The following dishes suits well to both champagne, white wine and red wine. Please order at least two days in advance. We work together with excellent Brasserie Bobonne on Storgatan, a genuine Parisian neighbourhood restaurant praised in Guide Michelin with a Bib Gourmand and one "fork and spoon". For dishes from Bobonne - please order two days in advance - the other choices can be ordered the day before.

Amuse bouche, cheese and plate with ham and cheese

15 SEK/st

Amuse bouche with goose liver

140 SEK

Parmesan cheese and salami from Tuscany

140 SEK

Snacks plate with almonds, nuts and crisps (Marcona almond, Valencia almond, Macadamia nut and Spanish kettle fried crisps)

175 SEK

Cheese plate (an assortment of three wine friendly cheeses)

250 SEK

Plate of cheese and ham (an assortment of cheese, salami and ham) - served with bread

Entrée from Brasserie Bobonne (order two days in advance)

210 SEK

Asparagus soup served with trout roe
Fresh and tasty white wines are perfect (Riesling, Sauvignon Blanc och Grüner Veltliner for example), but also champagne of course.

Main courses from Brasserie Bobonne (order two days in advance)

300 SEK

Char with white asparagus and wild garlic
Round, rich and tasty white wines from mainly Chardonnay goes well with this dish. Why not with age and/or oak aged?

300 SEK

Roast lamb with cauliflower and spring onions
A very wine-friendly dish that generally fits with rich, elegant and fresh red wines such as Pinot Noir of good quality, mature claret or wines from the northern Rhône (and similar in style)...

275 SEK

Bobonne's classic Boeuf Bourguignon with potato puree
A broad range of rich, red and full-bodied wines suits to this dish.

Dessert from Brasserie Bobonne (order two days in advance)

145 SEK

Vanilla parfait served with rhubarb and elderflower
The sweet wines from Jerez, Madeira and such with a certain freshness is the kind of wines we immediately think about - Beaumes de Venise?

145 SEK

Créme Brûlée
Sweet wines, in general, fits nicely.

35 SEK

Chocolate truffle (from Betsy Sandberg in Östermalmshallen)

25 SEK

Ice cream, vanilla with chocolate (not from Brasseri Bobonne)

Shellfish menu

Served well with the Friday Champagne. All courses comes with bread, lemon and sauce.

Readily order in advance – orders in the winebar comes with one hour waiting time.


279 SEK

Half freshly cooked lobster

499 SEK

Whole freshly cooked lobster

Oyster plateau

Shellfish plateau (served to even numbers of guests)

375 SEK

An assortment of 12 oysters

750 SEK

Half a lobster, half a crab, four oysters, one langoustine, fresh shrimps and smoked shrimps. Served with different sauces.

Caviar menu

Embellish your visit to MFW with bleak roe from Kalix or farmed sturgeon roe from northern Germany . It is also possible to buy and bring home. The caviar is served with miniblinis and smetana.

Bleak roe from Kalix

150 SEK/50 gram

This bleak roe comes from Junköfiskarna and contains 4 % salt

Sturgeon roe from Savolaks in Finland and Pyrinées in Spain

**Caviar Nacarii** is traditionally made fresh caviar produced in the green Valle de Aran in the heart of the Spanish Pyrenees. This gives birth to sturgeons (of Russian origin) in the clean and crystal clear water, which is the early part of the Garonne River, following traditional methods that Iranian caviar masters use. Annual production is only 800 kg. **Carelian Caviar** is found in Varkhaus in the Finnish Lake District. Here are sturgeon roe produced according to the rules and the result is impressive. Malossol is produced year-round.

575 SEK/30 gram

**Caviar Nacarii Baerii** (the Baerii sturgeon originates from Siberia and is the fastest to mature and give caviar. Usually its slaughtered at the age of 8-10 years. Baerii-caviar is the world's most cultivated caviar. Saltiness 3,0%)

575 SEK/30 gram

**Carelian Caviar Baerii Malossol** (This sturgeon comes originally from Siberia and it is the fastest to mature and give caviar. Usually its slaughtered at the age of 8-10 years. Baerii-caviar is the world's most cultivated caviar. Malossol is the most common variety, accounting for 85% of sales. It is appreciated for its delicate taste, good integrated saltiness (3.5%), buttery obesity and fragile membranes and light taste of the sea. Long aftertaste.)

Make a reservation

Tel (+46) 08-662 17 15

You make your reservation by simply calling or sending us an email.

Please specify the wines you intend to consume when making the reservation. We will prepare them properly in time for your visit.