Il Tempo opened in the early 1990s as a copy of the Italian restaurant Gino in New York. From that time the fine reputation about the beautiful art deco wallpaper designed in 1930 by Flora Scalamandré began to spread. She became famous for them and also for the design of the Waldorf- Astoria Hotel in New York.

We have built an old-fashioned wood-fired bread oven, in the middle of the dining room. Our oven is made out of natural materials which portrays a specific wonderful atmosphere. With my unique pizza dough recipe – from the heart of the Naples avenues – we will now serve original pizzas straight out out the wood-fired bread oven.

"New York-Italian modern-rustic-fine-simple Ristorante"

P Nordin

Iwant Il Tempo to be a ”New York-Italian modern-rustic-fine-simple Ristorante”. We will fuse the gastronomy from international cities with the rural Italian cuisine’s uniqueness, simplicity and naturalness with balanced flavors of raw materials in its finest essence.

During the 25 years I alternated between living in Stockholm and the countryside of Tuscany/ Toscana, I have worked side by side with the old ladies in rural areas, learned the risottos virtues in Firenze, the pastas secrets in Abruzzi and been schooled in the Italian kitchen's simple approach to real unpretentious cooking. This is what I want to convey when you visit Il Tempo.

"Seize the day, and put the least possible trust in tomorrow. Have another glass of good wine!

P Nordin

Our chef Jonas Mälman constantly launches new dishes. Welcome to his kitchen by us. Jonas has vast experience in the Italian cuisine. Try his flavors and interpretations.

/ Peter Nordin and friends

"Amor regge il suo regno senza spada - Love rules over his kingdom without a sword"

That is how we govern our kitchen

Our Menus

The dinner is greater than god. Italy is a young nation (1861) in an old country with a unique diversity of local traditions. Many times, you end your meal with fresh fruit or a small piece of cake. More important is usually a strong coffee and a fiery grappa at the end. But when the Italians have been coming up with a dessert, it often becomes a success. Tiramisu, Pannacotta, ice cream etc...

Here we have incorporated the most classic varieties and embraced the cream of the crop of its recipes. Click on menu to open a new window in order to print or save the menu.


Our Italian heart. Going out to eat is like travelling. Before the visit, you can plan your dinner! Enjoy the reading!

Valentine's Day 14:th of feb 2016

Come and enjoy a "set" menu just this evening. Valentine's Day, also known as Saint Valentine's Day or the Feast of Saint Valentine. is a celebration observed on February 14 each year. !


Come on in and hang for a while at the bar. Have a glass of Prosecco! Try some freshly cut slices of deli meats and let yourself soak up the atmosphere. We have both bar counters, bar tables and a very nice talkative staff!



Sit down like an Italian family. We have the table, the environment and the food ... Spend an evening like an Italian family. Book our gorgeous long table and let the food roll in like in a "La Famiglia’s” table in Italy. If you are a large amount of people we will set the table nicely in the dining room. Start with a bunch of pizzas from the wood burning oven. These are actually the best in town. Below you will find the menus for you to agree around.

– Pietro Nordini


Here, our chef has created already set menus to choose from. We are a small tavern, but we always strive to give the best service and quality in food. Are you a larger group of people? Then we want you to gather around one of these menus. As a small thank you for your help, we will have a discount for you…


This is designed for the larger groups that haven’t really been able to agree around a menu selection. Our possibilities are unlimited. First of all, we want to present the whole spectrum of service, food and ambiance. To cope with this, we have downsized a menu. From here, can groups of 10-40 people choose what they want right on spot.




The bread is everything in Tuscany/Toscana. You wipe the plate. You dip it in the food. You season it with olive oil, salt and herbs. Bread & Wine! Almost a sacred combination. A meal without bread is a poor gathering. Always have a crust of bread in your hand.


  • 500 g of water
  • 1 cup milk
  • 30 g yeast
  • 60 g sugar
  • 20 g salt
  • 80 olive oil
  • 1050 g flour


Serve on small plates. Top with salt flakes and fine dried oregano. Lukewarm fine olive oil on the stove to 35 degrees. Pour it over the warm buns and garnish them with fine olives or dried tomatoes. Eat immediately.


  1. Preheat the oven to 230 degrees.
  2. Heat the milk to 37 degrees.
  3. Add the yeast and let it dissolve in milk.
  4. Add milk / yeast in the bowl of the food processor and add all other ingredients.
  5. Knead it for 10 minutes at medium speed.
  6. Cover the dough with a kitchen towel and let rise for 1.5 h.
  7. Place the dough on a floured surface and cut out small 30 gram mini pieces.
  8. Lay it on to slightly oiled baking sheets and let rise for 30 minutes.
  9. Bake for 8 minutes.

""In Toscana I have worked side by side with the old ladies in rural areas"

P Nordin



Il Tempo
Högbergsgatan 40
111 30 Stockholm

Telephone dining room: 08-684 238 31

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Opening Hours

17.00 - 24.00 p.m.
17.00 - 22.00 p.m.


Opening Hours