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 VENISON335
with red beets, torched bone marrow, hops, pistacchio and smoked oyster.
HAMACHI325
with green strawberries, fennel, coriander seed and finger lime.
TORCHED PORK BELLY325
with cep, Västerås cucumber, green pepper and browned koji.
SWEDISH SQUID325
with Jerusalem artichoke, vadouvan, flowering dill and langoustine sauce.
COD "WHITE FOOD"480
with lumpfish roe, potatoes and nutmeg.
DUCK FROM MUNKA-LJUNGBY525
with plums, "heart salad", coffee oil and portwine jus.
BREAD-FRIED HALIBUT525
with celeriac, vanilla, apple and canola.
EFTERGLØD170
with red currants and vanilla.
OOLONG ICE CREAM175
with lingonberries, pear, milk chocolate and pine.
TOFFEE ICE CREAM175
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.
Swedish squid with Jerusalem artichoke, vadouvan, flowering dill and langoustine sauce.
Bread-fried halibut with celeriac, vanilla, apple and canola.
Oolong ice cream with lingonberries, pear, milk chocolate and pine.
995
SAMPLE MENUS
6 COURSES
(minimum 2 1/2 hours)
Hamachi with green strawberries, fennel, coriander seed and finger lime.
Torched pork belly with cep, Västerås cucumber, green pepper and browned koji.
Cod “white food” with lumpfish roe, potatoes and nutmeg.
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.
1355
