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 Hampshire pork 195: –
Rhubarb confit, bitter salad & mustard cream

Pickled herring “Lerpotta” 175: –
Matjes herring, eggs, onions, sour cream, crispy potatoes & brown butter

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

Seasonal vegetables – VEG 175: –
Deep fried sour dough, cumin, goat cream cheese from Sörbro farm & nettles

Fredens Toast Pelle Jansson 275: –
Confit egg yolk, Dijon, horseradish, tenderloin & vendace roe from Kalix

Mains

Swedish meatballs 270: –
Potato purée, cream sauce, pickled cucumber & lingonberries

Quenelles of Pike 345: –
Swedish blue mussels, poached root vegetables & Pernod

Swedish potato dumpling “Kroppkaka” – VEG 285: –
Wrångebäck cheese, seasonal vegetables, ramson, pickled kohlrabi & water cress

Dry aged Swedish lamb 395: –
Ragu of spring vegetables, “Pommes Gaufrette” & ramson

Seared Pike Pearch 445: –
Braised fennel, pickled kohlrabi, oyster velouté & water cress

Swedish veal sirloin 499: –
White asparagus, morels, “Pommes Maxim”, sweet breads & truffle cream

Desserts

Lemon custard tarte 135: –
Sorbet of black currants & fennel meringue

Baked rhubarb 140: –
Warm cardamom cake, almond cream & rhubarb sorbet

Scanian “cheesecake” 115: –
Elderflower, raspberries & white chocolate

Cheese 145: –
Sweet compote, buck wheat waffles

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

Seasonal vegetables – VEG – 175: –
Deep fried sour dough, cumin, goat cream cheese from Sörbro farm & nettles

Paté of Hampshire pork – 195: –
Rhubarb confit, bitter salad & mustard cream

Fredens Toast Pelle Jansson – 275: –
Confit egg yolk, Dijon, horseradish, tenderloin & vendace roe from Kalix

S.O.S – 175: –
Variation of pickled herring served with classic garnish

Mains

Business lunch of the week – 275: –
For more information, please see Instagram

Fredens black pudding – 255: –
Lingonberries, apples, brown butter & bacon

Swedish meatballs – 270: –
Potato purée, cream sauce, pickled cucumber & lingonberries

Quenelles of Pike – 345: –
Swedish blue mussels, poached root vegetables & Pernod

Swedish potato dumpling “Kroppkaka” – VEG – 285: –
Wrångebäck cheese, seasonal vegetables, ramson, pickled kohlrabi & water cress

Roasted pork racks – 335: –
Ramson emulsion, biter salad, Pommes Pont Neuf & mustard jus

Everyday menu

465: – / pp

Pickled herring “Lerpotta”
Matjes herring, eggs, onions, sour cream, crispy potatoes & brown butter

Swedish meatballs
Potatos purée, cream sauce, pickled cucumber & lingonberries

Vanilla ice cream

Groggar – 5cl

Grosshandlarn 155: –
Eau de vie & Sockerdricka

Mahogny 155: –
Eau de vie & Pommac

Horses Neck 155: –
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, cane sugar

Fredstider 185: –
Cava, Angostura & Cold pressed apple juice

Paper plane 185: –
Bulleit Burbon, Aperol, Amaro Nonino & citron

Tap Beer – 40cl

Eriksberg Original 95: –

Den Gyldene Freden’s Kellerbier 115: –

Nya Carnegie Stonewall IPA 110: –

Guinness 105: –

Pripps blå 95: –

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

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

Vindey-Monguex Blanc des Blancs 220: -/1250: –
Michel Gonet, Champagne, Frankrike

Cider

Boulard, apple cider, dry 99: –

White by the glass

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

Red by the glass

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

Sweet by the glass – 8cl

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

Non-Alcoholic

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

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

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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