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.
GREEN ASPARAGUS195
with cured egg yolk, quinoa, daikon, chicken broth and green onion oil.
BLACKENED SCALLOP FROM HITRA220
with smoked cream, broccoli, chives and ginger.
CURED RED CHAR215
with cucumber, dill and trout roe.
WHITE ASPARAGUS 215
with breadcrumbs, lumpfish roe, mussel sauce and herbs.
COD 370
with oyster emulsion, golden beets, green tomatoes, ramson and white wine sauce.
VEAL LOIN355
with parsley and tallow, Jerusalem artichoke, pickled turnips and red wine sauce.
DUCK FROM MUNKA-LJUNGBY 360
with carrots, chervil, leg confit and duck jus.
DEN HVIDE DAME115
with pears, walnuts, dark rye, lemon thyme and poppyseeds.
CARAMEL ICE CREAM
140
with raspberries, roasted hazelnuts and lemon verbena.
RHUBARB SORBET
140
with crème pâtissière, almond caramel and marigold.
hocolate and thyme, salt toffee ice cream and pumpkin cake.
SAMPLE MENUS
4 COURSES
(minimum 2 hours)
Cured red char with cucumber, dill and trout roe.
White asparagus with breadcrumbs, lumpfish roe, mussel sauce and herbs.
Veal loin with parsley and tallow, Jerusalem artichoke, pickled turnips and red wine sauce.
Caramel ice cream with raspberries, roasted hazelnuts and lemon verbena.
795
SAMPLE MENUS
6 COURSES
(minimum 2 1/2 hours)
Blackened scallop from Hitra with smoked cream, broccoli, chives and ginger.
Green asparagus with cured egg yolk, quinoa, daikon, chicken broth and green onion oil.
Cod with oyster emulsion, golden beets, green tomatoes, ramson and white wine sauce.
Duck from Munka-Ljungby with carrots, chervil, leg confit and duck jus.
Den Hvide Dame with pears, walnuts, dark rye, lemon thyme and poppyseeds.
Rhubarb sorbet with crème pâtissière, almond caramel and marigold.
995
