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.
ALA CARTÉ
YELLOW BEETS195
with goat cheese, lardo, trout roe, canola seeds and white balsamic.
CURED HALIBUT230
with fennel, lovage, grilled cream, almonds and licorice.
LIGHTLY SMOKED ARTIC CHAR220
with horseradish, quinoa, kohlrabi and apple & dill broth.
MUSHROOM BROTH220
with fermented garlic, celeriac, rosemary, pickled mushroom and truffle.
LEMON SOLE365
with oyster emulsion, salsify, onion, white wine sauce and parsley.
BACK OF LAMB AND SHOULDER365
with ramson, crème double, leeks and croquette with caramelized onions.
DUCK FROM MUNKA LJUNGBY365
with cabbage, marigold, ramson capers and miso.
“STRUVA"115
with Almnäs tegel cheese and yellow raisins.
CARAMELIZED APPLES140
with vanilla ice cream, ginger, hazelnuts and sorrel.
SOUR CREAM SORBET140
with dark chocolate, sea buckthorn and buckwheat.
SAMPLE MENUS
4 COURSES
(minimum 2 hours)
Lightly smoked artic char with horseradish, quinoa, kohlrabi and apple & dill broth.
Mushroom broth with fermented garlic, celeriac, rosemary, mushrooms and truffle.
Back of lamb and shoulder with ramson, crème double, leeks and croquette with caramelized onions.
Caramelized apples with vanilla ice cream, ginger, hazelnuts and sorrel.
795
SAMPLE MENUS
6 COURSES
(minimum 2 1/2 hours)
Cured halibut with fennel, lovage, grilled cream, almonds and licorice.
Yellow beets with goat cheese, lardo, trout roe, canola seeds and white balsamic.
Lemon sole with oyster emulsion, salsify, onion, white wine sauce and parsley.
Duck from Munka-Ljungby with cabbage, marigold, ramson capers and miso.
“Struva” with Almnäs tegel cheese and yellow raisins.
Sour cream sorbet with dark chocolate, sea buckthorn and buckwheat.
995
