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Stefano Catenacci |
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| Born |
1966-03-08 Born: Hagersten, Stockholm, SE |
| Apprenticeship/training |
1991 - 1993: Restaurant Caina, Vincenzo Catenacci, Stockholm |
| Career |
1993: Stallmastaregarden, Stockholm (Chef de cuisine)
1994: internship L'Albereta Di Gualtiero Marchesi, Milan, I
since 1994: Operakällaren, Stockholm (Chef de cuisine)
1995: internship Carré des Feuillantes, Paris, F
1996: internship Comme chez Soi, Brussels, B
1997: * Guide Rouge (Michelin) |
| Membership |
Eurotoques
Les Grandes Tables du Monde
Tradition & Qualité |
| Awards |
1999: Gold medal, Nordic championships
2000: 4th, European championships, Bordeaux
2000: voted Chef of the Chefs by the most important Swedish chefs
2003: Gold Medal, Award of the Swedish Gastronomic Academy |
| Interesting tidbits |
Since 2000 Stefano Catenacci is also a qualified sommelier. |
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Operakällaren |
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| Address |
Operahuset, Karl XII's Torg
111 86 Stockholm
Sweden > Schweden > Schweden > Schweden
number of seats: 80
number of employees: 22
SKZ (Service Index) 0.275
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| Staff |
Catenacci, Stefano (Chef de Cuisine)
Tagvorjan, Armen (Sommelier)
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Phone
fax |
+46 (8) 6 765801
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email
Homepage |
matsal ( at ) operakallaren.se
www.operakallaren.se |
| Opening times |
Sundays & Mondays days of rest
18.00- 22.00 h
Closed: Mid July - Mid August, 25.12. - 06.01. |
| Prices |
Menu ø 74,- € - 110,- €
7 courses menu 110,- €
All credit cards
8 course menu 120 €
price per course = 15.000 |
| Credit cards |
American Express, Diners Club, MasterCard, VISA |
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2007 |
2008 |
2009 |
2010 |
2010
(Pts.) |
| Volkenborn Ranking |
Rank Sweden
Total points |
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2
34.5
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2
34.5
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| Restaurant guides |
GaultMillau "points"
Michelin "stars"
White Guide "points" |
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86/90
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86/90
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| Europe Restaurant Ranking (ERR 2009/10) |
| current quality |
17.00 |
| class |
Very Good |
| ERR Toques |
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| ERR Rank |
291 |
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| Guest Rating |
no assessement currently available
Review this restaurant |
| Culinary highlights |
Famous for his knuckle of veal poached in red wine and beer, served with potato terrine,fried calves' sweatbreads and seasonal vegetables |
| Starter |
Lukewarm mille-feuille of duck foie gras garnished with port marinated figs and raisins |
| Main dish |
Vacuum poached fillet of beef with sweet pepper sauce and potatoes fried with artichoke hearts and chestnuts |
| Dessert |
Cloudberry soufflé served with cloudberry coulis and whipped cream |
| Seminars |
Appointments on request
170,- € per person |
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