Restaurant Grodan, or La Grenouille as it was originally called, opened in Stockholm in 1985. It was the regular guests who changed the restaurant’s name — the French was too complicated — and Restaurant Grodan was born. Since the very beginning, Grodan has evolved in harmony with its guests. Orrefors met with Jens and Viggo Broström from Restaurant Grodan to talk about the restaurant’s DNA and the importance of having the right glasses for a fully booked restaurant, both day and night.
Restaurant Grodan
Jens and Viggo, tell us about yourselves.
We are Jens and Viggo Broström, the second generation at Grodan. We’re cousins and have grown up with the restaurant as a natural part of our lives. Our connection to Grodan is both personal and professional – it’s a place where our family’s history meets our passion for food, drink, and hospitality.
How did Grodan start, and how has it evolved over time?
Grodan was founded in 1985 by our fathers and uncle, originally under the name La Grenouille (French for “The Frog”). French bistros were in vogue at the time, but it quickly became clear that almost no one could pronounce the name. Guests began calling the restaurant “Grodan” themselves – and that’s what it became. In the beginning, we had two menus: a more refined dining room menu and a simpler bistro/tabac menu with classic Swedish fare. But soon we discovered that guests appreciated a mix of French and Swedish cuisine – a combination that became our hallmark. Already by the late 1980s, the first “Always at Grodan” dishes were created – classics that are still on the menu today.
What is Grodan’s DNA?
We like to say that Grodan is something as rare as a restaurant in symbiosis with its regulars. Over the years, we’ve had many loyal guests who have helped shape Grodan into what it is today. It’s the interaction between staff, guests, and traditions that creates our unique atmosphere – something that has made Grodan an institution on Stockholm’s restaurant scene. With over 40 years behind us, we’re proud to have had essentially the same owning family throughout the entire journey. Few restaurants can say the same, and that continuity brings a special sense of stability and comfort to both staff and guests.
More by Erika Lagerbielke
How do you work with beverages at Grodan?
We have a broad and well-thought-out beverage program where wine, cocktails, and non-alcoholic drinks receive equal attention. We see beverages as a central part of the experience—something that should elevate both the food and the atmosphere. That said, wine probably gets a little extra attention… partly because we’re both passionate about it, but also because our guests truly appreciate good wine. Grodan’s wine cellar is quite impressive and holds just about everything one could wish for.
Tell us more about the table setting at Grodan.
The table setting is always carefully considered, but we try to avoid making it feel too formal. For us, it’s about creating a balance between elegance and homeliness. The glassware is, of course, a key element in that.
What do you look for in a glassware collection used at your restaurant?
We look for glasses that combine functionality with timeless design. They should enhance the drinking experience while also being durable enough for everyday use in a high-paced restaurant environment.
Function or design – which is more important?
Both are important, but if we have to choose, functionality is essential. The glasses should help the beverage express its true character. When that’s combined with beautiful design—as with the More series—the result is perfection.
How did you decide that More, by Erika Lagerbielke for Orrefors, was the right glassware for your restaurant?
We were drawn to the combination of Scandinavian elegance and thoughtful functionality. Erika Lagerbielke has managed to create glasses that feel both modern and timeless. They’re also durable and work perfectly in our busy daily service.
How many glasses from the More series are used in your daily service?
We use several different types from the series—from wine glasses to water glasses and champagne flutes. It’s a complete collection that works just as well for lunch, dinner, and bar service.
Which glass from the More series is used the most?
We always set the tables with both wine and water glasses, so we’d say they’re used equally often.
”With More, Erika Lagerbielke has managed to create glasses that feel both modern and timeless. They’re also durable and work perfectly in our busy daily service.”
– Jens Broström
The Future
What does the future hold for Grodan?
The future looks bright. Our ambition is to continue in the same spirit as before – to honor the legacy while evolving with the times. Even though Grodan is constantly developing, we always do so with care and consideration. For us, long-term thinking is key, and we want Grodan to feel just as relevant for the next generations of guests. We’re already seeing third-generation regulars.
What do you drink, and in which glass, when everything is just right?
Jens: Definitely a well-chilled Pinot Noir in a More Pinot glass.
Viggo: A white Burgundy, preferably aged a few years, in a More white wine glass.
