{"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":"mr-bronck-dukar-upp-pa-sheraton","status":"publish","type":"post","link":"https:\/\/inrikesmagasin.se\/en\/mr-bronck-dukar-upp-pa-sheraton\/","title":{"rendered":"MR.BRONCK -dukar upp p\u00e5 sheraton"},"content":{"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 Mr. Bronck.<\/p>\n\n\n\n

\"\"
Janni Berndt Dahl, chefssommelier, Pontus Well\u00e9n, exekutivk\u00f6kschef och Elin Roquet, General Manager f\u00f6r Sheraton Stockholm<\/figcaption><\/figure>\n\n\n\n

Sheraton Hotel invigdes 1971 och var d\u00e5 det allra f\u00f6rsta Sheraton-hotellet i Europa. Internationella resen\u00e4rer, politiker och v\u00e4rldsk\u00e4ndisar har under \u00e5ren bidragit till att s\u00e4tta hotellet p\u00e5 v\u00e4rldskartan. Nu, efter en investering p\u00e5 \u00f6ver 400 miljoner kronor \u00e4r man \u00e4n en g\u00e5ng redo att servera sina g\u00e4ster \u2013 s\u00e5v\u00e4l mat och dryck som boende och lokaler f\u00f6r fest och m\u00f6ten. Inredningsarkitekter fr\u00e5n ADC & Tuneau har ansvarat f\u00f6r att skapa milj\u00f6n. Restaurang Mr. Bronck har f\u00e5tt sitt namn fr\u00e5n den svenske emigranten Jonas Jonsson Bronck fr\u00e5n Sm\u00e5land. V\u00e4l i New York k\u00f6pte han mark norr om Harlemfloden i ett omr\u00e5de som kom att kallas Broncksland, vilket senare fick namnet Bronx. De amerikanska vibbarna \u00e4r tydliga \u2013 framf\u00f6r allt i menyn. Pontus Well\u00e9n, k\u00f6kschef p\u00e5 Mr. Bronck, beskriver sitt matkoncept s\u00e5 h\u00e4r:<\/p>\n\n\n\n

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


\u2013 Vi vill skapa en upplevelse d\u00e4r allt sitter utan att k\u00e4nnas anstr\u00e4ngt. Vi tar amerikanska klassiker och skruvar upp smakerna, samtidigt som skandinaviska r\u00e5varor lyfter r\u00e4tterna d\u00e4r det g\u00f6r skillnad. V\u00e4llagad mat med distinkta smaker, ett perfekt matchat vin och en atmosf\u00e4r som g\u00f6r det l\u00e4tt att stanna kvar. Menyn \u00e4r indelad i olika koncept, exempelvis Raw & Bubbles och Dogs & Rolls. Dryckesmenyn \u00e4r bred och de amerikanska vinerna har en
sj\u00e4lvklar plats. Den politiska diskussionen kring dem l\u00e4mnar vi d\u00e4rh\u00e4n. \u00c4ven den gamla vinv\u00e4rlden tar plats och s\u00e5v\u00e4l instegsviner som exklusiva \u00e5rg\u00e5ngar finns h\u00e4r. Hotellchefen Elin Roquet h\u00e4lsar oss v\u00e4lkomna och presenterar b\u00e5de k\u00f6kschef och Janni Berndt, chefssommelier tillika restaurangchef: \u2013 Ett av v\u00e5ra m\u00e5l \u00e4r att
g\u00e4sterna ska stanna l\u00e4nge h\u00e4r \u2013 en lunch som drar ut p\u00e5 tiden och helt pl\u00f6tsligt \u00e4r klockan fem. Njut av lunchen. Ber\u00e4tta g\u00e4rna f\u00f6r alla om det var bra \u2013 och s\u00e4g till mig om n\u00e5got inte var bra, s\u00e4ger hon. I glasen serveras
champagne fr\u00e5n Deutz, som \u00e4r huschampagne h\u00e4r, eller ett alkoholfritt fr\u00e5n Odd Bird som serveras i miniflaska. Till f\u00f6rr\u00e4tt f\u00e5r vi en Scallop Crudo med kumquat, tomater, skaldjursemulsion och gr\u00f6nt, eller en vegetarisk version som ser likadan ut men d\u00e4r kammusslorna ersatts med palmhj\u00e4rta. B\u00e5da \u00e4r supergoda, med h\u00e4rliga strukturer, snygga uppl\u00e4gg och en emulsion jag k\u00e4mpar med att f\u00e5 upp varenda droppe av. Vid bordet talar vi om Robinson och design.<\/p>\n\n\n\n

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

Vi tar amerikanska klassiker och skruvar upp smakerna, samtidigt som skandinaviska r\u00e5varor lyfter r\u00e4tterna d\u00e4r det g\u00f6r skillnad.<\/p>\n<\/blockquote>\n\n\n\n

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

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

\u00c4n s\u00e5 l\u00e4nge har det amerikanska inte varit s\u00e5 p\u00e5tagligt p\u00e5 tallriken, men nu blir det \u00e4ndring p\u00e5 det. Gener\u00f6sa portioner av Surf & Turf, hummer och entrecote, dukas fram. Till detta pommes och chorons\u00e5s. K\u00f6ttet \u00e4r bra, men hummern kanske \u00e4nnu b\u00e4ttre. Pommesen \u00e4r smala, fasta och frasiga. Ska n\u00e5got klagas p\u00e5 \u00e4r det m\u00f6jligen portionernas storlek. Jag funderar p\u00e5 en doggy bag \u2013 men \u00e4ter upp. Akustiken \u00e4r d\u00e4mpad. Och skulle inte Stadshuset vara framf\u00f6r mig och trafiken passera bron mot Gamla Stan hade vi kunnat vara n\u00e5gon annan stans. Men h\u00e4r \u00e4r vi, mitt i Stockholm, i den h\u00e4r bl\u00e5listade byggnaden, den h\u00f6gsta klassificeringen f\u00f6r 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 och kaffe. Fluffigt och galet s\u00f6tt. Vi avslutar h\u00f6gst upp i sviten \u2013 den \u00e4r makal\u00f6s och helt perfekt f\u00f6r event \u201dp\u00e5 rummet\u201d.
\u2013 Det enda jag egentligen saknar h\u00e4r \u00e4r en takbar, s\u00e4ger jag till Elin Roquet. Hon l\u00e5ter ana att det \u00e4r n\u00e5got som ska ses \u00f6ver, och att h\u00f6jden p\u00e5 byggnaden h\u00e4rintill kanske \u00f6ppnar upp f\u00f6r s\u00e5dana m\u00f6jligheter. Ett toppl\u00e4ge
att se fram emot!.<\/p>\n\n\n\n

MR. BRONCK RESTOBAR & GRILL
Vasagatan 2, Stockholm
Bodsbokning: www.sevenrooms.com\/
reservations\/MrBronck<\/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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