November 7, 2003
The food is elaborate French cuisine along with Swedish specialties such as reindeer and elk. The cooking is sumptuous and imaginative. The menu boasts langoustine soup with langoustine tail and caviar, lobster with seasonal mushrooms with roe, glazed duckling breast, and pigeon breast roasted in hazelnuts. The food is delicious and the presentation exquisite. The dessert, black currant souffle with fresh cheese and vanilla ice cream, is the best. It is a gastronomical celebration for all the senses. OperaKallaren is definitely a first class restaurant touting itself as a "gastronomical temple of gourmets"
The chef, Stefano Catenacci, reigns. Although the staff are a little stiff, they are very competent and provided the highest standard in culinary experience. The restaurant operates on the highest international standards and caters to both pleasure seeking Stockholmers and well-heeled visitors. It has also been honored membership in the prestigious association of restaurants "Le Grandes Table du Monde, Traditions/Qualite".
The main dining room is open daily from 6pm-10pm, whereas the other sister restaurants in the same building; Cafe Opera, Operabar, and Bakfickan are less elaborate but with equally impressive menu keeps longer hours: Monday thru Friday 11:30-3am; Saturday and Sunday 1pm - 3am.
At OperaKallaren, no cellular phones are allowed and men are required to wear jackets. The menu is very expensive; dinner including appetizer and dessert without drinks can set you back $100/per person. The usual 15% service charge and 21% value added tax are included in the bill. Not children friendly.
From journal Heat Wave in Stockholm