Recent social media posts
06/02/2026
We are making a limited quantity of Smörgåstårta (Sandwich Cake) for your Midsummer Weekend, available for pickup on Friday 6/19.
The cake will include layers of shrimp skagen, cold smoked salmon and ham, decorated with gravlax, löjrom, egg, asparagus, matjes herring and cheese. Be the star of your Midsummer weekend and order your cake today!
05/29/2026
Iberico pork is served with fava beans and green strawberry, finished with a mustard sauce that brings a gentle kick and ties everything together. It’s rich without feeling heavy, with fresh, slightly sweet notes and a bit of sharpness that keeps it feeling bright and easy to enjoy.
05/27/2026
Our beloved Kroppkakor, gets a spring makeover, filled with ramps and spring vegetables. Accompanied by sauteed spinach,broccolini, pickled green strawberries, and ramp oil. A bright seasonal take on a Swedish classic.
05/25/2026
Every graduate deserves a cap worthy of the occasion. Flourless chocolate cake rolled with black currant jam and marzipan, finished with a touch of gold foil brings a subtle sweetness to the celebration — smooth, bittersweet, and playfully elegant, for marking the moment around the table. 🎓✨
05/22/2026
Sweden’s National Day is just a few weeks away, which means our beloved Strawberry Cake is making its return — just in time for the celebration.
Available June 4th–June 6th for takeout or by the slice in the Bar Room.
Order your whole cake today or reserve your Bar Room table and celebrate with us over a slice!
05/20/2026
Swedish Midsummer is one of Sweden’s most beloved celebrations, marking the arrival of summer with long daylight hours, flowers, music, and seasonal dishes centered around fresh produce like strawberries, new potatoes, and herbs.
Our annual celebration returns on Saturday, June 20th with a special three-course Midsummer lunch from 12–2pm.
Enjoy all your favorite herrings, cold seafood preparations, and cheese pie prepared especially for the occasion, followed by your choice of main course and dessert.
Join us as we celebrate one of our favorite traditions of the year.
05/18/2026
Delicate branzino paired with a lemon beurre blanc, sweet peas, and marble potatoes. Bright, light, and balanced, the dish brings together citrus, sweetness, and subtle richness in a way that feels perfectly suited for the season.
05/14/2026
Grilled scallop in a rich pork and mushroom broth, with seared morels and cremini mushroom purée, finished with spring ramps. Earthy and delicate, the dish balances richness and freshness — a reflection of the season at its peak.
05/12/2026
We are so grateful to be included on the Best 100 restaurant list!
Every single day, our team pours their heart into creating memorable experiences for each and every guest, and this recognition is a reflection of their passion, dedication and care. It’s incredible what can be achieved when an extraordinary team comes together with a shared purpose!
thank you for your thoughtful words and including us among such inspiring and esteemed peers. We are truly honored.
05/07/2026
Soft vanilla cream and delicate choux meet the brightness of spring rhubarb, while coconut sorbet brings a cool, gentle finish. Light and elegant, the dessert moves in quiet balance — comforting yet refined, created in celebration of Mother’s Day.
Join us for a special Mothet’s Day Lunch from 12-3pm.
04/30/2026
Celebrate the Queen in your life with our exclusive Queen’s Cake, available for Mother’s Day weekend. A delicate sponge layered with raspberry mousse, Queen’s jam, and whipped cream, finished with fresh seasonal berries.
Available for pickup from Friday, May 9th through Sunday, May 11th. Limited quantities available,reserve yours today.
04/25/2026
Butter-poached halibut served with salt-baked celeriac topped with a coral lobster butter and pickled kohlrabi, finished with a smoked whey beurre blanc and toasted hazelnuts.
04/24/2026
Coconut vacherin with lime sorbet and cardamom cream, layered with citrus and finished with a delicate brown sugar meringue.
04/23/2026
The Co**se Reviver No. 2 combines gin, citrus, and aromatized wine, finished with a light absinthe rinse.
04/21/2026
The Dirty Monk - our seasonal martini, layered with vodka, gin, and three different varieties of chartreuse, offering a complex, herbaceous depth.
04/20/2026
The richness of salmon is lifted by beet and horseradish, with a pickled beet sorbet that adds a clean, unexpected finish.
04/19/2026
Monkey Business. A stirred rum cocktail layered with coffee and banana, offering depth, warmth, and a smooth, lingering finish.
04/18/2026
Brown butter crème brûlée with roasted strawberries and thyme ice cream—warm, caramelized, and balanced with a gentle herbal finish.
04/17/2026
Floral, fruity and spiced, the Lillia Lila moves between violet, cloudberry and citrus, with a gentle warmth from cardamom aquavit and rye beneath it.
04/16/2026
Carrot cake layered with lemon mousse and crème fraîche, finished with candied walnuts—bright, soft, and gently spiced.
04/15/2026
The Elder Noir combines mezcal, elderflower, crème de cacao, and citrus with egg white, creating a rich, balanced sour with a smoky backbone.
04/14/2026
A chilled white asparagus soup enriched with cream, poured tableside and paired with cheddar crisp, chive oil, and pickled asparagus tips. Your spring soup awaits, available in our Dining Room for lunch!
04/13/2026
A study in balance - citrus, creme de cacao, and bourbon layered into a cocktail that is both sharp and smooth. The 19th Century is from another century, still in rhythm.
04/12/2026
Osetra caviar paired with potato in layered forms—foam, crisp, and cream—balanced by pickled rhubarb and a subtle depth of bonito.
04/11/2026
The Black Manhattan combines rye whiskey, amaro, and bitters for a richer, more herbal interpretation of the classic. Dark, stirred, precise.
Address
65 E 55th Street
New York, NY
10022
To get to the location on E 55th Street in New York, you can take the subway and get off at Lexington Avenue/53rd Street station. From there, walk east on 53rd Street and turn right onto Park Avenue. Continue walking south on Park Avenue until you reach E 55th Street.
If you prefer to drive, there are several parking garages in the area such as Icon Parking at 141 E 55th St and SP+ Parking at 405 Park Ave. However, be aware that parking in this area can be expensive.
Alternatively, you can also take a taxi or use ride-sharing services like Uber or Lyft to get to the location.
Opening Hours
| Monday |
11:45am - 2:30pm |
|
5:30pm - 10pm |
| Tuesday |
11:45am - 2:30pm |
|
5:30pm - 10pm |
| Wednesday |
11:45am - 2:30pm |
|
5:30pm - 10pm |
| Thursday |
11:45am - 10pm |
| Friday |
11:45am - 2:30pm |
|
5:30pm - 10pm |
| Saturday |
5:30pm - 10pm |
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What people say
Scandinavian restaurants are known for their unique and innovative approach to cuisine, and Aquavit NYC on E 55th Street is no exception. As a pioneer in the American dining scene, Aquavit has been serving up thoughtful, seasonal, and distinctive Nordic cuisine since 1987. With its two-star rating from the 2020 Michelin Guide, it's clear that Aquavit is a standout among European restaurants.
One of the things that sets Aquavit apart is its commitment to using fresh and vibrant ingredients in every dish. Their expert chefs create innovative dishes that celebrate Nordic heritage and culinary artistry. Whether you're looking for a midweek break or a weekend indulgence, Aquavit is the perfect place to feast on the best of seasonal Nordic cuisine.
But it's not just about the food at Aquavit - they also offer an intimate and personalized private dining experience in three beautifully appointed rooms. From corporate events to intimate gatherings, they have the perfect space for any occasion.
And if you happen to be there on Swedish National Day, you're in for a special treat - National Day Cake will be available for all guests as they honor the traditions and tastes of Sweden.
Overall, Aquavit NYC is a must-visit destination for anyone looking to experience the pinnacle of fine dining in New York City.
