AIRA

Summer finally arrived at Djurgården. Our garden is in full bloom and ready to offer an array of fresh ingredients: edible flowers, salad greens, herbs, and rhubarb. Mackerel is soon at its peak and will be featured on our menu alongside a true sign of summer: a dessert of Swedish strawberries paired with fig leaves, pistachio, vanilla, and buttermilk. We are happy to announce that Carl Frosterud, the General Manager of AIRA, received "The Best Service" award from The Swedish Gastronomy Award. Earlier this week, the 2024 MICHELIN Guide Nordic was announced, and we proudly maintained our two stars in the guide. We are now open for bookings in July: www.aira.se

Spring is rapidly approaching, covering Djurgården in flowers and greenery. At AIRA, our gardeners have just started planning for the summer season, making space for flowers, edible herbs, salad, and berries in the garden. We welcome a new dish of grilled sweetbreads on the menu with green asparagus, tarragon, peppers, wild herbs, and flowers. We are also working on a new dish of mackerel paired with spruce, gooseberries, and citrus herbs. Spring also means new possibilities for a secluded experience in our Private Dining Room, with full access to our two rooftop terraces offering an elevated view over the sea. From May, you will have more occasions to experience AIRA as we also open up for lunch on Thursdays. Reservations for May are now open here: www.aira.se.

Spring has finally arrived at Djurgården, and we are looking forward to the warmer weather. This means the season for tending our garden is finally here. We will plant herbs, flowers, and vegetables throughout the month for the upcoming summer menu. We are entering a lighter season with lots of early spring herbs on the AIRA menu. We are introducing pigeon to the menu paired with morels, sake, marigold, and liquorice. Our classic ”bread and soup” serving is being reworked with poached chicken, nettles, lovage, and ramsons.

Reservations for May are now open here: www.aira.se.

The arrival of spring can be sensed on Djurgården and also on the AIRA menu. One of spring’s early signs is the forced rhubarb that will find its place on the menu, paired with pistachio, vanilla, and coconut. We also introduce char, served with early spring herbs, spruce, and rose pepper. We will introduce a new serving with Norwegian scallops, grilled blue mussels, oysters, and caviar. The serving will soon make its way onto the AIRA menu, presented in a glass bowl made in collaboration with Swedish glass artist Simon Klenell. On the beverage side, we are happy to share that you can now find our updated wine list, along with all pairings, on the AIRA website www.aira.se

Winter maintains its grip on Stockholm, while the culinary team at AIRA is busy embracing the season and all the new produce it brings. During these colder months, shellfish is in peak season and during February we are excited to serve dishes with oysters, scallops, and langoustine. If our hunt is successful, we also look forward to including wild hare on the menu. A classic AIRA crudo makes its way back on the menu – halibut with fermented litchi, lemon rouge, roses, and hazelnuts. On the upper floor, our private dining room has received its own new, secluded lounge. Offering a panoramic view over the waves of the Stockholm inlet, our new lounge is the perfect place to enter or end your private dining experience at AIRA.

Reservations are now open here: www.aira.se

We are thrilled to announce that AIRA has just been reviewed in the latest edition of Dagens Industri Weekend and has been given first place in their restaurant guide. We are grateful for the recognition and proud of our team's dedication to delivering an exceptional dining experience. Today, we will celebrate this achievement 🥂

Matmagin tar Aira upp i krogtoppen Tommy Myllymäkis och Pi Les kokkonster på tvåstjärniga Aira håller högsta klass. Köket står på klassisk fransk grund, smakerna har tydliga drag av det nordiska och det visuella förstärker upplevelsen.Det ger Aira en förstaplats i Di:s krogguide.

A new year is upon us, and we would like to thank all our guests for the past year – a very meaningful and eventful one for us at AIRA. Highlights include refurbishing our main dining room for a new, airy, immersive experience. We are also happy to have become an official Krug Ambassade and, of course, to receive our coveted second star in Guide MICHELIN. As we enter the first month of 2024, langoustine finds its place on the menu. Norwegian cod is also in peak season and appears with black truffles and preserved lemons. From the 18th of January, AIRA will be open for dinner Tuesday-Saturday, with lunch on Friday and Saturday. Reservations for February are now available. We wish you a happy new year and look forward to welcoming you to AIRA.

AIRA's Tommy Myllymäki and Pi Le are interviewed in today’s Svenska Dagbladet Mat&Dryck. Dive into their insightful interview and discover some tantalising recipes to elevate your New Year's menu.

December means peak season for white truffles from Alba, which are currently paired with reindeer, appearing on the AIRA menu. In true Christmas spirit, we are utilising festive flavours on the menu, such as cloves, cinnamon, allspice, and of course, citrus. Swedish lobster is still in season and will stay on the menu throughout the month. Our new extended wine list has been refurbished by our General Manager and Wine Director, Carl Frosterud, with a new curation of exclusive bottles to accompany the food menu. We are already planning for the new year, and bookings are now open for January and February.

This month, AIRA embraces the citrus season and enters November with two new dishes: a beautiful halibut served with fermented melon, bergamot and sesame, and reindeer paired with lime, black currant and Madeira. As we move further into the colder months, fine produce such as white- and black truffles and more seafood will also appear on the menu.

On the beverage side, our extensive wine list has received an update; we now have three different wine pairings with rare and exclusive wines to choose from, carefully selected by our general manager and wine director, Carl Frosterud.

Bookings are now open for December. During the holidays, AIRA will be open for lunch and dinner between Christmas and New Year’s, with an exclusive menu to celebrate New Year’s Eve. Reserve a table here: https://aira.se/reservations/

We are happy to announce that AIRA has become an official Krug Ambassade – a global network of elite chefs and restaurateurs who share a passion for craftsmanship – dedicated to creating experiences that accompany the flavours of Krug Champagne. Being part of the Krug Ambassade program allows us to create even more refined pairings with access to a more extensive variety of rare and vintage bottles.

This month, we will see the first arrival of Swedish lobster on the AIRA menu in three servings. We are also finalising a new floral sorbet dessert from preserved summer flowers paired with red grapes and koji. And autumn calls for chocolate which will appear on the menu paired with oabika, dried figs, and vanilla.

Bookings for lunch and dinner are now available in November through our website: https://aira.se/reservations/

On the 13th of September, we welcome one of the greatest producers in Bordeaux to AIRA. Château Montrose from Saint Estephe, in the northern part of the famous vineyards on the left bank of Bordeaux, will visit us, and they will bring a unique range of vintage wines from their cellar. Of course, we have composed a special pairing menu for the evening. The menu will consist of ten courses paired with an exclusive selection of wines. The menu and wines will cost 7,000Kr - per person; contact [email protected] for more info about the menu and wines and secure your place at the winemaker dinner.

The nights are getting darker, but Djurgården remains covered in lush green as we enter the final weeks of summer. September means the season for Swedish wild mushrooms and late summer vegetables has begun. We also look forward to the premier of Swedish lobster later in September and wild game from the recently started hunting season. We are happy about the positive reactions to our newly renovated dining room with the new floor and central workstation. Our reworked floor plan creates a unique, light and airy dining room, adding to the overall dining experience at AIRA. Bookings for October are now open, and we look forward to welcoming you to AIRA for lunch or dinner, Wednesday – Saturday.

We look forward to welcoming guests back to AIRA from the 17th of August. This will be an exciting autumn at AIRA after receiving the second star in the Nordic MICHELIN Guide in July. Our staff have had a well-deserved summer break and are again excited to continue to give our guests an unforgettable experience. Tables to the end of September are available right now; on the 1st of September, we will release tables until the end of October, and on the 1st of October, tables until New Year's Eve will be released.

Following last Monday’s award of a second MICHELIN star, we have just opened the bookings for August and September at www.aira.se. AIRA re-opens after the summer break on the 17th of August and will be open Wednesday- Saturday for both lunch and dinner. We look forward to welcoming you to AIRA.

AIRA is now a MICHELIN 2-star restaurant! We are elated to have received our second star in the Nordic Countries MICHELIN Guide.
Made possible by our fantastic hard working AIRA team and a huge thank you to all of our wonderful guests.

Stockholm is finally heading into the warmer months. The days are brighter, the nights are shorter, and the island of Djurgården is flourishing with bird cherry, lilac, and other beautiful edible wildflowers. Here at AIRA, the first Swedish strawberries from southern Sweden have just arrived. They are served flavoured with vanilla and punsch liquor. We have been ageing a beautiful side of beef from Finland in the AIRA meat fridge for a couple of weeks. It will soon be added to the menu, paired with cream-cooked turnips, fresh garlic, and our charcuteries.

Book a table at Aira: https://aira.se/reservations/

Julita is a gastronomic destination, beautifully located next to a quiet lake in Södermanland, Sweden. Recently acquired by AIRA, Julita offers you fine dining inspired by the Nordics, along with accommodation and breakfast.

The head chef at Julita is Gustav Leonhardt, winner of Bocuse d’Or Sweden 2023. Along with his team, Gustav has composed a tasting menu inspired by the Nordics, mainly using locally sourced produce from Södermanland. The experience at Julita includes a night’s stay in one of the historic rooms at Julita Gård, with some parts dating back to the 16th century. The following morning, a rustic breakfast is served in the restaurant.

Bookings are now open for this unique experience here: https://julitawardshus.sirvoy.me/

Spring has finally arrived in Stockholm, and nature is flourishing outside the windows of AIRA.

We head into the month of May with the first batch of green asparagus from Österlen in southern Sweden. On the AIRA menu, the asparagus is paired with juniper-smoked char and nettles. As the season progress, we look forward to composing dishes with local greens such as ramson, fresh garlic, and green peas.

Book a table at AIRA https://aira.se/reservations/

AIRA is happy to welcome Carl Frosterud as new General Manager and Wine Director. Carl joins the AIRA family with a background from well-renowned restaurants like Operakällaren and, most recently, from three-star restaurant Frantzén.

”It feels very inspiring to have Carl join the AIRA team. With his experience, from Frantzén in particular, we get new expertise with world-class hospitality.” – Tommy Myllymäki

If you are looking for a secluded dining experience, our private dining room seats up to twelve guests around a single table overlooking the main dining room. From the private dining room, you have access to two terraces with views over the water, perfect for a secluded pre-dinner drink. To reserve the private dining room or enquire about the menu, please contact us at [email protected].

The trees are slowly going into bloom on Djurgården – on the AIRA menu, you can also experience the arrival of fresh, new ingredients. It truly is a sign of spring when forced rhubarb is included on the AIRA menu. Our head chef Pi Le has created two dishes using rhubarb, combining them with rose oil, vanilla, and punsch. We also introduce a new crudo to the menu Hiramasa with fermented grapefruit. The rich, sweet fish comes flavoured with fresh juniper and lemon verbena. Reservations have opened for the next three months, book a table at AIRA https://aira.se/reservations/

The temperature outside might still show sub-zero, yet we can feel spring moving closer at AIRA. And we are ready for it, already exploring new dishes with this season's first forced rhubarb. But in the meantime, it’s all about citrus and skrei cod. If you're in the mood for a lunch experience that stands out, we currently have a prix fixe lunch menu Fridays and Saturdays, as well as our seasonal tasting menu. We also offer a slightly shorter version of our tasting menu on Wednesday and Thursday evenings; the full menu at lunch and dinner will be a three-hour experience.

Book a table at AIRA here: https://aira.se/reservations

AIRA was recently paid a visit by our friends from Speilsalen in Trondheim for two successful four-hand dinners with the AIRA team. 22-23 of March, we’re returning the favour, and a team from AIRA will travel to Trondheim and work at Speilsalen. Book a table for this unique experience in Trondheim on the 22-23 of March. Book a table here: https://britannia.no/en/collector/speilsalen-x-aira-22nd-23rd-march

We are happy to announce that today, AIRA’s head chef Pi Le will join Tommy Myllymaki and Svenska Brasserier as an owner. The vision with Pi as a partner is, as before, for Aira to become one of the top restaurants in the world.

Experience February at AIRA. Our current menu has a balance of deep, comforting flavours with accents of vibrant citrus and bright acidity. Also, our head chef Pi Le has created a shorter dinner menu available on Wednesdays and Thursdays throughout the month. Book here: https://aira.se/reservations/

Christopher Davidsen from MICHELIN- starred Trondheim-based Speilsalen will visit AIRA to create a four-hands dinner alongside Tommy Myllymäki from 22nd -23rd February 2023. The menu will feature classic dishes from both chefs' repertoires. Reservations are now open; book your table at https://aira.se/reservations