Anyone in Stockholm over Easter can celebrate it brutalist style. We will be serving two Easter-themed menus with eggs, herring, wild-caught salmon and lamb.

On 8 April one of Austria’s most renowned wine producers will be present to pair their exceptional wines with a brutalist tasting menu.

To ring in the New Year and celebrate the end of 2024, we have specially assembled a New Year’s Eve Brutal Extravaganza menu to be served exclusively on December 31st.

Back by popular demand, guests can look forward to a reappraisal of last year’s Brutal Christmas menu. The offering features a brutal distillation of the classic Swedish “Julbord”.

Alongside creative culinary studio We Are Ona, a Brutalisten set menu will feature in a radically transformed event space in Paris for several days. The experience is available as lunch or dinner to a limited number of public guests for booking.

For 2023’s Christmas season Brutalisten creates a special menu based on Swedish culinary icon Tore Wretman’s “Julbordets Sju Turer” (Eng: The Seven Trips of the Christmas Table). The menu features Brutalist interpretations of classic Swedish Christmas dishes.

Artisan distillery Norrbottens Destilleri release their porcini-based vodka at the restaurant. Alongside it the team created a special dinner menu focusing on mushrooms and flavours of the Northern Swedish forest.

The team at Brutalisten and celebrated chef Fredrik Johnsson co-create a dinner menu with multiple servings of different types of crab. Johnsson is most know for running Michelin-starred cult restaurant Volt in Stockholm before it shut down in December 2019.

Barcelona-based natural wine duo Suc Suc travel to Stockholm to host an exclusive wine-tasting event at the restaurant focusing solely on natural wines.

Oskar Montano—famous as one of Sweden’s most prominent pizza chefs—joins the team at the restaurant to create a Brutalist take on traditional Italian cuisine.

Together with Carl Ishizaki—founder and head chef of Michelin-starred restaurant Sushi Sho—the team at Brutalisten prepares an exclusive menu combining the Brutalist Kitchen with the Japanese tradition of Kaiseki.

Alongside the release event of Jon Randow’s book Charkbibeln the restaurant prepares a special menu focusing on cured meats.

To celebrate the release of Claes Britton’s book Pontus Hultén: den moderna konstens anförare the restaurant pre-pares an exclusive dinner event coinciding with a panel discussion on the past, present and future of art. The panel consists of curator Daniel Birnbaum, author Claes Britton, artist Carsten Höller, curator Kasper König and artist Sophie Tottie.

The final installment of 2022’s October lunch series. Considering Carsten Höller’s deep interest for birds of all kinds, it is a must. All dishes are centered around different cooked birds, both common and rare.

The penultimate lunch of the October series. Only fish is prepared for the entirety of the menu.

The second of October’s themed lunch series. The final harvests of the season are prepared for an extravagant lunch menu consisting solely of local vegetables.

The first of an October-series of themed lunches. The entire set menu is centered around the season’s best Nordic seafood.

Brutalisten and fashion brand Eytys join forces to throw an exclusive party for Stockholm’s fashion, music and film elite.

The team at Brutalisten travel to the City of Love to celebrate the 10-year anniversary of David Lynch’s legendary club and restaurant Silencio. For two nights the people of Paris are able to experience the elegance of Brutalist cuisine.

The first of many experimental menu concepts within the confines of The Brutalist Kitchen Mainfesto. In several servings guests explore the depths of seasonal game meats.

The restaurant invites Sweden’s mushroom experts to showcase rare mushrooms alongside a market for exotic and wild mushrooms. For the event special mushroom dishes are conceived.

After lauded Brutalist Kitchen pop-up dinners in both Stockholm and Los Angeles the restaurant Brutalisten opens its doors. The opening is celebrated over three consecutive nights bringing together old and new friends from both local and global scenes within the arts, business, culture and cuisine.