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
Cauliflower soup topped with trout roe & chives
Here we would recommend a crisp white wine with a fresh acidity but also a slight body - a cool climate Chardonnay would be ideal but Sauvignon Blanc, Viognier or Grüner Veltliner would also do the trick!
Cod with smoked butter served with fennel, cauliflower & spring onion
An American Chardonnay instantly springs to mind, but in general a robust oak matured white is ideal. A white from Burgundy or Bordeaux will certainly hit the spot!
Venison with Jerusalem artichoke cooked in cream & Brussel sprouts served with a peppar sauce
Mature full bodied reds is what you are after here. Red Bordeaux, Northern Rhone, even more robust Pinot Noirs - the possibilties are endless with this incredibly wine friendly dish
Bobonne's classic Boeuf Bourguignon with potato puree
A broad range of rich and full-bodied red wines suits this dish.
Vanilla parfait with tropical fruit (mango, pineapple & passionfruit)
A sweet wine with fresh acidity works beautifully with this dessert. A Riesling or Chenin Blanc would certainly tick all the boxes but otherwise a Sauternes never misses the mark.
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.
Please order one day ahead.
Half freshly cooked lobster
Whole freshly cooked lobster
Half lobster, half crab, one langoustine, fresh & smoked shrimps and a skagen mix. Served with different sauces.
Embellish your visit to MFW with Swedish roe or farmed sturgeon roe from Uruguay . It is also possible to buy and bring home. The caviar is served with miniblinis and smetana.
500 SEK/100 gram
The roe 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.)