomato & boquerones 160 Waldorf salad with Roquefort 170 Pork belly brochette with apple mustard 180 Crudo with marinated peppers, capers & marjoram 200 Caponata, buffalo mozzarella, bruschetta & pine nuts 210 Tagliatelle, wild mushrooms & parmesan 220
Mains
Strata - Fontina bruschetta with pumpkin, cavalo nero & hazelnuts 330 Steak hâché au poivre & pommes Dauphine 340 Grilled ½ chicken, garlic, lemon & parsley bread 360 Grilled rainbow trout, cucumber, dill, olives & almonds 380 Grilled lamb, confit tomato & salsa verde 440 Pike-perch, crab broth, beans, samphire & aîoli 460
Sides
Pommes pailles 70 Green salad 70
Dessert
Cheese plate 200 A scoop of ice cream or sorbet 70 Lemon posset with berries & biscuit 120 Oscar’s cake with pear 130 Chocolate mousse with cherries & langue de chat 140 Apple tarte fine with vanilla ice cream 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