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.
CHARCOAL GRILLED LOCAL TOMATOES190
with roasted almonds, tomato water and shaved zucchini.
with horse radish, smoked yoghurt, cauliflower, green apple and dried algeas.
with new potatoes, grilled sour cream, cured eggyolk, crispy rye bread and pickled onions.
LANGOUSTINE BAKED PLAICE 205
with kohlrabi, tarragon, caraway potatoes and foamy langoustine sauce.
BACK OF HAKE 335
with cured lemon, grounded carrots, ginger, roasted seeds and white wine sauce.
with cauliflower puree, mustard dressed herbs, butter fried bread crust and red wine jus.
CORN FED LOCAL DUCK 335
with summer cabbage, black garlic, celeriac, marigold and tangy duck jus.
with warm cheese crème, matured local cheese, poppy seeds and beetroots.
with almond cake, crystalized white chocolate and whipped cream.
with lavender ice cream, brown sugar custard, meringue, buck wheat and herbs.
hocolate and thyme, salt toffee ice cream and pumpkin cake.
(minimum 1 1/2 hour)
Cured halibut with horse radish, smoked yoghurt, cauliflower, green apple and dried algeas.
Langoustine baked plaice with kohlrabi, tarragon, caraway potatoes and foamy langoustine sauce.
Striploin with cauliflower puree, mustard-dressed herbs, butter fried bread crust and red wine jus.
Swedish strawberries with lavender ice cream, brown sugar custard, meringue, buck wheat and herbs.
(minimum 2 hours)
Grilled tomatoes with almonds and shaved zucchini.
Vendace roe with new potato, sour cream and egg yolk.
Hake with cured lemon, carrot and roasted seeds.
Duck with summer cabbage, celeriac and black garlic.
Petit choux with local cheese, poppy seed and beetroot.
Rhubarb sorbet with almond cake and white chocolate.