{"id":6297,"date":"2026-04-13T09:14:00","date_gmt":"2026-04-13T09:14:00","guid":{"rendered":"https:\/\/inrikesmagasin.se\/?p=6297"},"modified":"2026-05-12T20:00:54","modified_gmt":"2026-05-12T20:00:54","slug":"hr-bronck-dukker-op-pa-sheraton","status":"publish","type":"post","link":"https:\/\/inrikesmagasin.se\/da\/mr-bronck-dukar-upp-pa-sheraton\/","title":{"rendered":"MR.BRONCK - Dukker op p\u00e5 Sheraton"},"content":{"rendered":"

Tegelbacken er ved at tage form. Stenl\u00e6gningerne er f\u00e6rdige, og plantningen mangler, f\u00f8r en stockholmsk oase \u00e5bner op. Jeg st\u00e5r oppe i suiten p\u00e5 det nyrenoverede Sheraton Hotel og kigger ned \u2013 det ser lovende ud derude, og det samme g\u00f8r det herinde. Men lad os spole tiden tilbage og spise frokost p\u00e5 hotellets ny\u00e5bnede restaurant Mr. Bronck.<\/p>\n\n\n\n

\"\"
Janni Berndt Dahl, chefsommelier, Pontus Well\u00e9n, exekutiv k\u00f8kkenchef og Elin Roquet, General Manager for Sheraton Stockholm<\/figcaption><\/figure>\n\n\n\n

Sheraton Hotel blev indviet i 1971 og var da det allerf\u00f8rste Sheraton-hotel i Europa. Internationale rejsende, politikere og verdensber\u00f8mtheder har gennem \u00e5rene bidraget til at s\u00e6tte hotellet p\u00e5 verdenskortet. Nu, efter en investering p\u00e5 over 400 millioner svenske kroner, er man igen klar til at betjene sine g\u00e6ster \u2013 s\u00e5vel mad og drikke som boende og lokaler til fester og m\u00f8der. Indretningsarkitekter fra ADC & Tuneau har st\u00e5et for at skabe omgivelserne. Restaurant Mr. Bronck har f\u00e5et sit navn fra den svenske emigrant Jonas Jonsson Bronck fra Sm\u00e5land. Da han kom til New York, k\u00f8bte han jord nord for Harlemfloden i et omr\u00e5de, der kom til at hedde Broncksland, hvilket senere fik navnet Bronx. Den amerikanske stemning er tydelig \u2013 is\u00e6r p\u00e5 menukortet. Pontus Well\u00e9n, k\u00f8kkenchef p\u00e5 Mr. Bronck, beskriver sit madkoncept s\u00e5ledes:<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n


\u2013 Vi vil skabe en oplevelse, hvor alt passer sammen, uden at f\u00f8les anstrengt. Vi tager amerikanske klassikere og skruer op for smagene, samtidig med at skandinaviske r\u00e5varer l\u00f8fter retterne, hvor det g\u00f8r en forskel. Veltilberedt mad med distinkte smage, en perfekt matchet vin og en atmosf\u00e6re, der g\u00f8r det let at blive h\u00e6ngende. Menuen er inddelt i forskellige koncepter, eksempelvis Raw & Bubbles og Dogs & Rolls. Drikkevaremenuen er bred, og de amerikanske vine har en
selvf\u00f8lgelig plads. Den politiske diskussion om dem lader vi ligge. Den gamle vinverden f\u00e5r ogs\u00e5 plads, og her findes b\u00e5de entry-level-vine og eksklusive \u00e5rgange. Hoteldirekt\u00f8r Elin Roquet byder os velkommen og pr\u00e6senterer b\u00e5de k\u00f8kkenchefen og Janni Berndt, chef-sommelier og restaurantchef: \u2013 Et af vores m\u00e5l er at
g\u00e6sterne bliver l\u00e6nge her \u2013 en frokost, der tr\u00e6kker ud, og pludselig er klokken fem. Nyd frokosten. Fort\u00e6l gerne alle, om det var godt \u2013 og fort\u00e6l mig, hvis noget ikke var godt, siger hun. I glassene serveres
champagne fra Deutz, som er huschampagne her, eller en alkoholfri fra Odd Bird, som serveres i en miniflaske. Til forret f\u00e5r vi en kammusling-crudo med kumquat, tomater, skaldyrsemulsion og gr\u00f8nt, eller en vegetarisk version, der ligner, men hvor kammuslingerne er erstattet med palmekjerner. Begge er supergode, med dejlige teksturer, flotte anretninger og en emulsion, jeg k\u00e6mper for at f\u00e5 hver eneste dr\u00e5be af. Ved bordet taler vi om Robinson og design.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n
\n

Vi tager amerikanske klassikere og skruer op for smagene, samtidig med at skandinaviske r\u00e5varer l\u00f8fter retterne, hvor det g\u00f8r en forskel.<\/p>\n<\/blockquote>\n\n\n\n

<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Hidtil har det amerikanske ikke v\u00e6ret s\u00e5 prangende p\u00e5 tallerkenen, men nu \u00e6ndrer det sig. Gener\u00f8se portioner af Surf & Turf, hummer og entrecote serveres. Til dette pommes frites og choronsauce. K\u00f8det er godt, men hummeren m\u00e5ske endnu bedre. Pommes fritesene er tynde, faste og spr\u00f8de. Hvis noget skal kritiseres, er det muligvis portionernes st\u00f8rrelse. Jeg overvejer en doggy bag \u2013 men spiser det hele op. Akustikken er d\u00e6mpet. Og hvis ikke Stadshuset var foran mig, og trafikken krydsede broen mod Gamla Stan, kunne vi have v\u00e6ret et andet sted. Men her er vi, midt i Stockholm, i denne bl\u00e5listede bygning, den h\u00f8jeste klassificering for bebyggelse med
synnerligen h\u00f6ga kulturhistoriska v\u00e4rden. Den detalj jag fullkomligt \u00e4lskar \u00e4r fasaden \u2013 h\u00e4r kl\u00e4dd i brunr\u00f6da glaserade plattor i IF\u00d6-chamotte. Lunchen avrundas med en donut med marshmallow og kaffe. Fluffy og vanvittigt s\u00f8d. Vi slutter aller\u00f8verst i suiten \u2013 den er uovertruffen og helt perfekt til events \u201dp\u00e5 v\u00e6relset\u201d.
\u2013 Det eneste jeg egentlig savner her, er en tagbar, siger jeg til Elin Roquet. Hun antyder, at det er noget, der skal ses p\u00e5, og at h\u00f8jden p\u00e5 bygningen ved siden af m\u00e5ske \u00e5bner op for den slags muligheder. En topbeliggenhed
ser frem til!.<\/p>\n\n\n\n

MR. BRONCK RESTOBAR & GRILL
Vasagatan 2, Stockholm
Bordsbestilling: www.sevenrooms.com\/
reservationer\/HrBronck<\/p>","protected":false},"excerpt":{"rendered":"

Tegelbacken h\u00e5ller p\u00e5 att ta form. Stenl\u00e4ggningarna \u00e4r klar och \u00e5terst\u00e5r planteringen innan en stockholmsk oas \u00f6ppnar upp. Jag st\u00e5r uppe i sviten p\u00e5 det nyrenoverade Sheraton Hotel och blickar ner \u2013 det ser lovande ut d\u00e4r ute och s\u00e5 \u00e4ven h\u00e4r inne. Men l\u00e5t oss backa bandet och \u00e4ta lunch p\u00e5 hotellets ny\u00f6ppnade restaurang […]<\/p>\n","protected":false},"author":8,"featured_media":6300,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[6],"tags":[909,87,908,911,907,58,905,884,902,906,904,883,901,900,910,101,903],"class_list":["post-6297","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mat-dryck","tag-amerikansk-mat","tag-dryck","tag-elin-roquet","tag-hotellrestaurang","tag-janni-berndt-dahl","tag-mat","tag-mat-och-dryck","tag-mr-bronck","tag-mr-bronck-restobar-grill","tag-pontus-wellen","tag-restaurang","tag-sheraaton-hotel","tag-sheraton-stockholm","tag-sheraton-stockholm-hotel","tag-skandinaviska-ravaror","tag-stockholm","tag-tegelbacken"],"acf":[],"yoast_head":"\nMR.BRONCK -dukar upp p\u00e5 sheraton – INRIKES<\/title>\n<meta name=\"description\" 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