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.
Monday to Thursday - À la carte and Sample menus
Friday and Saturday - Sample menus
Week 27 - 34 - Sample menus
Á LA CARTE
LUMPFISH ROE225
with potatoes, brown butter, sancho, ryebread and sourcream.
SCALLOP FROM HITRA255
with cucumber, kombu and crown dill.
GRILLED TOMATOES245
with cured haddock, pistachios, roasted canola and chimichurri.
WHITE ASPARAGUS
245
with herbs, hollandaise, croutons and trout roe.
BACK OF COD395
with broccoli, green tomato, elderflower and white wine sauce.
SWEDISH VEAL395
with celeriac, fermented garlic, tarragon, breadcrust and red wine sauce.
AGED PORK395
with green asparagus, ramson, crispy wheat and red wine sauce.
TREFOLD FROM ARLA UNIKA125
with malt, beets and raspberry vinegar.
TOFFEE ICE CREAM155
with raspberries, butterscotch, sorrel and hazelnuts.
RHUBARB SORBET155
with crème pâtissière, almonds and marigold.
SAMPLE MENUS
4 COURSES
(minimum 2 hours)
Grilled tomatoes with cured haddock, pistachios, roasted canola and chimichurri.
White asparagus with herbs, hollandaise, croutons and trout roe.
Swedish Veal with celeriac, fermented garlic, tarragon, breadcrust and red wine sauce.
Toffee ice cream with raspberries, butterscotch sorrel and hazelnuts.
845
SAMPLE MENUS
6 COURSES
(minimum 2 1/2 hours)
Scallop from Hitra with cucumber, kombu and crown dill.
Lumpfish roe with potatoes, brown butter, sancho, ryebread and sourcream.
Back of cod with broccoli, green tomato, elderflower and white wine sauce.
Aged pork with green asparagus, ramson, crispy wheat and red wine sauce.
Trefold from Arla Unika with malt, beets and raspberry vinegar.
Rhubarb sorbet with crème pâtissière, almonds and marigold.
1145
