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.
POACHED AND DEEP FRIED BEETROOT180
with matured cheese, strawberry vinegar and pumpkin seeds.
SMOKED AND CURED HADDOCK190
with green strawberries, yoghurt, elderflower, raw fennel and local herbs.
TARTAR OF VEAL195
with lumpfish roe, dill flower emulsion, compressed celery, golden beats and sour dough.
SEARED GREEN ASPARAGUS 195
with burnt langoustine, foamy langoustine emulsion, dill and crispy buck wheat.
BACK OF COD 305
with green tomatoes, wild garlic, broccoli, creamy sunflower seeds, white wine sauce.
with celeriac confit, Swedish chorizo, cucumber, water cress and tomato jus.
with braised beef chuck, crispy quinoa, sunchokes, pickled chanterelles and grilled jus.
WHITE MOULD CHEESE105
with warm brown butter caramel, rosemary, apricots, poppy seeds and walnuts.
MILK AND HONEY ICE CREAM130
with short bread, honey comb, ginger poached pear and dark chocolate foam.
RASPBERRY SORBET 130
with licorice, lemon curd, candied almonds and burnt Italian meringue.
hocolate and thyme, salt toffee ice cream and pumpkin cake.
(minimum 1 1/2 hour)
Smoked and cured haddock with green strawberries, yoghurt, elderflower, raw fennel and local herbs.
Seared green asparagus with burnt langoustine, foamy langoustine emulsion, dill and crispy buck wheat.
Fried brill with celeriac confit, Swedish chorizo, cucumber, water cress and tomato jus.
Milk and honey ice cream with short bread, honey comb, ginger poached pear and dark chocolate foam.
(minimum 2 hours)
Veal tartar with lumpfish roe, celery and sour dough.
Beetroots with warm cheese and pumpkin seeds.
Cod with green tomato, broccoli and white wine sauce.
Striploin with sunchokes, chanterelles and grilled jus.
White cheese with warm caramel, apricots and walnuts.
Raspberry sorbet with licorice, almonds and meringue.