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
HALIBUT 305
with zucchini, Charentais melon, blackcurrant leaves, almonds and nori.
HAMACHI295
with Gällenäs tomatoes, bird’s cherry and katsuobushi and kaffir lime.
VEAL TARTARE295
with dill, flowering dill, aquavit and spiced crispbread.
TORCHED LANGOUSTINE295
with carrots, seabuckthorn, nduja and cumeopepper.
COD415
with elderflower, green peas, cucumber and roasted chicken glace.
DRY AGED PORK FROM GRÅBO435
with chanterelles, Jerusalem artichoke, torched lardo and manzanilla sherry.
BEEF TENDERLOIN475
with stuffed morels, canola, golden beets, white balsamic and lemon thyme jus.
SOLIGA SONJA155
with gooseberries and vanilla.
SWEDISH STRAWBERRIES160
with vanilla ice cream, herb sorbet, meringue and sanshopepper.
TOFFEE ICE CREAM160
with raspberries, hazelnut and butterscotch.
SAMPLE MENUS
4 COURSES
(minimum 2 hours)
Halibut with zucchini, Charentais melon, blackcurrant leaves, almonds and nori.
Torched langoustine with carrots, seabuckthorn, nduja and cumeopepper.
Dry aged pork from Gråbo with chanterelles, Jerusalem artichoke, torched lardo and manzanilla sherry.
Swedish strawberries with vanilla ice cream, herb sorbet, meringue and sanshopepper.
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, flowering dill, aquavit and spiced crispbread.
Cod with elderflower, green peas, cucumber and roasted chicken glace.
Beef tenderloin with stuffed morels, canola, golden beets, white balsamic and lemon thyme jus.
Soliga Sonja with gooseberries and vanilla.
Toffee ice cream with raspberries, hazelnut and butterscotch.
1255
