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 torched langoustine, ginger, espelette pepper, cucumber and XO oil.
GOLDEN BEETS
290
with rød løber, lardo, trout roe and white balsamico vinegar.
BLACKENED SWEDISH BEEF295
with mushroom, Jerusalem artichoke and truffles.
SCALLOP FROM HITRA 295
wwith hollandaise sauce, green tomato, apples and dill.
COD415
with roasted Jerusalem artichoke, lemon, preserved elderflower and caramelized onion-vinaigrette.
DUCK FROM MUNKA LJUNGBY415
with celeriac, fermented garlic and duck sauce with scallion oil.
LAMB415
with cabbage, king oyster mushrooms, rosemary and lamb jus.
ALMNÄS TEGEL155
with green tomatoes and vanilla.
SEA BUCKTHORN SEMIFREDDO160
with pears, chocolate and fig leaf oil.
APPLE SORBET160
with yoghurt foam, caramelized oats, timut pepper, ginger and rosemary.
SAMPLE MENUS
4 COURSES
(minimum 2 hours)
Haddock with torched langoustine, ginger, espelette pepper, cucumber and XO oil.
Scallop from Hitra with hollandaise sauce, green tomato, apples and dill.
Lamb with cabbage, king oyster mushroom, rosemary and lamb jus.
Sea buckthorn semifreddo with pears, chocolate and fig leaf oil.
940
SAMPLE MENUS
6 COURSES
(minimum 2 1/2 hours)
Golden beets with rød løber, trout roe and white balsamico vinegar.
Blackened Swedish beef with mushroom, Jerusalem artichoke and truffles.
Cod with roasted Jerusalem artichoke, lemon, preserved elderflower and caramelized onion-vinaigrette.
Duck from Munka-Ljungby with celeriac, fermented garlic and duck sauce with scallion oil.
Almnäs Tegel with green tomatoes and vanilla.
Apple sorbet with yoghurt foam, caramelized oats, timut pepper, ginger and rosemary.
1255
