Dolci
Grappa 1 cl
Affogato al caffé65:-
Piemonte
Vaniljglass toppad med espressokaffe
Barbera, Santa Teresa dei f.illi Marolo
35:-
Vanilla ice cream topped with espresso coffee
Grappa Riserva 5 anni, Luigi Francoli
32:-
Grappa Riserva Luigi II, Invecchiata 10 anni 55:-
Grappa Costa Russi, Angelo Gaja
42:-
gelato allo yoghurt
Grappa di Moscato, Roberto Dellavalle 33:-
Krispiga chokladpärlor med pannacotta,
Grappa di Nebbiolo, Roberto Dellavalle 34:-
chokladcreme och yoghurtglass. Toppas
Grappa di Amarone, Roberto Dellavalle 36:-
med rostad kokos och karameliserade hasselnötter
Grappa Affinata Picolit, Roberto Dellavalle 55:-
Crispy chocolate pearls with pannacotta,
Grappa Affinata Whiskey, Roberto Dellavalle 55:-
chocolate cream and yoghurt ice cream. Topped with
Grappa Affinata Marsala, Roberto Dellavalle 55:-
Crema al cioccolato, pannacotta, noci e 135:-
roasted coconut and caramelized hazelnuts
Grappa Affinata in Botti P.P, Roberto Dellavalle 55:-
There are no secrets behind the Italian cuisine.
It is simple and straight forward, but always very tasteful. Really good
ingredients are the foundation for all cuisine, in the uncamouflaged Italian
Semifreddo al limone con meringa e lamponi
125:-
Citronsemifreddo med Italiensk maräng och
kitchen - it means everything. I’m always looking for the perfect tomato,
Friuli
Il Pirus, Nonino Williams
42:-
Sardinia´s best ricotta and the rosemary with that aromatic fragrance.
citronkräm. Serveras med mynta och färska hallon
With Caina, I’m going back to my roots. In the seventies, my parents opened
Lemon semifreddo with Italian meringue and
Toscana
lemon cream. Served with mint and fresh raspberries
Grappa di Sasso Al Poggio, Gestioni Piccini
30:-
Caina on Södermalm in Stockholm. Three decades later, I open a new res-
Grappa Riserva, Eligo dell Ornellaia 42:-
taurant with the same name in the center of the city, an elegant trattoria
Biscotti alle mandorle38:-
Grappa Grattamacco40:-
where trend and tradition are combined.
Mandelkakor
Here, I present my favorites from different regions of Italy, rustic dishes
Veneto
Almond biscuits
Biscotti alle mandorle e vin santo
95:-
Mandelkakor och ett glas Vin santo
Nardini Bianco Bortolo, Nardini
25:-
from the foothills of the Italian Alps, fish and seafood from the south and
Nardini Aqua di Cedro, Nardini
25:-
classics from Venice, Rome and Milan.
Nardini Riserva, Nardini28:-
Almond biscuits and a glas of Vin santo
Fine Prosecco, Distilleria Le Crode
32:-
Many of the ingredients are well known and we have been looking for the
very best of them. The Parmesan is matured for 24 months, the prosciutto
Formaggi
has developed its taste for over two years and the mozzarella is made out
Digestivi 1 cl
of the finest buffalo milk. I also want more people to get to know another
Italy with bottarga, air-dried pork-cheek and broccoli from Naples.
Liquori
Selezione di formaggi 165:-
Limoncino, Roberto Dellavalle
30:-
Husets utvalda ostar
Limoncello, Luxardo25:-
Our selection of cheese
Sambucca, Luxardo25:-
Welcome to Caina and my Italy. It is informal, elegant and delightful.
Liquore Strega25:Frangelico, DCM25:Amaretto, Luxardo25:-
Vini Dolci 6 cl
Amaro
2012 Moscato d´Asti, Paolo Saracco, Piemonte 80:-
2007 Vin santo, Cantine Leonardo da Vinci, Toscana
90:-
2010 Recioto Soave La Pelara, Ca’Rugate, Veneto
120:-
2009 Recioto Rosso L’ Eremita, Ca’Rugate, Veneto
130:-
2010 Masetto Dulcis, Endrizzi, Trentino
135:-
Fernet Branca, Fratelli Branca
25:-
Fernet Branca Menta, Fratelli Branca
25:-
Stefano Catenacci,
Gastronomic Director
Amaro Nardini27:Amaro Montenegro27:Amaro Averna25:Amaro Ramazzotti, Pernod Ricard
30:-
Isabella Morrone
Head Chef
Amaro Nonin32:Cynar25:Monday - Thursday 18-22
Friday and Saturday 17-22
Sunday closed
2014-12-09
Aperitivi
Antipasti
Pasta e risotto
Cavallo Bianco146:-
Battuta di vitello con porcini, limone e tartufo nero Cainas egna signaturdrink gjord på
Råbiff på kalvinnanlår med creme på Karl-Johan svamp.
Aquarello risotto med karljohansvamp
Oxfilé Rossini med smörslungad spenat, halstrad
Tanqueray Gin, Americano Cocchi,
Serveras med citron, parmesan och färsk, svart tryffel
och Castel di Lego olivolja
anklever och tryffelsås. Serveras med rostad
Amaro Montenegro och grapefrukt zest
Steak tartare of veal with a creme of porcini mushrooms.
Aquarello risotto with porcini mushrooms
färskpotatis med tryffelsalt
Cainas own signature drink made ​​of
Served with lemon, parmesan and fresh, black truffle
and Castel di Lego olive oil
Tournedos Rossini with spinach tossed in butter,
210:-
Risotto Aquarello con porcini
Secondi
205:-
Tanqueray Gin, Cocchi Americano,
Tournedo Rossini395:-
fried foie gras and truffle sauce. Served with roasted
Capesante con limone, capperi e rucola Amaro Montenegro and grapefruit zest
210:-
Rigatoni Rustichella d’Abruzzo con sugo 235:-
new potatoes with truffle salt
Halstrade pilgrimsmusslor på en bädd av
di coda alla vaccinara
Bellini125:-
ruccola. Serveras med citron, kapris och
Rigatoni från Rustichella d´Abruzzo med ragú
Saltimbocca alla romana
Gjord på persikopuré och Prosecco
friterade schalottenlöksringar
på oxsvans, rostade pinjenötter och russin
Saltimbocca på kalvinnanlår med salvia
Based on peach puree and Prosecco
Grilled scallops on a bed of rocket salad.
Rigatoni from Rustichella d’Abruzzo with ragu
och 30 månaders lagrad prosciutto Sant’Ilario.
Served with lemon, capers and fried shallot rings
oxtail, roasted pine nuts and raisins
Serveras med smörslungad spenat
Negroni 146:-
Saltimbocca made of veal with sage and 30 months
Denna Italienska klassiker är skapad av greve
Prosciutto di Parma Sant’Ilario 30 mesi Camillo Negroni för snart 100 år sedan.
Sant’Ilario skinka, lagrad 30 månader
guanciale, pomodorini, peperoncino e
Drinken görs med Beefeater Gin som bas och
Parma ham Sant’Ilario, aged 30 months
pecorino di fossa
195:-
Spaghetti Rustichella d’Abruzzo con 245:-
tossed in butter
Branzino alla piastra con carciofi, aglio, lardo e salvia 365:-
med krispig griskind, färska pachinotomater,
Stekt havsabborre med vitlöksstekta kronärtskockor,
Vitlöksstekt bläckfisk med machésallad och rostad
peperoncino och Pecorino di Fossa
krispig lardo, kaprisbär och friterad salvia.
mandel. Serveras med citron, råmarinerad zucchini,
Rustichella d’ Abruzzo Spaghetti with crispy
Serveras med potatisstomp med citron och persilja
peperoncino och en vinagrette på inlagda sardeller
pork cheek, fresh pachino tomatoes, peperoncino
Fried sea bass with garlic fried artichokes,
Garlic fried octopus with mache salad and roasted
and Pecorino di Fossa
crispy lardo, capers and fried sage. Served with
This Italian classic is created by Count Camillo
Polpo alla piastra con alici, limone e mandorle Negroni nearly 100 years ago. It is based on
Tanqueray Gin and then mixed with red vermouth
and Campari
155:-
almonds. Served with lemon, raw marinated zucchini,
Romio Prosecco, Friuli
105:-/525:-
Brut Trento, Endrizzi, Alto Adige
125:-/695:-
Pievalta Perlugo Extra Brut, Pizzini, Marche
665:-
Ca' del Bosco Cuvée Prestige, Lombardia
745:-
Zonin Prosecco, Veneto625:-
peperoncino and a vinagrette of pickled anchovies
MENU CAINA
Antipasto:
Snacks55:-/st
1/2 Salumi Misti
Our selection of Italian charcuteries.
mashed potatoes with lemon and parsley
Linguini Rustichella d’Abruzzo con cozze 205:-
e sugo al pomodoro piccante Merluzzo alla piastra con pomodoro, Linguini från Rustichella d’Abruzzo med blåmusslor
capperi di Pantelleria, olive taggiasche e spinaci
kokta i vitlök och vitt vin. Serveras i en pikant
Stekt torskrygg med pachinotomater, taggiascheoliver,
tomatsås och persilja
kapris från Pantelleria och smörslungad spenat
Linguini from Rustichella d`Abruzzo with mussels
Fried cod with pachino tomatoes, taggiasche olives,
cooked in garlic and white wine. Served with a
capers from Pantelleria and spinach tossed in butter
24 månaders lagrad parmesan
Primo:
Risotto Aquarello con porcini
24 months aged parmesan
Creamy Risotto with porcini mushrooms and olive oil
Olive miste
Blandade oliver
Contorni
*
Primi
Tillbehör
Din pasta kan även serveras som Primi eller förrätt
Pomodori, basilico, cipolla e balsamico
Saltimbocca alla romana
och Castel di Lego olive oil olivolja
Sant’llario. Served with spinach tossed in butter
or
Tomato, basil and onion salad with balsamic
vinegar and Castel di Lego olive oil
Branzino alla piastra con carciofi, aglio, lardo e salvia
Fried sea bass with garlic fried artichokes,
Patate al forno con sale di tartufo crispy lardo, capers and fried sage
Salumi Misti
Vårt urval av Italienska charkuterier.
Serveras med buffelmozzarella och bruschetta
Our selection of Italian charcuteries.
Served with buffalo mozzarella and bruschetta
255:-
Semifreddo al limone con meringa e lamponi
Lemon semifreddo with Italian meringue and
lemon cream. Served with mint and fresh raspberries
Menu: 665:Our Selection of wine: 595:-
45:-
Tomat, basilika och löksallad med balsamico
Saltimbocca made of veal with sage and prosciutto
Dolce:
Side orders
Your pasta can also be served as a Primi or as a starter
Secondo:
Mixed olives
325:-
piquant tomato sauce and parsley
Served with buffalo mozzarella and bruschetta
Parmigiano Reggiano
aged prosciutto Sant’Ilario. Served with spinach
Spaghetti från Rustichella d’ Abruzzo
blandas sedan med röd Vermouth och Campari
Prosecco
265:-
5 kr är en förmögenhet!
Nobis Hotel stöder Unicefs vattenprojekt
i samarbete med Operakällaren Trophy.
För varje varmrätt du äter hos oss skänker vi 5 kr.
Roasted new potatoes with truffle salt
Insalata mista 45:Mixsallad med balsamico och Castel di Lego olivolja
Nobis Hotel supports Unicef´s water project in
collaboration with Operakällaren Trophy
For each main course we donate 5 SEK
35:-
Ungsrostad färskpotatis med tryffelsalt
Mixed salad with balsamic vinegar and
Castel di Lego olive oil