Stockholm: Operakällaren

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Operakällaren

We celebrated Valentine’s Day early at Operakällaren, a one star Michelin restaurant in Stockholm’s center. Operakällaren is the city’s oldest restaurant, dating back to 1787 when the restaurant was situated under Gustav III’s opera house. Operakällaren is still linked with the royal family – Stefano Catenacci, the Chef de Cuisines, is responsible for all catering to the Royal Castle. We loved our meal and enjoyed the whole experience – delicious food and a great wait staff! Koen and I were also surprised that Stefano Catenacci came to our table personally to press our duck and even let me try! He also mentioned I’m the first guest to ask!

The Michelin guide describes Operakällaren:

“Sweden’s most opulent restaurant sits within the historic Opera House, and the stunning, high-ceilinged room boasts original gilt panelling decorated with frescoes and carvings. Carefully constructed dishes are underpinned by classic techniques. The wine list boasts extensive vintages of the world’s great wines”

We were very lucky to be able to reserve on a Tuesday so we could have the Menu Caneton. After seeing Duck à la presse on a TV show, Koen and I have been dying to find a restaurant that serves pressed duck. We even went so far as to look into buying our own, but quickly changed our minds when we saw the 3000 euro price tag! And oh my god…it did not disappoint!

Menu Caneton

“Operakällarens Main Dining Room has a long tradition of serving pressed duck and on every Tuesdays Operakällaren offers a special 4-course menu with french duck from the press which our executive chef Stefano Catenacci prepares for you in the dining room. Please note that the menu is only served a limited number per evening.”

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Inside

 

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A beautiful leg of Iberico brought to our table

 

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The Iberico ham sliced for us

 

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A few amuse-bouches with truffles and ham

 

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Oysters with cucumber

 

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So many amuse-bouches – unfortunately I can’t remember each one

 

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Excited to find a bottle from Domaine Bouchard Père et Fils – the château we visited in 2015 when we were in Burgundy

 

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The last amuse-bouche

 

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The bread was so delicious – there were so many to choose from

 

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1st Course: Crispy leg of duck, potato cream, truffle and duck broth

 

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2nd Course: Licorice seared foie gras with baked pear, pickled ginger, almond and vinaigrette with ginger and pear

 

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Our duck presented at the table before preparing the 3rd course

 

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Ginger tea as a palate cleanser

 

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Enjoying our tea

 

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The press! We asked and it’s the same press they’ve been using since the 1950’s

 

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Pressing the duck with Stefano Catenacci!

 

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3rd Course: Pan-fried duck breast with jerusalem artichoke, confit portabello, and duck sauce flavored with orange

 

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Delicious pear ice cream

 

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Flambéeing apples in calvados at the table

 

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Calvados flambéed apples with caramel bavaroise, apple donuts and vanilla ice cream

 

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Marshmallows as a special treat at the end!

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Yum!

One thought on “Stockholm: Operakällaren

  1. Pingback: Stockholm: Bakfickan | An American in Stockholm

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