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 with goose liver
Parmesan cheese and salami from Tuscany
Cheese plate (an assortment of three wine friendly cheeses)
Plate of cheese and ham (an assortment of cheese, salami and ham) - served with bread
Celeriac soup with smoked duckbreast and apple
Fresh and tasty white wines are perfect (Riesling or Sauvignon Blanc for example), but also champagne of course.
Cod with black roots, white wine sauce and trout roe
Fresh, round, tasty young whites wines like Rieslings, Sauvignon Blancs, Chardonnays... goes well with this dish.
Fillet of Venison with savoy cabbage, wild mushrooms and pepper sauce
A very wine-friendly dish that generally fits with fresh elegant red wines such as Pinot Noir of good quality...
Bobonne's classic Boeuf Bourguignon with potato puree
A broad range of rich, red and full-bodied wines suits to this dish.
Chocolate square with pear and caramel
Fresh, crisp, sweet wines goes well with this dessert, such as Riesling, Chenin Blanc and why not a Moscato d'Asti or a young Sauternes?
Sweet wines, in general, fits nicely.
Chocolate truffle (from Betsy Sandberg in Östermalmshallen)
Ice cream, vanilla with chocolate (not from Brasseri Bobonne)
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.
Half freshly cooked lobster
Whole freshly cooked lobster
An assortment of 12 oysters
Half a lobster, half a crab, four oysters, one langoustine, fresh shrimps and smoked shrimps. Served with different sauces.
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.
150 SEK/50 gram
This bleak roe comes from Junköfiskarna and contains 4 % salt
**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.)