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 with 42 seats and sometimes you are served by the chefs themselves.
CELERIAC170
with walnut croutons, fresh apple, shaved walnuts, dried lingonberries and pine salt.
CURED AND BLACKENED HADDOCK180
with marinated fennel, dill flower emulsion, chanterelles and poppy seeds.
WHITE FISH ROE185
with cauliflower cream cheese, lemon pickles and crispy potatoes.
LOCAL BEETROOTS180
with beetroots with tartar of Swedish sirloin, cress, barley, mustard seeds and shallots.
LANGOUSTINE BROTH185
with seared langoustine, milk poached garlic, green tomatoes, tarragon and sour dough.
SKREI
280
with burnt leeks and squid ink, grated carrots, pickled turnips and white wine sauce.
BRILL290
with mushroom croquette, cured lemon, flower sprouts, black pepper and white wine jus.
REINDEER285
with smoked oil, hazelnut crisp, creamy sunchokes, roasted onions and oxtail jus.
GRATED BLUE MOLD CHEESE65
with, yoghurt, celery, raisins, rye bread and pear.
CARAMEL POACHED APPLE125
with roasted goat cheese, sun flower seeds and creamy rosemary ice cream.
BLUEBERRY SORBET
125
with burnt meringue, lemon thyme, salt roasted almonds and almond cookie.
SAMPLE MENUS
4 COURSES
(minimum 1 1/2 hour)
Cured haddock with marinated fennel, dill flower emulsion, chanterelles and poppy seeds.
Langoustine broth with seared langoustine, milk poached garlic, green tomatoes, tarragon and sour dough.
Reindeer with smoked oil, hazelnut crisp, sunchokes roasted onions and oxtail jus.
Caramel poached apple with roasted goat cheese, sun flower seeds and creamy rosemary ice cream.
650
SAMPLE MENUS
6 COURSES
(minimum 2 hours)
Celeriac with pine, apple, lingonberries and walnuts.
Beetroots with beef tartar, thyme, barley and onion.
Cod with burnt leeks, carrots and pickled turnips.
Our version of the Swedish culinary team´s gold duck.
Blue mold cheese with yoghurt, celery, raisins and pear.
Blueberry sorbet with burnt meringue and almonds.
775
SAMPLE MENUS
8 COURSES
(minimum 3 hours)
Celeriac with pine, apple, lingonberries and walnuts.
Haddock with fennel, chanterelles and poppy seeds.
White fish roe with cauliflower cream cheese, pickles and crispy potatoes.
Beetroots with beef tartar, thyme, barley and onion.
Cod with burnt leeks, carrots and pickled turnips.
Our version of the Swedish culinary team`s gold duck.
Blue mold cheese with yoghurt, celery, raisins and pear.
Blue berry sorbet with burnt meringue and almonds.
