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
HADDOCK295
with shrimps, ginger, espelette pepper, cucumber and XO oil.
HAND-DIVED SCALLOP
295
from Hitra with salted daikon,smoked cheese,clementine and fingerlime.
TORCHED PORK BELLY295
with lumpfish roe, potatoes, browned butter and mace-flower ponzu.
SWEDISH SQUID 295
with celeriac, sake, söl and hibiscus.
COD415
with roasted Jerusalem artichoke, lemon, preserved elderflower and caramelized onion-vinaigrette.
FALLOW DEER435
with red beets, black currant, Swedish duck liver, hazelnut and unripe juniper berries.
LAMB415
with lemon thyme, winter cabbage, grilled onion and birch sabayonne.
ALMNÄS TEGEL155
with green tomatoes and vanilla.
RED CURRANT SEMIFREDDO160
with pears, white chocolate and roasted pistachio.
APPLE SORBET160
with yoghurt foam, caramelized oats, timut pepper, ginger and rosemary.
SAMPLE MENUS
4 COURSES
(minimum 2 hours)
Haddock with shrimps, ginger, espelette pepper, cucumber and XO oil.
Swedish Squid with celeriac, sake, söl and hibiscus.
Lamb with lemon thyme, winter cabbage, grilled onion and birch sabayonne.
Red currant semifreddo with pears, white chocolate and roasted pistachio.
940
SAMPLE MENUS
6 COURSES
(minimum 2 1/2 hours)
Hand-dived scallop from Hitra with salted daikon,smoked cheese,clementine and fingerlime.
Torched pork belly with lumpfish roe, potatoes, browned butter and mace flower ponzu.
Cod with roasted Jerusalem artichoke, lemon, preserved elderflower and caramelized onion-vinaigrette.
Fallow deer with red beets, black currant, Swedish duck liver, hazelnut and unripe juniper berries.
Almnäs Tegel with green tomatoes and vanilla.
Apple sorbet with yoghurt foam, caramelized oats, timut pepper, ginger and rosemary.
1255
