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 caramelized onions, fresh and smoked local tomatoes, elderflower and pumpkin seeds.
TARTAR OF VEAL195
with dill flower emulsion, celery, grated rye cheese, golden beats and sour dough.
WHITE ASPARAGUS AAA195
with chicken beurre blanc, grilled butter, lumpfish roe and water cress.
SEARED GREEN ASPARAGUS 195
with burnt langoustine, foamy langoustine emulsion, dill and crispy buck wheat.
BACK OF COD 305
with salsify, blue mussels, wild garlic, cucumber and mussle broth.
with locally grown mushrooms, whey baked onions, burnt leeks and red wine jus.
BACK OF LAMB 305
with crispy shoulder, creamy and pickled sunchokes, canola shoots and bay leaf jus.
with warm chees cream, local cheese, poppy seeds and beet roots.
with Breton cake, birch fudge, yoghurt crisp and lemon thyme ice cream.
RASPBERRY SORBET 130
with licorice, lemon curd, candied almonds and burnt Italian meringue.
hocolate and thyme, salt toffee ice cream and pumpkin cake.
(minimum 1 1/2 hour)
Cured halibut with caramelized onions, fresh and smoked local tomatoes, elderflower and pumpkin seeds.
White asparagus AAA with chicken beurre blanc with grilled butter, lumpfish roe and water cress.
Striploin with locally grown mushrooms, whey baked onions, burnt leeks and red wine jus.
Rhubarb with Breton cake, birch fudge, yoghurt crisp and lemon thyme ice cream.
(minimum 2 hours)
Veal tartar with celery, golden beets and sour dough.
Green asparagus with langoustine, dill and buck wheat.
Cod with salsify, wild garlic and blue mussels.
Lamb with sunchokes, canola shoots and bay leaf jus.
Petit choux with local cheese, poppy seed and beetroot.
Raspberry sorbet with licorice, almonds and meringue.