Petri Restaurant

Name: Petri Restaurant
Address: Kommendörsgatan 16, Stockholm, 11448, SE
Telephone: +46707411742
Price range: £££

Hem
Sverige
Stockholm
Petri Restaurant

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PETRICHOR
Contemporary Magic Realism of Handcrafted Food PETRICHOR
Den angenäma doften som kommer med det första regnet
efter en varm och torr period.

Ett av naturens under
och också det namn vi valt att ge vår meny. Balanserad och detaljerad, ett suggestivt balsam för själen. Vi söker att karva fram kreativa, tidlösa upplevelser
från ärliga råvaror. Vår meny omfattar ungefär 10 serveringar och kostar 1300 kr. Självklart anpassar vi oss efter allergier
och kan även tillgodose vegetarianer. Kom ihåg att nämna detta vid bokningstillfället
för att vi ska kunna ta hand om er på bästa sätt.

Öppettider
Onsdag–Fredag 18–00
Fredag även 13.15–16
Lördag 16.30–00

Our dining room is an ideal venue for private parties and events for groups between 10-28 guests. Write us at restaurant...

16/10/2026

Our dining room is an ideal venue for private parties and events for groups between 10-28 guests.

Write us at [email protected] if you have an inquiry and we can tell you more.

08/10/2026

Coco de Paimpol in their own broth with butter fried chanterelles and heaps of parsley. Memory from the last weeks menu. Things are shifting quickly now and we have a brand new evening menu this week.

04/10/2026

SAVE THE DATE
11th & 12th of November

During two evenings we are reinterpreting the classical St Martin’s dinner with a tasting menu dedicated to the goose. It will be classical, inventive, luxurious and familiar, all at the same time.

Booking is released very soon.

01/10/2026

Mackerel from the West coast, thinly sliced Swiss chard leaves and a compote from the stems. Sauce is craft, knife, mortar, old school grater and a wide casserole comes into play. Alongside beautiful flavourful ingredients that are rare to our latitude. Tomatoes, peppers not the everyday thing if you want it locally sourced.. everything is peeled and left to simmer in its own juice, add some onion, garlic and a bunch of herbs du midi (languedoc) deglaze with well reduced jus from roasted mackerel carcasses and then work it by hand through a passoir. Taste and just let it sit untouched until it hits the plate..

24/09/2026

Ode to the beet
Long thin beets from Skilleby Trädgård . Boiled in salted water. Dehydrated in the oven until the surface feels like leather. Just before service we drop them into a glaze made from fennel, black fennel and black garlic and let them soften and melt their color into a sauce.

Thinly sliced and topped with fennel pollen. Purslane dipped in cream with a drop of lemon, letting it sour lightly on the leaves.

18/09/2026

The amuse bouche. Make it too small and it becomes an understatement. Make it too big or complex and it’s no longer the ingress but a plunge straight into the menu. The latest trio of snacks trembles on the line between snacks and a dish and it does it well.

Two red dots of concentrated cherry tomato in a dark flavored chestnut tartelette.

We swing by the west coast with a salty and lightly poached oyster paired with sweet corn custard, tarragon and olive oil.

Lastly we snag the buttermilk from the butter soon to be served. Break the buttermilk with dill oil and pour it over grilled cucumber and Himrod grapes from Vreta Kloster.

Et voilà, la bouche est amusée.

13/09/2026

Espresso tonic

This recipe was originally created as part of our work to reduce our food waste to zero. Looking into our internal food system we found that the things we discarded the most were parsley stalks, used espresso grounds and tea leaves.

For other produce…
peels, like potato peels, are dehydrated and used to flavor bouillons
citrus peels are grilled and used in dishes and desserts
bones from fish and meat are roasted and used for our stocks and sauces
offcuts from meat and fish that are not served becomes staff lunch and same for vegetables

The parsley stems we have still not figured out, but this espresso tonic made from used espresso grounds is delicious. The coffee grounds are brewed once more, this time cold. Once strained we simmer it with hibiscus flowers, lemon peel, muscovado sugar and ground cinchona bark. The resulting concentrate can be used directly or aged, somehow the flavors just get more integrated and fruity as the months pass.

We serve it as a non-alcoholic drink and paired with fruit juices in our pairing.

11/09/2026

We seem to never get tired of this dish. Hand-dived scallop from Norway, lightly seared on one side and served in a broth from all the other parts of the scallop with small strains of dried kombu. Nothing to hide behind, just fresh and simple.

04/09/2026

Dill tonic

Handfulls of roasted dill seeds infused with lemons, cinchona bark and a bit of sweetness. Mixed with sparkling water it becomes a dill tonic and perfect match for more classical ways of serving fish.

The roasted dill seeds give a soft flavor of brioche when infused for several days and the lemons keep the drink fresh and vibrant. Our latest addition to our in house made pairing.

📷

07/08/2026

Join our team
We are looking to hire another cook for our Café at the beautiful Svenskt Tenn store.
You need to be passionate and have a good knowledge about food and service.
Ex*****on and team play is key.
Work is daytime, also weekends so suitable even for those with family..
Send C.V and application to:
[email protected]

Adress

Kommendörsgatan 16
Stockholm
11448

Telefon

+46707411742

Webbplats

https://petrirestaurant.com/

Aviseringar

Bli först med att veta: vi skickar ett mejl när Petri Restaurant publicerar nyheter och kampanjer. Din e-postadress används inte till något annat, och du kan avsluta prenumerationen när som helst.

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