Studio Nian
GastroVin · Studio Nian · Sibyllegatan 9, Stockholm · info@gastrovin.se
Studio Nian
Tasting menu
Snacks
Tartare & sesame
Onion & Havgus
Anchoa & Piquillo
Menu
Lobster, carrot & cress
Chanterelles, farm egg & Gammel Knas
New potatoes, trout roe & butter sauce
Bread & butter (Arla Unika)
50 grams sturgeon caviar Sturia, Gironde, France
Caviar signatur
650 kr
Öland beef, beetroot & ”Pimentón de la Vera dulce”
Wagyu A5, caviar & ”Snake River” emulsion
Caviar signatur
350 kr
Spanish hard cheese, hazelnuts & quince
Strawberries, almond cake & salted caramel ice cream
Menu price
4–6 guests2 900 SEK/pp
7–9 guests2 700 SEK/pp
10–12 guests2 500 SEK/pp
Prices are quoted exclusive of VAT.
GastroVin · Studio Nian · Sibyllegatan 9, Stockholm · info@gastrovin.se
Studio Nian
Drinking History
Vol 15 · September 4th, 6 pm
S. A. Olivier Père et Fils
welcome bubbles
Late summer snacks
1996 Bollinger La Grande Année Magnum
The season's last new potatoes with chicken butter sauce & French trout roe
1924 Beaune 1er Cru Cuvée Guigone de Salins, Hospices de Beaune, Pierre Ponnelle
1934 Chambolle-Musigny Les Charmes 1er Cru, Barrier
Chanterelles, baked egg & truffle cheese
1959 Clos de Vougeot Grand Cru, Arthur Barolet
1961 Musigny Grand Cru, Domaine Pierre Ponnelle
Lamb on the bone, gremolata & dried olives
1978 Barca Velha, Casa Ferreirinha
1980 Hermitage, Domaine Jean-Louis Chave
Duck breast with cream-braised salsify & herbs
2003 Musigny Grand Cru Vieilles Vignes, Comte Georges de Vogüé
Swedish sirloin with its fat cap & pepper sauce
1995 Château Mouton Rothschild
2005 Château Mouton Rothschild
”Scanian” apple cake & saffron cream
1990 Château d’Yquem
1947 Château La Tour Blanche
Chocolate praline
1955 Vin & Sprit Centralen Vintage Port
GastroVin · Studio Nian · Sibyllegatan 9, Stockholm · info@gastrovin.se
Studio Nian
Wine pairing
Village
1 500 kr
Premier Cru
2 000 kr
Grand Cru
2 500 kr
Unic Wines
5 000 kr
Non-alcoholic pairing
550 kr
GastroVin · Studio Nian · Sibyllegatan 9, Stockholm · info@gastrovin.se
Studio Nian
Cooking classes
Themes
By the season
We enjoy the best the season has to offer.
Fish and shellfish
Let us bring out the finest flavours of the sea.
The conscious kitchen
We work with the lesser-known produce and entirely unknown cuts, the bycatch of the sea and everything usually left behind, and turn it into flavourful gastronomy.
The Japanese kitchen
One of the world's simplest kitchens. We talk about the regional cuisines and why the food holds so few ingredients yet so much flavour. Vegetables, fish and shellfish fill the basket in this theme. Let us learn more about agemono, katsudon and yakimono.
GastroVin · Studio Nian · Sibyllegatan 9, Stockholm · info@gastrovin.se