{"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":"herra-bronck-kattaa-poydan-sheratonissa","status":"publish","type":"post","link":"https:\/\/inrikesmagasin.se\/fi\/mr-bronck-dukar-upp-pa-sheraton\/","title":{"rendered":"HERRA BRONCK - ilmestyy Sheratoniin"},"content":{"rendered":"

Tegelbacken alkaa ottaa muotoaan. Kivetykset on valmiit ja j\u00e4ljell\u00e4 on istutukset ennen kuin tukholmalainen keidas avautuu. Seison uudistetun Sheraton-hotellin svittin\u00e4kym\u00e4n yll\u00e4 ja katson alas \u2013 sielt\u00e4 n\u00e4ytt\u00e4\u00e4 lupaavalta ja t\u00e4\u00e4lt\u00e4 sis\u00e4lt\u00e4kin. Mutta palataan ajassa taaksep\u00e4in ja sy\u00f6d\u00e4\u00e4n lounasta hotellin uutena avautuneessa ravintolassa Mr. Bronck.<\/p>\n\n\n\n

\"\"
Janni Berndt Dahl, p\u00e4\u00e4sommelier, Pontus Well\u00e9n, keitti\u00f6mestari ja Elin Roquet, Sheraton Tukholman toimitusjohtaja<\/figcaption><\/figure>\n\n\n\n

Sheraton-hotelli avattiin vuonna 1971, ja se oli tuolloin Euroopan ensimm\u00e4inen Sheraton-hotelli. Kansainv\u00e4liset matkailijat, poliitikot ja maailmankuuluisuudet ovat vuosien varrella auttaneet nostamaan hotellin maailmankartalle. Nyt yli 400 miljoonan kruunun investoinnin j\u00e4lkeen se on j\u00e4lleen valmis palvelemaan vieraitaan \u2013 niin ruuan ja juoman kuin majoituksen ja kokous- ja juhlatilojenkin osalta. Sisustusarkkitehdit ADC & Tuneaulta ovat vastanneet tilojen luomisesta. Ravintola Mr. Bronck on saanut nimens\u00e4 ruotsalaisesta emigrantista Jonas Jonsson Bronckista Sm\u00e5landista. New Yorkissa h\u00e4n osti maata Harlemjoen pohjoispuolelta alueelta, josta tuli Broncksinmaa ja joka my\u00f6hemmin nimettiin Bronxiksi. Amerikkalaiset vaikutteet ovat selvi\u00e4 \u2013 erityisesti ruokalistalla. Mr. Bronckin keitti\u00f6mestari Pontus Well\u00e9n kuvailee ruokakonseptiaan n\u00e4in:<\/p>\n\n\n\n

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


\u2013 Haluamme luoda el\u00e4myksen, jossa kaikki loksahtaa kohdalleen ilman tunnetta ponnistelusta. Otamme amerikkalaisia klassikoita ja vahvistamme makuja, samalla kun skandinaaviset raaka-aineet nostavat annoksia siell\u00e4, miss\u00e4 se on merkityksellist\u00e4. Hyvin valmistettu ruoka selkeill\u00e4 mauilla, t\u00e4ydellisesti yhteensopiva viini ja tunnelma, joka tekee viipymisest\u00e4 helppoa. Ruokalista on jaettu eri konsepteihin, kuten Raw & Bubbles ja Dogs & Rolls. Juomavalikoima on laaja ja amerikkalaisilla viineill\u00e4 on
its natural place. We leave the political discussion surrounding them aside. The old wine world also takes its place, and both introductory wines and exclusive vintages are available here. Hotel manager Elin Roquet welcomes us and introduces both the head chef and Janni Berndt, the head sommelier and restaurant manager: \u2013 One of our goals is
vieraat j\u00e4\u00e4v\u00e4t t\u00e4nne pitk\u00e4ksi aikaa \u2013 lounas venyy ja yht\u00e4kki\u00e4 kello on viisi. Nauti lounaasta. Kerro mielell\u00e4\u00e4n kaikille, oliko se hyv\u00e4\u00e4 \u2013 ja kerro minulle, jos jokin ei ollut hyv\u00e4\u00e4, h\u00e4n sanoo. Laseihin tarjoillaan
Deutzin samppanjaa, joka on talon samppanja t\u00e4\u00e4ll\u00e4, tai alkoholiton Odd Bird -juoma pieness\u00e4 pullossa. Alkuruoaksi saamme kampasimpukka-carpaccion kumkvatin, tomaattien, merenel\u00e4v\u00e4emulsion ja vihreiden kera, tai kasvissy\u00f6j\u00e4version, joka n\u00e4ytt\u00e4\u00e4 samalta, mutta kampasimpukat on korvattu syd\u00e4npalmulla. Molemmat ovat superhyvi\u00e4, niiss\u00e4 on ihania koostumuksia, tyylikk\u00e4\u00e4t esillepanot ja emulsion, josta kamppailen saada jokaisen pisaran yl\u00f6s. P\u00f6yd\u00e4ss\u00e4 puhumme Robinsonista ja suunnittelusta.<\/p>\n\n\n\n

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

Otamme amerikkalaisia klassikoita ja voimistamme makuja, samalla kun skandinaaviset raaka-aineet nostavat annoksia siell\u00e4, miss\u00e4 se on merkityksellist\u00e4.<\/p>\n<\/blockquote>\n\n\n\n

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

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

T\u00e4h\u00e4n menness\u00e4 amerikkalainen ei ole ollut niin k\u00e4sinkosketeltavaa lautasella, mutta nyt se muuttuu. Tarjolla on runsaita annoksia Surf & Turf -annoksia, hummeria ja entrec\u00f4tea. Lis\u00e4ksi ranskalaisia ja choronkastiketta. Liha on hyv\u00e4\u00e4, mutta hummeri ehk\u00e4 viel\u00e4kin parempaa. Ranskalaiset ovat ohuita, kiinteit\u00e4 ja rapeita. Jos jostain pit\u00e4\u00e4 valittaa, se on mahdollisesti annosten koko. Harkitsen koiranruokakassia \u2013 mutta sy\u00f6n loppuun. Akustiikka on vaimea. Ja jos Stadshuset ei olisi edess\u00e4ni ja liikenne kulkisi siltaylityst\u00e4 vanhaan kaupunkiin, olisimme voineet olla jossain muualla. Mutta t\u00e4ss\u00e4 me olemme, keskell\u00e4 Tukholmaa, t\u00e4ss\u00e4 sinilistatussa rakennuksessa, rakennuskannan korkeimmassa luokituksessa
eritt\u00e4in korkea kulttuurihistoriallinen arvo. Yksityiskohta, jota rakastan t\u00e4ysin, on julkisivu \u2013 t\u00e4ss\u00e4 ruskeanpunaisilla lasitetuilla IF\u00d6-chamotte-laatoilla. Lounas kruunataan donitsilla, jossa on vaahtokarkkia, ja kahvilla. P\u00f6rr\u00f6inen ja hullun makea. Lopetamme ylimm\u00e4ss\u00e4 sviitiss\u00e4 \u2013 se on vertaansa vailla ja t\u00e4ysin t\u00e4ydellinen \u201dhuoneessa pidett\u00e4viin\u201d tapahtumiin.
\u2013 Ainoa mit\u00e4 todella kaipaan t\u00e4\u00e4lt\u00e4, on kattobaari, sanon Elin Roquetille. H\u00e4n antaa ymm\u00e4rt\u00e4\u00e4, ett\u00e4 asiaa tarkastellaan ja ett\u00e4 viereisen rakennuksen korkeus saattaa avata sellaisia mahdollisuuksia. Huippupaikka.
odotettavissa!.<\/p>\n\n\n\n

MR. BRONCK RESTOBAR & GRILL
Vasagatan 2, Tukholma
Tilatilaus: www.sevenrooms.com\/
varaukset\/Herra Bronck<\/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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