The Nobel Banquette and Nobel Menu
In the basement of the City Hall of Stockholm you will find Stadshuskällaren. This restaurant first opened in 1922 and reopened in 2012 after extensive renovations. Here you can enjoy a unique culinary experience by ordering the 2016 year Nobel menu, created by renowned chef Sayan Isaksson and pastry chef Daniel Roos.
The 2016 Nobel Dinner
Charcoal baked langoustine and scallop,
served with nettles, ramson and pickled winter apples
Quail from Södermanland in black garlic and leek ash
with Jerusalem artichoke, preserved wild mushrooms
and jus of roasted chicken skin and mustard seed
Cloud of sudachi fruit, cloudberry sorbet, miso crumbs
and deep-fried rice paper
Your Nobel Menu will be served on the same tableware, designed by Professor Karin Björquist, that is used at the annual Nobel Banquet. For larger parties they are happy to prepare any of the menus served at the Nobel banquet since 1901 – why not try the same menu that Marie Curie ate in 1911 (she is by the way the only one to receive the Nobel Prize twice)! Check out the menus from previous years:
The menu is a well kept secret until it is served at the banquette. Here you can order your Nobel Dinner – Smaklig Måltid!