Celebrate New Year’s Eve at the taverna

Tickets

Happy New Year at Nikos taverna includes:
A glass of champagne upon arrival, a welcome ouzo shot, show, a New Year-inspired Mediterranean menu, cloak room fee and countdown at midnight and after party with DJ.
Age limit: 18 years (13 years when accompanied by a guardian).

Doors open at 19:30, and you’re welcome to arrive no later than 20:15.
We’ll count down the New Year together at midnight and then the party continues for those who wish until 02:00.

Would you like to pre-order drinks for midnight? Have a look at the drink menu and order here.

Mamma Mia! The Party is an immersive dinner show experience. Dialogue is in Swedish. ABBA songs are performed in English.

The New Year’s menu

Settle into an festive evening and enjoy an exquisite Mediterranean-inspired New Year’s menu.

Are you in need of a special diet? Do not hesitate to contact the restaurant at food@mammamiatheparty.se and let us know. When informing us, please state your booking number, date of visit and name in which the booking is made.

Meze:

On the table upon arrival

Tzatziki

Fresh mammoth olives

Ricotta filled red peperoncini

Fava with caramelized onions and capers

Greek country bread

First serving:

Greek salad with tomatoes, onions, olives, cucumber and oregano, topped with a Greek feta cheese cream and basil oil

Butter-baked lobster tail with trout roe, lemon pearls with lemon mayonnaise and dill oil (crispy topping with panko, herbs, and browned butter).

Vegetarian alternative:

Greek salad with tomatoes, onion, cucumber, and oregano, topped with baked Greek feta cheese

Crispy fried halloumi served on a bed of mâche, topped with a caper and pumpkin seed crunch, tomato marmalade, and delicate lemon and dill pearls

Second serving:

Souvlaki-seasoned pork loins with grilled lemon

Swedish chicken thigh with pecorino creme

Roasted beef tenderloin with truffled red wine sauce

Kale salad with semi-dried tomatoes, sunflower seeds, roasted goat cheese, caramelized quince and pomegranate

Roasted potatoes with garlic and oregano

Vegetarian alternative:

Herb-gratinated portobello mushroom with saganaki, topped with gremolata and roasted chickpeas
Served with creamy cheese polenta and a kale salad featuring semi-dried tomatoes, sunflower seeds, caramelized quince and pomegranate

Dessert:

Lemon posset with fresh raspberries, lemon balm cress, and crisp meringue shards (finished with a touch of gold glitter

The menu is subject to change.