Food Menu

Our menu is built on authentic medieval recipes and ingredients — herb soups, game birds, mead and goat cheesecake.
The dishes are cooked from scratch in our 17th-century vaults on Stora Nygatan in Gamla Stan.

 

Starters

Iowtes — 130 kr

Green soup of almond milk, onion, herbs and spinach, served with a smoked boiled egg.
 

Rooster liver pâté — 155 kr

Shaped like an apple, served with red onion marmalade and crisp bread.
 

Scallop — 165 kr

Served in its shell with creamed and charred cabbage.
 

Sjätte Tunnan's homemade cured meats — 180 kr
 

Mains

Slow-cooked pork shank — 255 kr

Served with a sauce of saffron, almond and onion, and roasted parsley root.

 

Chive-crusted lamb loin — 310 kr

With dijonloysyn and lamb consommé with baked onions.

 

Wild garlic roasted chicken — 275 kr

With pine nuts, herbed frumenty and wild garlic pesto.

 

Oven-baked salmon — 295 kr

Served with pea purée, peas, beans and radishes, and butter sauce with salmon roe.

 

Roasted cauliflower — 265 kr

Served with cauliflower risotto, toasted hazelnuts and browned butter.

 

Desserts

Sambocade — 153 kr

Goat cheesecake served with raspberry coulis and fresh berries.

 

Cheese from Löt — 167 kr

Served with bread and quince marmalade.

 

Blueberry pie — 140 kr

With tangy almond cream.

 

Glossary

Iowtes – the green herb soup of the Middle Ages, in our version made with almond milk.

Dijonloysyn – loysyn is a medieval pasta dish (Losyns), here with Dijon mustard.

Frumenty – medieval wheat porridge, flavoured with herbs in our kitchen.

Sambocade – goat cheesecake, one of the oldest recorded desserts in English cookery.