Dolci Semifreddo al torroncino e salsa al cioccolato 75:- Nougat semifreddo med chokladsås Nougat semifreddo with chocolate sauce Grappa 1 cl Piemonte Grappa di Chardonnay, Sibona 29:- Grappa di Barolo, Sibona 33:- Tuttogrado Barolo, Sibona 42:- Gelato al Moscato80:- Barbera, Santa Teresa dei f.illi Marolo 35:- Moscatoglass med färska bär Grappa Riserva 5 anni, Luigi Francoli 32:- Moscato ice cream with berries Grappa di Moscato, Roberto Dellavalle 33:- Grappa di Nebbiolo, Roberto Dellavalle 34:- Sorbetto al pere65:- Grappa di Amarone, Roberto Dellavalle 36:- Päronsorbet Grappa Affinata Piccolit, Roberto Dellavalle 55:- Pere sorbet Grappa Affinata Whiskey, Roberto Dellavalle 55:- Grappa Affinata Marsala, Roberto Dellavalle 55:- Torta di nocciole con gelato nocciola 125:- Grappa Affinata in Botti P.P, Roberto Dellavalle 55:Grappa Affinata Botti Rum, Roberto Dellavalle 55:- Hsselnötspaj serveras med hasselnötsglass Hazelnut pie served with hazelnut ice creme Friuli Tartufo al cioccolato 38:- Il Pirus, Nonino Williams 42:- Cainas hemgjorda chokladtryffel Grappa Riserva, Eligo dell Ornellaia Biscotto alle mandorle38:- 42:- Grappa Grattamacco40:- Mandelkaka Biscotto alle mandorle e vin santo 95:- Mandelkaka med ett glas Vin Santo Selezione di formaggi Nardini Bianco Bortolo, Nardini 25:- Nardini Aqua di Cedro, Nardini 25:- Nardini Riserva, Nardini28:- Almond biscuit with a glas of Vin Santo 165:- Husets utvalda ostar Fine Prosecco, Distilleria Le Crode 32:- Fine Cabernet, Distilleria Le Crode 32:- Sardinia´s best ricotta and the rosemary with that aromatic fragrance. With Caina, I’m going back to my roots. In the seventies, my parents opened Caina on Södermalm in Stockholm. Three decades later, I open a new where trend and tradition are combined. Here, I present my favorites from different regions of Italy, rustic dishes classics from Venice, Rome and Milan. Many of the ingredients are well known and we have been looking for the very best of them. The Parmesan is matured for 24 months, the prosciutto has developed its taste for over two years and the mozzarella is made out of the finest buffalo milk. I also want more people to get to know another Italy with bottarga, air-dried pork cheek and broccoli from Naples. Digestivi 1 cl Our selection of cheese kitchen - it means everything. I’m always looking for the perfect tomato, from the foothills of the Italian Alps, fish and seafood from the south and Veneto Almond biscuit ingredients are the foundation for all cuisine, in the uncamouflaged Italian restaurant with the same name in the center of the city, an elegant trattoria Toscana Cainas homemade chocolate truffle There are no secrets behind the Italian cuisine. It is simple and straight forward, but always very tasteful. Really good Welcome to Caina and my Italy. It is informal, elegant and delightful. Liquori Limoncino, Roberto Dellavalle 30:- Limoncello, Villa Massa25:Sambucca, Luxardo25:Liquore Strega25:- Stefano Catenacci, Gastronomic Director Frangelico, DCM25:Amaretto, Luxardo25:Amaro V ini Dolci 6 cl Fernet Branca, Fratelli Branca 25:- Fernet Branca Menta, Fratelli Branca 25:- 2015 Moscato d´Asti, Paolo Saracco, Piemonte 80:- Amaro Nardini27:- 2007 Vin Santo, Cantine Leonardo da Vinci, Toscana 90:- Amaro Montenegro27:- 2013 Recioto Soave La Pelara, Ca’Rugate, Veneto 120:- Amaro Averna25:- 2012 Recioto Rosso L’ Eremita, Ca’Rugate, Veneto 130:- Amaro Ramazzotti, Pernod Ricard 2011 Masetto Dulcis, Endrizzi, Trentino 135:- Cynar25:- 2017-01-17 Welcome! Jacopo Braga - Head Chef Sara Palm - Restaurant Manager 30:- Monday - Thursday 18.00-22.00 Friday and Saturday 17.00-22.00 Menu Caina Luta Er tillbaka och njut av det bästa Caina och Italien har att erbjuda. Menu Caina är en kombinerad meny av kökets utvalda favoriter från vår á la carte. Till detta erbjuder vi även ett väl utvalt vinpaket för att ge Er den ultimata smakupplevelsen. Buon Appetito! Sit back and enjoy the best Caina and Italy has to offer. Menu Caina is a combined menu chosen by our chef from our á la carte. To give you the ultimate taste experience we offer our selection of wine hand picked for every dish. Buon Appetito! Antipasto Zuppa di cipolle da servire in Antipasti Secondi Pasta e Risotto Verdure cotte su creme di piselli 120:- Morot kokt med koriander, betor kokt med kapris och kålrot kokt med taggiasca oliver serveras med grönärtskräm Risotto ai funghi e midollo 220:- Krämig risotto med skogssvamp och märg e crema di sedano rapa Creamy risotto with mushrooms and marrow Stekt röding serveras med betor och rotselleripuré Gnocchi radicchio e taleggio served with green peas cream Carne cruda con crudité, maionese al tartufo e 230:- Potatisgnocchi med radicchio och taleggio Merluzzo con finocchi cotto e crudo Hand made gnocchi with radicchio and taleggio Ugnstekt torsk med ugnsbakad fänkål samt crudité Handskuren råbiff med tryffelmajonäs, Baked cod with oven baked fennel and white wine sauce Rigatoni al ragú di manzo 195:- flavored with fennel pollen Rigatoni från Rustichella d’Abruzzo med ragú gjord grönsakscrudité och jordärtskockschips på högrev, rött vin, lagerblad och San Marzanotomater. Hand cut beef tenderloin tartar with vegetables crudité, truffle mayonnaise and chips made of jerusalem artichoke Rigatoni from Rustichella d’Abruzzo with ragu made of Saltimbocca alla Romana beef, red wine, bay leaf and San Marzano tomatoes Saltimbocca på kalvinnanlår med friterad salvia 265:- och 30 månaders lagrad prosciutto Sant’Ilario. Serveras med smörslungad spenat och parmesan Prosciutto Sant’Ilario 30 mesi Sant’Ilario prosciutto, lagrad i 30 månader with parmesane Prosciutto Sant’Ilario, aged for 30 months 195:- Ravioli di magro165:Handgjorda ravioli fyllda med ricotta, spenat och ägg, smaksatt med timjan och citron. and egg, flavoured with thyme and lemon. Secondo Salumi Misti265:- Saltimbocca på kalvinnanlår med friterad salvia Vårt urval av italienska charkuterier. och 30 månaders lagrad prosciutto Sant’Ilario. Serveras med buffelmozzarella och vitlöksbruschetta Saltimbocca made of veal with sage and 30 months aged Prosciutto Sant’Ilario. Served with spinach tossed in butter and parmesan Slungas i smör och salvia Hand made ravioli filled with ricotta, spinach Saltimbocca made of veal with sage and 30 months 270:- och vitvinssås smaksatt med fänkålspollen. 145:- chips di topinambur Onion soup seved with levain bread gratinated Serveras med smörslungad spenat och parmesan and Swedish turnip cooked with taggiasca olives una pagnotta di pane Saltimbocca alla Romana 275:- Fried arctic char with beets and celeriac cream Carot cooked with coriander, beets cooked with capris löksoppa serveras med levainbröd gratinerat med parmesan Salmerino con bietole miste di stagione Tossed in butter and sage Cervo polenta tartufata, borretane caramellate 295:- al balsamico, olio al rosmarino Rosastekt hjortytterfilé serveras med tryffelpolenta, pärllök karamelliserad i balsamico, extra jungfru olivolja och rosmarin Our selection of Italian charcuteries. Venison served with truffel polenta and borettana Served with buffalo mozzarella and garlic bruschetta onion carmelized in balsamico, extra virgin olive oil aged Prosciutto Sant’Ilario. Served with spinach and rosemary tossed in butter and parmesan Formaggi Tagliata di manzo ai funghi trifolati Husets utvalda ostar Grillad hängmörad biff serveras med potatisstomp Our selection of cheese och Barolosås Grilled tenderised beef served with mashed Dolce potatoes and Barolo sauce Sorbetto alle pere Päronsorbet Pere sorbet 5 kr är en förmögenhet! Nobis Hotel stöder Unicefs vattenprojekt i samarbete med Operakällaren Foundation Menu: 500:With our selection of wine: 1000:- Varje gång du äter hos oss skänker vi 5 SEK Om ni har några allergier var vänlig och informera serveringspersonalen så hjälper vi Er! If you have any allergies, please inform your waiter/waitress and we will help you! Nobis Hotel supports Unicef´s water project in collaboration with Operakällaren Foundation! Every time you dine here we donate 5 SEK 295:-
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