From Signature Classics to Neighborhood Vibes – The New Era of DoMa

It’s easy to wonder if Tea Malmegård has more hours in her day than the rest of us. She frequently appears on TV shows and emcees events while also running a demanding restaurant business. She describes herself as a creative soul, and together with her partner, Viktor Lejon, she runs DoMa on Nybrogatan, a restaurant that has quickly become a gastronomic hub with craftsmanship, sustainability, and hospitality at its heart. Now, five years after opening just before the pandemic, the couple is taking the next step. From now on, DoMa will be divided into two distinct parts: Matsalen (the Dining Room) and Bistro DoMa.

We want to sharpen our profiles. Matsalen will offer a more refined experience, while the bistro will be a lively neighborhood restaurant where you can just drop by, says Malmegård.

Matsalen (The Dining Room) opens with two set menus: the classic, featuring DoMa’s signature dishes – beloved by regulars – and a seasonal menu that keeps the creativity flowing. Both come with carefully curated drinks pairings, developed alongside experienced sommeliers Sandra Bloemer and Fred Jansson (previously of Restaurant Frantzén, which boasts  three stars in Guide Michelin). The goal is to create a more ambitious experience overall, while preserving the personal warmth that popularized the restaurant. The space seats 34 guests and includes a private dining room for 8–14 people, known as the DoMa-rummet (The DoMa Room).

The former bar has been given a new identity and a new name: Bistro DoMa. Here, guests will now find a full à la carte menu featuring dishes such as their signature ravioli, seafood dumplings, and a delicious fish soup that Malmegård describes as “the tastiest and most luxurious in town”, and of course, the iconic candy cart. The bar will keep its ambitious cocktail and wine list, and it’s still possible to come by just for drinks.

Bistro DoMa’s kitchen now includes well-known names: Sebastian Broström from Wedholms Fisk as head chef, and Benjamin Mehonjic from Rolfs Kök. The bistro also houses Biblioteket (The Library), another private dining room, and the Lounge, where the restaurant’s wine fridges invite thorough exploration.

For Malmegård and Lejon, DoMa is more than just a workplace: "Everything we own is here. And Viktor has, for example, built tables from wine crates from our time at restaurant Operakällaren. We’ve also moved parts of our home into the restaurant." The two are equally creative, but also different – Malmegård thinks big and fast, while Lejon taps the brakes when ideas risk getting too big. Together, they have shaped a restaurant that attracts everyone from families and couples of all ages to locals and tourists from all over the world.

Sustainability in food and life

DoMa is also built on a strong commitment to quality and sustainability, something near and dear to Malmegård: "Our guests make a conscious choice when they eat here. We never serve unethically sourced or long-distance meat or fish. We work closely with producers and have our own crops on Ingarö outside Stockholm, also a greenhouse in the courtyard." As to where DoMa will be in five years, Malmegård is hopeful:

I hope it’s still a restaurant. Right now, these changes bring us energy and joy, but we don’t have a safety net – THIS is our life project.