A Swedish Christmas feast at Matsalen

25 november- 20 december

This winter, former Fäviken head chef Jesper Karlsson joins Matsalen at Stockholm Stadshotell.
As part of the hotel’s ambition to create new traditions rooted in the classic Swedish stadshotell, Jesper has created a julbord especially for Matsalen.
Julbord, literally meaning “Christmas table”, is the traditional Swedish Christmas feast. In the weeks leading up to Christmas, friends, families and colleagues gather around tables filled with herring, cured fish, Christmas ham, meatballs, Jansson’s temptation and festive sweets.
From 25 November, Jesper presents a table-served interpretation of the traditional Swedish julbord. Bowls, platters, pots and pans arrive at the table for everyone to pass and share, -combining familiar Christmas traditions with game and flavours from Jämtland.

Jesper spent many years as head chef at Fäviken, the internationally acclaimed restaurant in Jämtland awarded two Michelin stars and a place among the world’s top 20 restaurants on The World’s 50 Best Restaurants.

The connection also runs through Stockholm Stadshotell. Co-founder Johan Agrell was formerly restaurant manager and sommelier at Fäviken. This winter, they come together again to give the food they both love a new home.
All served in Matsalen, the hotel’s former chapel, which for four weeks becomes home to a distinctly Jämtland Christmas celebration.

Wednesday and Thursday: dinner from 6 pm

Friday and Saturday: lunch from 12 pm and dinner from 6 pm

Sunday: lunch from 12 pm

SEK 2,300 per person

The menu is prepaid when booking.

Cheese croustade with spiced herring

Pressed pig's head on fried malt bread, trout roe and vinegar Cured ham with pickled vegetables
Onion and allspice herring, pickled herring, dill herring, mustard herring, curry herring, Matjes herring, herring salad and Gubbröra Pan-fried herring Cold-cured herring Ann-Charlotte's smoked kipper casserole Sourdough crisp bread from Huså, salted butter, sour cream and Västerbotten cheese
Smoked Arctic char with horseradish Faroese salmon, traditionally cured, with mustard-dill sauce Vendace roe with accompaniments Poached trout with pressed cucumber and green sauce Christmas pike
Christmas ham with assorted mustards, apple sauce and red cabbage Liver pâté with bacon, Madeira and braised onion Salt-cured elk tongue with pickled pumpkin and porcini mushrooms Cured mutton filet with celeriac remoulade Wild boar brawn with pickled gooseberries and Finnish rutabaga salad
Saddle of deer with braised kale and citrus-mashed lingonberries Red deer sausage with bacon and apple Elk meatballs in cream sauce Roe deer civet with lingonberries Bitter greens with aged Stilton cheese Jansson's Temptation
Orange salad, saffron bread pudding with rum-soaked raisins in caramel sauce, rice à la Malta, Swedish cheesecake with whipped cream, gooseberry compote, cloudberries and crushed raspberries
Saffron biscotti, caramel, Christmas toffee, marmalade and rum truffle

Christmas table lunch Christmas table dinner