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.
MIXED SALAD 165
with miso and honey, pickled and creamy sunchokes, lovage and dried black currant.
GRILLED LOCAL TOMATOES170
with marigold emulsion, raw fennel, roasted almonds and Swedish “feta cheese”.
SMOKED AND BLACKENED HALIBUT 180
with cauliflower, sorrel and cucumber with horse radish and mustard seeds.
TARTAR OF VEAL 185
in grilled cream with baked egg yolk, vinegar dried red onions and radish.
SWEDISH SQUID180
with black garlic, grated “feta cheese”, yellow peas, endive, crispy quinoa and jus.
BACK OF COD 280
with broccoli, green tomatoes and tarragon, shellfish broth and roasted seeds.
DRY AGED SIRION 285
with button mushrooms, spring onions, mustard cress, breadcrumbs and oxtail.
BACK AND GRILLED SHOULDER OF LAMB285
with cabbage, wild garlic, carrot, pickled turnip, buck wheat and lamb jus.
LOCAL ORGANIC CHEESE75
on wheat cracker with cloudberries, fennel pollen and sea buckthorn poached suede.
MILLYS 35
chocolate bon bon.
WARM ALMOND CAKE
125
with baked rhubarb, sour cream sorbet, toffee sauce and sweetened almond milk.
STRAWBERRIES 125
with roasted strawberry curd, yoghurt and elderflower foam, herb sorbet and shaved walnut. cccccccccccdmjjjjjjddd
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SAMPLE MENUS
4 COURSES
(minimum 1 1/2 hour)
Smoked and blackened halibut with cauliflower, sorrel and cucumber with horse radish and mustard seeds.
Grilled local tomatoes with marigold emulsion, raw fennel, roasted almonds and Swedish “feta cheese”.
Dry aged sirloin with button mushrooms, spring onions, mustard cress, breadcrumbs and oxtail.
Strawberries with roasted strawberry curd, yoghurt and elderflower foam, herb sorbet and shaved walnut.
650
SAMPLE MENUS
6 COURSES
(minimum 2 hours)
Mixed salad with miso, honey, sunchokes and lovage.
Tartar of veal in grilled cream with radish and egg yolk.
Cod with broccoli, green tomato and shellfish broth.
Lamb with wild garlic, cabbage, carrot and pickled turnip.
Organic cheese with cloudberries on wheat cracker.
Almond cake with rhubarb, sour cream and toffee.
775
SAMPLE MENUS
8 COURSES
(minimum 3 hours)
Mixed salad with miso, honey, sunchokes and lovage.
Smoked halibut with cauliflower, sorrel and cucumber.
Tartar of veal in grilled cream with radish and egg yolk.
Squid with yellow peas, black garlic and crispy quinoa.
Cod with broccoli, green tomato and shellfish sauce.
Lamb with wild garlic, cabbage, carrot and pickled turnip.
Organic cheese with cloudberries on wheat cracker.
Almond cake with rhubarb, sour cream and toffee.
