Today the restaurant is owned by restaurateurs Christian Olsson and Kristofer Sandström, and is part of Stockholm Krogbolag, which also owns Vassa Eggen and Kommendören. The duo also founded and operated Albert & Jack’s and Boqueria until the end of 2016.
Characteristic of Tennstopet’s menu is the food calendar, which follows the hunting season and the raw ingredients nature offers. In February, you can sample hare, in March spring fowl with brandy cream sauce, in August fermented herring, and in autumn you’ll delight in bear.
The owners’ vision summarizes it all:
“We are as we always have been and always will be. Tennstopet is like a time capsule – and everyone is welcome.”
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