Gondolen – A classic with a twist

Gondolen, a Stockholm landmark since 1935, remains a timeless destination for celebrating both the big and the small moments, all set against a glorious view over the city.

About Gondolen

Opened in 1935, Gondolen was inspired by an airship gondola, suspended 33 meters above the ground. The surrounding Slussen area and Katarinahissen were designed by Le Corbusier. The menu moves between classic Swedish and French cuisine, and a strong sense of history lingers in the walls. Nowhere is this more evident than in the private dining room Kungarummet, where the original interior has been carefully preserved over the years. That said, the main dining room, with its sweeping views over Stockholm, is just as inviting, as is the bar, where jazz sets the tone for the evening. One floor up, Gondolen’s little sister Bar Zeppelin is equally worth a visit.

Dry Martini Thursdays
Every Thursday from 16 to 20, Gondolen hosts its Dry Martini Thursdays, serving creative interpretations of the classic cocktail alongside a caviar pairing. Do not miss the Dry Martini glass designed by Jonas Bohlin in collaboration with Reijmyre Glasbruk. The Dry Martini Thursdays run until May 7th. 

The perfect dinner
Gondolen’s true strength lies in its ability to make classic dishes feel new, while remaining just as exquisite as ever. The bleak roe serving quite literally melted in the mouth and surprised with its absence of bread, instead accompanied by potato foam, croutons and onion, an unexpected and memorable composition.

We recommend visiting on a Wednesday, when the Pithivier Wellington is served for two in limited capacity. Swedish beef tenderloin with foie gras, duxelles, buttered carrots, Madeira jus, potato purée and autumn truffle. Rich yet refined, luxurious yet restrained in format, it strikes a perfect balance. The meat melted in the mouth and every element, down to the carrots, felt considered. And there is something undeniably charming about having the dish presented on its own trolley and finished tableside. More gueridon service in life, please.

To finish, pistachio ice cream with olive oil, candied pistachios and sea salt and a cappuccino, a perfect ending to a rich and indulgent dinner, framed by one of the most beautiful views in the city. An evening that lingers, at a restaurant we will always return to.

text Ulrika Lindqvist