Masque x SSH

Mumbai’s most acclaimed restaurant visits Stockholm Stadshotell

This summer, Indian restaurant Masque will take over Matsalen at Stockholm Stadshotell. Between June 24 and July 3, chef Varun Totlani and his team will visit the hotel for a two-week guest appearance with a specially composed tasting menu where modern Indian cuisine meets seasonal Nordic ingredients.

Since opening in 2016, Masque has established itself as one of the most influential restaurants on the global food scene. The restaurant, founded by Aditi and Aditya Dugar, has been named India’s best restaurant five years in a row and is currently ranked number 15 on Asia’s 50 Best Restaurants 2026. Under the leadership of Varun Totlani, Masque has also taken a place on The World’s 50 Best Restaurants.

With its progressive way of interpreting Indian gastronomy, Masque has become an international benchmark for a new generation of fine dining.

“What attracts me most is the contrast between the bold, warm and intense Indian flavors in the encounter with the restraint and minimalism of Scandinavian cuisine. I believe that this particular combination can create unexpected and memorable taste experiences. I am really looking forward to bringing Masque to Stockholm Stadshotell.”
– Varun Totlani, Head Chef, Masque

Masque will be the first major international collaboration and marks the start of Matsalen as a dedicated stage for international guest performances and culinary collaborations.

“I love Indian food and believe that Stockholm will experience something completely new. Masque is one of the world’s leading restaurants and Varun Totlani is one of the most interesting chefs right now. Being able to welcome them here and together create a unique menu using our local ingredients. And being able to serve it in what I consider to be one of Stockholm’s most beautiful dining rooms feels really fun.” – Johan Agrell, Partner, Stockholm Stadshotell

During the guest performance, Masque will take over Matsalen for lunch Friday to Saturday and dinner Wednesday to Saturday. The menu follows the restaurant’s signature format with six servings for lunch and ten for dinner.