Town hall restaurant

Since 1922, Stadshuskällaren in Stadshuset has offered beautiful and inspiring environments for many kinds of gatherings, where food and drink often play a major role in the size of the event’s success.

While Stadshuset is the very symbol of Stockholm, Stadshuskällaren only uses raw materials of local and regional origin. They follow the seasons of the food year and in the kitchen a lot of game, fish and seafood are cooked. Here, both modern and traditional techniques are used to preserve raw materials. They use salts, jams and juices to be able to serve summer flavors in the winter. It is an updated modern version of Swedish fine food in the spirit of Tore Wretman and Verner Vögeli.

With an event in the magnificent Blue Hall or the beautiful Golden Hall, parties can amount up to 1,200 guests, which places high demands on the handling of the food waste that arises during cooking and after meals. For several years now, the kitchens have been equipped with food waste disposers, which has meant a huge advantage as the staff now avoids heavy lifting and laborious transport of waste containers from the kitchen to the rubbish bin. Instead, food waste is taken care of where it occurs, in the kitchen.

Together with the banquet operations in Gyllene Salen and Blå Hallen and Ragnars Skafferi, Stadshuskällaren is now living up to the the tough requirements for the eco-label – The Swan. A Nordic Ecolabelled restaurant takes a holistic approach to environmental work and can thus reduce its environmental impact in terms of energy, water, raw materials, cleaning chemicals and waste.

Ps. For parties of more than 10 people, a Nobel menu from 1901 and the following years onwards can be chosen to be enjoyed!

Source: Stadshuskällaren