Restaurants
& Bar
Stockholm Stadshotell offers three distinct dining experiences: the lively Bistro, the elegant Matsalen, and the atmospheric Bar. Enjoy seasonal dishes, local produce, and craft cocktails. In summer, food and drinks are also served in the hotel’s courtyard. The Dining Room offers à la carte or a tasting menu in the former chapel. The Bar serves classic cocktails, beer, wine, and cider until 01:00.
Bistro
Breakfast Mon–Fri 07.00–11.00, Sat–Sun 08.00–11.30 | Lunch & Dinner 11.30–00.00
From breakfast through dinner, the Bistro is the lively heart of the hotel. The charcoal grill never stops glowing. Local ingredients meet global culinary influences. The menu blends classics with innovative dishes, with daily specials written on the blackboard. Vegetarian and vegan options are always available.
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
Danish rye bread with avocado & feta cheese 110
Eggs & soldiers with cold-smoked salmon 110
(Add Stura caviar +290)
Scrambled eggs with chives & toast 120
Omelette 130
add cheese or ham +30 or both +40
Blood pudding & fried eggs 120
House bacon sandwich 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
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 360 Grilled ½ chicken, garlic, lemon & parsley croutons 340 Rainbow trout, fennel, mussels & chilli 380 Pork chop, cabbage, mustard seeds & cider 390 Grilled halibut with chopped rocket, broccoli & almond aïoli 460
Sides
Green salad 70 Vichy carrots 70 Pommes pailles 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
Bar
Monday–Sunday 17.00–01.00
Hotel bars have historically played a key role in cocktail culture. Inspired by iconic venues and grounded in deep craftsmanship, Bar Manager Andrés Basile presents both new and classic drinks in a modern interpretation. A curated selection of beer, wine, and cider is also served.
½ a dozen oysters with mignonette 195
Kikos 55 Marinated olives 65 Chicharonnes 70 Pommes pailles 70 Almonds 70 Pistachio nuts 120 Gigantes with rosemary 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 — A scoop of ice cream or sorbet 70
Matsalen
Wednesday–Saturday 18.00–23.00
Housed in the former chapel, Matsalen offers an elegant experience built on first-class ingredients. Guests can choose from the à la carte menu or enjoy a seasonal set menu composed by the kitchen.
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