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:-