Gastronomy
Quality and flexibility is the backbone of Villa Pauli’s gastronomical concept. With two of the country’s foremost chefs on its staff, Villa Pauli’s kitchen boasts an expertise that few Swedish restaurants can match. Using French and Swedish cuisine as inspiration, they compose gourmet meals with the utmost care. The club’s two restaurants, Biblioteket (The Library) and Paulibaren (The Pauli Bar), offer a new five-course taster menu every day. The basic menus are updated monthly and are based on the season’s freshest ingredients.
The Pauli Bar
With its comfortable interior and Moorish wall mosaic, the Pauli Bar is a wonderful oasis of calm, regardless of the occasion. Here, the fare is a little simpler, but still world-class and served at all times. During the warmer months of the year, the spacious terrace is open for those who wish to enjoy their meal in the sun or the evening breeze.
The Pauli Bar menu is updated monthly. Food can be ordered throughout the day and evening, and there is no need to reserve a table. If, as a guest, you do not feel tempted by the selection on our menu, we will be only too happy to present to you our fine selection of raw ingredients. In the mornings we serve a wide range of breakfast options, from fresh fruit to more substantial meals for those who so wish. A selection of small dishes is always available for guests visiting the bar mainly to enjoy a drink.
The Library
The Pauli Bar
With its comfortable interior and Moorish wall mosaic, the Pauli Bar is a wonderful oasis of calm, regardless of the occasion. Here, the fare is a little simpler, but still world-class and served at all times. During the warmer months of the year, the spacious terrace is open for those who wish to enjoy their meal in the sun or the evening breeze.
The Pauli Bar menu is updated monthly. Food can be ordered throughout the day and evening, and there is no need to reserve a table. If, as a guest, you do not feel tempted by the selection on our menu, we will be only too happy to present to you our fine selection of raw ingredients. In the mornings we serve a wide range of breakfast options, from fresh fruit to more substantial meals for those who so wish. A selection of small dishes is always available for guests visiting the bar mainly to enjoy a drink.
The Library
The Library is furnished throughout with antique furniture. The room’s oak panelling creates a warm, intimate feeling perfect for leisurely dinners. The menu, which is based on seasonal ingredients, combines the best of Swedish and French cuisine.
Flexibility is what we aspire to, and each customer is able to order what best suits both palate and occasion. Orders of anything from a full three-course meal to a simple, well-composed hors d’oeuvre are welcomed. If, as a guest, you do not feel tempted by the selection on our menu, we will be only too happy to present to you our fine selection of raw ingredients. All food is prepared entirely in Villa Pauli’s kitchens using exclusive ingredients in either traditional or innovative combinations depending on menu and occasion.
As an extra service to our guests, Villa Pauli’s three sommeliers are regularly on duty in the restaurant to give personal advice on drinks.
Flexibility is what we aspire to, and each customer is able to order what best suits both palate and occasion. Orders of anything from a full three-course meal to a simple, well-composed hors d’oeuvre are welcomed. If, as a guest, you do not feel tempted by the selection on our menu, we will be only too happy to present to you our fine selection of raw ingredients. All food is prepared entirely in Villa Pauli’s kitchens using exclusive ingredients in either traditional or innovative combinations depending on menu and occasion.
As an extra service to our guests, Villa Pauli’s three sommeliers are regularly on duty in the restaurant to give personal advice on drinks.
Guest appearances
Villa Pauli is widely renowned for the regular guest appearances it arranges with three-star chefs. These occasions are acclaimed by critics as amongst the best in Sweden. In 2005, Villa Pauli was visited by the French three-star chef Jean Michel Lorain from Restaurant la Cte Saint Jacques in the Bourgogne district. Three years previously, Michel del Burgo from Taillevent prepared three unforgettable dinners for Villa Pauli’s members and guests. The forthcoming guest appearance is currently being planned.
Executive chef
Magnus Bern
Magnus Bern’s approach to cooking is chiefly shaped by a sense of creativity and an unbounded interest in gourmet food from all corners of the world. He has been executive chef at Villa Pauli since 2003, before which he worked as sous chef at Gondolen under Erik Lallerstedt, and with Martin Verner at Hasselbacken. French cuisine is always a great inspiration in all his menu compositions. During his time as sous chef at Villa Pauli, for example, he enjoyed a fruitful partnership with Michel del Bulgur from Taillevent in Paris.
The menu of the month
Our team of chefs possesses unique expertise, inspired by culinary trends from around the world. Executive chef Magnus Bern creates new menus every month, and a daily five-course taster menu. There is also a range of classic dishes available. Each month, Magnus gives a light-hearted account of his thoughts surrounding the creation of the new menu.