spritmuseum restaurang stockholm

creative melting pot. And speaking of which, the Beer Pier is also a very nice place for a drink on those summer days. The dishes I took were good, but not much more, unfortunately. All in all, the Restaurant at Spritmuseum offers some really high quality food, far from what you would typically associate with a museum restaurant. Both Petter Nilsson at Spritmuseum and Paul Svensson. This encapsulates a lot of the vision on what the kitchen is driving, not only taking care of the people eating it, but also some accountability for the planet. It is green marble, black counters, copper lights and wooden tables in a very stylish but a slightly strict combination. Then of course a large portion of creativity from the chefs side, since the menu and dishes changes constantly. Both the service and the food is very ambitious, would probably call it fine dining. If more of those visitors only knew that a far greater experience awaited a mere 300m away at the restaurant of another museum, namely the Restaurant at Spritmuseum (Museum of Spirits).

Spritmuseum Restaurang Restaurant Djurgården



spritmuseum restaurang stockholm



spritmuseum restaurang stockholm

The museum is open Mondays and Tuesdays 10-17, Wednesdays to Saturdays 10-19, Sundays 12-17. The bar follows the museum s hours. The restaurant is open Thursday to Saturday. Reviews, opening hours and information about. Spritmuseum Restaurang (Restaurant, Bar, Café Djurgårdsvägen 38 in, stockholm.

And it is really fun to see that they are not only following, but in many cases leading the development of the food scene. A large portion of creativity from the chefs side. The restaurant, having been named one of the premier museum restaurants in the world, is open Thursday through Saturday from 6 pm and offers lunch Saturday and Sunday from. The menu consists of three starters, three main courses and three desserts, which I believe will change from day to day. The food at Spritmuseum encapsulated much of what is associated with Modern Nordic cooking, utilizing the seasonal produce available here in the Nordics and making them shine as much as possible. The view encapsulates the small island of Kastellholmen and the district of Södermalm, and even the location where the Vasa ship was salvaged in 1961. Head chef Petter Nilsson recently came back from his 15 French exile years where he ran renowned restaurants La Gazzetta in Paris and Les Trois Salons in Uzès.