About

Welcome to Nosh and Chow at Norrlandsgatan 24. With seating for 150 guests, we offer magnificent surroundings designed by Spanish interior designer Lázaro Rosa-Violán. Our menu is composed of taste sensations spanning the four corners of the globe, with inspiration from a region, a city, a country.

We’ve created a wonderful haven in our courtyard where you can enjoy great cocktails as you bask in the warmth from our open fire, and all under the open sky. This is also where you’ll find our speakeasy bar Bernie’s, a members-only
bar playing the very best music.

Future plans include a new restaurant area upstairs as well as exclusive hotel and conference suites on the other floors. Until then, you are very welcome to book a table at Nosh and Chow using our online booking service.

Opening Hours

Opening hours:

Monday to Tuesday: 11.15 am – 1 am
Wednesday to Friday : 11.15 am – 2 am
Saturday 5 pm – 2 am

 Bernie’s
Wednesday to Saturday 8 pm – 2 am

The Nosh Bar:
Monday & Tuesday: 3 pm – 1 am
Wednesday to Friday: 3pm – 2 am
Saturday: 5 pm – 2 am

Bernie’s

Welcome to the Nosh and Chow courtyard and its members-only bar Bernie’s. Warm yourself up in front of the large open fire out in the courtyard, or hang out indoors in our exclusive speakeasy bar. This place blends Catalan aesthetics with French decadence, and the atmosphere here is intimate. “It’s lovely to come here, whether you’re alone or with other people,” say Entertainment Managers Linda Romanazzi and Lill Lindqvist.

Open 20.00 to 02.00, Wednesday to Saturday.

For member requests or cocktail tables, please e-mail bernies@noshandchow.se

BOOK EVENT

Let Nosh and Chow be yours for a day or night. Gather your friends at Bernie’s, one of Nosh and Chow’s exclusive bars, or invite them for a dinner in the dining hall, renowned for its unique interior design and situated in a secluded part of the restaurant. We will ensure that you and your guests have all that you need in order to create
a perfect event.

Begin your occasion by the outdoor fireplace on the courtyard and continue inside to enjoy a buffet or luscious cocktail. Bernie’s and the dining hall have capacity for 80 guests and 65 guests respectively.

View our buffet menu here>>

TO BOOK

Please send a booking enquiry to lina.sjogren@noshandchow.se

Bernie’s bar is available Mondays and Tuesdays throughout the day. On Wednesdays and Thursdays, the bar can be reserved until 9pm and on Fridays and Saturdays, until the early evening. Tables can also be reserved for larger groups of people in the dining hall on Thursdays to Saturdays.

Lunch

Today’s Special

139:-

MONDAY

Lunch closed due to Easter Holidays

TUESDAY

Fish and shellfish bouillabaisse with saffron rouille, croutons, parmesan, dill and new potatoes

WEDNESDAY

Boeuf bourguignon with smoked bacon, mushrooms, potato purée and herb crudités

THURSDAY

Panko fried chicken with mango mayo, wheatberries and a salad of cucumber shavings and cauliflower

FRIDAY

Pink sirloin of beef with a pepper rub, tomato salad, béarnaise sauce and crisp-fried new potatoes

GRILL OF THE WEEK

Peppered pork loin with a salad of fennel, Ingrid Marie apples and chervil,
a fennel dip and apple and gooseberry chutney
179 SEK

SALAD OF THE WEEK

Salad Niçoise with tuna
179 SEK

 

À la carte

Pre Courses

Open lasagne
with porcini mushrooms, chervil, parmesan, foamy mushroom broth and shavings of fresh Italian winter truffle
155:-

”Fritto Misto”, scallop, octopus and cod cheek with black octopus & lemon dip, herb crouton,caponata salad and grilled lemon
215:-

Lobster soup ”Hanoi”
with seafood dumplings, ginger, coconut,lime leaves, lemongrass, chilli, deep-fried oystermushrooms and coriander
155:-

Vendace roe from Kalix (40g) with deep-fried dill & potato bread, lemon cream and pickled red onion
225:-

Burrata cheese
with a medley of tomato and onion, dressed with balsamic, truffle vinaigrette and a basil crisp
165:-

”New Style” sashimi of bonito tuna (msc), gari, toasted sesame, tobiko roe, ponzu dressing, kimchi dip,and daikon & algae salad
165:-

Antipasto misto
A selection of Italian charcuteries with deep-fried nduja & parmesan balls, artichokes, Neapolitan vegetables, melanzane, pecorino aged for 24 months
195:-

Nosh and Chow’s 24-hour roast Peking duck with pork bun, 7 spices, bean sprouts, deep-fried duck skin,Asian greens, hoisin sauce and mint salad
165:-

Freshly made venison tartare with creamed chanterelles, Dijon mustard, capers, soured red onion, garden cress, horseradish, 57°C egg and deep-fried potatoes
1/2 145:- 1/1 245:-

Seared duck liver with nashi pear poached in palm sugar, sake, mandarin, fried sweetened bread, soya dip, shiso leaves and umeshu jelly
185:-

“Pelle Jansson” of reindeer with whitefish roe, garden cress, pickled red onion and butter-fried sourdough bread
155:-

Main Courses

Lemon-cured cod loin with lobster & dill broth, hand-peeled prawns, forest mushroom brioche, seasonal vegetables and herb crudités
305:-

Tonight’s special: whole crispy baked fish “Sweet and Sour” with coriander, lemongrass, deep-fried maki roll, Kewpie (Japanese mayonnaise) and marinated octopus & seaweed salad
285:-

Salmon salad ”Nahm Jim” with pak choi, daikon, ginger, green papaya, soba noodles, mini cucumber, tomatoes, green chilli, deep-fried onion and sesame & miso dressing
225:-

”Hot Pot” corn-fed chicken breast, confit chicken leg, dried prawns, pointed cabbage, soya beans, daikon cress,lime, aromatic soya broth, chicken gyoza and deep-fried lotus root
255:-

Pepper-grilled dry-aged rib-eye of beef with salsa verde, grilled lemon, olive salad, oven-baked garlic, “Calabrian” smoky chilli béarnaise and deep-fried potatoes
349:-

Hand-pressed striploin burger with pancetta, olive bread, smoked mozzarella, beef tomato, bone marrow au gratin with basil, French fries and cheese & ‘nduja dip
(Made from diced chuck steak – served medium rare)
225:-

From Skärshult’s farm
Venison casserole, Jerusalem artichokes, smoked pork belly, pickled onions and juniper jus, served with potato purée
269:-

Grilled rib-eye of veal with asparagus risotto, smoked veal marrow au gratin, gremolata, shavings of Parmigiano-Reggiano aged for 24 months, celery & rocket salad and tomato jus flavoured with orange and saffron
289:-

Crispy fried milk-fed veal sweetbreads with trumpet chanterelles, spinach-creamed salsify and gnocchi, salt-baked chestnuts, deep-fried salsify and roasted garlic & rosemary jus
365:-

”Delizie” pasta tube au gratin with parmesan and zucchini, aubergine, provolone, mozzarella, dried tomato and basil, served with tomato & sage sauce and insalata pomodoro
225:-

CHEF’S MENU (2 PEOPLE MIN)

Lobster Soup

with with seafood dumplings

Chef’s choice of starters

Duck liver, vendace roe, venison tartare and deep-fried scallop

Whole roast dry-aged fillet of beef

Grilled dry-aged Swedish fillet of beef, roasted garlic jus, chilli béarnaise, roasted artichokes, confit tomatoes and deep-fried potatoes

Nosh and Chow’s sweets & treats

Sweet and salty tastes to round off the meal

695:- P.P.


FAMILY STYLE (ALL IN THE PARTY)

Mixed Grill

Grilled rib-eye of veal, homemade coiled sausage, venison casserole, corn-fed chicken fillet, mini burger, chilli béarnaise, salsa verde, nduja dip, deep-fried garlic, tomatoes, green salad and deep-fried potatoes
389:- P.P.

Whole roast dry-aged fillet of beef

Grilled dry-aged Swedish fillet of beef, roasted garlic jus, chilli béarnaise, roasted artichokes, confit tomatoes and deep-fried potatoes
397:- P.P.

Bentobox de lux

Lobster soup with seafood dumpling, deep-fried maki roll with Kewpie (Japanese mayonnaise), “New Style” tuna sashimi, 24h Peking duck in pork bun with hoisin sauce, duck liver with caramelised fried nashi pear and “Nahm Jim” salmon salad
395:- p.p.

Nosh and Chow’s Grand Dessert

Tasters of our finest sweet offerings
175:- P.P.

Desserts

Apple crumble pie with cinnamon ice cream, cardamom and hard toffee
125:-

Tiramisu with white chocolate, Amaretto, peperoncino-grilled autumn plums, plum sorbet and honey cress
135:-

Chawanmushi brûlée with mango sorbet, coconut shavings, Asian fruits, mint, tapioca and passion fruit
115:-

Torta di orangina with baked almond paste, pistachio ice cream, dried orange, Italian meringue and burnt almonds
128:-

Chocolate baked in banana leaves with caramel sauce made with miso and
condensed milk, deep-fried bananas and lime & banana ice cream
135:-

Nosh and Chow style Eton mess
Chocolate mousse, vanilla ice cream, baked banana ice cream, mini marshmallows, raspberry meringue, caramel sauce and chocolate sauce with freeze-dried raspberries
133:-

Pistachio truffle with orange, aniseed and salt flakes
35:-

Deep-fried Swedish brie cheese “Linnea” with cloudberry and rosemary compote and beet & celery crudités
145:-

Book a table

More than eight people? Please contact us via e-mail or telephone.
Tthe telephone booking is open from 9 am to 7 pm weekdays and 11 am to 5 pm weekends.
reservation@noshandchow.se
+46(0)8-50338960



Contact

Contact Info

Book a table: +468 503 38 960
Email: reservation@noshandchow.se

Norrlandsgatan 24, 111 43 Stockholm

For event and meeting requests:
lina.sjogren@noshandchow.se

For press inquiries:
nanna.waktel@berns.se