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
HADDOCK285
with grilled cream, lovage, fennel, almonds and raw liquorice.
RED CHAR295
with smoked cream, trout roe, cucumber, apple, white soy and horseradish.
LANGOUSTINE290
with cabbage, katsabuchi, havgus and consommé with sancho pepper oil.
WHITE ASPARAGUS295
with lumpfish roe, chicken skin, marigold and beurre blanc with fermented asparagus.
FLOUNDER415
with artichoke, peas, limeleaf, jalapeno and mussel sauce with wasabi.
DUCK415
from Munka-Ljungby with green asparagus, fermented garlic and duck sauce with scallion oil.
VEAL415
with ramson, grilled tomatoes, broccoli, sherry vinegar and red wine sauce.
ALMNÄS TEGEL155
with yellow raisins, cumeopeppar and lavender.
STRAWBERRIES160
with coffee syrup, fudge and lemon verbena.
TOFFEE ICE CREAM160
with raspberry foam, hazelnuts and sorrel.
SAMPLE MENUS
4 COURSES
(minimum 2 hours)
Haddock with grilled cream, lovage, fennel, almonds and raw liquorice.
White asparagus with lumpfish roe, chicken skin, marigold and beurre blanc with fermented asparagus.
Veal with ramson, grilled tomatoes, broccoli, sherry vinegar and red wine sauce.
Strawberries with coffee syrup, fudge and lemon verbena.
940
SAMPLE MENUS
6 COURSES
(minimum 2 1/2 hours)
Red char with smoked cream, trout roe, cucumber, apple, white soy and horseradish.
Langoustine with cabbage, katsabuchi, havgus and consommé with sancho pepper oil.
Flounder with artichoke, peas, limeleaf, jalapenö and mussel sauce with wasabi.
Duck from Munka-Ljungby with green asparagus, fermented garlic and duck sauce with scallion oil.
Almnäs tegel with yellow raisins, cumeopeppar and lavender.
Toffee ice cream with raspberry foam, hazelnuts and sorrel.
1255
