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.
Beef tartar of Swedish dairy cow 195: –
Pickled onions, mustard cream, crispy potatoes & Almnäs tegel cheese
Cep Ravioli – VEG 175: –
Brown butter, thyme, goat cheese & toasted hazelnuts
Toast Skagen 225: –
Butter-fried toast, shrimp, dill, mayonnaise & vendace roe from Kalix
Fredens ”gubbröra” 170: –
Anchovy, egg onion, chive & crispy rye
Fredens S.O.S 175: –
Pickled herring, aged cheese, butter & crisp bread
Lightly smoked bone marrow 245: –
Chopped onions, crispy sourdough, aged cheese & vendace roe from Kalix
Veal in dill 275: –
Slow cooked veal brisket, roasted root vegetables & tangy dill sauce
Swedish meatballs 255: –
Potato purée, cream sauce, pickled cucumber & lingonberries
Plaice “Grenoble” 315: –
Plaice served on the bone with capers, beets, brown butter & dill
“Potatisbullar” – VEG 275: –
Pumpkin purée, pickled gooseberries, sauteed mushrooms & cabbage
Dry aged Sirloin 395: –
Pomme fondant, Jerusalem Artichoke purée, ragu of beef cheeks and tryffels
Lithtly cured Halibut 395: –
Velouté of Oysters & mussels, cucumber, baked carrots and water cress
Warm Rose hip soup 130: –
Almond cake, vanilla ice-cream, aged Rum
Chocolate galette 130: –
Pistachio, candid blood orange, tart cream
Crème Brûlée 110: –
Vanilla & cane sugar
Cheese 135: –
Apple & quince compote
Chocolate truffle 40: –
Sea salt
Ice cream 40: –
Beef tartar of Swedish dairy cow 195: –
Pickled onions, mustard cream, crispy potatoes & Almnäs tegel cheese
Den Gyldene Fredens pate of duck & pork 165: –
Pickled onions, salted gurkins, coarse mustard, red onion chutney
Toast Skagen 225: –
Butter-fried toast, shrimp, dill, mayonnaise & vendace roe from Kalix
Fredens S.O.S 175: –
Pickled herring, aged cheese, butter & crisp bread
Veal in dill 275: –
Slow cooked veal brisket, roasted root vegetables & tangy dill sauce
Classic Black pudding 255: –
Fried bacon, lingonberries, caramelized apples and brown butter
Beef tartar of Swedish dairy cow 295: –
Pickled onions, mustard cream, Almnäs tegel cheese, crispy potatoes with garlic & herbs
Swedish meatballs 255: –
Potato purée, cream sauce, pickled cucumber & lingonberries
Plaice “Grenoble” 315: –
Plaice served on the bone with capers, beets, brown butter & dill
“Potatisbullar” – VEG 275: –
Pumpkin purée, pickled gooseberries, sauteed mushrooms & cabbage
Den Gyldene Freden’s Duck sausage- 285: –
Potato purée, baked cabbage, chantarelle-red wine jus
Grosshandlarn 145: –
Eau de vie & Sockerdricka
Mahogny 145: –
Eau de vie & Pommac
Horses Neck 145: –
Eau de vie & Ginger Ale
Negroni 185: –
Gin, Campari & sweet Vermouth
Dry martini 185: –
Gin & dry Vermouth
Old Fashioned 185: –
Bulleit Burbon, Angostura, orange, can sugar
Slow & Low 185: –
Elijah Craig Bourbon, applejuice, Angostura
Pripps Blå 80: –
Carlsberg Unfiltered 80: –
Nya Carnegie 100W IPA 110: –
O. P. Anderson Original
O. P. Anderson Klar
O. P. Anderson Petronella
Herrgårds Aquavit
Bäska Droppar
Skåne Aquavit
Östgöta Sädesbrännvin
Löitens Aquavit
Linie Aquavit
Gammel Norrlands
Aalborg Jubileum
Aaalborg Taffel
Aalborg Nordguld
Gyldene Snapsen
Gammeldansk
Renat Brännvin
– 104: –
Clos Amador 135: -/675: –
Cava Brut Reserva, Spain
Pascal Manchin 190: -/945: –
Brut Reserve, Champagne
Deutz, Brut Classic 210: -/1200: –
Champagne, France
Boulard, apple cider, dry 95: –
Famille Gueguen 225: -/1075: –
Chablis Grand vin de Bourgogne, France, 2022
Ansgar Clusserath 155: -/700: –
Vom Schiefer, Riesling, Mosel, Germany, 2022
Terras Gauda 145: -/645: –
O Rosal, Rias Baixas, Spain, 2021
Scrimaglio 160: -/750: –
Barbera d’Alba, Piemonte, Italy, 2020
Domaine D’Ardhuy 220: -/1050: –
Côte de Beaune-Villages, France, 2021
Marta Maté 195: -/950: –
Ribera del Duero, Spain, 2019
Dr. Burklin-Wolf 110: –
Reisling Auslese, Pfalz, Germany
Carlsberg Non-Alcoholic 75: –
Brooklyn Special Effects, 75: –
Sockerdricka/Pommac/Pepsi/Zingo 45: –
Appel must 65: –
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 kl 12:00-01:00
Saturday kl 17:00-01:00
Exceptional opening hours
Good Friday: 16:30-01:00
Easter Monday: 17:00-23:00
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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