Food & Drinks

Swedish cuisine has always borrowed from the rest of the world. And that’s what we’re doing now too.

FoodDrinks

Evening Menu

Starters

Paté of wild boar & fois grass 195: –
Sweetened quince, salted cucumber, pickled onion, pistachios & crispy sour dough

Pickled herrring in hearbs 185: –
”Råraka”, red onions, vendace roe from Kalix, eggs, golden beets and aged cheese

Toast Skagen 225: –
Butter-fried toast, shrimp, dill, mayonnaise & vendace roe from Kalix

“French onion soup” – VEG 175: –
Gruyere, brioche, caramelized onions, truffles

Tartar of Swedish dairy cow 195: –
Roasted marrow, capers, green onion emulsion, Dijon and graded egg yolk

Mains

Braised veal in dill 285: –
Baked root vegetables, potato purée, pickled onions & tangy dill cream sauce

Swedish meatballs 255: –
Potato purée, cream sauce, pickled cucumber & lingonberries

Salmon baked in brown butter 325: –
Golden beets, horseradish velouté, Arënkha Caviar & “kroppkaka”
filled with smokes salmon

Baked pointed cabbage – VEG 275: –
Mushrooms, crocettes of lentils, chive emulsion and pickled onions

Butterfried sausage of wild boar 295: –
” Pommes Aligot”, truffle jus, bacon, fried & pickled onions

Pan-fried Place on the bone ”Albert” 335: –
Brioche, mushrooms, leeks, Noilly Prat velouté & pressed potatoes

Desserts

Chocolate fondant 130: –
Cherry sorbet & candied hazelnuts

Tarte Tatin 115: –
Cardamom, rosemary, burnt sugar & vanilla ice cream

Crème Brûlée 110: –
Vanilla & cane sugar

Cheese 135: –
Sweet compote, rye crackers

Chocolate truffle 40: –
Sea salt

Ice cream 45: –
Ask your waiter for the offering of the day

Lunch menu

Starters

Toast Skagen 225: -/355: –
Butter-fried toast, shrimp, dill, mayonnaise & vendace roe from Kalix

“French onion soup” – VEG 175: –
Gruyere, brioche, caramelized onions, truffles

Tartar of Swedish dairy cow 195: –
Roasted marrow, capers, green onion emulsion, Dijon and graded egg yolk

Pickled herring ”Lerpotta” – 175: –
Matjes herring, potatoes, egg, sourcream, onios, chives & brown butter

Mains

Braised veal in dill 285: –
Baked root vegetables, potato purée, pickled onions & tangy dill cream sauce

Swedish meatballs 255: –
Potato purée, cream sauce, pickled cucumber & lingonberries

Salmon baked in brown butter 325: –
Golden beets, horseradish velouté, Arënkha Caviar & “kroppkaka”
filled with smokes salmon

Baked pointed cabbage – VEG 275: –
Mushrooms, crocettes of lentils, chive emulsion and pickled onions

Skillet hash “Bellman” – 255: –
Creamy skillet hash, with pickled beets & fried egg

Business Lunch

The lunch will re-open 13th of January after a shorter Christmans break

Groggar – 5cl

Grosshandlarn 145: –
Eau de vie & Sockerdricka

Mahogny 145: –
Eau de vie & Pommac

Horses Neck 145: –
Eau de vie & Ginger Ale

Pre-dinner drinks – 5cl

Negroni 185: –
Gin, Campari & sweet Vermouth

Dry martini 185: –
Gin & dry Vermouth

Old Fashioned 185: –
Bulleit Burbon, Angostura, orange, can sugar

Fredstider 185: –
Cava, Angostura bitter, Apple must

Tap Beer – 40cl

Eriksberg Original 85: –

Den Gyldene Freden Kellerbier 115: –

Nya Carnegie 100W IPA 110: –

Snaps – 5cl

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: –

Bubbles by the glass

Clos Amador 155: -/895: –
Cava Brut Reserva, Spain

Arlaux Premier Cru 190: -/945: –
Brut Crand Cuvée, Champagne

Cider

Boulard, apple cider, dry 95: –

White by the glass

Rabl Langenlois 165: -/825: –
Grüner Veltliner, Kamptal, Austria, 2023

Ansgar Clusserath 155: -/700: –
Riesling, Mosel, Germany, 2022

Pazo Señorans 195: -/975: –
Albariño, Rias Baixas, Spain, 2023

Maison Rijckaert, Cõtes du Jura 225: -/1075: –
Chardonnay, Jura, France 2022

Red by the glass

Il Faclchetto 195: -/975: –
Nebbiolo, Barbarossa, Monferrato, Italy, 2022

Jordi Miro, Ennak 155: -/ 700: –
Tempranillo, Terra Alta, Spain, 2023

Jean-Luc Colombo Les Abeilles 165: -/825: –
Rhône, France, 2022

Chateau Estanilles, Clos u Fou 230: -/1150:-
Syrah, Faugéres, France, 2019

Sweet by the glass – 8cl

Dr. Burklin-Wolf 110: –
Reisling Auslese, Pfalz, Germany

Non-Alcoholic

Carlsberg Non-Alcoholic 75: –

Brooklyn Special Effects, 75: –

Coca Cola, Fanta, Sprite, Pommac 45: –

Appel must 65: –

Richard Juhlin – Piccolo – 20cl 175: –
Blanc de Blancs, Non-Alcoholic sparkling white

Table reservation

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.

For groups larger than 8 people, please contact the restaurant directly at info@gyldenefreden.se

Seasonal Cuisine

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.

Go to the calendar

Opening hours

Monday to Thursday kl 12:00-23:00
Friday and Saturday kl 12:00-01:00

Special opening hours:
Long Friday (18/4) – 16:30 – 01:00
Easter Monday (21/4) – 17:00 – 23:00

Find us

Österlånggatan 51
111 31 Stockholm
Sweden

Contact

Phone: +46 8- 24 97 60
E-mail: info@gyldenefreden.se

Postal Address

Box 2269
103 17 Stockholm
Sweden

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