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.
(minimum 2 hours)
Cured Swedish beef, sunchoke, Havgus cheese, vendace roe and pine spruce and mushroom soy.
New potato with trout roe, sour cream, cucumber, elderflower and potato foam.
Hake with hollandaise sauce, broccoli, langoustine butter and tomato vinegar.
Raspberries with vanilla ice cream, rosemary, choux and salt caramel.
(minimum 2 1/2 hours)
Marinated tomatoes with horseradish, halibut, ginger and grilled tomato jus.
Celeriac with cured egg yolk, quinoa, daikon, chicken broth and green onion oil.
Lemon sole with peas, chantarelles, dill and white wine sauce.
Duck from Munka-Ljungby with cabbage, marigold, ramson capers and miso.
Den Hvide Dame with pears, walnuts, dark rye, lemon thyme and poppyseeds.
Blueberry sorbet, meringue, lemoncurd, yoghurt and verbena.