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What is Djuret? Well, Djuret means the animal in Swedish and here we serve one animal at the time. We consider this to be the most sustainable way to work with the slaughtered animal both from an organic perspective but also out of respect to the animal in question. The whole menu consists of different meat cuts from the same animal. These are prepared with a lot of love on the grill, pan or in a pot and then served in a rustic way.
If wine is your thing our wine cellar might interest you. This cellar is stuffed with delicious wines. Today we have approximately 1300 labels and they are all very competitively priced. To every animal that we serve on Djuret we also have a wine theme. This can be based upon grape variety or a certain region.
Apart from this we always serve a wide selection of beers from micro breweries both from Europe and that we call the New World. The bar is as always stuffed with a massive amount of digestif´s. Cheers!
Here's our winelist.
Lilla Nygatan 5
111 28 Gamla Stan
Reservations can be made on: 08 - 506 400 84
We start answering the phone at the latest from 1 pm. We welcome parties up to 40 persons. We also have five different private rooms where we house parties up to 40 persons. These can be booked without any extra charge. A few of our tables are available via our online booking, to book a table online click here.
Bakfickan Djuret is open Monday til Saturday
5.30 pm til 12 am but also also for friday lunch from 12 pm.
Djuret is closed for christmas from december 22:nd and open again on January 3:rd.
Bourgeoisie is Djuret's set three course menu where we select three of our favourite dishes from the current animal. This menu is only 495 sek. From the roe deer and wild duck menu these courses are:
The sirloin of the fallow deer, Porter cured and blackened. Served with pickled and raw daikon, blood grape jelly, deep fried onion, horse radish mayonnaise and honey cress.
The top round of the fallow deer
fried 58 °C in cast iron. Served with tar syrup fried pork belly, creamed and roasted cabbage, fried apple and red wine demi glace.
served with coffee ice cream, roasted almonds and amaretto biscuit.
This menu consists of the hungry chef's choice of dishes. Five to six courses for that perfect eat the whole beast feeling. The tremendously low price for this menu which only is served by table is 625 sek per person.
The chef´s snacks,
Pork rillette with parsley, deep fried pork rinds with chilli mayonnaise, rooster liver mousse with prunes and cornichons and baked ox marrow with brioche and vendace roe.
The sirloin of the fallow deer,
Porter cured and blackened. Served with pickled and raw daikon, blood grape jelly, deep fried onion, horse radish mayonnaise and honey cress.
The leg, the neck and the liver of the fallow deer,
pâté bound in Lardo di Colonnata. Served with duck liver cream, pickled vegetables and toasted brioche.
The roast beef and the blade of the fallow deer, The roast beef fried 58 °C in cast iron and the blade as traditional Swedish “Sour Steak”. Served with mushroom duxelles, roasted Butternut pumpkin, wine braised schallots, lingonberries and creamy gravy with juniper berries.
caramelized, raw and as sorbet. Served with bread pudding and caramelized butter.
This menu, dear guests, is as far away from petit dining as you can come. This is a menu without an actual end and a full evening experience. You decide the end of the menu and as long as you finish your plates we will just keep on serving you new dishes from the current animal all night long. If you want cheeses, dessert or perhaps both this is included as well. Please let us know when you book your table if you want The Grande Deluxe Menu since it requires some extra time. Note that this menu only is served by table and for a party of maximum eight persons.The price for this menu experience is 895 sek. Note that this menu only is served by table and for a party of maximum eight persons.
The Christmas Pig at Djuret is, according to us, the perfect christmas dinner. A menu wich oozes christmas and hedonism. The Christmas Pig menu, which only is served by table, is available at Djuret between December 9:th and December 21:st as a complement to our game menu that is based on red deer and hare. The Christmas Pig menu is 595 sek
The bread and the cold cuts,
Cognac medwurst, liver pâté, meat roll, head cheese, Swedish Christmas ham, pork rillettes, lard, mustard, apple, cornichons and bread.
The blade and the leg bound in fried marinated duck liver. Served with a marmelade with Port and red onios and a fried brioche.
The christmas sausage,
stuffed with truffels and served with a variation of celeriac, pickled onions, cress and grated winter truffles.
The pork belly,
Bsalted and confit baked. Served with crisp honey glazed pork scratchings, red wine boiled red cabbage, caramelized apple, potato pure and Madeira jus with truffles.
as baked cream. Served with “Knäck”, “Polkagris” and creamy ice cream.
Every friday Chef Einarsson & team lists a three course prix fix lunch menu based on the featured animal. This is a lunch seating without stress devoted to real food and some of Einarssons signature dishes paired with delicious beverages. You can see the upcoming menu if you click the knife banner to the right. We welcome lunch guests between 12.00 and 14.00 and the seating time is as long as you want to stay. The lunch menu is 395 sek per person. Very Welcome!
What kind of food does Djuret serve?
Genuine meat dishes in both Swedish and southern European style of organic and locallly produced meat, dairy and vegetables. One animal = one menu. We offer an á la carte menu and our menu without an end:Grande Deluxe. If you know that you want this menu when you come to us please let us know when you make your reservation.
How often does Djuret change meat and menu?
We change animal and menu approximately every fourth week.
What seating times does Djuret have?
Djuret is a very small restaurant and we have two seatings every night. One early seating when you arrive between 17.30-18.45 and have the table for two hours and one later seating when you arrive between 19.45-21.00 and have the table for the rest of the evening.
How large parties does Djuret accomodate?
We welcome parties of up to 40 persons.
If you want to eat your animal in privacy you can book one of our private rooms. In these rooms you can sit from 2 up to 40 persons. There is no extra charge or rent for a private room.
Make your reservation at +46 8 50640084.
If you have any press related questions regarding any of our restaurants (Djuret, Pubologi, Leijontornet 12 x 8, Svinet or Tweed) please contact restaurant manager Daniel Crespi on
firstname.lastname@example.org or via phone at +46 739 888 931
December 22:nd-January 2:nd
January 3:rd-February 8:th
Reindeer calf with wines from Northern Rhône.
February 10:th-March 15:th
Cow with wines from California.
March 17:th-April 12:th
Duck and chicken with wines from Burgundy
April 14:th-May 10:th
Lamb with wines from Bordeaux west bank.
May 12:th-June 19:th
Veal with wines from Barolo and Barbaresco
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