INNOVATION ON THE MENU

Book a table 13th or 14th of September

Innovation On The Menu

All tables are available to book 13 th and 14th of September

At innovation on the menu you will enjoy a full course menu together with amazing people and great conversations. Every seating will, have a theme focus and a moderator. This is the perfect way to continue the conversations of Gather out on the best restaurants in Stockholm. Reserve your seat and enjoy the conversation.

THE RESTAURANT AND THEMES ARE:

VÄXTHUSET - MEDIA, CREATIVITY AND DESIGN
TAVERNA BRILLO - FUTURE OF SUSTAINABILITY
TEATERGRILLEN - URBAN PLANING & SOCIETY
VOLT - HUMANS AND MACHINES

Book a table 13th or 14th of September

Restaurants

Teatergrillen
URBAN PLANING & SOCIETY

Teatergrillen has one of Stockholm’s most preserved and enriched restaurant interior designs. The restaurant has always attracted connoisseurs with its food, drinks and ambiance. Today many come for the excellent atmosphere created by the restaurant’s regulars. Superior food and drinks in a unique environment with an intimate and exclusive bar for those who want to enjoy a quick meal or a perfect drink.

MENU

TO EAT

Mushroom salad with greens from Ulriksdals Värdshus garden
Swedish quinoa porridge and bycatch
Yellow pea falafel in a fava bean pita
Honey cake from Ulriksdals Värdshus with Swedish hazelnuts

TO DRINK

Selected Beverages

Taverna Brillo
FUTURE OF SUSTAINABILITY

Taverna Brillo is a one-of-a-kind, modern brasserie in central Stockholm. In addition to the restaurant and bars there is a marketplace with a pizzeria, a flower shop and an ice cream shop. The venue is open from early morning to late evening and is the perfect place for breakfast, lunch, dinner, a snack, or just a drink. The menu is inspired by the Italian kitchen and the venue is characterized by outstanding Swedish interior design.

Gather festival goes vegetarian at Taverna Brillo
This menu will provide handpicked produce and products from our head Ed Ottati and Maître d´ Johan Lindberg.
We believe that this could be a better way of taking care of mother earth of eating great veggies.
First of we start with a cocktail followed by a seated dinner. A few coursers will come as sharing and some individually.
Enjoy..

MENU

TO EAT
Starters
Carrot, pumpkin, cauliflower, fava beans and basil consommé
Leaves, sprouts and seeds
Spelt wheat Raviolo, cep, onion broth
Main course
Ratatouille, beets, pickled vegetables, goat cheese, herbs
Dessert
Lemon Verbena sorbet, cloudberry’s

TO DRINK

Pre-dinner cocktail - Blackberry lemonade, mint, prosecco
White wine – Michele Chiarlo, “Roverto” Gavi di Gavi 2016
Red wine – Ottin, Furmin DOP, Valle dÁosta 2015

Restaurang Volt
HUMANS AND MACHINES

As Sweden’s first ever organic certified restaurant in Guide Michelin we offer an organic, seasonal and local experience. We keep our menu clearly focused on ingredients and products from the forests, fields and seas that surround is. Natural, distinct and honest! We only collaborate with producers who share this quest and who closely follow the changing seasons, so we can constantly move forward together!

MENU

TO EAT
Buckwheat • Herbs • Marrow

Bean • Broccoli • Oysters

Lamb • Onions • Sourdough

Plum • Cream • Fennel

Cake • Coffee / Herb Tea

TO DRINK

Selected sparkeling wine

Selected wine

Växthuset
MEDIA, CREATIVITY AND DESIGN

We at Växthuset are passionate about bringing plant-based food to new heights. The food we create is based on seasonal ingredients and we only work with suppliers who share our passion for sustainable food and quality in every aspect. As our ambition is to be as eco-friendly as possible, the menu varies according to what is in season.

For our beverages we strive to only use artisanally crafted products, with a menu focusing on wine and non-alcoholic options. All our wines are biodynamically produced and exclusively European, we cooperate with a few selected importers who devote their time and soul to finding the best natural wines.

Welcome

MENU

TO EAT

Grilled green tomatoes, Karintorpstomato, peachmayo, raspberryrelish, fennelmarmelade

Baked beetroot with blackberries, sorrel, chive and sour oat cream

Baked onion with salty baked potatoes, truffle, mustardherb,fried chantarelles and foam of chanterelle

Carrotdessert of ice cream, carrot foam and cake crumblePraline

TO DRINK

LAHERTE FRÉRES BLANC DE BLANCS / Chardonnay (France)DOMAINE DES MARNES

BLANCHES ‘EN JENSILLARD’ / Savagnin, 2016 (Jura, France)

VIGNE VECCHIE / Nerello Mascalese, 2007 (Sicily, Italy)

COFFEE

Gather Festival @gathersthlm info@gatherfestival.com