Events

Tornhuset offers company parties with a wine tasting. A comprehensive tasting led by one of our skilled sommeliers, among them star sommelier and Lily Bollinger Award winner Hanna Eriksson.

Over two hours you taste four to five wines together. You can tailor the tasting to what interests you. Is it the basics of how to taste wine? Is it a specific country or district you want to learn more about? From how to taste wine and why it is done the way it is, the basics simply, through all the major wine countries and their most important wine regions, their wine laws and grapes, and what to eat with them. If you would like to stay for dinner, our bistro Bröd och Vin is open and we offer a special price on the menu.

Interested? Contact us or sign up for the newsletter to find out more.

During the last three weeks of September, På Taket throws a seafood feast. Together with our gastronomic leader at large, Mathias Dahlgren, who runs the Michelin-starred Seafood Gastro in Stockholm, and our own visionary Perka Söderberg, we have put together a seafood celebration.

Tornhuset's exceptionally skilled sommeliers offer a curated wine pairing or, for those who prefer, the chance to browse the house's broad and deep wine list. Soup and tartlet, a seafood platter, bread and butter and of course dessert.

Sign up for our newsletter if you would like to hear about booking a seafood table at Tornhuset.

Want to learn more about wine and become the one in your circle who gets to be the wine general? Over eight weeks we offer a comprehensive series of wine tastings led by star sommelier and Lily Bollinger Award winner Hanna Eriksson.

Across eight sessions of two hours each you taste four to five wines together with Hanna and other enthusiasts. From how to taste wine and why it is done the way it is, the basics simply, through all the major wine countries and their most important wine regions, their wine laws and grapes, and what to eat with them. Anyone who has taken part in a tasting gets 20 percent off the food downstairs at Bröd och Vin on the day of the tasting.

Interested? Contact us or sign up for the newsletter to find out more.

In December, Per Söderberg and his team lay a Christmas table with one foot in tradition and the other in fine dining, one we intend to be the sharpest in Umeå.

Sign up for our newsletter if you would like to hear about Tornhuset's Christmas table.

When the crayfish season opens we invite you to a crayfish party at På Taket. Perka Söderberg and his team serve a modern take on a Swedish classic: an amuse-bouche, crayfish soup, crayfish with the classic trimmings, onion, wine and schnapps for those who want it, and a summer cake for dessert.

Sign up for our newsletter if you would like to hear about upcoming crayfish parties.

When the fermented herring season opens we join forces with the producer Rovögerns surströmming and throw a feast. Björn Lundgren and his colleagues are on hand to guide you through the noble art of surströmming, both how it is made and how it is eaten, and as usual Perka Söderberg and his team have put together dishes that honour and renew the tradition.

The late August evening is always magical, and with friends and good food on the plate it becomes even more so. An amuse-bouche, fermented herring with the classic trimmings and dessert are included in the menu. To drink we offer everything from schnapps and lager to milk for those who prefer it.

Sign up for our newsletter if you would like to hear about upcoming fermented herring feasts.