A historic setting and a contemporary take on the brasserie: Salon Terminal opens in Stockholm, bringing a modern edge to a classic format.
With the opening of Salon Terminal on April 14, Stockholm gains a new culinary address in a historic 19th-century building on Vasagatan—directly opposite the central station. The restaurant is part of the newly launched Thon Hotel Vasa, marking the first fully owned Swedish property by the Norwegian group Thon Hotels. Located on the ground floor, Salon Terminal arrives as a contemporary brasserie with the ambition to offer a warm, welcoming dining experience in the heart of the city.
At Salon Terminal, the classic brasserie has been reinterpreted for our time. The menu combines familiar dishes such as steak tartare and terrine with more playful compositions and unexpected ingredients—balancing familiarity with a more playful edge.
Behind the concept is Jonas Höglander, whose career spans some of Stockholm’s most storied kitchens, including Operakällaren and Esperanto, as well as the former Michelin-starred Lindsay House in London.
“We have great respect for the classic brasserie, but at the same time want to move toward a more modern expression. The menu is traditionally structured into several sections, making it possible to combine familiarity with playfulness and more sophisticated flavors,” says Jonas Höglander.
“We have great respect for the classic brasserie, but at the same time want to move toward a more modern expression. The menu is traditionally structured into several sections, making it possible to combine familiarity with playfulness and more sophisticated flavors.”
Jonas Höglander
Chef at Salon Terminal
Jonas Höglander
Chef at Salon Terminal
The kitchen builds on classic foundations, sharpened by precise flavour pairings and high-quality produce. Signature dishes include dry-aged turbot with artichoke, spring shoots and sobrasada, alongside Arctic char “en papillote” with spinach, spring onion and trout roe. Rösti appears as a recurring element on the menu, reimagined with playful toppings—from caviar and peas to apricot with truffle or oysters paired with finger lime.
The opening also marks the Swedish debut of Thon Hotels as a fully independent operator. With more than 90 properties across Norway, Sweden and Belgium, the group has built a strong reputation not only for hospitality, but also for its gastronomic concepts, including Bristol Grill and Grotten Vinbar.
With Salon Terminal, the ambition is clear: to establish a restaurant destination that resonates beyond hotel guests and into Stockholm’s wider dining scene.
