Petri Restaurant

Soufflé of pumpkin seeds and a milk sorbet infused with plum seeds. The pumpkin seeds take on a curious flavor of pistachio, making this dessert a pistachio soufflé in disguise. The newest addition to our triad of desserts.

December at Petri is an escape from the classical Christmas table. We serve our menu Petrichor all month, adding and changing a few dishes each week. Expect a menu reflecting the winter season with fish and squid, game from the surrounding forests and a high dose of grilled citrus since we love that.

During December you can book a larger table for up to 8 people in our dining room. For groups larger than that you are welcome to book our entire the dining room, enjoying our tasting menu and beautiful wine pairing or juice pairing in a private setting. For inquiries send an email to [email protected]

We are looking for a new sommelier to join the team. You have the attentiveness of fine dining service but like to work in a relaxed and personal way. You are joining a team that loves spontaneity, working with a menu that changes organically sometimes several times a week.

You will be in charge of a beautiful wine list focusing on European craft producers. On your plate is also a lot of possibilities to host wine making dinners and small events and gatherings centered around wine.

Send your application to [email protected]

SAVE THE DATE - Sunday 10th of November

The feast of St Martin is coming up and inspired by this photo that we got as a gift from our friend and photografer Erik Olsson, we are making an upsidedown St Martin’s dinner revolving around the maginificent goose in every serving.

Taking on this classical dinner, the challenge is to begin with the ingredients that typically make up the dessert. And to end the dinner with the flavors that usually would be a starter. It will be classical, inventive, luxurious and familiar all at the same time.

This is dinner #3 in our series of Sketch Dinners. Booking is released here in a few days, keep an eye out.

Last week was probably the last of line caught mackerel for this season. We served it with broad beans and fermented non ripe gooseberries (the combination between the berries and the fish owns its concept to the lingual similarities in the french language..) broth made of parsley and lightly smoked mackerel carcasses. This week we’ll be moving towards a salted cod with hay-butter and sour corn…

Photo by Natalia Nicolescu

We are seeking for a new cook to join our team at Petri.
If you are humble, eager to learn and share this might be the perfect place for you.
Send your C.V. to [email protected]

Alongside our tasting menu we now offer a few extra dishes every night. This week we serve extraordinary langoustines from Jörgen in Havstenssund. Served with langoustine garum, fig leaf and our modern sauce.

Opening the doors to a new menu -
We are excited to share our new menu with you that is diving further into minimalism and simplicity. Instead of two menus we will focus on one. Simple and minimalist also means more edgy, because when there are less items on the menu every produce get to speak for itself.

We also find that going to a restaurant is somewhat about liberty and choices, therefore we will make a selection of dishes that can complement your menu; this can be rare pieces and produce that we only receive in smaller batches, cooked in classic or avantgarde versions or maybe the thing that you just can’t live without.

We want this kind of luxury to be for the every day, a casual Wednesday dinner as well as a Friday night date, therefore we are lowering the price of the menu to 1100kr.

We open our doors tomorrow on Thursday 8th of August. From then on we will also offer a later seating at 20.30 every evening. Welcome to the table!

Food is dear, it’s a matter on which to contemplate and discuss, wether in the kitchen or at the table, live on and of.
In this ever changing world it’s not to be taken for granted. And who knows how long we are to have the opportunity and possibility
of choosing from such a vast palet of produce. This year we have run a series of Sketch Dinners, dinners with the aim to speed up change and also for us to really connect with our core. One of our first aims were to highlight the craft and magic of cooking. Simple (but well chosen) produce that with love and attention gives singular tastes with a strong narrative.
One fine result of those dinners is our bread serving. Toyokuni Koshu 2002 Sake paired with our Sourdough bread with roots back in 2004, Butter churned from aged cream, and a broth made from vegetable peels, sea w**d and herbal stems.
Welcome to enjoy this as from the 8th of August, booking is now open.

We wish you all a beautiful summer.
The doors open again the 8th of August, we hope to welcome you then, the booking is already open.

Team Petri

The non-alcoholic pairing has such special place at our table. Everything is made in house and most things are a collaboration between kitchen and dining room, making sure that we catch the foraging seasons and that every part of our produce is used, be it cherry juice left over from a dessert or coffee grounds from the espresso machine. A passion project it is. This is alcohol free line up at the moment…

Olong and green tea kombucha with citra hops

Japanese tea Gyokuro

Black tea kombucha with apples from Petters garden

Cold brewed Hojicha tea with sweet and sour cherries

Black currants and espresso coffee

Black pear juice

Kefir water flavoured with elderflowers from Stockholm

We are looking for more kitchen staff, both for Petri and for the Café at Svenskt Tenn
If you are eager to learn and to be part of a curious team you really should join our ride.
Send your C.V. and a little presentation about yourself to: [email protected]

Friday lunch -
A perfect opportunity to start the weekend, always open for walk ins for a more spontaneous visit.
We serve a set menu of five servings, based on the produce of the week. Accompanied by your beverages of choice or for a more reclined experience, let us set a paring. Your only chance to enjoy the dining rooms charm in the day time spring light.

We are not a big team, there is simply not that mutch room by the stove. Therefore every individual that enters our family leaves a big footprint, something that we really embrace and vaule. We are so grateful to have had Samuel and Juan cooking with us these last couple of months and wish them all the best for their new adventures around the world. Somehow everyone that has ever worked in this restaurant always seems to find a way back.

Restaurant Petri/Svenskt Tenn x Stockholms Bränneri
To celebrate the 100 anniversary of we have made an aperitif together with

We named it Vinter because even though we are longing for the first signs of spring we know that there’s a bit of Swedish winter left to endure. With gin as the base we have brought forward our big loves: grilled bergamot, cedro lemon, chili and browned butter. Served on ice at café and here at Petri. Limited edition, enjoy while you can!

Sometimes our kombuchas are true cocreations. Like this one. One of us has been dreaming about a sparkling honey drink for months. Someone else keeps talking about ättika. Then our beloved guest Fergus Miller came in with a new batch of honey from his bees in Switzerland. And someone else gifted us bee pollen from his home in Greece.

The result is a dry, lightly sparkling honey kombucha. It get’s a soft yeastiness from the bee pollen and a fruity acidity from a few drops of ättika infused with raisins.

Celebrating the end of the flower season with marigold and cloudberries. One of the alcohol free pairings we are serving right now.