Food & Drinks
Swedish cuisine has always borrowed from the rest of the world. And that’s what we’re doing now too.
Swedish cuisine has always borrowed from the rest of the world. And that’s what we’re doing now too.
Pâté en Croûte 195: –
Pâté made of pork, Fois gras & pistachios. Served with celeriac remoulade
Gubbröra – ”Old Mans Mess” 185: –
Anchovies, eggs, red onion, dill, chives, crispy rye, ”brown butter” & vendace roe
Toast Skagen 225: -/355: –
Butter-fried toast, shrimp, dill, mayonnaise & vendace roe from Kalix
Pan-fried mushrooms – VEG 185: –
Jerusalem artichoke cream, deep fried sourdough, Wrångebäck cheese & pickled onion
Tartar of Swedish dairy cow 195: -/335: –
Chantarelles, Jerusalem artichoke, pickled pine shoots &” roasted onion”
Swedish meatballs 275: –
Potato purée, cream sauce, pickled cucumber & lingonberries
Braised veal in dill 355: –
Braised veal brisket, baked root vegetables, pickled onion & tangy dill sauce
Baked celeriac – VEG 295: –
Celeriac purée, bunt leek vinegrette, charred cabbage & hazelnut crumbles
Pheasant-”Wallenbergare” 395: –
Classic meat patties of pheasant & veal, served with potato purée, peas & lingonberries
Fried Cod 455: –
Warm ”tartar-sauce”, crispy bread crumbs, trout roe & Pommes Duschess
Dry aged Swedish Sirloin 495: –
Croquette of braised beef cheeks, slow cooked chuck roll, smoked onion cream, black pepper jus & potato purée with brown butter & roasted garlic
Baked cream cheese 135: –
Rose hip purée, “Biscoff crumble”, caramelized milk & rose hip sorbet
Fredens ”Apfelstrudel” 145: –
Deep fried filo pastry, vanilla mousse, ice cream of baked apples & Calvados syrup
Chocolate mousse 125: –
Whipped cream, berry compote & candied hazelnuts
Cheese 155: –
Sweet Compote, buck wheat crisp
Chocolate truffle 45: –
Sea salt
Toast Skagen – 225: -/355: –
Butter-fried toast, shrimp, dill, mayonnaise & vendace roe from Kalix
Pan-fried mushrooms – VEG – 185: –
Jerusalem artichoke cream, deep fried sourdough, Wrångebäck cheese & pickled onion
Tartar of Swedish dairy cow – 195: -/335: –
Chantarelles, Jerusalem artichoke, pickled pine shoots &” roasted onion”
Swedish meatballs – 275: –
Potato purée, cream sauce, pickled cucumber & lingonberries
Braised veal in dill – 355: –
Braised veal brisket, baked root vegetables, pickled onion & tangy dill sauce
Baked celeriac – VEG – 295: –
Celeriac purée, bunt leek vinegrette, charred cabbage & hazelnut crumbles
Baked Salmon – 395: –
Confit fennel, baked root vegetables, creamy lobster sauce, tomatoes & rouille
Fried Cod – 455: –
Warm ”tartar-sauce”, crispy bread crumbs, trout roe & Pommes Duschess
Business lunch of the week – 275: –
For more information please see Instagram
Baked cream cheese 135: –
Rose hip purée, “Biscoff crumble”, caramelized milk & rose hip sorbet
Fredens ”Apfelstrudel” 145: –
Deep fried filo pastry, vanilla mousse, ice cream of baked apples & Calvados syrup
Chocolate mousse 125: –
Whipped cream, berry compote & candied hazelnuts
Cheese 155: –
Sweet Compote, buck wheat crisp
Chocolate truffle 45: –
Sea salt
Grosshandlarn 155: –
Eau de vie & Sockerdricka
Mahogny 155: –
Eau de vie & Pommac
Horses Neck 155: –
Eau de vie & Ginger Ale
Negroni 185: –
Gin, Campari & sweet Vermouth
Dry martini 185: –
Gin & dry Vermouth
Old Fashioned 185: –
Bulleit Burbon, Angostura, orange, cane sugar
Fredstider 185: –
Cava, Angostura & Cold pressed apple juice
Paper plane 185: –
Bulleit Burbon, Aperol, Amaro Nonino & citron
Eriksberg Original 95: –
Den Gyldene Freden’s Kellerbier 115: –
Nya Carnegie Stonewall IPA 110: –
Guinness 105: –
Pripps blå 95: –
O. P. Anderson Original
O. P. Anderson Klar
O. P. Anderson Petronella
Herrgårds Aquavit
Bäska Droppar
Skåne Aquavit
Östgöta Sädesbrännvin
Gammel Norrlands
Aalborg Jubileum
Aaalborg Taffel
Aalborg Nordguld
Gammeldansk
Hallands fläder
Nyköpings
145: –
Den Gyldene Snapsen
175: –
Cava Brut Reserva 155: -/895: –
Clos Amador, Spanien
Vindey-Monguex Blanc des Blancs 220: -/1250: –
Michel Gonet, Champagne, Frankrike
Boulard, apple cider, dry 99: –
Käferberg Grüner Veltliner 195: -/975: –
Weingut Rabl, Kamptal, Austria
Trimbach Riesling 165: -/825: –
Alsace, France
Muscadet, Le Grange 175: -/875: –
Dom. Luneau-Papin, Loire, France
Saint-Romain ”Sous le Château” 295: -/1475: –
Benjamin Leroux, Bourgogne, France
Langhe Nebbiolo 205: -/1025: –
Az. Agr. Azelia, Piemonte, Italy
Fiasco! (100cl ) 165: -/ 990: –
Monte Bernardi, Toscana, Italy
Pommard 350: -/1750: –
Benjamin Leroux, Côte d’Or, Bourgogne, France
Château Labadie 195: -/975: –
Cote de bourg, Bordeaux, France
Dr. Burklin-Wolf 110: –
Reisling Auslese, Pfalz, Germany
Eriksberg Non-Alcoholic 80: –
Brooklyn Special Effects 80: –
Soft drinks & Pommac 45: –
Mineral water 45: –
Cold pressed apple juice 65: –
Hopple, Appel cider 95: –
Richard Juhlin – Piccolo – 20cl 175: –
Blanc de Blancs, Non-Alcoholic sparkling white
We have tables available for small and large groups, for everyday dining and for special occasions.
For groups of up to 8 people, you can book through our online reservation system. In “The Storm” – our dining room on the ground floor – you can book for up to 6 people, and in “The Vaults of the Old Town”, you can book for up to 8 people.
The Swedish nature changes with the seasons, and so do the people. Each time has its set table. Nettles and asparagus lie side by side, just like the apple and the goose. The crayfish have their own place, but herring can be found everywhere. At Den Gyldene Freden, we celebrate Swedish culinary traditions and make them accessible to everyone.

Monday to Thursday kl 12:00-23:00
Friday and Saturday kl 12:00-01:00
Österlånggatan 51
111 31 Stockholm
Sweden
Phone: +46 8- 24 97 60
E-mail: info@gyldenefreden.se
Box 2269
103 17 Stockholm
Sweden
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