Overview of the menu
Himlen, located on the 26th floor of a building in Södermalm, Stockholm, offers a unique blend of Swedish and French culinary traditions. With a focus on seasonal ingredients, the menu is designed to provide an elevated dining experience, both in taste and ambiance. The restaurant emphasizes creativity and quality, ensuring each dish reflects the vibrant flavors of the season.
Signature dishes
- Friterad kalvbräss med dillmajonnäs, sparris och picklade vårgrönsaker: Tender fried sweetbreads served with dill mayonnaise, asparagus, and pickled spring vegetables.
- Hälleflundra med broccolipuré, Marconamandel, ostronmajonnäs och mussel- och ramslökssås: A delicate halibut dish complemented by broccoli purée, Marcona almonds, oyster mayonnaise, and a mussel and ramson sauce.
Beverages and pairings
Himlen features a carefully curated selection of wines and cocktails that complement the menu perfectly. The mixology team crafts signature cocktails using fresh, local ingredients, ensuring a refreshing experience with every sip. Pair your meal with a glass of exquisite wine from their extensive list, designed to enhance the flavors of each dish.
Dietary options
Himlen caters to a variety of dietary needs, offering vegetarian and gluten-free options. The staff is knowledgeable about allergens and can assist in customizing dishes to suit individual preferences. This commitment to inclusivity ensures that every guest can enjoy a delightful dining experience.
Chef recommendations
For a truly memorable experience, the chef recommends the five-course tasting menu, which showcases seasonal highlights and innovative pairings. This curated menu allows guests to explore the best of what Himlen has to offer, making it an ideal choice for special occasions.
Experience the menu
Join us at Himlen in Stockholm for an unforgettable dining experience that combines exquisite cuisine with breathtaking views. Reserve your table today and indulge in a culinary journey that celebrates the best of Swedish and French flavors.
