Stadshuskällaren

The story

Crafted with passion, served with love

A Century of Swedish Fine Dining Beneath Stockholm's City Hall

One floor below the Blue Hall where the Nobel Banquet is held each December, Stadshuskällaren has been setting tables since 1922 — making it one of Stockholm's oldest restaurants. The vaulted cellar spaces were redesigned by Swedish designer Jonas Bohlin, who wove contemporary Swedish design into the original 1920s architecture with a careful hand. The result is a room that feels both rooted and alive.

The kitchen operates under a philosophy the restaurant calls I skogen. I stan. — "In the forest. In the city." Head chef Magnus Santesson and his team build their menus around what the season offers: newly harvested asparagus, foraged chanterelles, autumn truffle. Ingredients are chosen with a deliberate commitment to minimal environmental impact, and that ethos runs through the whole kitchen. It earned Stadshuskällaren's own Mikaela Håkansson the title of Årets Ekokock 2026 — Eco Chef of the Year — a recognition of her work in sustainable gastronomy.

The Dining Room and What's on the Table

In the main dining room, the kitchen presents a five-course tasting menu that changes with the seasons. Head sommelier Torbjörn Skansen pairs a matching wine selection for the full experience. For a more relaxed evening, the Vinbar — open Wednesday through Saturday from 17:00 — offers wines by the glass alongside seasonal small plates.

Friday lunch is its own ritual: a three-course set menu served from 11:30, designed to close the week well. Dishes from a recent menu included risotto with prawns, tomato and dill; slow-braised ox cheek with Madeira jus, fried potato, green asparagus and tarragon cream; and a dessert of punch and chamomile ice cream with almond cake and rhubarb.

The Nobel Connection

Stadshuskällaren is the only place in the world where guests can dine through every Nobel menu in history, served on the original Nobel tableware, in the same building as the annual banquet. The Nobel menu — created each year by the appointed Nobel chefs and executed by Santesson's team — is open for public booking with at least five days' notice for parties of two or more.

White Guide has recognised the restaurant at a very fine level, a distinction that reflects not just the food but the full experience: the historic rooms, the depth of the wine programme, and a kitchen that takes Swedish contemporary cooking seriously without losing sight of where it comes from.

Celebrations and Private Events

The spaces accommodate everything from grand wedding receptions to intimate dinners for smaller groups. The team tailors menus and arrangements to each occasion — a natural fit for a restaurant that has hosted a century of Stockholm's most significant meals.