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
HALIBUT 305
with vendace roe, oyster, horseradish, kohlrabi and Swedish seaweed.
HAMACHI
295
with unripe plums, gooseberries, cucumber, lemon verbena and nori.
TORCHED PORK BELLY295
with lumpfish roe, potatoes, browned butter and dashi.
SWEDISH SQUID 295
with celeriac, sake, söl and hibiscus.
SKREI COD415
with roasted Jerusalem artichoke, lemon, preserved elderflower and caramelized onion-vinaigrette.
FALLOW DEER435
with red beets, black currant, Swedish duck liver, hazelnut and unripe juniper berries.
LAMB415
with lemon thyme, winter cabbage, grilled onion and birch sabayon.
ALMNÄS TEGEL155
with green tomatoes and vanilla.
RED CURRANT SEMIFREDDO160
with pears, white chocolate and roasted pistachio.
GOTLANDIC RHUBARB160
with chamomile ice cream, butterscotch, pine and whipped cream.
SAMPLE MENUS
4 COURSES
(minimum 2 hours)
Halibut with vendace roe, oyster, horseradish, kohlrabi and Swedish seaweed.
Swedish Squid with celeriac, sake, söl and hibiscus.
Lamb with lemon thyme, winter cabbage, grilled onion and birch sabayon.
Red currant semifreddo with pears, white chocolate and roasted pistachio.
940
SAMPLE MENUS
6 COURSES
(minimum 2 1/2 hours)
Hamachi with unripe plums, gooseberries, cucumber, lemon verbena and nori.
Torched pork belly with lumpfish roe, potatoes, browned butter and dashi.
Skrei cod with roasted Jerusalem artichoke, lemon, preserved elderflower and caramelized onion-vinaigrette.
Fallow deer with red beets, black currant, Swedish duck liver, hazelnut and unripe juniper berries.
Almnäs Tegel with green tomatoes and vanilla.
Gotlandic rhubarb with chamomile ice cream, butterscotch, pine and whipped cream.
1255
