A visit with us should feel easy, pleasantly and personal. We serve dishes and menus with ingredients of the season and our Swedish food heritage. If you have any questions you can ask the chefs directly, there are no walls around the kitchen, the food is prepared next to the intimate dining room and sometimes you are served by the chefs themselves.
Á LA CARTE
CURED VENISON305
with red beets, torched bone marrow, hops, pistacchio and smoked oyster.
HAMACHI295
with Gällenäs tomatoes, bird’s cherry and katsuobushi and kaffir lime.
VEAL TARTARE295
with dill, aquavit and spiced crispbread.
CHANTERELLES295
with sweet corn, manzanilla, havgus 24 and sourdough.
COD435
with elderflower, wax beans, cucumber and roasted chicken glace.
DUCK FROM MUNKA-LJUNGBY475
with plums, "heart salad", coffee oil and portwine jus.
BREAD-FRIED HALIBUT475
with celeriac, vanilla, apple and canola.
EFTERGLØD155
with red currants and vanilla.
OOLONG ICE CREAM160
with lingonberries, pear, milk chocolate and pine.
TOFFEE ICE CREAM160
with raspberries, hazelnut and butterscotch.
SAMPLE MENUS
4 COURSES
(minimum 2 hours)
Cured venison with red beets, torched bone marrow, hops, pistacchio and smoked oyster.
Chanterelles with sweet corn, manzanilla, havgus 24 and sourdough.
Bread-fried halibut with celeriac, vanilla, apple and canola.
Oolong ice cream with lingonberries, pear, milk chocolate and pine.
940
SAMPLE MENUS
6 COURSES
(minimum 2 1/2 hours)
Hamachi with Gällensäs tomatoes, bird's cherry and katsoubushi and kaffir lime.
Veal tartare with dill, aquavit and spiced crispbread.
Cod with elderflower, wax beans, cucumber and roasted chicken glace.
Duck from Munka-Ljungby with plums, “heart salad”, coffee oil and portwine jus.
Efterglød with redcurrants and vanilla.
Toffee ice cream with Swedish raspberries, hazelnut and butterscotch.
1255
