Studio Nian
”Studio Nian is not a restaurant. We are a pure experience. That freedom lets us create exactly what we wish. We make the experience something truly special.”
GastroVin unites craft and precision in private dining and wine experiences in Stockholm, with quality, balance and storytelling at the centre.
We create evenings where time slows down, where the depth of the wine and the people around the table become something lasting. From Studio Nian in Östermalm we open the door to the most considered dinners of the year.
We welcome Robert Olsson back to Studio Nian for an evening out of the ordinary, a vertical tasting of Château Mouton Rothschild with 15 vintages from 1971 to 2017. On 9 October at 18.00 we sit down at the table and enjoy Robert's wines and his remarkable knowledge of wine. The evening ends at 23.00.
Robert is one of the world's foremost collectors and merchants of rare wine and has made his living for more than 25 years entirely from trading whole cellars and individual auction lots. As a side project he hosts wine dinners in Sweden and across Europe under the name Drinking History, tastings that often carry a high price tag but are always run strictly at cost. When it comes to antique and truly old wines, his experience places him among a rare circle of tasters in Europe.
Château Mouton Rothschild stretches across 90 hectares of vines north-west of Bordeaux, on the edge of the Médoc peninsula, situated, as the name suggests, in medio aquae, in the middle of the water: the Gironde estuary to the east and the Atlantic to the west. Winegrowing in the Médoc goes back to Roman times and today covers around 16,500 hectares. The vines grow on a narrow strip of land, 80 km long and 5 to 10 km wide, close to the river that waters the soil deep down and evens out differences in temperature. The Médoc, bordering the Landes forest, benefits from the mild maritime climate while being sheltered from its extremes.
Wines and menu:
Champagne & snacks
Château Mouton Rothschild 1971 · 1976 · 1981 · 1983 Autumn mushrooms with creamy egg & aged cheese
Château Mouton Rothschild 1985 · 1986 · 1987 · 1988 Duck breast with creamed salsify & duck jus
Château Mouton Rothschild 1989 · 1992 · 2007 Lamb, buttered cabbage & apple
Château Mouton Rothschild 2009 · 2010 · 2015 · 2017 Venison, pumpkin & pepper sauce
11 seats. Price 8 500 SEK per guest. Payment is made in advance.
You book and pay directly here on the site by card or Klarna, and the seat is yours as soon as the payment has gone through. The confirmation with your receipt arrives by email straight afterwards. Companies can choose an invoice instead, sent as a PDF by email; the seat is then booked as soon as you make the booking.
The booking is binding and the amount is not refunded if you cancel. If you are unable to attend, you are welcome to transfer your seat to another guest; just let us know the name before the evening. If we cancel the evening, you naturally get your money back.
For the first time, Studio Nian takes its kitchen beyond Sibyllegatan. For five days we move in at Restaurant Alliance in the Quartier Latin, one of the most talked-about addresses in Paris for cooking built around the great wines.
Chef Toshitaka Omiya meets Kent Hammarsten and Minna Sundström in a menu created exclusively for these days. Four lunches (20–23 October) and five dinners (19–23 October), twelve guests per seating.
Lunch €250 per guest, dinner €400 per guest. The price includes the signature menu, wine pairings, microfiltered water, coffee and service.
Restaurant Alliance · 5 rue de Poissy, 75005 Paris. Reservations are made with Alliance.
We welcome Robert to Studio Nian for the sixteenth time, and this will be another extraordinary evening. On 4 December at 18.00 we sit down at the table and once again enjoy Robert's wines and his remarkable knowledge of wine.
Robert is one of the world's foremost collectors and merchants of rare wine and has made his living for more than 25 years entirely from trading whole cellars and individual auction lots. As a side project he hosts wine dinners in Sweden and across Europe under the name Drinking History, tastings that often carry a high price tag but are always run strictly at cost. When it comes to antique and truly old wines, his experience places him among a rare circle of tasters in Europe.
The menu Chambre Separée, Studio 9
S.A. Olivier Père et Fils Le Brut Welcome bubbles
2004 Bollinger R.D Extra Brut Winter snacks
2018 Aubert Chardonnay Lauren Estate (100RP) Flame grilled cod loin with butter sauce, trout roe and chives
1928 Ch Mouton d'Armailhacq & 1937 Ch Mouton d'Armailhacq Sweetbreads à la Royale
1955 Charmes-Chambertin Grand Cru, Grafe Lecocq / 1959 Richebourg Grand Cru, Labaume / 1961 Pommard Les Rugiens 1:er Cru, Felix Clerget Venison, winter cabbage and red wine sauce
1961 Barolo, Giacomo Conterno Mushroom pasta, smoked pork and Parmesan
1982 Ch Mouton Rothschild & 1982 Ch Pichon Longueville Comtesse de Lalande (100RP + 100RP) French duck, Jerusalem artichoke with blood sauce and herbs
1997 Sassicaia, Tenuta San Guido & 1997 Barbaresco Sorì San Lorenzo, Gaja Wagyu burger with truffle onion
1988 Château d'Yquem Swedish cheesecake with saffron cream
1917 Superfin Arracs Punsch, Rehnbergs Eftr. ”Dammsugare” marzipan roll with punsch raisin ice cream
Price 9 995 SEK per guest. Payment is made in advance.
You book and pay directly here on the site by card or Klarna, and the seat is yours as soon as the payment has gone through. The confirmation with your receipt arrives by email straight afterwards. Companies can choose an invoice instead, sent as a PDF by email; the seat is then booked as soon as you make the booking.
The booking is binding and the amount is not refunded if you cancel. If you are unable to attend, you are welcome to transfer your seat to another guest; just let us know the name before the evening. If we cancel the evening, you naturally get your money back.
Nothing is too small.
Nothing is too grand.
Catering in Stockholm for corporate events, private celebrations, weddings or dinners in the smallest format. Every commission is curated, never standardised. We create complete gastronomic experiences for up to 200 guests: marquees, tableware, glassware, table setting, food, beverages and music.
Transport is part of the craft: by boat in the archipelago, by car, coach or private jet.
The wine is half the story.
GastroVin trades in entire wine cellars and single bottles at auction, with France at the centre. In the cellar rest vintages from the 1920s to the present day, chosen for their stories rather than their labels.
The evenings are built from the cellar: the wine pairings, wine dinners such as Drinking History and the wine tastings where old vintages meet the new kitchen.
Venues
Not a restaurant. A pure experience
The studio on Sibyllegatan is the home of our own dinners, tastings and evenings for smaller parties. Here we create exactly what we wish, free from the frames of a restaurant.
The menu follows the season and the company of the evening, and the wines are chosen with the same care as the produce.
The food studio around the generous kitchen island
At Roslagsgatan 36 you find our newly designed food studio, where up to 18 guests gather around the kitchen island to work with produce chosen by season, origin and ambition.
The evening opens with a glass in hand and an introduction to the philosophy of the kitchen: technique, balance and the beverage as a bearing part of the whole.
One of Stockholm's most intimate wine settings
In the heart of Stureplan, surrounded by the stillness of a historic wine cellar, we create bespoke dinners and private experiences for up to 30 guests.
Kryptan is more than a venue. It is a room for depth, fellowship and gastronomy in its most personal form. Here the world of wine meets precision, feeling and the GastroVin signature.
When the party grows
For larger parties and productions we take over The Building in central Stockholm.
The same kitchen and the same care, in a format that holds the grand occasion.
An island in the Stockholm archipelago
At Island Lodge, private luxury glamping on an island in the Stockholm archipelago, GastroVin is in charge of the gastronomy from this year. The meal is cooked on site, carried by the season and the larder of the archipelago itself.
The evening follows the light: a glass while the sun stands low over the water, then a menu where every dish has a wine chosen with care. Twelve guests can stay the night in the cabins on the island. Stockholm is close, and feels far away.
The Family
GastroVin gathers a family of experiences, from Östermalm to the south of France.
The Founder
Kent Hammarsten
With a solid foundation in culinary arts as a chef and pastry chef, Kent has left an indelible mark on the gastronomy industry since 1996. His passion and dedication have resulted in successful years in competition kitchens and impressive experience at several Guide Michelin restaurants.
In 2001 Kent stepped into the role of sommelier, dedicating every waking moment to deepening his knowledge of the world's wines. Despite extensive global exploration, France remains the focal point of his profound expertise. His unique strength lies in mastering the art of a high-class kitchen while leading a dining room with exceptional elegance and quality.
Kent is not just a master of culinary arts but also a recognised authority in the world of wine. His track record and commitment make him an invaluable resource for exceptional culinary and wine experiences.
Minna Sundström
Minna’s strength lies in combining attentiveness and constant curiosity with calm self-assurance. She creates a room where every guest feels truly seen, and her way of leading the guest experience and sparking meaningful wine conversations has made her a pivotal figure in the evening.
Today Minna is an invaluable part of Studio Nian and GastroVin, where her leadership, strategic thinking and commitment to quality continue to drive the company forward.
Together with Kent, she is now looking forward to welcoming guests to Villa Ciel in Vence, combining their passion for France with exceptional hospitality.
Emil Persson
Emil is more in demand than ever. After winning Nordic Green Chef in 2024 he continues to push the gastronomy of tomorrow forward with creativity and precision.
As captain of the Swedish Culinary Team and a key figure within GastroVin, he combines technical skill with an intuitive balance of flavour, in intimate exclusive dinners as well as in larger productions.
With his composure, his focus on solutions and his uncompromising sense of quality, Emil is a natural leader in the kitchen and a central part of our continued journey.
Maria ”Mia” Bergfalk
Mia is one of GastroVin’s most versatile talents, with an international background in exclusive hotels and restaurants around the world.
She trained as a sommelier through Vinkällan and holds a master’s degree from Konstfack, a rare combination that unites aesthetics, taste and precision.
At GastroVin she makes sure that every detail is right, with calm, knowledge and a fine sense of touch.
When she is not creating experiences with us, she draws her energy from her summer cottage in Värmland.
Marine
Marine is not the one standing at the stove – but she makes sure that everything around it works with the same precision as in the kitchen, the dining room and every event, small or large.
She looks after bookings, correspondence, member letters and the calendar, and makes sure that every guest and every partner is met with care, warmth and personal service.
Marine is the newest member of the GastroVin family. Discreetly present, always available and with a rare eye for detail – Marine is our invaluable new planner.
She is GastroVin’s digital planner – always awake and always on hand.
Marine never books on her own. She gathers the evening and passes it on to Kent.
Booking
Tell us about your evening, and we will make sure every detail, from the menu and wines to the room, is exactly as you wish.
- 1Send a request
A date, the size of your party and your wishes take you far. - 2We reply personally
Usually within a day, with suggestions and questions. - 3The evening takes shape
Menu, wines and rooms are confirmed together.
Thank you! Your request has arrived.
We read every line and will reply personally.
Contact
GastroVin / Studio Nian
Sibyllegatan 9, Östermalm
114 42 Stockholm
