Operakällaren

The story

Crafted with passion, served with love

Culinary Sensations Since 1787

Few restaurants anywhere carry the weight of history that Operakällaren does. Operating continuously since 1787, this Stockholm institution has shaped the very idea of Swedish fine dining — and continues to evolve without losing sight of what made it exceptional in the first place. In the early 2000s, that reputation reached a global audience when Operakällaren appeared among the World's 50 Best Restaurants, placing 20th in 2002 and 27th in 2003.

A Legacy Carried Forward

The modern chapter of Operakällaren owes much to Tore Wretman, whose leadership transformed it into an internationally recognised institution. That foundation was then built upon by Daniel Höglander, whose passion for inclusive gastronomy left a lasting mark on the restaurant's spirit. Today, Executive Chef and Culinary Leader Emanuel Tärnqvist stewards that legacy — bringing warmth, personality, and a contemporary sensibility to one of Europe's most distinguished dining rooms.

The Dining Experience

The flagship offering is Le Grand Menu (3 400 SEK), a full tasting menu built around the finest ingredients of the day. From Tuesday to Thursday, an À la Carte option (2 200 SEK) offers a three-course format with a curated selection of starters, mains, and desserts.

Wine pairings are taken seriously here. Three distinct paths accompany Le Grand Menu: Pour les Curieux explores lesser-known wine regions; Tour de France moves through the great appellations of France; and Le Grand Vin (7 500 SEK) draws on the treasures of Operakällaren's own cellar, Nobiskällaren — one of the most remarkable collections in the country. For those who prefer to abstain from alcohol, the in-house Sans Alcool pairing (1 200 SEK) is crafted by the sommeliers using seasonal fruits, spices, and herbs.

Spaces and Occasions

The Grand Hall is Operakällaren at its most iconic — a magnificent dining room layered with centuries of history. Adjoining it, the glass-enclosed Verandah frames sweeping views of the waterfront and the Royal Palace. For private gatherings, the Steinwallsrummet (Chambre Séparée) seats up to 18 guests around an oval table, offering a set menu at 2 800 SEK per person with optional wine packages. The room honours Georg and Gustaf Steinwall, who reopened Operakällaren in 1895.

Special events push the experience further still. The Soirée de Luxe — an intimate evening for eighteen guests — places caviar and truffle at the centre of a menu designed by Emanuel Tärnqvist, with expert guests from Tryffelkranen and Imperial Caviar adding depth to the evening.

Bar Othilia

Connected to the dining room is Bar Othilia, led by bartender Johan Evers, whose career spans some of Stockholm's most respected bars as well as international recognition including 50 Best Bars. Othilia opens the Nobiskällaren wine list to guests who aren't dining, alongside a cocktail programme rooted in craft and a genuinely welcoming atmosphere. As Evers puts it: a style of bar Stockholm is seeing for the first time.

A Swedish Institution, Renewed

Operakällaren's commitment to Swedish cuisine is not nostalgic — it is alive. From the house-crafted Stenborgare spiced spirit (with roots from the 1790s) served at Christmas dinner, to a tasting menu that reflects the finest produce of each day, the kitchen remains rooted in place while refusing to stand still.