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.
with miso and honey, hazel nuts, crispy quinoa, mustard seeds, cauliflower and pancetta.
with horse radish, smoked yoghurt, cauliflower, green apple and dried algeas.
WHITE ASPARAGUS AAA210
with chicken beurre blanc, grilled butter, white fish roe and water cress.
NEW POTATOES 210
with burnt langoustine, fennel, foamy langoustine emulsion, fresh and dried dill.
BACK OF HAKE 335
with cured lemon, grounded carrots, ginger, roasted seeds and white wine sauce.
with cream cheese emulsion, baked tomato, seared broccoli, onion crisp and red wine jus.
CORN FED DUCK 335
with green asparagus, black garlic, celeriac, marigold and tangy duck jus.
with warm chees cream, local cheese, poppy seeds and beet roots.
with almond cake, white chocolate, grilled cream and black currant leaf.
with lavender ice cream, brown sugar custard, meringue, buck wheat and herbs.
hocolate and thyme, salt toffee ice cream and pumpkin cake.
(minimum 1 1/2 hour)
Cured halibut with horse radish, smoked yoghurt, cauliflower, green apple and dried algeas.
White asparagus AAA with grilled butter beurre blanc, pickled onions, white fish roe and water cress.
Striploin with cream cheese emulsion, baked tomato, seared broccoli, onion crisp and red wine jus.
Swedish strawberries with lavender ice cream, brown sugar custard, meringue, buck wheat and herbs.
(minimum 2 hours)
Mixed salad with miso, hazel nuts and pancetta.
New potato with langoustine, dill and fennel.
Hake with cured lemon, carrot and roasted seeds.
Duck with green asparagus, celeriac and black garlic.
Petit choux with local cheese, poppy seed and beetroot.
Elderflower sorbet with almond cake and black currant.