Drinks

One of Stockholm's widest selections of mead and mölska — fourteen meads across four styles, alongside twenty-two beers, cider, wine and a broad non-alcoholic range.

Eleven of our beers come from Gotlands Bryggeri. Our non-alcoholic selection includes alcohol-free mead, cider and pilsner.

A short guide to mead

Mead is one of the oldest known alcoholic drinks: honey, water and time. The styles below are the ones you will meet on our list.

Traditional mead — honey, water and yeast, and nothing else. Ranges from bone dry to richly sweet.

Metheglin — mead flavoured with spices or herbs, such as cinnamon, clove, ginger or juniper.

Melomel — mead made with fruit. A cyser is made with apple, a pyment with grape, a morat with mulberry, and a black mead with blackcurrant.

Dessert mead — sweet and full-bodied, served in small glasses at the end of a meal.

Bochet — mead made from caramelised honey, which gives flavours of toffee and dark sugar. The oldest known complete recipe appears in Le Ménagier de Paris (1393) — the same book several of our dishes are built on.

Mölska and braggot — brewed from both honey and malt, so somewhere between a mead and a beer.

The Polish sweetness grades

Polish mead is classified by how much water is added to the honey. The less water, the sweeter and stronger the mead.

Półtorak — one part honey to half a part water. The richest of them all.
Dwójniak — equal parts honey and water.
Trójniak — one part honey to two parts water.
Czwórniak — one part honey to three parts water. The lightest and driest.

Ask us and we will guide you through the list — or let us pick something for you.