Welcome to the dining hall

In the restaurant dining hall, we serve classic swedish cuisine with a modern touch inspired by the French and Italian kitchen.
In addition to the weekly menu, that is served the entire day, special lunch dishes are available during lunch hours 11:00 a.m. to 14:30 p.m. Dining orders are easily ordered at the bar counter and the food is served at the table you have selected.

It’s not possible to book a lunch table in advance unless you are part of a bigger group
If you would rather enjoy a sandwich, pastry or something to drink, our Glas Bar and Café can be reached from the Sculpture yard.

Please note that Nationalmuseum only accept payment by credit card or via Swish.

All day menu 21/5 - 26/5

Asparagus soup with smoked salmon & chives oil 145

Tomato salad with mozzarella, garlic corutons & balsamico vinaigrette 155

Marinated -& grilled white asparagus with leafs from Liljeholmen, salted lemon, chives wmulsion & roasted hazelnuts 205

Braised brisket of veal with nettle veouté, poached cold onion, carrot purée, baked egg & deep fried onion 225

Salted - & grilled trout with dill creamed new potato, steamed seasonal primeur and herb -& radish salad 215

Weekend menu 25/5 - 26/5

These courses are served additional to the all day menu

Classics - shrimps in mayonnaise, marinated salmon with mustard mayonnaise, potato -& cheddar frittata with asparagus and trout roe butter sauce 185

Grilled Swedish steak with ramson onion butter, green asparagus, roasted new potato & red wine gravy 245

Baked caulflower with bean crème, roasted hazelnut butter & marinated carrot 145

Lunch of the day 21/5 - 24/5

The lunchmenu served between 11,00-14,30 Tuesday - Friday includes freshly baked bread with butter


Tuesday

Salmon pudding with melted butter & pea salad 130

Creamy Swedish grouts and peas with fried green asparagus, parmesan & lemon 130


Wednesday

Boiled salted pork from Tillberga with boullion boiled root vegetables, baked apple & cider mustard gravy 130

Vegetable stew with tomato, saffron, aioli & herb roasted bread 130


Thursday

Veal quenelle with parsley potato, dijon mustard sauce & pickled cucumber 130

Yellow pea tempeh confit with fennel purée, fermented cabbage & almond aioli 130


Friday

Seafood Wallenbergare with new potato, pea salad, horseradish & browned butter 130

Baked cauliflower with bean crème, roasted hazelnut butter & marinated carrot 130


For the younger ones

All main dishes are available as half portions suitable for children.
In addition, we always have the following:

Sausage Stroganoff from Nibble farms "Falu"sausage with boiled potatoes or potato purée 65

Penne pasta with creamy chicken and herb sauce with finely shredded parmesan 65