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
Snacks plate with almonds, nuts and crisps (Marcona almond, Valencia almond, Macadamia nut and Spanish kettle fried crisps)
Cheese plate (an assortment of three wine friendly cheeses) - served with marmelade and bread
Plate of cheese and ham (an assortment of cheese, salami and ham) - served with bread
Artichoke soup with duck and herbs
Here we would recommend a rich medium, or full bodied, white wine with not too much acidity. The immediate choice is a white Burgundy - but there are many others in the same style.
Cod with fennel, carrot, cabbage and a refined seafood sauce
Here we would recommend a full bodied and rounded white wine with the same profile as the entree but with a bit more power - perhaps a bottle with some age or oak notes?
Venison with a celeriac puree, brussels sprouts and Karl-Johan sauce with mushrooms from Värmland
A very wine friendly and elegant dish where the softer and rounder red wines (preferably with some maturity but younger with more freshness also works) are ideal. What immediately springs to mind are wines from the northern Rhône Valley (or a similar style/ grape composition). A right bank Merlot-based Bordeaux would also be perfect
Bobonne's classic Boeuf Bourguignon with potato puree
A broad range of rich and full-bodied red wines suits this dish.
Chocolate ganache with meringues and raspberries from Värmland
The mind goes straight to Sauternes - but why not a wine with freshness made from dried grapes such as Vin Santo or a similar style?
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.)