Background
"Hi Bosse,
Long time no see!
I found your website "The restaurant doctor" online. You may not remember me, I was a colleague and very good friend of your father Ulf. We owned a Pettersson boat together ...

I'm about to be phased out of Karolinska Institutet and start letting go of some alternative employment, I'm hugely interested in food and am therefore thinking about the perhaps insane idea of starting or taking over a restaurant business.

When I discovered your page online, I realized that you are probably just the right person to ask for advice or hire as a consultant or partner in such a project.

Even if you are not interested, it would be fun to meet and talk about old memories of Ulf.

Kind regards,
Bengt Lind "

WHO DID WHAT?
I wrote the email above to Bo Greitz on September 21, 2011 and it can be said to be the start of what is today Café Facile. We searched the premises for over a year before we found the premises on Luntmakargatan 99 in the autumn of 2012. Contracts were signed in February 2013 and an extensive renovation took place to enable the opening on 6 November 2013. Unfortunately, Bosse passed away far too soon a few months after we opened .

That it would be a French bistro was not decided from the beginning. But, after an inspirational trip to Paris in the autumn of 2013 with Bosse, Björn and Crister Svantesson, all the pieces fell into place. Crister was also dubbed as Facile's godfather during the trip ...

The interior of the dining room was designed by interior designer Åke Axelsson, the kitchen by Kökspennan and the toilet tiles come from the ceramicist Eva Kai-Larsen. The bar counter is in mahogany with a top in Bohus granite and the walls of the dining room are covered with mahogany. The pattern of the carpet is a variant of a four-shaft fabric, goose eye, which has been known since the Viking Age.

The lighting arrangement is made by Ljus i Norden. Fine carpentry was done by Sjölinder's carpentry. The table chairs are Moderna II from Gärsnäs. The bar stools are made by Snickeri Ett according to Åke Axelsson's drawing.
THIS IS HOW IT WORKS AT CAFE FACILE
All ordering of food and drinks takes place at the checkout counter. The payment as well. However, you do not have to pay until it is time to leave Facile. The menu is on a blackboard in the restaurant and at CafeFacile.se. The cutlery holders with napkins contain dessert cutlery. Cutlery for the main course is in the other container. The salt and pepper mills can be difficult to tell apart. There is a small S and P at the bottom of their foot, respectively. We have white pepper in our pepper mills.
Filtered coffee and tea are included, if you are a dinner guest. We grind the Mollberg mixture ourselves seconds before we brew, which gives a strong and aromatic coffee. You can buy espresso, but we do not have a milk frother.

To the left of the thermoses are the teacups, with their saucers and on the right side the coffee cups with coffee saucers. If you take the wrong one, the cup does not fit, but slips around.

Please use the utensils, otherwise there will be easy ugly rings on the tables.

Finally: Why are the toothpicks in the toilet? To quote Magdalena Ribbing, the late etiquette expert.

"Toothpicking is, I usually say, an occupation for lone sailors. There is no possibility to poke teeth in company, and at the same time claim to behave well-behaved, neat and correct. If you have to poke teeth, you walk away and do it unseen."
Café Facile
Food gallery
All
Dessert Blackcurrant entremet with white chocolate
Dessert
Blackcurrant entremet with white chocolate
Entree White asparagus with roe, lemon confit, rye crisp and browned butter.
Entree
White asparagus with roe, lemon confit, rye crisp and browned butter.
Entree Jerusalem artichoke soup with walnuts and thyme oil.
Entree
Jerusalem artichoke soup with walnuts and thyme oil.
Main course Steak frites on butchers steak with béarnaise sauce and watercress.
Main course
Steak frites on butchers steak with béarnaise sauce and watercress.
Dessert Crème caramel with wipped cream.
Dessert
Crème caramel with wipped cream.
Entree Œufs cocottes with funnel chanterelles, hollandaise and roe from Kalix.
Entree
Œufs cocottes with funnel chanterelles, hollandaise and roe from Kalix.
Main course Moules frites with aioli and homemade french fries.
Main course
Moules frites with aioli and homemade french fries.
Main course Grilled whole sea bream with fennel salad, aioli and grilled lemon.
Main course
Grilled whole sea bream with fennel salad, aioli and grilled lemon.
Dessert Plum Frangipane with punsch ice cream.
Dessert
Plum Frangipane with punsch ice cream.
All
Beverage
Beverage
Beverage
Beverage
Beverage
Beverage
Food
Food
Food
Food
Miscellaneous
Miscellaneous
Beverage
Beverage
Miscellaneous
Miscellaneous
Beverage
Beverage
Menus
ENTRÉES

Ostron La Famille Boutrais No 4 (6st 160:-) (12st 310:-)   28:-

Färska räkor 1/4 kg med aioli och sotad citron   195:-

Hotwings på ankvingar med endivsallad och ädelost   110:-

Sniglar à la provençale   135:-

Steak Tartar Knivskuren med cornichons, kapris, Dijonsenap, schalottenlök, espelettepeppar och äggula   150/225:-

Råstekt grön sparris med pistage och parmesan   175:-

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Terrine på anklever och fläsklägg, med kvittenmarmelad och brioche   195:-

PLATS PRINCIPAUX

Ungsbakad röding med spetskål, vitvinsås och sikrom   275:-

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Kalv Minute tryffelsmör, rödvinssky och sallad på avokado, sparris och lufttorkad skinka   295:-

Öppen Omelett på gotländska primörägg med tryfferad sellericreme och grön sparris   235:-

Steak frites på onglet med bearnaisesås och vattenkrasse   275:-

Confiterat anklår med piperade Basque och torkade oliver   265:-

För två: Grillad T-benstek från Dalsjöfors med rödvinssky, rotsellericrème och grön sparris   730:-

DESSERTS

Osttallrik Itche Bai, Sainte Maures, Bleu de Causses med tryffelhonung och fänkålsknäcke   120:-

Crème caramel med vispad grädde   80:-

Sorbet Rabarber-hallon (med Champagne 75:- med rom 95:-)   35:-

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Svenska jordgubbar med vaniljglass, fläder och maränger   150:-

Champagne

Serge Mathieu Brut Select, Champagne   128:-

Cremant Jules Muller ett Fils, Alsace   88:-

Pol Roger Cuveé Sir Winston Churchill 2012, Champagne   1976:-

Blanc

L Tramier & Fils Roncier Chardonnay   105:-

Domain de la Chauviniére Muscadet, Loire 2020   101:-

Maison Louis Latour Grand Ardèche Chardonnay 2019   124:-

Moution Cadet Bordeaux Blanc   123:-

Domain de La Chaise Touraine Sauvignon Blanc, Loire 2020   122:-

Charles Frey Alsace Riesling   146:-

Domaine Natalie & Gilles Fèvre Chablis 2019   145:-

Camille Braun Gewurztraminer Alsace Uffholz 2017   121:-

Rouge

Les Jamelles Cabernet Sauvignon Pays d'Oc 2020   105:-

Saint-Joseph Les Fagottes, Syrah 2020   139:-

Despagne-Rapin Les Piliers de Maison Blanche, Bordeaux Montagne Saint Émilion 2017   146:-

Domaine Lathuilière Gravallon Fleurie La Madone Beaujolais 2020   150:-

Domaine Poulleau Père & Fils Bourgogne Pinot Noir 2020   163:-

Alain Jaume Terrasses de Montmirail Gigondas 2019   159:-

ROSÉ

Château Minuty Prestige Rosé, Provence   148:-

Cidre

Famille Dupont Cidre Boucher   84:-

Bière pression

Blue Coast Ambrée   76:-

Blue Coast Kawa Stout   80:-

Alkoholfria alternativ finns

What's up?
Boisson du moment

Black Velvet Blue Coast Brewing Company Cawa Stout och Champagne   121:-

Facile in the summer
From the first of June, we end with lunches and open at 16:30 and close at 22:00 Tuesday-Saturday, all summer long!
Contact us
ADDRESS
Café Facile
Luntmakargatan 99
113 28 Stockholm
Tel: +46 8 32 61 03
Email: info@CafeFacile.se

OPENING HOURS
1630-2200 Tuesday-Saturday

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