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.
LOCAL BEETROOTS170
with black currant, tarragon, crispy rye bread and browned butter.
MARINATED HADDOCK185
with fresh and smoked tomatoes, dill flower emulsion, spring onion and roasted sunflower seeds.
CURED AND BLACKENED SIRLION190
with cauliflower, apple, deep fried onions, leek ashes and mustard.
SEARED LANGOUSTINE 205
with zucchini, preserved pine spruce, crispy buck wheat, shellfish sauce and sorrel.
CHANTERELLES AND SWEETCORN180
with sunchokes, baked cheddar cheese and sauce of dried mushrooms.
COD 295
with mushrooms and cabbage, pickled onions, crispy sour dough, grated duck liver and browned butter jus.
LEMON SOLE 285
with green horseradish cream, broccoli, trout roe and white wine sauce.
VARIATION OF LAMB290
with carrot puree, fennel, tarragon emulsion and roasted garlic jus.
CHEESE SANDWICH "CROQUE MONSIEUR"85
with mustard seeds, dry aged ham and grated local cheese.
CLOUDBERRIES125
and cloudberry sorbet with white chocolate yoghurt, almonds and pink pepper.
CARAMEL PLUMS
125
with milk chocolate and thyme, salt toffee ice cream and pumpkin cake. with milk chocolate and thyme, salt toffee ice cream and pumpkin cake. ccccdmjjjjjjddd
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SAMPLE MENUS
4 COURSES
(minimum 1 1/2 hour)
Marinated haddock with fresh and smoked tomatoes, dill flower emulsion, spring onion and sunflower seeds.
Chanterelles and sweetcorn with sunchokes, baked cheddar cheese and sauce of dried mushrooms.
Cod with mushrooms and cabbage, pickled onions, crispy sour dough, grated duck liver and brown butter jus.
Cloudberries and cloudberry sorbet with white chocolate yoghurt, almonds and pink pepper.
650
SAMPLE MENUS
6 COURSES
(minimum 2 hours)
Beetroots with black currant, tarragon and rye bread.
Tartar of veal with cep mushroom, basil and cauliflower.
Lemon sole with broccoli, horse radish and peas.
Lamb with carrots, fennel, tarragon and garlic jus.
“Sandwich” with dried ham and grated brick cheese.
Plums with toffee ice cream, milk chocolate and thyme.
775
SAMPLE MENUS
8 COURSES
(minimum 3 hours)
Beetroots with black currant, tarragon and rye bread.
Haddock with tomatoes, dill flower and sunflower.
Tartar of veal with cep mushrooms, basil and cauliflower.
Langoustine with zucchini, buck wheat and sorrel.
Lemon sole with broccoli, horse radish and peas.
Lamb with carrots, fennel, tarragon and garlic jus.
“Sandwich” with dried ham and grated brick cheese.
Plums with toffee ice cream, milk chocolate and thyme.
