On Nobel Day, December 10th, Stockholm City Hall becomes well-known worldwide. For the past 10 years Maître Restaurateur Madeleine Björk has worked there as Site Manager for Restaurant Stadshuskällaren as well as its gigantic event business. With her staff’s great care and expertise has developed a sustainable concept within permitted parameters. It’s more than a business.

“I love to work in the city’s most beautiful building”, Madeleine says. “The premises exude culture, a solemn sense of everyday life. Everywhere is Stockholm’s history”.

Madeleine’s goals and successes:
- running a restaurant to a high standard
- employing highly competent staff thriving in this special work environment
- encouraging chefs to participate in competitions
- developing Restaurant Stadshuskällaren into a top-level choice for locals and visitors
- delicious dishes on an à la carte menu, also specially composed menus
- fully booked “Chef’s Table” located in the kitchen
- dinners recreating Nobel menus from 1901 to date with a Nobel place setting
- degree in nutrition reflects focus on health, well-being, food and beverage.

The historic Nobel dinners are a gamble. Recent menus have been excellent from a gastronomic perspective and their philosophy of using what nature provides with minimal environmental impact. Being responsive to seasons and seasonal ingredients has created the motto “In the forest. In the city”.

Madeleine’s career portfolio:

“If the now famous, Grythyttan Hotel and Restaurant Academy had existed back then I would have chosen that”, she says, “however the hotel business is not really my thing.”

She was employed by an event company travelling worldwide. Back in Sweden she connected with Maria Strid at the Stockholm Fair. This resulted in an opportunity within the restaurant group including Stadshuskällaren City. The role involves 40% restaurant; 60% events, principally in the largest function room, the Blue Hall. Madeleine’s responsibilities include organising 50 major events annually; dinners, events and State visits. The most exciting and biggest event of course being the annual Nobel dinner.

“Every event has a precise structure, but challenges do happen potentially causing chaos.” Laughing, Madeleine assures, “we fix it; we’re experts at finding the lost guest of honour or creating lunch for 100’s not ordered.”

A recent prestigious assignment was creating and running the Swedish restaurant at Dubai’s World Exhibition - an unforgettable project of great proportions according to Madeleine who was involved from the outset. The major climate conference in Stockholm this summer meant many very important people and an equally large number of security people for whom the Stadshuskällaren team catered with due aplomb.

Professional Chaîne members take part in the Nobel dinner with lips sealed! Hundreds of Chefs help prepare dinner. Serving staff return annually. Madeleine is there at the start, feet on ground, head spinning. Everything is top secret and to date leak-free, as diners take their seats the menu is published!

The day after, on December 11th, 60 Chaîne members sit dine in Restaurant Stadshuskällaren. The tables are laid with the Nobel dinner service and original flower arrangements. The Nobel menu, as prepared by the original chefs, is recreated making for an unmissable unique event.

A unique experience which is highly recommended by both Madeleine and Conseiller Gastronomique Catarina Offe is to hire the top floor of Stockholm City Hall Tower for a champagne tasting whilst admiring Stockholm fantastic views. They agree that it’s an unforgettable experience.

Ed. This article is based on an in-depth feature article written by Conseiller Gastronomique Catarina Offe, the translation of which into English was prepared by Margareta Henry, Chargée de Missions Honoraire