A New Reason to Go to a Museum? The Food

Spiritmuseum, Stockholm

Petter Nilsson at his restaurant inside the Spiritmuseum, Stockholm.
Photograph: Per-Anders Jörgensen

When the Spiritmuseum (dedicated to drinks, not ghosts) opened on the island of Djurgården, Sweden, its light-filled, stone-and-beam restaurant served as a homecoming for Petter Nilsson. The chef returned from 15 years cooking in Paris, most notably at La Gazzetta, the acclaimed neo-bistro he co-owned. “A friend of our family is the head of the city theater in Stockholm, and the museum moved into where that theater used to be,” Nilsson told Eater in 2014. “It was a good coincidence.” After admiring the Absolut art collection or an aquavit tasting, museum-goers can settle into ingredient-centric, season-specific Nordic dishes. In spring, try the grilled mackerel greened with wild garlic; go for venison with sunchoke, vinegar, and dill in winter. There is also a full tasting menu, plus a bar that serves such snacks as paté with pickles and herring toast all day.

Museum Restaurants With Food So Good You Might Want to Skip the Art

Spritmuseum, Stockholm
Leave it to a museum dedicated to all things boozy to have an impressive restaurant, too, where an elegant but unfussy lunch or dinner by chef Petter Nilsson (think grilled turbot with elderberries) will soak up the day’s edification. (Reservations recommended.)

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Restaurant Report: Museum of Spirits in Stockholm.

For seven years Petter Nilsson ran one of the most celebrated creative neo-bistros in Paris, La Gazzetta, tucked behind the Gare de Lyon. This Swedish expat brought “the country to the city,” as he put it recently, cooking in clay and hay before everyone else did, celebrating vegetables over proteins before that became a global trend, too. In late 2013, after more than a decade in France, he returned to Sweden.

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Läs hela artikeln från Gourmet nr 3 – 2015



Aux sources du Nilsson

Après quinze ans à la Gazzetta parisienne, direction Stockholm! Au restaurant du Spritmuseum, la cuisine du Suédois Petter Nilsson est audacieuse, radicale et toujours inventive. La visite s’imposait.

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Krog: Klassisk men djärv meny höjer betyget ett snäpp

Alltsammans är djärvt, läckert och vackert – till och med potatismoset, tack vare några elegant droppformade bakade lökar. Vi väljer därför att höja matbetyget ett snäpp, till 8 poäng. Till Spritmuseums restaurang kommer vi gärna tillbaka. I alla väder.

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Restaurangens öppettider

Måndag 10 – 17,
Tisdag – lördag 10 – 22,
Söndag 12 – 17

Måndag – fredag; 12 – 14.30 i baren.
Lördag – söndag; 12 –15 i restaurangen.

Tisdag till lördag från kl 18 – sista bordsbeställningen 20.30, boka här.