Uploaded December 2025 | Updated September 2026, 38 minutes ago
This is the food served to some of the world’s brightest minds – flavors you can experience too!
Every December, during the Nobel Prize celebrations, 1,300 guests gather in Stockholm City Hall for the Nobel Banquet. Each year, leading Swedish chefs create a one-night-only menu that reflects the trends and values of its time.
But Nobel dining isn’t only for laureates. At @Stadshuskällaren, the restaurant inside City Hall, anyone can order any Nobel menu – from 1901 to today.
We invited @FilipPoon Swedish chef and food creator, to explore how Nobel tastes have changed. In our video, he samples menus from two eras and shares his chef’s-eye view of their flavours.
In 1936, luxury meant richness and abundance: mock turtle soup – very fashionable in the 1930s – followed by fillets of sea bass; hazel grouse breast with fried banana and Waldorf salad; and glace au four.
The 2024 menu tells a different story, celebrating Swedish ingredients, sustainability and meticulous sourcing: Östergötland goat cheese with lovage, Swedish beets and quince; chicken and legume quenelles with Gotland truffle; miso-glazed celeriac with a culture porridge made from cut barley; and a dessert built entirely around Swedish apples in multiple textures.
Close to a century apart – two meals shaped by the values of their time. Which Nobel dishes would you like to try?
Photos: 1: © Nobel Prize Outreach. Photo: Alexander Mahmoud 2: © Nobel Prize Outreach. Photo: Clément Morin 3: Brendler & Åkerberg/Stadsmuseet/Stockholmskällan
Music: Feast of Treats - Cercles Nouvelles/Epidemic Sound
Produced by Swedish Institute and Stockholm Business Region
This is the food served to some of the world’s brightest minds – flavors you can experience too!
Every December, during the Nobel Prize celebrations, 1,300 guests gather in Stockholm City Hall for the Nobel Banquet. Each year, leading Swedish chefs create a one-night-only menu that reflects the trends and values of its time.
But Nobel dining isn’t only for laureates. At @Stadshuskällaren, the restaurant inside City Hall, anyone can order any Nobel menu – from 1901 to today.
We invited @FilipPoon Swedish chef and food creator, to explore how Nobel tastes have changed. In our video, he samples menus from two eras and shares his chef’s-eye view of their flavours.
In 1936, luxury meant richness and abundance: mock turtle soup – very fashionable in the 1930s – followed by fillets of sea bass; hazel grouse breast with fried banana and Waldorf salad; and glace au four.
The 2024 menu tells a different story, celebrating Swedish ingredients, sustainability and meticulous sourcing: Östergötland goat cheese with lovage, Swedish beets and quince; chicken and legume quenelles with Gotland truffle; miso-glazed celeriac with a culture porridge made from cut barley; and a dessert built entirely around Swedish apples in multiple textures.
Close to a century apart – two meals shaped by the values of their time. Which Nobel dishes would you like to try?
Photos: 1: © Nobel Prize Outreach. Photo: Alexander Mahmoud 2: © Nobel Prize Outreach. Photo: Clément Morin 3: Brendler & Åkerberg/Stadsmuseet/Stockholmskällan
Music: Feast of Treats - Cercles Nouvelles/Epidemic Sound
Produced by Swedish Institute and Stockholm Business Region
